Dina Rock, the South Bayview pickling entrepreneur, has put down her Fall stock of Mighty Fine Brine products at a large commercial facility. She still does the work personally but now has trained staff and a greater pickling capacity. It’s a move which will permit Dina to fill the demand for her dills, horseradish dills, warm chili garlic dills, garlic and dill studded sauerkraut and Kraut-Chi Sauerkraut, a Korean twist on this traditional European condiment. We profiled Dina in May: South Bayview’s Dina Rock runs Mighty Fine Brine pickles
MAKING YOUR OWN SAUERKRAUT
Dina visited Andy Elder’s Gourmet Meat Store on Laird Drive last week to quarter, chop and massage a Cannonball Cabbage into Sauerkraut. Here’s the recipe.
Quarter the cabbage, remove the core, and slice the cabbage into thin strips (shoot for around 1/4″ wide).
Massage/knead the salted cabbage for about 8-10 minutes until the cabbage releases it juices.
Push the cabbage into the jar, then thoroughly pack down. The goal is to eliminate as many air bubbles as possible.
Cover the exposed cabbage with brine, leaving 1″ of headspace at the top. Any cabbage floating above the brine is susceptible to mould.
Secure a cheesecloth around the lid and keep it at room temperature for 3-4 days.
After 3 days, remove the cheesecloth and cover the jar with a lid.
Place it in the refrigerator for a minimum of 7 days before consuming.
- 1 head green cabbage*
- 1 tablespoon sea salt per head of cabbage
- 1 Clean glass mason jar
- Cheesecloth
- Rubberband
- If you need extra brine: 1 additional tablespoon of sea salt and 4 cups non-chlorinated water
