SAUERKRAUT SALAD
By: Berlin Currywurst
When life gives you cabbage, you make sauerkraut. This crunchy, sour, delicious salad provides the perfect topping for paprika sausage currywurst or layering into your sausage hash.
SAUERKRAUT SALAD
Ingredients:
5 lbs Cabbage
2 Bunches of Green Onions
20 oz Shredded Onions
5 Oranges
10g Finely Ground Salt
10g Black Ground Pepper
8 oz White Wine Vinegar
12 oz Pineapple Juice
1 Old Dish Towel
Directions:
Core and shred 5 pounds of cabbage
Measure out three tablespoons of pickling kosher salt. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a wooden spoon. The top layer should be salt. It will give you a 2 ½ percent solution, the perfect strength for fermentation.
Boil an old dish towel for 5 minutes and cover the crock with it. Weight this down with a flat plate the size of the inside of the crock and weigh it down with a canning jar full of water. If you’re using a glass jar, you won’t need to weigh it down. Let it sit for a day.
By the next day, you should have enough brine to cover the cabbage. If you don’t, make more brine by adding 1 ½ teaspoon to a water cup and adding enough to cover.
In 2 or 3 days, a white froth will form on the top. Skim this off, replace the cloth with a newly boiled one, wash the plate, and replace it all. Repeat this skimming each day until the bubbles stop rising, or for about 2 weeks, then your sauerkraut is done!
Add chopped green onions and shredded carrots to it. Once all the ingredients are mixed in, you top the salad with fresh orange blood.
courtesy of Berlin Currywurst