Issue1 TasteBound compressed - Flipbook - Page 62
SOUR CHERRY
Sauerkraut
with apple
Kvašanaja kapusta z jablykam
MAKES ABOUT 4 X 1-LITRE JARS
Making sauerkraut always takes me back
to my mum’s kitchen, where the bench would
disappear under a mound of shredded
cabbage. This recipe makes a crunchy-style
sauerkraut, which, freshly fermented, is
good to eat after about five days. With more
time it continues to evolve slowly, even in
the fridge, changing colour and texture as it
ages. Once it’s much older, we tend to cook
with it, mixing it with fresh cabbage for
added tang, and we use it for fried or baked
hand pies, stews, pancakes and much more.
A pre-cut cabbage won’t work as well here
because the amount of liquid in the leaves
will vary. When you select a cabbage at
your local shop, ask for a fresh, whole,
untrimmed one – it will make a better brine.
Any excess brine can be saved and used in
soups and stews. Start with a bit less salt if
using a small cabbage – you can always add
more later if it needs extra seasoning.
●
●
●
●
1 whole large green cabbage
2 carrots, coarsely grated
40–50g sea salt flakes
1–2 green apples or, for something
a little different, try using 150g
cranberries instead of the apple
Peel away the first few dark-green cabbage
leaves and set aside. Give the cabbage a rinse
and cut into quarters or smaller chunks.
Shred the cabbage using a mandoline or in
a food processor, discarding the stem.
Transfer the shredded cabbage to an
extra-large bowl. Top with the grated carrots
and sprinkle with the salt. Use your hands to
crush and massage the cabbage and carrot
with the salt, rubbing the cabbage to help
release its juices. Keep working it for about
15 minutes – it will start to decrease in
volume, and juice will form around the edges
and in the bowl: this becomes the brine for
fermenting the cabbage mix. Use your hands
to distribute the brine.
Once the cabbage mixture is ready, core
and slice the apples into thin wedges and toss
them through. Place the mixture along with
the juices into a separate large bowl suitable
for fermenting (glass, ceramic or enamel).
Push the mixture down with your hands,
pressing heavily so that the juice rises. Top
with the reserved cabbage leaves (tear them
into smaller pieces, if necessary) and then
place a plate over the lot.
Set a heavy object on top to weigh the
plate and cabbage mix down; you should see
some of the brine coming up to the surface.
Push down further if you need to get more of
the brine rising to the surface – you need to
ensure the cabbage is fully submerged. Cover
with a light kitchen cloth or muslin cloth and
tie securely around the sides. Set aside on the
worktop, away from direct sunlight, to
ferment for 3 days.
After 3 days, remove the cloth, weight and
plate from the bowl. Mix the sauerkraut
thoroughly, then leave to breathe, uncovered,
for 1 hour. Repeat the process of pressing
down on the cabbage, weighting it with
a plate and a heavy object, and retie the cloth
around the bowl. Let it stand for another 1 or
2 days (depending on the season, it might
need longer). Taste after a total of 4 to 5 days:
the mixture should taste salty without any
bitterness and it should be crunchy.
Transfer the sauerkraut into sterilised jars
along with the brine. Pack tightly and cover
the surface with one of the larger torn
cabbage leaves. Seal the jars with a lid and
place them in the refrigerator, where the
sauerkraut will last for a couple of months
before it loses its crunch.
60
TA S T E B O U N D
