This recipe from fermentation guru Sandor Katz is a guideline—not something set in stone. For instance, you can substitute kale for napa cabbage if you like or add crushed fennel seeds instead of coriander. Heck, you can use just about any combination of shredded vegetables, herbs and spices. Just see what's in your fridge and get creative.
To learn more, read "Fermentation for Dummies."
Recipe adapted from Sandor Katz
Yield: 3 cups
Prep Time: 20 minutes, plus fermenting time
Cook Time: N/A
Total Time: 20 minutes, plus fermenting time
½ pound shredded napa cabbage
½ pound shredded purple cabbage
¼ pound grated carrots
¼ pound spring onions
3 teaspoons kosher salt
1 teaspoon whole coriander, toasted and lightly crushed
¼ teaspoon crushed red pepper flakes
1. In a large mixing bowl, combine both cabbages, the carrots and the onions. Sprinkle with salt and, using your hands, toss and squeeze the cabbage mixture. Add the coriander and crushed pepper flakes and let the vegetables stand for 10 to 15 minutes so that they release their juices and become soft and slightly wilted.
2. In a tall and narrow nonreactive container, store the cabbage and its juices, pressing the mixture down and making sure the vegetables are submerged in their own liquid. (Note: The vessel should be tall enough that the liquid covers the vegetables; a wide container won't work.) Top the vegetables with some sort of weight, such as a plate that is smaller than the opening of the container, to weigh them down further.
3. Cover the kraut with a kitchen towel or cheesecloth and allow to sit at room temperature, skimming the scum that rises to the surface every day or so. Taste the kraut after 4 days; it should be ready to eat. Transfer the kraut to the refrigerator and keep for up to 6 months.
*This article was originally published on 04/21/2015 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.