Garlic Sauerkraut

Garlic Sauerkraut

I love all things pickled. I eat “pickles” (the cucumber kind) just about every day. I will snack on bowls of plain sauerkraut or kimchi. There is a “pickle section” in my refrigerator.

This year I took my love of pickled things to the next level and started my own fermenting projects. Sauerkraut was the first ferment I tried. It’s super easy. Most people don’t quite seem to believe me when I explain how easy it is. The proportions below are a general framework. They are based on the amount I usually make at one time. Scale up or down to suit your needs, just keep the ratio of cabbage to salt in the same ballpark.

First Steps for Sauerkraut

Second Steps for Sauerkraut

  • 2½ pounds cabbage (1 medium head)
  • 1½ tablespoons noniodized salt
  • 4-5 cloves garlic, peeled and smashed
  1. Cut the cabbage in quarters and remove the core. Peel away a few outer leaves and set aside. Thinly slice the cabbage and place in a large bowl.
  2. Sprinkle the salt over the cabbage. Using your (clean) hands, mix the salt into the cabbage. While mixing, squeeze the cabbage. Continue mixing and squeezing 5-10 minutes. The cabbage will lose some volume, and a salty brine will form.
  3. Put one clove of garlic in the bottom of a quart-size wide-mouthed canning jar. Place some cabbage in the jar. Firmly pack the cabbage down. Continue layering the cabbage and packing down. Add one clove of garlic in the middle and another near the top.
  4. When the cabbage is near the top of the jar, give a final pressing. The pressing should release enough liquid to completely submerge the cabbage. If not, transfer some brine from the bowl. Take the set-aside leaves and tear them down to the size of the jar. Place on top of the cabbage, and press so that they are also submerged under the brine. Set something nonreactive and heavy over the leaves to hold them submerged. Keeping everything submerged is key to promoting the growth of good bacteria and preventing the growth of bad bacteria.
  5. Cover with a lid and label with the date. Repeat process in another jar until all the cabbage and garlic is used.
  6. Place in a cool spot away from sunlight. On the first and second days, remove the lid for a few seconds to let any gases to escape, then reseal. Let ferment at least one week. Taste for desired doneness. Continue fermenting until sauerkraut is to your liking.

(Makes approximately 6 cups sauerkraut)

Final Steps for Sauerkraut

I specified quart-size canning jars because that’s what I use, but any nonreactive container can be used. If my head of cabbage is a little smaller, it usually fits in one quart-size and one pint-size jar. I have some glass fermentation weights like these I use to weigh down the cabbage. Anything nonreactive and heavy that can fit in the jar will work. Before I got the weights, I used some decorative river rocks I had laying around. Just make sure whatever you use is clean. In the above photos I packed a bit too much cabbage into the jars. You want some space in the top because more brine will continue to form. I usually set my jars on plates to catch any overflow. When you go to let the gases out, check and make sure everything is still compressed and submerged.

Go crazy experimenting with flavors. I’ve done kraut with juniper berries. Kraut with sriracha. Kraut with apples and bay leaf. Do be careful to not add too much garlic. I did that one time and it was…potent. The same process also works with other vegetables. I’ve made shredded fermented carrots with dill and garlic. I’ve also done a mixture of shredded turnips, beets, and garlic similar to these pickled turnips but fermented instead of quick pickled.

Sometimes you will get some mold or scum on the top of your sauerkraut. That doesn’t mean the whole batch is ruined. Generally you just scrape off the top layer and everything underneath is still edible. Here’s a troubleshooting guide to fermenting to help you identify whether your kraut is still good. And here’s a guide about why mold happens.

I learned my fermenting knowledge from Wild Fermentation by Sandor Ellix Katz. He has a very laid back, just-give-it-a-try approach to fermenting that makes it accessible. The book has many ferments I eagerly look forward to trying. Definitely pick up a copy if fermenting is a topic of interest to you.

Sauerkraut

Vegetarian, Gluten-Free Roundup: Black Bean Noodles

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

My Darling Lemon Thyme shared Stir Fried Millet with Ginger, Broccolini, and Fried Egg

She Let Them Eat Cake shared Easy Tomato Sauce

Spabettie shared Avocado Stuffed Chick-Quin Bites with Candied Jalapeno Ranch

Simply Gluten Free shared Black Bean Spaghetti with Roasted Butternut Squash

Gluten Free on a Shoestring shared Starbucks Style Apple Pound Cakes

Coleslaw with Grapes and Dried Apples

ColeslawWithGrapesAndDriedApples

I was working on this recipe a while before I realized that it’s basically a cross between coleslaw and Waldorf salad.

