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Seakraut - ACTIVE: 1 HR - TOTAL TIME: 5 HRS Plus up to 6 weeks fermenting - SERVINGS: Makes 2 quarts - •HEALTHY - •MAKE-AHEAD - •STAFF-FAVORITE - •VEGETARIAN "Hijiki and arame seaweeds retain a good texture during fermentation," explains Alex Hozven of this kraut inspired by the Japanese macrobiotic diet. If you can't find burdock, substitute another root vegetable, like carrot. More Condiment Recipes - 4 pounds green cabbage, very thinly sliced on a mandoline or finely shredded in a food processor - One 4-inch piece of fresh burdock root, peeled and thinly sliced crosswise on a mandoline - 1 small golden beet, finely shredded - 1/4 cup dry hijiki or arame seaweed - 2 tablespoons plus 1 teaspoon fine sea salt - Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours. - Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock. Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks. - Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.
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Autor: majstorsamotakav Da bi se kupus ukiselio, potrebno je narezati svježi kupus, usoliti ga i ostaviti neka fermentira. Omiljen je zimski specijalitet mnogih europskih zemalja. Da biste ga sami ukiselili, 3 kg tvrdog, bijelog kupusa razrežite na četvrtine, izvadite srce i sitno nasjeckajte. Zemljani lonac operite i oplahnite vrelom vodom. U njega složite gusto zbijene redove rezanoga kupusa i 50 g morske soli, a slaganje završite solju. Stisnite složen kupus drvenom žlicom ili gnječilicom za krumpir. Rasol koji tom prilikom nastane, trebao bi prekriti kupus. Prekrijte kupus čistom krpom, a njezine krajeve uvucite u lonac. Zatim na krpu stavite vruć tanjur po mjeri lonca. Opteretite ga, na primjer velikim kamenom, tako da se rasol podigne do, ali ne i preko razine tanjura. Ostavite kupus neka fermentira 5 — 6 tjedana na hladnu mjestu - ispod 15°C. Brže će fermentirati na višoj temperaturi, no neće bit jednako dobar. Kad se mjehurići prestanu izdizati na površinu, fermentacija je gotova. Svaki dan oberite pjenicu s površine rasola, a krpu zamijenite čistom. Pošto je kupus fermentirao, ostavite kamen u loncu i pohranite kiseli kupus u hladan podrum ili ostavu sve dok ga ne budete upotrijebili za jelo. Prije uporabe, isperite kiseli kupus i namačite ga 10-20 minuta kako biste razblažili oštar okus. Dobro ga ocijedite. Zatim ga možete jesti sirovog, no obično se kuha. Jedan od načina pripremanja kiseloga kupusa jest kuhanjem u posudi s tek toliko vode, ili vina, da ga prekrije i laganim krčkanjem 15-30 minuta. Obično mu se dodaju začini kao što su kumin, bobice kleke ili jabuke. Kiseli kupus ide dobro uz odreske, pečenke, variva i pečene kobasice.