[0:00] hey everyone i'm erica from the blog
[0:01] buttered side up and today i'm going to
[0:03] show you how to make spicy sauerkraut
[0:05] four ways i have two that have more of a
[0:07] neutral flavor
[0:08] and then two that have more of a crouchy
[0:11] vibe with
[0:12] ginger and garlic added now all four
[0:14] versions start with the same method for
[0:16] preparing the cabbage
[0:17] before you do anything else to it weigh
[0:19] your cabbage then you'll want to wash it
[0:21] remove any wilted or brown leaves from
[0:24] the outside
[0:25] cut out the core and rinse it thoroughly
[0:28] letting the water run between the leaves
[0:32] [Music]
[0:35] drain well pull off
[0:38] one of the outer leaves and set it aside
[0:41] you'll see why you need this later
[0:43] finely chop the cabbage
[0:44] i like to shred it with a food processor
[0:46] this not only saves
[0:48] time it also tends to make the cabbage
[0:50] juicier in my experience
[0:52] place the cabbage in a large bowl
[0:56] and sprinkle the salt on top make sure
[0:58] that you use unrefined sea salt
[1:00] i use red mint sea salt personally but
[1:02] you could also use
[1:03] himalayan pink salt or celtic sea salt
[1:06] let the cabbage sit for 15 minutes
[1:08] then get in there with your hands and
[1:10] massage the cabbage for five minutes
[1:14] this encourages the cabbage to release
[1:16] its moisture which is what will act as
[1:18] the brine for your sauerkraut
[1:20] [Music]
[1:22] now it's at this point that you're going
[1:23] to add in the other ingredients that
[1:25] will determine
[1:26] the flavor profile for version one add
[1:28] in a shredded carrot and a sliced
[1:30] jalapeno
[1:31] you can adjust the spice level by how
[1:33] well you clean your jalapeno
[1:35] so if you make sure to remove all of the
[1:36] seeds and all of that white membrane it
[1:38] won't be that spicy but if you leave all
[1:40] that in it will definitely have a
[1:42] spicier flavor for version two
[1:44] add half a teaspoon of crushed red
[1:46] pepper flakes and a shredded carrot
[1:48] this version definitely has the most
[1:50] neutral flavor profile
[1:51] and we found that it was less spicy than
[1:53] the jalapeno version but of course you
[1:55] can ramp up the spice by increasing the
[1:57] amount of crushed red pepper flakes
[1:59] for version number three add a shredded
[2:01] carrot one tablespoon of minced ginger
[2:03] a clove of garlic two green onions and
[2:06] three tablespoons of gochugaru
[2:08] or korean red pepper flakes this version
[2:11] definitely has
[2:12] more of a crouchy flavor profile now if
[2:14] you want that crouchy flavor but you
[2:16] don't have any kochikaru on hand
[2:18] you can make version number three add a
[2:20] shredded carrot one tablespoon of ginger
[2:22] two cloves of garlic three quarters
[2:24] teaspoon of crushed red pepper flakes
[2:26] and half of a red onion that's been
[2:28] thinly sliced
[2:29] okay so now we've gone over the four
[2:31] different flavor profiles and let's get
[2:33] on to packing this into jars
[2:34] once you have all the ingredients well
[2:36] mixed you can pack it into
[2:38] a sterile quart jar to sterilize your
[2:40] jar pour boiling water into it
[2:42] [Music]
[2:43] now with very clean hands pack the
[2:45] sauerkraut into the jar
[2:47] pressing firmly down
[2:53] [Music]
[2:56] now take that cabbage leaf that you
[2:57] saved earlier and cut out a circle
[3:00] that's a little wider than your jar
[3:02] place it in the jar
[3:04] this keeps the cabbage submerged under
[3:06] the brine place a fermenting weight on
[3:08] top
[3:11] and make sure that your fermenting
[3:13] weight is sterile as well now a weight
[3:15] isn't 100 necessary but it does help to
[3:18] keep everything under the brine
[3:19] preventing mold
[3:21] loosely screw a plastic lid on top of
[3:23] the jar i don't recommend that you use a
[3:25] metal lid since it can rust
[3:27] i like to put my jars in a baking dish
[3:29] to catch any overflow that will most
[3:30] likely happen let the sauerkraut ferment
[3:33] in a warm spot out of direct sunlight
[3:35] until it's as sour as you like it
[3:37] i like to ferment mine for two weeks but
[3:39] of course this is going to change
[3:40] depending on how warm your kitchen is
[3:42] check in on your sauerkraut periodically
[3:44] to make sure that it's doing okay you
[3:46] want to check for any mold and you also
[3:47] want to make sure that the brine doesn't
[3:49] get too low if the brine goes below the
[3:51] vegetables then you can top it up with a
[3:53] two percent salt water solution
[3:55] all right so after two weeks you'll have
[3:57] some delicious spicy probiotic
[3:59] sauerkraut
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[4:07] thanks so much for watching see you next
[4:09] [Music]
[4:12] time
[4:16] i think that's everything i love this
[4:19] served a stir-fry