How to Use Packaged Coleslaw for Sauerkraut
Both coleslaw and sauerkraut have a cabbage base, so you can use undressed coleslaw to make sauerkraut. Pre-packaged shredded cabbage is available in most supermarkets for making coleslaw. This cabbage mixture often includes shredded carrot, which will add a bit of color to your sauerkraut. Does this Spark an idea?
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Things You'll Need
- Packaged coleslaw mix, about 5 lb.
- 3 tbsp. coarse canning salt
- 2-gallon stoneware crock
- Heavy plate
- Zippered bag
- Water
- Plastic wrap
- Towel
Instructions
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1
Place the shredded cabbage or coleslaw mix into a large bowl. Add 3 tbsp. of salt, using a wooden spoon to mix them together thoroughly. Ensure the salt is even distributed throughout the cabbage mixture.
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2
Pack the salted cabbage into the crock. A brine will start to form as the salt pulls the moisture from the cabbage. Press on the cabbage until there is enough brine to cover the cabbage.
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3
Place a heavy plate, slightly smaller than the crock, on top of the cabbage.
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4
Fill a plastic bag with water and seal it. Place the bag on top of the plate; this extra weight will keep the cabbage packed down.
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5
Cover the crock with plastic wrap, and then drape the top with a towel.
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6
Put the crock in a cool area that will not exceed 75 degrees Fahrenheit.
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7
Uncover the crock to check the sauerkraut at least every other day. Use a clean, wooden spoon to scrape off any film or scum that forms on the cabbage. If a moldy scum develops on the plate, sterilize it thoroughly, and then reseal the crock.
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Allow three to six weeks for the cabbage to ferment. Fermentation is complete when the bubbling stops, and bubbles no longer form when the crock is tapped.
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Tips & Warnings
Fermentation will typically take three weeks at 75 degrees, four weeks at 70 degrees, and five to six weeks at 55 to 60 degrees Fahrenheit.
Be sure to check the sauerkraut often. It's important to remove any bacteria growth as soon as possible.
Make sure the crock is stored between 55 and 75 degrees Fahrenheit. Outside of this range, the cabbage will not ferment and spoilage will occur.
If the coleslaw has a mayonnaise-based dressing, you can't make sauerkraut. It's possible with a vinegar-based dressing, but plain cabbage is preferable.
