Kraut by the Quart Jar
 
SALT - growing up we used 3 tablespoons to 5 pounds of Cabbage when we filled a crock

• 3 Tablespoons = 9 teaspoons
• 9 teaspoons *by 5 lbs. = 1.8 teaspoons per pound of cabbage
• 3.6 Teaspoons (just over 1 Tablespoons) per 2 pounds of cabbage
• The amount of salt will depend on how much cabbage you use per jar AND if you ADD extra water;
• I make a juicy/watery one if I want to have brine to drink = gut shot of love!
• I make a drier one if I want to eat it on sandwiches etc.

CABBAGE – you need to keep in mind that all cabbage is NOT created equal – some is dryer than others which means more cabbage per pound, it also means less juice will be created when you salt your cabbage. Thank goodness kraut is quite forgiving & flexible. As you make it you will find what works for you with your preferences.
 
1 ½ - 2 ¼  pounds of shredded Cabbage -
Salt - 1 FULL Tablespoon to 1 ½ Tablespoons or SO………..

• Mix the Cabbage with the salt & allow to sit and wilt. This could be 15 min or an hour or so if you’re busy. The salt pulls out the water from the cells which is what creates the crispness of the kraut. NO salt kraut is very soft.
• Pack your jar with the wilted cabbage. If there is NOT enough juice you can add water until the cabbage is covered.
  • Some people like a dryer kraut & some people like a juicy kraut. The juice is just as good for you as the kraut is!!
  • When you add water sometimes you’ll need to add a bit more salt (it’s a practice thing). You can make a brine using 1 - 2 tablespoons of good mineral salt to 1 quart of water. I go to my local feed store & get Redmonds Real Salt that they use for cows. It is very high in extra minerals & it is coarser than the refined "peoples" version.
  • Don’t worry if your just topping off, the top of the jar with water.      
  • When adding water push down on the cabbage releasing trapped bubbles of air.
•  Take a part of a leaf of cabbage, tuck it into the jar covering the shredded cabbage; this will hold the shredded cabbage down in the jar.
• Screw a lid on the jar, leaving it a bit loose to release any extra gas & sometimes juice during the fermentation time.
• Place the jar in a small bowl & put this on your counter; the bowl will catch any juice if it overflows.
• The amount of days it takes to ferment will depend on the temperature of your house AND your flavor preference. 4 – 9 days.
• After it is to your flavor preference you can place it in refrigerator.

 
*Dill leaf
*1 cup chopped Cilantro, ½ - 1 TBLSP. Fresh ground Black Pepper & 1 Thai red hot pepper
*Lemon, Ginger
*Jalapeño
* RECIPE by Alice’s Rabbit Whole


Mixed Root Vegetable Kraut

• 3 – Beets
• 4 – Turnips
• 6 – large Carrots
• ½ - medium size head Red Cabbage
• 1 – medium size head Green Cabbage
• High mineral Salt

 

1. Shred all the root vegetables by hand or with a food processor.
2. Slice the cabbages as you would for slaw, by hand or with a food processor.
3. Your amount of shredded vegetables should total 7 pounds or less, this amount will be able to fit into a one gallon crock after it has wilted from the salt.
4. Traditionally 3 tablespoons of salt is added to about 5 lbs. of cabbage to make sauerkraut. I use a little less than that when making this mixed vegetable version, so instead of using 4 ½ tablespoons (for 7 pounds), I use 3 - 4 Tablespoons for 7 pounds of shredded vegetables.
5. REMEMBER: Salt is what keeps the vegetables somewhat crunchy, so don’t go too low.
6. Place all shredded vegetables into a large bowl, sprinkle the salt over it and using your hands mix well. Let salted vegetables sit for an hour or so to wilt (the more it wilts the easier it is to fit into your crock).
7. This amount could possibly fit into 3 quart jars for fermentation if you don’t have a crock.
8. Now place the wilted vegetable mixture into the crock a large handful at a time, pressing down to push out all air pockets.
9. After the crock is filled with vegetables it will need to be sealed. This can be done many ways. An easy method is to first invert a plate over the top of vegetables, take a large plastic bag (like an unopened, unscented garage bag) and lay it over the top of the crock. Push the middle of the bag down over the top of the inverted plate all the way to the inner edges of the crock. Fill this pocket that you made with water, a few inches or so. The water will act as an airlock but also permit the gases to be released.
10.  Let the crock (or jars) sit in a warmish place until desired flavor is achieved (you know this by tasting it periodically), approximately 4-9 days depending on temperature & size of fermentation vessel.
11. When Kraut is to a desired flavor, pack it tightly into jars (wide mouth jars work well) and store in the refrigerator.
12. Makes about 3 quarts.
13. This is a great raw side dish & in sweeter than regular kraut.
14. feel free to substitute vegetables, or to add herbs, spices or an apple or two.
15. *** too many carrots will make the kraut feel somewhat slimy, other vegetables do not do that!.
    

 
Raw Kraut Tortilla Rubens
 
Raw Kraut, drained or juice squeezed out of it
Corn tortilla
Swiss Cheese, shredded
Mustard, your favorite
Olive oil
 
Heat a griddle and brush with oil. Grill the corn tortilla until it starts to brown then add some Swiss cheese and allow it to melt. When melted take it off the pan and put it onto a plate. Spread some of the mustard on one side and fill with a good amount of the raw kraut. Fold the tortilla in half. Now, eat it or make more. Or eat it while you’re making more. J
 
Raw Kraut Bagel Ruben
 
Bagels, your favorite
Raw Vegetable Kraut, drained or juice squeezed out of it
Baby Swiss Cheese, sliced
Mustard, your favorite
Butter
 
Heat the broiler.
Butter the bagel, place it on a small pan and slightly toast under the broiler. Remove bagels from broiler and spread with mustard, then add a thick layer of kraut, cover the kraut with the sliced cheese. Now put them back under the broiler, heat until the cheese is melted. Enjoy!!