Miso-Ginger Kraut

Recipe from The Farmhouse Culture Guide to Fermenting

Makes 1/2 gallon (old glass containers and jugs can be thrifted in the spirit of re-using).

You will need a food scale and a 1/2 gallon sized container.

Ingredients:

40 grams miso paste

60 mililiters boiling filtered water

1,500 grams shredded green cabbage

40 grams course unrefined sea salt

200 grams shredded carrots

100 grams chopped green onions

60 grams finelly diced or grated peeled fresh ginger

2 whole cabbage leaves (to cover the top)

Directions:

1. Wash and sanitize all your fermentation equipment, including a large bowl, knife, and cutting board, and set aside to air-dry.

2. In a small bowl, stir together the miso and boiling water until the miso has dissolved. Set aside to cool.

3. Put the shredded cabbage in the large bowl and sprinkle the salt over it. Using your hands, vigorously massage, squeeze, and mix the salt into the cabbage until it begins to release liquid. This will take about 5 minutes. The cabbage will transform in color and texture, becoming more translucent and pliable as you go. When you can grab a handful of the cabbage and easily squeeze the liquid out of it, it’s ready to go.

4. add the cooled miso mixture, carrots, green onions, and ginger into the bowl of cabbage and combine.

5. Transfer the mixture to a jar along with all the brine at the bottom of the bowl. Tamp down the mixture as you go and force out air pockets. Leave two inches of space at the top of the jar.

6. Take one of the two whole cabbage leaves, give it a quick rinse, and fold it up so it fits into the mouth of the jar. It should cover all the cabbage below and very slightly protrude from the top of the jar.

7. Seal the jar with a fermentation lid. If you don’t have one, you can use a clean towel or cheese cloth held on with a rubber band. You can also use a regular lid but you will need to burp the ferment by opening it and letting the gas escape once a day or more depending on the gas build up.

8. Ferment the kraut in a cool place away from direct sunlight (3 weeks at 64 degrees F is ideal).

9. Taste the kraut at 2 weeks to determine if the flavor is to your liking. If it’s not sour enough, reseal and let it sit for another week and taste again.

10. Seal and place in the fridge for up to 10 months.