Make sauerkraut without a scent of fermentation! This is a unique twist on traditional sauerkraut by borrowing ingredients and flavors from our friends to the East. East meets West with Euro-Kimchi!
Prep Time: 45 mins Jar Size: 1 quart/.9L
- 2 ½ lbs cabbage, shredded
- 2 cups daikon radish, grated
- 1 TBS. garlic, chopped
- 2 tsp. gingerroot, grated
- 2+ TBS. kimchi chile flakes (gochugaru) - purchase on our website or local Asian Market
- 1 cup scallions, minced
- 1 TBS. Celtic Sea Salt® or other premium brand
- Prepare cabbage and place in large bowl. Prepare remaining ingredients and add to bowl.
- Sprinkle salt over ingredients in bowl. Traditional sauerkraut is made by drawing out the liquid in the cabbage to create the brine - not by adding liquid to the recipe. Two easy methods are to pound the cabbage with a one-piece rolling pin held vertically or by massaging the cabbage with your hands. This is similar to kneading dough but is basically just squeezing the cabbage repeatedly. It should only take approximately 10-15 minutes but this depends on the freshness of your cabbage.
- After a generous brine has formed, load a clean 1 quart jar with the mixture, tamping and submerging the mixture after each addition. When well-packed with 2 inches of space remaining at the top, pour in any additional liquid left in bowl.
- Clean off any veggie/seasoning debris from jar rim to ensure good seal.
- Press brine overflow cup into jar.
- Seal with Perfect Pickler® lid and gasket until just hand snug. (TIP: you may want to do this with jar in your sink as some brine may spill over).
- Pour tap water into airlock to the max line and gently twist into lid.
- Place in cool location (68-74 degrees) and wait patiently for 4 days!