This recipe combines the herbaceous overtone of dill with lemon that makes a simple and elegant sauerkraut.
Ingredients:
- 2 lbs. (900 g) green cabbage (cut weight), finely shredded
- 1 Tablespoon (15 ml) Celtic Sea Salt
- 1/3 cup (25 g) fresh dill, chopped
- 3–4 lemon slices
Equipment:
- Large stainless steel, glass, or ceramic mixing bowl
- Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
- ChouAmi device
- Sauerkraut pounder, wooden spoon, or rolling pin
Directions:
1. Put shredded cabbage into the mixing bowl. Add sea salt into the cabbage and massage with your hands for a few minutes. Allow the massaged cabbage to rest in the bowl for about 30 minutes so that the salt can draw out liquid from the cabbage.
2. After resting, add in the chopped dill. Mix well.
3. Transfer the mixture, a third at a time, and any liquid in the bowl to the Le Parfait glass jar. Using a sauerkraut pounder, wooden spoon, or a rolling pin, gently but firmly pack the cabbage into the jar after each addition. Add in the lemon slices as you go, and try to press them to the side of the jar so that it makes a decorative feature.
4. Keep pressing until the top of the cabbage 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).
5. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
6. 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.
Note: The amount of liquid you get depends on the quality of the cabbage. 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 (240 ml) hot filtered water. Allow to cool before using.