TANGY aF Sauerkraut (Fermented Cabbage Recipe)

Sauerkraut is an underdog. It's cabbage that’s had a wild night out, got home late, and woke up fermented. Often relegated to the shadows of hot dogs and Reuben sandwiches, this tangy spectacle is a gastronomic experience that’s been mellowing and maturing with time. And, boy oh boy, does time know its job. The magic of fermentation turns an ordinary cabbage into a tangy, zingy, probiotic-rich wonder that dances on your taste buds like a flash mob in Times Square.

This fermented frenzy is not just another pretty dish on the table, it's a cultural carnival that has been celebrated and cherished from Germany to Russia and beyond. It's seen it all - the grand Oktoberfests, the quiet family dinners, the cold Russian winters. It's been there, sitting in those mason jars, patiently biding its time, waiting to explode onto your plate with a burst of flavor that’s sharper than the edge of a well-honed knife.

Making sauerkraut is a testament to the beauty of patience and the art of slow food. All it needs is cabbage, salt, and time. Lots of time. But, oh, the rewards are glorious! Think of it as a culinary endurance race where the finish line is a delirious dive into tangy, crisp, fermented heaven. So don't hesitate, jump onto the sauerkraut bandwagon. Your gut, your taste buds, and your culinary reputation will thank you. Signing off, the king of tang and taste, 🤘🏼 Adam

Yield: 2-3 cups

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Classic Sauerkraut

Ingredients

• 2 pound Cabbage (one small, or half a large cabbage)
• 1 Tbsp Kosher Salt
• 1 tsp Caraway Seed (optional)
• 1 tsp Juniper Berry (optional)
• Tiny bump of chili flake (optional)

Instructions

1. Shred cabbage into slivers. Place in container.
2. Add salt, squeeze the salt into the vegetable with your hands until the liquid excretes from the veg like a wet sponge. The idea is to break the cell walls and extract water from the vegetable to submerge it for fermentation.
3. Top the whole thing with cabbage leaves, then weigh it down with a plastic bag and water, or another container. Let sit at room temp for 3 days to 3 weeks. The longer it sits, the tangier it will become. Once optimal tanginess is achieved, serve and enjoy. Store the kraut to the fridge to slow fermentation.