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Sauerkraut with Cherries
Sauerkraut with Cherries
Rated 5.0 stars by 1 users
Cuisine
Californian
Preserve a bit of summer by adding a few sweet cherries to your sauerkraut.
AuthorChef Karen Wang Diggs
Ingredients
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1-1/4 lbs (680 g) green cabbage (cut weight), finely shredded
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1 Tablespoon (15 ml) Celtic Sea Salt
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10 -12 firm cherries, cut in half and pitted
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½ teaspoon grated ginger
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1/3 cup loosely packed parsley leaves
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Fresh ground black pepper, optional
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Large (non-plastic) mixing bowl
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Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
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ChouAmi device
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Sauerkraut pounder, wooden spoon, or rolling pin
Equipment
Directions
- Put shredded cabbage into a large stainless steel or glass mixing bowl. Add Celtic Sea Salt into the cabbage and massage with your hands for 3–4 minutes. Don’t be timid. Give your cabbage lots of good squeezes.Allow the massaged cabbage to rest in the bowl for about 30 minutes so that the salt can draw out liquid from the cabbage.
After resting, add in the grated ginger, parsley leaves, and pitted cherries. Mix gently so as not to crush the cherries.
Transfer the mixture to the Le Parfait glass jar, a third at a time, along with any liquid that has been released. Using a sauerkraut pounder, wooden spoon, or the end of a rolling pin, gently pack the cabbage mixture into the jar after each addition.
Keep pressing until the top of the cabbage mixture is at about 1-1/2 inches (3.75 cm) below the rim of the wide-mouth opening. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note below). This will help prevent overflow later.
- Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days on your kitchen counter, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
- When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Recipe Note
Note: Depending on the quality of the cabbage, you may or may not get a lot of liquid. Add more brine* to cover the cabbage by 1 inch (2.5 cm), if needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (237 ml) hot filtered water. Allow to cool before using.
Original recipe by Karen Wang Diggs
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