I’m at a loss of what to name this latest batch of sauerkraut because it’s actually still fermenting as we speak and only 4 days in. For now I’m going to go with Slaw Sauerkraut because it shares many of the same vegetables lending to the uncanny resemblance.
This will be the first time I’ve shared a recipe for sauerkraut without having giddily sampled the final product. Never fear though, there will be a follow-up post with pictures in about 3 weeks. Of course.
I was pretty ecstatic to get back to making sauerkraut and it seems like this has been my longest break between batches since I started. It just made sense with holiday travels and all.
Last week I headed to the store to pick up ingredients, using the fresh palate of produce shelves to inspire the next batch. I love the bright color that red cabbage and carrots add plus their hue becomes so rich after a few weeks in the fermenting crock. In the end this is a marriage of our favorite carrot, green cabbage, onion mix with red/green cabbage mix, red onion instead of yellow, the new addition of jalapeno, and mustard seed. Excited? Always.
This filled my 5 Liter crock almost too full. A little too reminiscent of my very first batch where I felt like the crock was giving birth to the stones. That labor was breached, but with almost 9 batches under my belt and way more confidence I got the damn stones settled into the crock in no time. 😉
This post is a supplement to the original How to Make Raw Fermented Sauerkraut.
Batch No. 9 | Slaw Sauerkraut
- 2.9 lb (1295 g) Organic red cabbage, shredded
- 4.8 lb (2175 g) Organic green cabbage, shredded
- 2 lb organic carrots, shredded
- 1 lb (481 g) organic red onion, thinly sliced
- 1 (21 g) organic (or conventional) jalapeno, thinly sliced or shredded (stem removed)
- 1/4 - 1/3 cup kosher or sea salt (I used 1/4 cup)
- 1/8 cup yellow or brown mustard seed
- Follow instructions below as well as the main sauerkraut instructions.