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RECIPE: GARLICKY KRAUT

RECIPE: GARLICKY KRAUT

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Rated 3.2 stars by 14 users

The addition of savory garlic to a traditional cabbage kraut makes a unique condiment or side dish!


30 minutes

48 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.






INGREDIENTS:

  • 2 medium heads cabbage, cored and shredded
  • 5 cloves garlic
  • 1-3 Tbsp. sea salt

INSTRUCTIONS:

  1. Combine all ingredients in a large nonmetal mixing bowl, tossing them a bit and pounding lightly with clean hands or a Cabbage Crusher. Cover lightly and let the mixture sit for a half an hour, letting the salt pull the juices out of the cabbage and garlic. Uncover every 5-10 minutes to pound the cabbage down and help to get the juices flowing.
  2. Stuff the cabbage into a clean jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
  3. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  4. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  5. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.


    download our lacto-fermentation guide and recipe book