Buzz
I'm here to shake up your classic turkey holiday, offering you the zesty idea of adding kraut to your turkey sandwich. It makes perfect sense if you’ve already tried the turkey pastrami we recommended earlier this month, but even after the stuffing and mashed potatoes are gone, the turkey will stick around. Adding vibrant, umami-packed kraut will breathe new life into your turkey, making it feel fresh and exciting. With its texture and touch of spice, it can elevate an average sandwich into something special. Plus, the probiotics are a great bonus after days filled with cream, butter, pie, and more pie.
Have you ever tasted authentic sauerkraut?
Sauerkraut is fermented cabbage, but if you’ve only tried the jarred version from the store, you haven’t experienced true sauerkraut. The real deal still has a satisfying crunch, a tangy, deep flavor, with just the right amount of salt—never overwhelming—and plenty of spice. It’s a live fermentation, unlike the shelf-stable varieties you find in stores.
Remove the core from the cabbage
This is a quick sauerkraut recipe, and since we're making a small batch, it'll come together in no time. Start by slicing your cabbage head in half, cutting through the core (the tough white center). Next, use your knife to carve a V-shaped notch in each cabbage half to remove the core. What you have left is the cabbage. Lay the flat side of the cabbage half on a cutting board, then slice it across the short way (perpendicular to the core), making slices no thicker than ¼ inch. This creates a delicate chiffonade that will result in a light yet crunchy sauerkraut.
Now, let's prepare the brine
Place an empty bowl on a scale and press the tare button to zero it out. Add your cabbage to the bowl and note its weight. We’re aiming for a 2% salt ratio, so multiply the cabbage weight by 0.02 to determine how much salt you need. Weigh out the salt and sprinkle it over the cabbage. The key step now is to massage the salt into the cabbage. With clean hands, work the salt through the cabbage, making sure it’s evenly distributed and rubbed into the leaves. Let the bowl sit, covered with a tea towel, for an hour. If you like, you can also add caraway seeds to your sauerkraut, though fennel seed, celery seed, and coriander are also great options.
Pack the cabbage into your container
When you remove the cover from the bowl, you'll notice that the cabbage has released quite a bit of liquid, which is exactly what we're hoping for. Next, you need to find a container for the fermentation process. Glass jars are perfect for this, but a covered glass storage container will work just as well. Be sure to thoroughly clean the vessel; using one straight from the dishwasher is ideal. If you don't have a dishwasher, you can hand-wash it and then rinse with a bit of vinegar for extra cleanliness. Alternatively, a vacuum bag can be used to remove all oxygen.
With clean hands, begin packing the cabbage into the container. Press it down firmly, ensuring there are no air pockets. You may need to use your fist to really pack it in. As you do this, the cabbage will release even more liquid, which is exactly what we want! Once you’ve packed it tightly, pour all the liquid from the bowl over the cabbage in the container.
A key note: as long as the cabbage is fully submerged under the brine, you're on track. Since cabbage tends to float, some people use fermentation weights. If you don’t have any, you can improvise by using a zippered plastic bag. Make sure the bag is also clean. Place the bag in the vessel, ensuring it fills up the empty space at the bottom, with the top of the bag extending out of the jar. Zip the bag most of the way, leaving a small opening. Fill the bag’s opening with water, which will push the cabbage down below the brine. Close the zipper. And there you have it: a DIY fermentation weight.
Find a dark spot
Place the container in a dark location with a temperature between 60 and 80 degrees Fahrenheit. Check on it daily; you should see bubbling and the brine becoming cloudy. This can happen in as little as three to four days, but in cooler temperatures, it may take longer. If you're using a covered container, be sure to 'burp' it every day. This just means opening the container and sealing it back up to let any carbon dioxide escape. If you’re using a vacuum bag, the bag will start to inflate. When it gets too inflated, cut the end, let the air out, and reseal the bag.
The final sauerkraut check
You get to decide when your sauerkraut is done. That might sound a bit intimidating, but it’s really quite simple. Just taste it with a clean fork (no double dipping!) and when it tastes right to you, it’s ready. There's no exact science to how fermented it should be. Sauerkraut will continue to ferment unless you put it in the fridge, which will slow down the process. Some people prefer a more fermented flavor, while others like it less fermented. It’s all about your personal taste.
Spread that sauerkraut onto your sandwich, add some cranberry sauce or Russian dressing, and enjoy!
Quick Cabbage Sauerkraut Recipe
Ingredients:
1 head of cabbage
Salt amounting to 2% of the cabbage's weight
1 tablespoon of seeds (fennel, caraway, celery, or coriander)
Remove the core from the cabbage and slice it into ¼" strips, creating many long, thin cabbage strands.
Weigh the cabbage, then multiply its weight by .02 to determine the required amount of salt.
Weigh out the calculated amount of salt and sprinkle it over the cabbage. Spend about 10 minutes massaging the salt thoroughly into the cabbage.
Cover the cabbage with a tea towel and let it sit for an hour.
Add your chosen seasonings, including any seeds such as fennel, coriander, caraway, or celery. Use 1 tablespoon per head of cabbage, then mix it into the cabbage.
Pack the cabbage into a clean glass container.
Check the sauerkraut daily for fermentation, burping it regularly. Begin tasting on day five, and when it reaches your preferred flavor, move it to the refrigerator.
