seeking recipe for fresh sauerkraut with curry

Nonna.PapaVino 9/12/2013, 10:57 pm

This month's Saveur magazine references a farm in New York that makes and sells fresh sauerkraut made with fresh turmeric root, called "curry sauerkraut." Both turmeric and fresh sauerkraut are especially good sources of probiotics and minerals to aid health, so I'd like to try making curry sauerkraut. Anyone out there have a recipe or idea for one? Nonna

batmap 9/13/2013, 6:08 am

A-la internet search and picked through a couple that sounded promising...

http://risingmoonnutrition.blogspot.com/2013/02/indian-spiced-curry-kraut.html
sauerkraut - seeking recipe for fresh sauerkraut with curry Curry+kraut

sauerkraut - seeking recipe for fresh sauerkraut with curry Curry+kraut

Indian-Spiced Curry Kraut

(makes 3 quarts)

1 large head green cabbage, shredded

4 carrots, grated

4 inches fresh ginger root, grated

2 inches fresh turmeric root, grated

1 medium yellow onion, diced

8 cloves garlic, minced

Spice mix:

3 Tbs sea salt

1 Tbs Indian curry powder

2 tsp red pepper flakes--or to heat preference

2 tsp black peppercorns

2 tsp fenugreek seeds

2 tsp coriander seeds

2 tsp cumin seeds

In a 1 gallon ceramic crock, combine all of the prepared vegetables.

Using a mortar and pestle or spice grinder, combine all of the spices. If using a mortar and pestle, crush the spices until they are broken into smaller pieces; they do not have to be turned into powder. Chunky is preferred. If using a spice/coffee grinder, pulse the spices a few times to crush up the bigger seed/pepper pieces.

Pour the spice mix in with the veggies and, using a wooden dowel or end of a wooden spoon, mix the veggies and spices and begin to crush them together. Pound them down for about 10 minutes, until the cabbage has begun to emit some of its water and a brine begins to form. The volume of the vegetables will reduce by about half.

Place a small plate, that fits inside the crock, on top of the crushed vegetables. Press down until the brine rises over the top. It should be around an inch of brine over the cabbage. If no brine rises, try tamping down the vegetables for a few more minutes to see if they'll release more water. Older/less fresh cabbage may not release as much water; if that happens, continue the process and check back with the brine in 24 hours. More brine may rise to the top. If it doesn't after a day, add a salt water mixture of about 1 tsp salt to 1/2 cup water and pour over the cabbage mix.

Place a glass jar filled with water, or other weight, on the plate. Cover the crock with a cloth and tie a string or large rubber band around it. Let sit 7-14 days to ferment. Taste along the way to check for the change in flavor/fermented-ness. I did about 10 days for my kraut.

Transfer to quart-sized glass jars and refrigerate.

*If you don't have a ceramic crock for fermenting, you can tamp down the vegetables into glass jars; it will take 3 quart-sized jars. Press the vegetables down into the jars so brine rises about an inch over the top. Cover each jar with a cloth and use a string or rubber band to hold it in place. Store in cool, dark place for 7-14 days before covering with a lid and transferring to the fridge.

Nonna.PapaVino 9/13/2013, 2:06 pm

YES! Thank you Batmap, that sounds like a real do-able recipe, and close to what the article in Saveur looked and sounded like. I have a couple of nice heads of cabbage almost ready for more sauerkraut, and I'll let you know how this recipe turns out. Nonna (doing happy dance)

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seeking recipe for fresh sauerkraut with curry

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