The Pickle 25 · No. 15 of 25

1. No.15Photo: The Brinery

   Kimchi and kraut

   Stimulus Package Sauerkraut

   From The Brinery · Ann Arbor, Michigan · @thebrinery

   Fermented●○○A little heat

   A Michigan fermenter working with farms around Ann Arbor. Raw, live sauerkraut and kimchi, and krauts with a lot more going on than cabbage.

   Kraut with ginger and garlic in it is the easiest way to make a weeknight bowl taste like you planned it.

   Eat it withGrain bowlsHot dogs and sausagesAvocado toast

   Order from The Brinery ↗More from The Brinery ↗

   Chef's quick version

   One-jar ginger garlic sauerkraut

   30 min, then 1 to 3 weeks · makes 1 quart · Cabbage and 2% salt, squeezed until it makes its own brine. Ginger and garlic go in from the start.

   Save to my recipes

   You need

   • 1 small green cabbage (about 2 lb / 900 g), outer leaves saved
   • 1 tbsp plus 1 tsp (18 g) fine sea salt (2% of the cabbage weight)
   • 1 tbsp grated fresh ginger
   • 3 garlic cloves, grated
   • 1 small carrot, grated

   How to make it

   1. Quarter and core the cabbage and slice it thin. Weigh it; use 2% of that weight in salt.
   2. Toss with the salt and squeeze hard with your hands for 5 to 10 minutes, until it is wet and limp and there is brine in the bowl.
   3. Mix in the ginger, garlic and carrot.
   4. Pack into a jar a handful at a time, pressing down until brine covers it. Fold a saved leaf on top and weigh it down.
   5. Leave at cool room temperature, pressing down daily. Taste from day 7; refrigerate when sour enough (1 to 3 weeks).

   Chef's own quick version, in our words. It isn't The Brinery's recipe: for the real thing, order the jar.

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The Brinery didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.