Sauerkraut

Sauerkraut

Ingredients:

1 Medium cabbage, cored and shredded

1 Tablespoon caraway seeds (optional)

2 Tablespoons sea salt

Directions:

In a bowl, mix cabbage, caraway seeds (if using), and sea salt. Pound with wooden pounder or meat hammer for about to 10 minutes to release juices or allow to sit for about an hour to allow salt to pull moisture and then massage cabbage with hands. Place in a quart-sized mason jar and press down firmly until juices come over the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover and keep at room temperature for at least 3 days up to a few weeks before transferring to cold storage.

 

Indian Spiced Sauerkraut

Indian Spiced Sauerkraut

 Ingredients:

1 large cabbage, cored & shredded

1 tablespoon whole cumin seeds

1tablespoon whole coriander seeds

½ tablespoon whole fennel seeds

½ tablespoon black peppercorn

½ tablespoon red pepper flakes (optional for spice)

1 teaspoon brown mustard seeds

1 teaspoon whole fenugreek seeds

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon paprika

2 tablespoons sea salt.

Directions:

In a bowl, mix cabbage, caraway seeds (if using), and sea salt. Pound with wooden pounder or meat hammer for about to 10 minutes to release juices or allow to sit for about an hour to allow salt to pull moisture and then massage cabbage with hands. Place in a quart-sized mason jar and press down firmly until juices come over the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover and keep at room temperature for at least 3 days up to a few weeks before transferring to cold storage.

 

Kimchi

Kimchi

Ingredients:

1 medium head (2 pounds) napa cabbage

2 tablespoons sea salt

1 tablespoon grated garlic (5 to 6 cloves)

1 teaspoon grated ginger

1 teaspoon sugar

2 to 3 tablespoons seafood flavor or water (optional, see recipe notes)

1 to 5 tablespoons Korean red pepper flakes (gochugaru)

8 ounces Korean radish or daikon, peeled and cut into matchsticks

4 scallions, trimmed and cut into 1-inch pieces

Directions:

Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips. Combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy. Combine vegetables, paste, and salt. Using your hands, thoroughly mix and gently work the paste into the vegetables until they are well coated. Place in a quart-sized mason jar and press down firmly until juices come over the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover and keep at room temperature for at least 3 days up to a few weeks before transferring to cold storage.