I admit it. I am normally lazy and make kraut with vinegar, but sometimes you have to do it right. Fermentation is the only way, but it takes patience.
It is just three simple ingredients. Cabbage, salt, and caraway of fennel seeds. I went with the fennel this time as i was out of caraway seeds. Fennel gives a slightly different flavor which is less sweet and a bit more earthy.
The process is simple you mix the ingredients and mash the cabbage slightly so the salt draws out the moisture to create a brine that protects the frementation from oxygen. The ininal fermentation is done open for about a week to ensure the lactobacillus is present. Unless you can use organic cabbage which should have it naturally. The jars are keept half full to ensure minimal surface area.
Once the initial fermentation begines the jars can be combined and a vacuum applied to ensure the brine covers the cabbage and anaerobic fermentation can proceed. This also helps to prevent mold and fungus from creating off flavors. After an aditional week it will have fermented enough to use or move to the fridge for long term storage.
The final product can be simmered with beer and brats and served with a side of skillet potatoes.
