In this flavorful sauerkraut recipe, we take inspiration from the vibrant flavors of Japan. It serves as a delightful accompaniment to sushi or can be enjoyed as a salad on its own. While the addition of shiso leaves adds a depth of flavor, the kraut remains delicious even without them. With a balance of cabbage, okahijiki greens, daikon radish, and a hint of hijiki seaweed, this kraut promises a refreshing and tangy taste that will satisfy your cravings for Japanese cuisine.
Yield: About 2 quarts
(Fermenting vessel: 2 quarts or larger)
INGREDIENTS:
- 1-2 heads cabbage
- 1-2 cups chopped okahijiki greens
- 1 cup thinly sliced daikon radish
- Handful of fresh or fermented shiso leaves, chopped
- 1-2 tablespoons unrefined sea salt
- 1 tablespoon dried hijiki seaweed (optional)
INSTRUCTIONS:
- Remove the coarse outer leaves of the cabbage. Set aside a few unblemished leaves and rinse them. Rinse the remaining cabbage thoroughly in cold water.
- Quarter and core the cabbage using a stainless steel knife. Thinly slice the cabbage either with the knife or a mandoline. Transfer the sliced cabbage to a large bowl.
- Add the chopped okahijiki greens, daikon radish, and shiso leaves to the bowl.
- Sprinkle 1 tablespoon of salt over the vegetables.
- Use your hands to massage the salt into the leaves. Taste the mixture—it should have a slightly salty flavor without being overwhelming. If needed, add more salt to your liking.
- As you massage the vegetables, they will become wet and limp, and you’ll notice liquid pooling. If the brine isn’t visible, cover the bowl and let it stand for 45 minutes before massaging again. If desired, add the dried hijiki seaweed.
- Gradually transfer the vegetables, a few handfuls at a time, into a 2-quart jar or a 1-gallon crock. Press down firmly with your fist or a tamper to remove any air pockets.
- When the vessel is packed, leave 4 inches of headspace for a crock or 2 to 3 inches for a jar.
- Place one or two of the reserved outer cabbage leaves on top of the kraut.
- For a crock, cover the leaves with a plate that fits the container’s opening, ensuring it covers as much of the vegetables as possible. Weigh it down with a sealed jar filled with water.
- For a jar, use a sealed jar or a ziplock bag filled with water as a follower-weight combination.
- Set the fermenting vessel on a baking sheet and place it in a location nearby, away from direct sunlight, and at a cool temperature.
- Allow the kraut to ferment for 10 to 21 days. Check daily to ensure the vegetables remain submerged, pressing them down as necessary to bring the brine back to the surface.
- It is normal to see scum on top, but if you have concerns, refer to the appendix for further guidance.
- Begin testing the kraut on day 10. Look for signs of readiness, such as the vegetables turning a drab color, the cabbage becoming somewhat translucent, and the overall taste being pleasantly sour and pickle-like without the strong acidity of vinegar.
- The veggies should have softened slightly but still retain some crunch. If you desire more acidity, continue fermenting for a longer period.
- Transfer the sauerkraut to jars and tighten the lids. Refrigerate the jars.
- The kraut will keep for up to 1 year when stored in the refrigerator.
