German Style Sauerkraut with extra mustard

12/23/2017 – Made our fourth batch of German-style kraut inspired by this recipe at the This one is with a green cabbage with twice the mustard seed using yellow and brown in a 50/50 ratio.  It turned out good with a distinct mustard background tone.

Cleaned and cored the cabbage then sliced in the processor. Added 2 small and 2 medium cloves of garlic minced. It all weighted about 970 gm. This average cabbage made 1 quart plus a scant 1 pint of kraut.

Mixed in:

  • 14 gm pickling salt or 1.4%
  • 15 juniper berries
  • 1 rounded teaspoon caraway seeds that weighted 3 gms
  • 1 rounded teaspoon yellow mustard seeds and 1 tsp brown. Each weighted 5 gms.

Seeds (not the berries) were crushed in the coffee grinder for colon health reasons. Pulsed the coffee grinder until there was a lot of dust inside. The caraway seeds did not seem to be broken up and a lot of the mustard was cut up although that is where the dust came from.

Hammered down with the meat cleaver for maybe 5 minutes. Let it sit salted in the bowl for several hours for the brine to form.  At the end, it did not look like there was much brine.

Put the mix into a 1 qt. and a 1 pt. mason jars. Pressed it down and dropped in the glass weights. Surprised the brine came up around and over the weights. Installed airlocks and put into the dark guest bathroom to ferment for the week we are at the farm.

1/7/2018, 15 days after starting the ferment – First try and it was crunchy, a bit salty and definitely had a mustard background although it was not too much.

Next Time – Break up the seeds separately in the grinder to be sure each is broken down.

1/9/2018-  17 days after start – Tasted some from the pint and it was tart.

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