Sauerkraut
Chef: Wyatt Brege
Yield: 2 1/2 Quart
Ingredients:
- 4 ea Green Cabbage, Large
- tt Salt
Directions:
Sanitize a large mixing bowl, chef knife, cutting board, 8-Quart container, Cambro 1/6 pan lid, and a clean deli container and lid with sanitizer water.
Wash hands and forearms thoroughly.
Shred the cabbage but discard the hearts. After each half-head of cabbage cut, add to mixing bowl and sprinkle generously with kosher salt. Continue until all cabbage is processed.
Thoroughly massage the cabbage for 10-25 minutes (depending on arm strength).
Put the massaged cabbage in the bottom of the 8-Quart container. Strongly press the cabbage down. Add the cabbage juice. Ensure none of the solids are breaking the liquid surface.
Press the cabbage down with the Cambro lid and be sure to have about 1" of the natural brine covering the cabbage surface. Fill the deli with sanitizer water and secure its lid to weigh down the 1/6 pan lid.
Cover the 8-Quart with cheesecloth and secure with wine.
Fill a 200 pan half full with water and place the 8-Quart in there.
Place the apparatus in a cool, dry place away from any possible falling debris.
Store for 4-7 days, then condense into deli containers, with the brine.
Notes:
Check progress of the kraut every day. Be sure to sanitize utensils used to sample it. It is okay for some natural bloom, or foaming to occur on the surface---this is the fermentation process and shows that the lactobacillica is breaking down the cabbage---but if the cabbage comes in contact with air, it will oxygenate and spoil. If the brine evaporates quickly, which can cause this, add cool salt water (3% salinity) to the existing brine to keep kraut submerged.
The hotel pan with water is a way of moderating fluctuations in temperature of the kraut between day and night.