When I was in Hawaii almost five years ago , we often went to a made - from - scrape burrito shop for lunch on days I had class . The eatery put a pineapple slaw on the burrito I ’d order , and it took things to whole new horizontal surface . It was great ! My husband had the delicious musical theme that I should develop a sauerkraut invigorate by the tasty slaw .
This Hawaiian sauerkraut formula is an endearing ode to one of our preferred places to confab , the Big Island . We also append this kraut to our kalua pork barrel bowls ( our Minnesotan interlingual rendition of it , at least ) ; it ’s the double-dyed accompaniment , along with some kimchi and nori furikake .
This recipe is write in my cookbook , WECK Home Preserving . But consider I ’m in Hawaii once again as I typecast this , I decided to partake the Hawaiian sauerkraut recipe here .
Yield : 1 quart jounce
Ingredients
slay the outer leaves from the scratch and discard . Wash the scratch . trim the cabbage in half lengthwise and move out the core from each half .
tear up the moolah into lean smidgeon , 1/8inch or so . you could also use a mandolin or cabbage shredder for this step if you have one . hear to keep the shreds uniform in sizing so that it ferments evenly . Collect the sugar tear up in a large nonreactive bowlful .
Sprinkle common salt over the cabbage and mix together . Massage the common salt into cabbage until you are capable to squeeze a fistful and limpid dribble out . This procedure could take a few minutes or many — it just depends how fresh boodle is . The liquid we create in this footstep is the natural brine that the sauerkraut will ferment in .
Once you’re able to shove out brine , add in the continue ingredients and commingle well . Transfer the mixture into a clean quart canning jolt , using your clenched fist to pack down the mixture as you sate the jar . you could also use a wooden tamping tool for this process , but be designed about not over - mashing the shreds or it will turn into a schmalzy zymolysis .
Leave 1 to 2 inch of headspace ( way from the produce / brine to the rim of the jar ) . Pour any remnant brine into the jarful to cover the mixture as well .
Once the jar is fill up , there should be enough brine to cover up the shreds . If there is not enough liquidity , check again in the sunup . More often than not , there will be enough .
You will need some sort of weight to keep the dinero tug under the saltwater . maintain the iota submerged under the brine is the key fruit to a successful ferment . There areweights specifically made to fit jars , but you may also get creative . See the Notes discussion section below for alternate choice .
pass over off the rim of the jar with a clean dampened towel and lend the canning jar hat . Tightly screw on the ring .
Read more : These are the top 5 provision you need to start ferment at abode .
Fermentation
Making Hawaiian sauerkraut takes a 10 to 14 day ferment . The temperature in the space where you are fermenting in will determine how long it takes . The warmer a way , the faster it will turn . Ideally , you ’ll turn between 60 to 75 academic degree F ( 15 - 23 degrees C ) out of direct sunlight .
Burp the shock day by day , especially at first when the ferment is very active . Just unscrew the hat shortly and tighten it back on to allow any built - up gas to release . At least once per day , you ’ll have to use a sporty utensil to press down the weight unit and submerge the cabbage again .
Scoop away any piece of food floating on top of the brine to avoid mold .
Taste psychometric test the ferment after one hebdomad to 10 days . If it still tastes of sore cabbage , allow it to ferment another hebdomad and taste again . Once zymolysis is unadulterated to your taste , transfer the jar into the icebox , with the saltwater and all .
unrest does not stop once the agitation is reassign to the icebox , however it does slow the process right smart down . The gustatory perception and texture will keep to transfer , therefore it ’s best enjoyed ideally within six months .
Notes
If you do not have a glass jar weight , you’re able to extemporize by using an easy obliterable minor food - grade glass dishful that fit out inside the jar to hold down the Hawaiian sauerkraut . Or , if you have a smaller shabu canning jar that can fit into the oral fissure of the jolt you are fermenting with , you may practice that to keep the green goods push under the brine .
You may sub hunky-dory sea salt instead of vulgar kosher salt if you favour . look up a salt conversion chart .
Expect froth - similar bubbling , at least in the first week of this ferment . It ’s all normal .
This formula has been adapt fromWECK Small - Batch Preservingwith permission from Skyhorse Publishing , Inc.
