Hi! I'm Erica from FarmSteady!
And I love dill pickles, the really good dill pickles
that you order as half-sours or full-sours and come out of a barrel.
And when kirby cucumbers are in season,
I'm making pickles on repeat.
But for really good naturally fermented pickles,
you do need a certain type of cucumber, and you need that cucumber to be in season.
Sp for the rest of the year I get my dill pickle fix
in the form of this dill pickle kraut.
Which is totally delicious.
We use garlic, dill and cucumber skins to flavor this kraut.
And the result is a sauerkraut that tastes exactly like pickles. It's amazing.
And if you want to learn how to ferment even more vegetables please subscribe to our channel,
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Let's get started:
For this recipe you'll need a whole bunch of dill.
3 cloves of garlic
2 cucumbers
peeled
(keep peeling!)
For this recipe you'll just need the cucumber skin.
1.5 tablespoons of salt
1 cabbage
Discard any outer wilted leaves
then quarter, and core your cabbage
Take all your cabbage and cut into thin ribbons
(chop. chop. chop.)
So many ribbons!
repeat with each quarter
until you have a pile of cabbage confetti
that's going to be your kraut
Transfer all your cabbage into a bowl.
And then add your salt.
Just sprinkle it on.
And start massaging.
What you're doing is getting that salt all mixed in and starting to break down the cabbage so it releases liquid.
Keep going for 8-10 minutes.
And you're done!
Layer garlic, dill and a third of the cumber peels in the bottom of your jar.
And then add half of that cabbage.
In the middle add another clove of garlic, some more dill and some more cucumber peels.
Then fill with your remaining cabbage.
Then top with your last bit of dill, cucumber peels, and another clove of garlic.
Add your fermentation weight.
And if your liquid levels are low, top with brine.
Clean everything up.
And top with your lid and airlock.
Now ferment away!
After 7-10 days your kraut is done fermenting and can be transferred into jars and stored in the fridge.
The best past: this kraut (unlike a pickle) won't accidentally slide out of your sandwich!
For even more recipes, and fermentation kits check out FarmSteady.com
And please keep tuning in as we come out with more videos on:
kraut, kimchi, fermented hot sauce, pickles and more.
Happy fermenting!