A Fistful of Sauerkraut

What do you get when you take the ingredients of a Moscow Mule and mix it into a sauerkraut....A FISTFUL OF SAUERKRAUT!

You were expecting 'From Russia With Kraut', weren't you? 

There's not really much a backstory to this kraut, so lets skip the small talk and get right to the ingredients.

Sooo......how about that weather?

Ingredients

• 4 Heads Green Cabbage of unknown weight (I forgot to weigh it)
• Lime Juice (1/2 cup)
• Ginger, unpeeled (96 grams)
• Mint Leaves (like a tablespoon)
• Sea Salt (2.25% salinity)

I wanted to make sure I included mint to keep with the Moscow Mule theme, but I was also scared that it would make the kraut taste like toothpaste, so I just used a small amount. A hint of mint you might say (you might, but I wouldn't). 

Process

Shred the cabbage till you have 1000 grams, mix 22.5 grams of salt with it, then do it again until you're out of cabbage. Then put it in the crock, mix in the ginger, lime juice, and mint, and smash it down with your fancy kraut pounder!

Maybe it can pound other things, I don't know. And frankly, I don't want to know.

Put cabbage leaves over top of the shredded cabbage, put some weights on it so its all under the brine, cover the crock, put it in your fermentation chamber (which is really just a creepy room under the stairs in my basement), and leave it for 4 weeks. 

Then pick some up with wooden tongs and take a picture, like so.

Results

The kraut came out great, but lets get to the more exciting news: I bought stick on labels!

Just print and peel. What a time to be alive!

Seriously, these things are life changing! No more cutting paper and taping it to the jar which used to take forever. Now I can use my new found free time for more important things, like sitting on the couch and not cleaning the house.

Enjoy!