Thursday, September 15, 2016

sauerkraut

guess it is still pretty warm because the sauerkraut is ready❤︎took only 2 days and ︎tastes pretty good!  #sauerkraut #choucroute #osaka #乳酸キャベツ #大阪 In the book I have with the okara granola recipe, is a recipe for sauerkraut which I was interested in trying.

In Japanese, they call sauerkraut, "nyu-san-cabbage" (fermented cabbage).

The recipe says it should take about 3-6 days but because it is still quite warm here, this was ready in 2 days.

Sauerkraut
1/4 purple cabbage, julienned and rinsed
1 teaspoon salt
1/8 teaspoon sugar
ziploc bag
3 bottled drinks

Place cabbage into ziploc bag with salt and sugar.
Massage bag, take out air, seal bag.

Place 3 bottled drinks on the bag, like placing weights on when making tsukemono (pickles).

Wait 3-6 days (mine was done in 2)

There should be tiny bubbles and when you taste it, it should be sour-ish.

NOTES: super easy and pretty tasty. Purple cabbage has been hard to find these days, but I hope to make this again.

7 comments:

Rowena said...

perfect for Oktoberfest!

Anonymous said...

Germans don't use purple cabbage for sauerkraut though.

Purple cabbage is called Rotkraut (red cabbage or in rarer cases, blue cabbage/Blaukraut)and served along sunday roasts. It's usually not fermented.

K and S said...

we tasted it yesterday, Rowena, could be more sour :)

Thanks for the info Anon! I appreciate it.

Take care you two.
Kat

KirkK said...

Wow, 2 days....that's some pretty fast fermentation.

K and S said...

I think it could've been more "sour" Kirk.

Take care.
Kat

K said...

What a pretty color!

K and S said...

Thanks K!

Take care.
Kat