You know you have good friends when they take a veggie gift and your smartass comment about blogging for you and actually do it. So Jon and Kolene over at VeganGR have been the recipient of some ridiculous veggies from my summer surplus…Jon, the resident chef, and Kolene, the photographer came up with Sauerkraut when faced with a do or die cabbage situation a few weeks ago. Here’s what happened, according to Jon:
Faced with an exorbitant amount of cabbage (I mean, A TON of cabbage. See previous post about Adrienne’s gift of 40lbs of veggies), there was only one choice.
Now, let’s be clear about this. I am lazy, and I hate waiting. I also have a mild fear of home fermentation. Recent attempts at rejuvelac based cheese turned into a science experiment into mold than a delicious vegan chèvre. I am determined to plod on, but until I become the king of producing lactic acid, I needed another solution.
A Google search for “quick sauerkraut” turned up far fewer hits than you’d think. This recipe looked promising, so I went with that.
I didn’t have apple cider on hand, ‘cause like, who does? So I doubled the water. To balance and bring in the sugar I think the cider was intended to, I added a little sweetness. The result was really nice, and the hit of a recent summer barbecue!
- 1 T olive oil
- 1 onion, sliced very thin
- 1 medium green cabbage, sliced thin
- 1 ¼ C apple cider vinegar
- 1 C water
- 1 T salt
- 1 tsp caraway seed
- 2 T sugar
- Heat oil in pan, and add onion. Cook over medium heat until onion turns translucent.
- Add rest of ingredients and bring to a boil. Cook covered over low heat for 30-45 minutes. You want the cabbage nice and tender. Keep an eye on it, you may need to add a little more water.