DIY Sauerkraut

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January 27

Shredded purple cabbage is ready for the fermentation process. It will be sauerkraut in 1 week.

I had some leftover cabbage from last week’s test kitchen — duck nachos with pineapple-jalapeño slaw. I thought about stuffing the cabbage with a ground turkey mixture or whipping up my mom’s delicious coleslaw recipe. Then I got busy and tired. And then I got inspired. I started thinking about SuperBowl party menus and how much fun mini reubens would be for party guests. So, I put the two ideas together and got it into my head that I could make my own sauerkraut. Now, sauerkraut is inexpensive and pretty easy to find in stores so you may wonder, “Why make the effort?” Well, it’s easier than putting on socks and shoes and going to the store, I already had the two ingredients you need to make it and… it’s kind of cool.

Raw sauerkraut is extremely healthy. It’s a great source of Vitamin C, lactobacilli and other cancer-fighting agents. Well before the introduction of imported foods to northern and Central Europe, sauerkraut provided a vital source of nutrients during winter months. Captain James Cook always took a large stock of sauerkraut on his sea voyages since it effectively prevented scurvy. German sailors continued this practice even after the British Royal Navy had switched to limes. Thus, British sailors were called “Limeys” while their German counterparts were called “Krauts.”

Sauerkraut is made by a fermentation process similar to pickled cucumbers and kimchi. Simply shred 5 lbs. of cabbage, mix with 3 tbl. salt and let ferment, weighted down, in a 1 gallon bucket or crock for 1 – 4 weeks. Sandor Elix Katz details the process on his excellent website Wild Fermentation. I followed the recipe but mixed nappa cabbage and purple cabbage and added a few dried juniper berries. It was a slightly pungent days 2 – 3 but now we’re at day 6 and looking like it’s right on track. I keep checking it like an anxious mom and can’t wait to try the final product on SuperBowl Sunday. Yummy, healthy and I’m preventing scurvy!!!

Recipe: Mini Reubens with Handmade Sauerkraut

Ingredients

1 lb. corned beef

1 c. sauerkraut, drained

¼ lb. Swiss cheese

3 tbl. raspberry mustard (any type of mustard, mayo or Russian dressing will work)

1 pkg. rye cocktail bread

Prepare Reubens

Preheat oven to 400°. Spread mustard on one side of two pieces of bread. Top with corned beef, sauerkraut and cheese. Bake until cheese is melted – about 15 minutes.