Russian Soured Cabbage

Here's a recipe that I'm trying out this year from The Joy of Pickling, an excellent book full of all sorts of pickle recipes. I have a good-sized batch of this going right now, and samples so far confirm that it's good stuff. 1 2 1/2 pound cabbage (1 kilo), shredded 1 tablespoon salt (17 to 18 grams, table or pickling, not kosher, unless you want to adjust the amounts) 1 medium carrot, shredded 1 apple, sliced 1/2 cup cranberries (55g) 1 tablespoon caraway seeds (7g) Cut the core from the cabbage, save a couple of outer leaves, and shred it. Add the salt to it in a large bowl, mixing it in well and pressing it together. Add the carrot, the apple (cored and sliced into 16th, the book says), the cranberries and the caraway seeds, and mix gently. Place this mixture in some sort of deep crock or jar (jars, if need be). Press the mixture in tight and lay some of the reserved cabbage leaves (or a piece thereof) on top. Weight this down with a small plastic bag (one that's OK for food) full of brine (made from 1.5 tablespoons of salt (24g) in one quart (950 mL) water) - this will keep the cabbage under the liquid layer. If your cabbage was fresh, it should make enough liquid to submerge itself. If not, you can check it after sitting overnight and add some brine (1 tablespoon of salt (18g) in one quart (950 mL) water) to just cover the shredded cabbage. Leave the jar or jars at room temperature. Twice a day, you'll want to stick a wooden spoon handle down in there a few times to...
Source: In the Pipeline - Category: Chemists Tags: Blog Housekeeping Source Type: blogs