I used a technique I learned from this Serious Eats coleslaw recipe to prep the cabbage. (If you’re ever looking for a basic creamy coleslaw recipe, that’s the one you want.) You remove some of the moisture from the cabbage using salt and sugar. Removing moisture helps keep the cabbage crunchy and also helps ensure that the dressing doesn’t get watered down after the slaw has been sitting around a while.

PreppingColeslaw

Slaw

  • 1 pound cabbage, thinly sliced
  • 2 tablespoons white sugar
  • 2 tablespoons salt
  • 1/2 cup thinly sliced red onion
  • 1/2 cup quartered red grapes
  • 1/4 cup broken apple chip pieces

ColeslawDressing

Dressing

  • 3 tablespoons mayonnaise or Vegenaise
  • 3 tablespoons Greek yogurt
  • juice of 1/2 medium lemon (~1 1/2 tablespoons)
  • zest of 1/2 medium lemon (~1 teaspoon)
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper
  1. Place the cabbage in a large bowl and add the sugar and salt. Mix well, and let sit for 10 minutes.
  2. Meanwhile, put the mayonnaise/Vegenaise, yogurt, lemon juice, lemon zest, mustard, a pinch of salt, and a few grinds of pepper in a small bowl. Whisk to combine.
  3. Thoroughly rinse the cabbage. Gently squeeze to remove any excess water. Lay on towels and pat dry.
  4. Place the cabbage in a large bowl. Add the onion, grapes, apple pieces, and dressing. Stir well. Season with salt and pepper to taste.

(Serves 4)

GrapeDriedAppleColeslaw

Vegetarian, Gluten-Free Roundup: Get Thirsty

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Apologies for neglecting to post a roundup last week. We were on vacation with my parents. That means you get extra recipes this week. :)

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Tasty Eats At Home shared Prickly Pear Syrup and Prickly Pear Lime Margaritas

Spabettie shared Papaya Turmeric Mocktails

Allergy Free Alaska shared Rosemary Garlic Ghee with Smoked Sea Salt

Simply Gluten Free shared Sunbutter and Banana Doughnuts

Allyson Kramer shared Strawberry Muffins

The Gluten Free Vegan shared Asian Orange “Chicken”

Newman Improved shared Pasta Vegan Alla Puttanesca

Tasty Yummies shared Spicy Southwest Loaded Sweet Potatoes with Cilantro Lime Avocado Cream

Carla’s Gluten Free Recipe Box shared a Red Velvet Milkshake

gluten-free-red-velvet-milkshake

Gluten Free Canteen shared Pecan Honey Cake

Beard and Bonnet shared Apple Cider Floats

Cardamom Rum Coffee Slush

CardamomRumCoffeeSlush

Sometimes inspiration strikes, and I have no idea what spurred it, but I go with it anyway. I woke up thinking about making a dessert/drink similar to bourbon slush but with coffee and dark rum. Unsurprisingly, it is awesome.

CardamomPods

CardamomCoffee

  • Enough water and freshly ground coffee beans to make 3 cups*
  • 2-3 pods green cardamom, smashed
  • 3/4 cup packed brown sugar
  • 1 cup dark rum
  • 1 14-ounce can sweetened condensed milk
  1. Add the cardamom pods to the coffee grounds and brew 3 cups of coffee.
  2. Mix the coffee and sugar in an 8×8-inch casserole dish and whisk until sugar is dissolved. Stir in the rum.
  3. Place in the freezer. Check after 2 hours. Stir any ice crystals into the liquid. Return to the freezer. Thereafter check every 1-2 hours, break up any ice crystals and stir the ice into the liquid. Slush should be fully frozen at around 6 hours.
  4. To serve, put 1 cup of slush in a fancy dish or bowl and drizzle with 1 tablespoon of sweetened condensed milk.

(Serves 6)

StagesOfFreezing

FullyFrozen

*I realize this is pretty vague, but there’s a bunch of different methods to brew coffee. Giving you the measurements I use for my French press doesn’t help if you use a drip brewer. I figure you know the ratio for your preferred brewing method.

Since this is frozen it will keep for a long time. If you need a dessert you can make days in advance, this is it. Conversely, if you’d like to make it today and need it to be ready sooner, use a larger dish. We have a side-by-side refrigerator/freezer so we can’t fit large dishes in it. If you do have the space though, you could use something like a 9×13-inch dish and the slush will freeze more quickly.

I thought 2 cardamom pods gave the slush a nice flavor without being too overpowering. If you really like cardamom though, go for 3.

CardamomRumCoffeeSlushSide

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Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


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