Salt is the backbone for flavor and spices invigorate the palate. Salt and spices combined is a dynamic duo that transform ordinary sauerkraut into a culinary treasure. I've created a recipe using a salt blend from the "Blacksmith Chef", Angelo Garro. Angelo is a true Renaissance man who is an artist, chef, forager, and entrepreneur. (Explore Angelo's art pieces by following the link provided at the end of this post.)
Whether you are a omnivore, carnivore, or herbivore, this recipe for Omnivore Kraut is definitely worth trying. Buon Appetito!
1. Place the cut vegetables in a large glass, ceramic, or stainless steel bowl.
2. Sprinkle Omnivore Salt onto vegetables and massage for about 5 - 6 minutes.
3. Allow mixture to rest in the bowl for about 30 minutes. This will help to draw out liquid from the cabbage.
4. Pack into a quart-size, wide-mouth mason jar. Using a wooden spoon or rolling pin, firmly press the mixture down into the jar. The vegetables should reach the shoulder of the jar. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note). This will help prevent overflow later.
5. Place Kraut Source onto the jar. Allow to ferment between 10 - 12 days in a cool spot, away from direct sunlight. Check your ferment after 24 hours to see if there's enough liquid drawn out to cover the top of the vegetables by one inch (2.5 cm). If not, remove Kraut Source and add in enough brine*. Check every few days that there is water in the moat, and top off as needed.
6. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.
Note: Depending on the quality of the cabbage, you may or may not get a lot of juice. Add more brine* to cover the vegetables by 1 inch (2.5 cm), if needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water
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