Sauerkraut with Caraway Seeds and Sour Cherry

Pictures by Anna Voloshyna

Sauerkraut is positively one in all the wide pillars of Japanese European delicacies.

We use it uncooked, braise it, boil it, and fry it. We put it to use to originate excellent pies and dumplings and add it uncooked into soups and stews. Because I’ve integrated a couple of recipes on this book that determination for sauerkraut, I also determined to fragment my hunch-to home made sauerkraut recipe. To originate it extra flavorful, I constantly add some caraway seeds and a couple of dried bitter cherries, however whereas you happen to prefer a cleaner taste, it’s likely you’ll per chance per chance skip one or both of them.

• 1 head white cabbage, about 1½ kilos
  

• 3 tablespoons salt
  

• 1 medium carrot, peeled and shredded
  

• 1 teaspoon caraway seeds
  

• 1 tablespoon dried bitter cherries
  

Instructions:

1. Take away a couple of outer leaves from the cabbage. Rinse them smartly, pat dry with a paper towel, and build of residing aside. The utilize of a microscopic, bright knife, lower out the core from the cabbage and discard. The utilize of an infinite, bright knife, lower the cabbage in half lengthwise. The utilize of the wide knife or a mandoline, reduce the cabbage halves crosswise as thinly as it’s likely you’ll per chance per chance.
2. Set the cabbage precise into an infinite bowl and sprinkle with the salt. The utilize of your hands, therapeutic massage the cabbage until it releases plenty of water. This can rob about 5 minutes. Reserve the cabbage water.
3. Add the carrot, caraway seeds, and cherries and mix smartly. Pack the cabbage mixture precise into an infinite, widemouthed glass jar and pour over all the cabbage liquid from the bowl. Tamp down the cabbage mixture with your fist and quilt the kill with the reserved whole leaves. Field one thing heavy on top of the leaves. A quart-size plastic deli container or jar stuffed with salt or water works wide for me. The cabbage wishes to be fully submerged in the brine the least bit situations.
4. Let the sauerkraut ferment in a fab, dim purpose (60° to 65°F) for about 1 week. Originate tasting the cabbage on day 5. When it gets to your required taste, get rid of the burden, quilt the jar with a lid, and retailer the sauerkraut in the fridge for as a lot as 6 months.

Recipes excerpted from Budmo! by Anna Voloshyna. Rizzoli, 2022. Pictures by Anna Voloshyna.