Cabbage galore no more–finally the garden cabbage is gone! The last couple of batches I made were kept pretty simple but delicious just the same–I wanted to share these options with you. First, don’t underestimate the flavor of fresh herbs for improving the taste of your cultured veggies. I have dill growing in my garden and have been adding lots of it to the last couple of batches of sauerkraut I’ve made. It seems that the dill tones down the cabbage quite a bit in both smell (while fermenting too) and taste. Second, I’ve been adding chopped cucumber to the fermenting sauerkraut for the last 1 or 2 days of fermentation. This allows the cucumber to pick up the dill and garlic flavors but retain its crispness. Have fun experimenting!
1 large head of Chinese or green cabbage ( I used Chinese)
1 cup of fresh dill weed chopped fine
3 large cloves of garlic, crushed
1 Tbsp. sea salt, possibly less depending on the size of the cabbage–be conservative and taste the mixture
About 5 days late 1 cucumber, chopped
Cut the cabbage in half and core each half. Cut side down, quarter lengthwise. Then holding the quarters together chop across in 1/4 inch slices. This will result in a fairly fine shred. I find this easier than shredding with a grater. Put cut cabbage into a large bowl. Add rest of ingredients except cucumber. Follow directions for fermenting described in the previous recipe. After about five days, chop a cucumber lengthwise in half or in quarters and then in 1/4 inch slices across. Stir it into the sauerkraut and press the vegetable mix down into the juice. Let ferment another day or two. Taste the mixture daily and place in the refrigerator when it has fermented to your satisfaction.