
Look at the layers in this head of red cabbage! Like contour lines on a map… So perfect… Almost as perfect as a good kraut!
Micro-Batch Mustard Ruby Kraut
2 Cups finely sliced red cabbage (I used about 1⁄8 of a head)
1 teaspoon pickling salt
1 teaspoon red mustard seeds
A few splashes of dechlorinated water

Finely sliced red cabbage – If you have a mandolin or other cabbage shredding device, use that! I made do with a sharp knife.

Two cups of sliced cabbage, ready to go

The cabbage in a large bowl, with room for mixing

Add 1 teaspoon of coarse pickling salt

Add a teaspoon of red mustard seeds

Now mix with a clean hand…

Mixing…

Still mixing…

The cabbage is releasing juice!

Pack the mixture into a clean, 500 mL glass canning jar

Don`t forget the juice

Press it down, to see if there`s enough liquid to cover the cabbage… Not quite enough

This is dechlorinated water: Tap water that was boiled and left to cool on the counter… It works well for fermenting, though it likely still contains chloramine

Pour in a little bit of the water, just to cover cabbage

Just enough liquid to cover the cabbage!

Fermentation lid, ready to go: 3-piece airlock, plastic lid with grommet, rubber ring, metal ring

Fit the 3-piece airlock snugly into the grommet in the plastic lid

Place the rubber ring on the lip of the jar

The lid fits onto the jar next

Then the metal ring screws down and holds the lid securely on the jar

Remove the cap from the airlock, and add water up to the fill line, then replace cap

Don`t forget to label your ferment! Name and date, please

Now the hard part… Waiting. Maybe a week, probably four!
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