At the June fermentation workshop, Hadar served several different krauts for us to sample, and I was amazed at the variety of flavors. Even better, we each got to take home one of her gorgeous one-gallon crocks. People kept saying – “Which one do you want?” But choosing was like picking a puppy out of an impossibly cute litter, every single one was lovely in its own way. Everyone else picked a crock and I took the one that was left for me. Perfect solution.
Back at home, while our class kraut was fermenting in my new crock, I spent the next few weeks reading about fermentation. Kathryn Lukas’s and Shane Peterson’s excellent book The Farmhouse Culture Guide to Fermenting quickly became a favorite resource and is the inspiration for the curried kraut recipe below, which I have modified slightly. (Note that Lukas and Peterson provide precise measurements for ingredients – in grams. For some, this is welcome and promises consistency from one ferment [and one fermentista] to the next. If weighing ingredients sounds appealing to you or if you are new to fermenting or if you want to see all their wonderful recipes, buy their book, you won’t regret it.)
This kraut packs a punch with its curry-forward flavor and sour zing. It pairs beautifully with sausage. A friend served it with tofu and rice. It would be good with eggs. Somehow it seemed the exact right kraut for early Fall.
Curried Sauerkraut with Golden Raisins
Equipment
- 1 1-gallon fermentation crock with water seal
- 2 weights
- 1 large mixing bowl
Ingredients
- 5 lbs green cabbage, sliced in ribbons of desired thickness My preference is about .25 inches.
- 3 tbsp salt
- 1.5 cups shredded carrots
- 1 whole yellow onion, chopped
- 3/4 cup golden raisins
- 2 tbsp curry powder I had a little jar of Spice Islands brand curry powder on hand and used almost the entire 49 g jar – just shy of a half cup; the result was delicious and the curry flavor was powerful. Try adding a little at a time to suit your palate.
Instructions
- Using fully sanitized fermentation equipment, start by chopping your cabbage into ribbons of desired thickness. As you chop, toss the cabbage into your bowl by the handful. (I like to sprinkle 1-2 teaspoons of salt over each head of chopped cabbage after I add it to the bowl because this helps incorporate the salt when you move to the next step.)
- Once you have all the cabbage in your bowl, use your hands to start incorporating the salt into the leaves by picking up handfuls of cabbage and squeezing them until a brine forms. (If you are new to fermenting and want more details about this step, see further instructions below.*) Taste the mixture as you go along to make sure there is a pleasing saltiness without the salt being overwhelming.
- Add the remaining ingredients (except curry powder) into the bowl and mix them throughout the cabbage.
- Next, add the curry powder a tablespoon at a time and assess whether you like the flavor. (I like to use my hands to mix the ingredients, but if you don’t want curry powder on your hands, resort to a wooden spoon or salad servers to get an even mix.)
- Once you have all the ingredients incorporated and you have a flavor you are pleased with, start adding the kraut to your crock, using the tamper to evenly distribute the kraut. (If you are new to fermenting and want further instructions on this step, see below.**) You should have about 4 inches of space above your kraut once you add the weights. Don’t forget to seal the crock with water, and remember to check the water level every few days; refill the seal, as needed. (If you made a little bit too much kraut to fit into the crock, save it – it tastes great unfermented as a side for lunch or dinner.)
- I fermented my kraut for two weeks (temperature about 72 degrees in the house). The result was delicious. If the kraut is not sour enough for you at this point, replace the plates, reseal the crock and let it sit another week. Enjoy.
Notes