Real Fermenting: Carrot, Onion, Parsnip and Horseradish Sauerkraut

Wednesday, 8 August 2012

Carrot, Onion, Parsnip and Horseradish Sauerkraut

I just know this is going to be a beautiful sauerkraut. The flavors of these wonderful vegetables are just all so rich and complementary. Just imagine a hearty sausage (no wimpy hot dog will suffice!) sitting proudly on a bed of this sauerkraut!

Our faithful friends for sauerkraut


1 smallish Green Cabbage (all organic produce)
2 smallish Carrots
1 large Parsnip
1 small Red Onion
3 tbsp Prepared Horseradish (the kind with just vinegar and salt added - no cream!)
3 tbsp Salt


Again, this sauerkraut follows the time-tested basic sauerkraut technique. Grate the carrots and parsnips and onion. Shred the cabbage. I use a food processor, so this couldn't be easier. Smash the vegetables up with the salt in a wide bowl, until there is a fair puddle of briney juice in the bottom. Then, stir in your prepared horseradish. You could grate some fresh horseradish, and that is what I will do, when it is in season. Pour the whole lot into a wide mouth jar or crock (as long as it is non-metallic). Smash it down again until the brine covers the cabbage.

A jar within the jar puts pressure on the cabbage mixture
Now, this cabbage mixture just sits, covered, in an out of the way place for at least a week. Make sure the cabbage stays under the brine. If it starts to dry out, you can add a cup of water with 1 tsp of salt dissolved in it. After one week, taste the sauerkraut, and continue tasting it until it is ready for you. Remember, it is completely personal as to how sour you like your kraut. When it's done, decant into jars which fit your fridge and keep it cool. Anything above about 50F and it'll keep getting sourer.

A pound of this stuff in the store would cost you somewhere in the region of 10 bucks. For that money, you could probably make about 8 pounds using this recipe. Talk about saving money! And don't forget the health benefits. So start yours now!

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