Easy Sauerkraut Recipe Using Fatback: A Fermented Feast
This recipe provides a simple, step-by-step guide to making delicious sauerkraut using fatback, a traditional method that adds a unique depth of flavor. Perfect for beginners, this method minimizes fuss and maximizes flavor. Let's get fermenting!
Ingredients You'll Need:
- 2 lbs (900g) green cabbage: Choose firm, fresh cabbages. Avoid any with bruises or blemishes.
- 4-6 oz (115-170g) fatback: This adds richness and a wonderful savory depth to the sauerkraut. You can adjust the amount to your preference. If you don't have fatback, you can use salt pork or even a tablespoon of bacon grease as a substitute, though the flavor will differ.
- 2-3 tbsp sea salt: Use non-iodized sea salt for the best results. Avoid using table salt, which contains anti-caking agents that can hinder fermentation.
- Large crock or glass jar: A wide-mouth jar or a traditional fermentation crock is ideal. Make sure it's clean and sterilized.
Step-by-Step Instructions:
1. Prepare the Cabbage:
- Core and Shred: Remove the core from the cabbage and shred it finely using a sharp knife or a food processor. The finer the shred, the better the fermentation.
- Salt the Cabbage: In a large bowl, gently toss the shredded cabbage with the sea salt. Ensure that the salt is evenly distributed throughout the cabbage. This will draw out moisture and start the fermentation process. Let this sit for about 30 minutes. You will see liquid forming – this is essential for fermentation.
2. Incorporate the Fatback:
- Dice the Fatback: Cut the fatback into small cubes or pieces. This helps it distribute evenly and melt gradually, infusing the sauerkraut with its rich flavor.
- Mix with Cabbage: Gently fold the diced fatback into the salted cabbage. Try to avoid overly mashing the cabbage; a gentle mix is best.
3. Pack and Weight the Kraut:
- Pack Tightly: Pack the cabbage mixture tightly into your chosen fermentation vessel. Press it down firmly to ensure that it's submerged in its own juices.
- Weight Down: A weight is crucial to keep the cabbage submerged. You can use a clean plate that fits inside the jar and place a weight on top (a jar filled with water works well). Keeping the cabbage submerged is crucial to prevent mold growth.
4. Ferment the Sauerkraut:
- Cover and Store: Cover the vessel with a breathable cloth or cheesecloth, secured with a rubber band. This allows for gas to escape while preventing contamination.
- Temperature and Time: Store in a cool, dark place (ideally between 65-75°F or 18-24°C) for at least 2-3 weeks, or longer for a more sour taste. Taste test regularly – the fermentation process will vary depending on temperature and your preference.
5. Enjoy Your Homemade Sauerkraut!
Once the sauerkraut reaches your preferred sourness and flavor profile, store it in the refrigerator to slow down the fermentation process. Your homemade sauerkraut with fatback is now ready to enjoy!
Tips and Tricks for Success:
- Use Quality Ingredients: The quality of your ingredients directly impacts the final product.
- Keep it Clean: Maintaining cleanliness throughout the process helps prevent unwanted bacteria and mold.
- Patience is Key: Fermentation takes time, so be patient and let the process work its magic.
- Taste Testing: Regularly taste your sauerkraut to monitor the progress and determine when it's ready to your liking.
- Storage: Once fermented, keep your sauerkraut refrigerated to extend its shelf life.
Enjoy your delicious, homemade, fatback-infused sauerkraut! This is a fantastic base for many dishes or a delicious addition to your charcuterie board. Experiment with different spices or herbs to tailor your sauerkraut to your taste buds. Happy fermenting!
