All the world is nuts about
What's in The Nut Gourmet
With St. Patrick's day around the corner, you can expect to see cabbage on sale. Take advantage of the good prices, put up a zesty kraut, and enjoy St. Patty's day in the vegetarian mode.
If you've been searching for that meal accompaniment that adds tangy flavor, crunchy texture, and bright colors to the plate, this kraut can add a lively touch to many menus throughout the entire year. It travels well, and can be stored for a month or two in the refrigerator. You will, however, find your sense of smell challenged during the marinating process. If you have an isolated room where the kraut can do its thing without offending, all the better.
- Cut daikon radish, bell peppers, and turnip into thin julienne, about 2" in length, and put them, along with the carrots, into an 8-quart (8 liter) crock or plastic container. (A restaurant supply store will have this size plastic container available.)
- Add cabbage to the container. If you prefer more of one vegetable and less of another, make adjustments to your own taste. Sometimes I substitute a rutabaga for the turnip.
- Combine water and salt in a 2-quart (2 liter) saucepan, and heat just enough to dissolve salt. Cool slightly and add to vegetables. Add the 12 cups (2.8 liters) of water and stir to distribute salt water evenly.
- Weight down with a rock placed on a small dish, and cover loosely with plastic wrap. Set aside at room temperature for up to 5 days. A scum will form at the top of the container about the second day, and you will notice a musty odor. This is normal.
- Taste daily, rinsing the vegetables first, to see if they have reached the desired soured and salty flavor. In warmer weather, the vegetables will marinate more quickly, about 3 - 4 days.
- When vegetables have reached their desired maturity, rinse them, a little at a time, in a large strainer with cool water. Drain thoroughly and refrigerate in a plastic container. Vegetable Kraut will keep for 1 - 2 months in the refrigerator. Makes about 3 quarts (3 liters) of pickled vegetables.
For more cabbage recipes see On the Highest Perch and Ask Aunt Nettie
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