Description

This is definitely not a quick recipe to prepare, but it is easy. It takes at least 3 days to make your own homemade sauerkraut from cabbage, carrots and leeks. When finished you grill the bratwursts and serve with whole grain mustard.

Ingredients

• Leek, Cabbage and Carrot Sauerkraut:
• 1 1/2 lb. green cabbage
• 2 leeks, cleaned
• 1-2 carrots, scrubbed, unpeeled
• 1 T. kosher salt, more as needed
• 2 t. mustard seeds
• 2 t. caraway seeds
• Bratwursts:
• 2 lb. bratwurst
• 2 white onions, thinly sliced
• 6 cans beer
• 2 t. ground black pepper
• whole grain mustard, for serving

Steps

1. Leek, Cabbage and Carrot Sauerkraut:
2. Remove outer leave of cabbage; reserve and set aside. Shred cabbage on a mandolin, box grater or thinly slice; place in a large bowl.
3. Thinly slice leeks; shred carrots; add to the cabbage; sprinkle with salt; use hand to mix together. Taste; add salt, if necessary. Squeeze and massage vegetables to release their natural juices; once they release like a damp sponge, pack them into a jar or a crock. Line the top with the reserved cabbage leaves; press vegetables down using a plate with a weight on top or. (You want the vegetables submerged under the brine.) Cover the top with a thin towel to keep bugs out. Let the kraut ferment in a room temperature area. It will go faster the warmer it is. After 3 days, give it a taste, if you like the flavor, refrigerate and enjoy. If you want a stronger more acidic flavor, keep fermenting until the kraut is more to your liking.