Hot Dog, Sauerkraut and Deli Mustard

Ingredients

• 2.5 lb Green Cabbage (About 1 medium head)
• 1.5 tbsp Sea Salt (Fine, non-iodized)
• 1 tbsp Caraway Seeds (Optional, for classic flavor)

Instructions

1. 1

   Prepare Cabbage and Jar

   • Sterilize a 1-quart (or 1-liter) wide-mouth glass jar and its lid by washing with hot, soapy water and rinsing thoroughly. Allow to air dry completely.
   • Discard the wilted or damaged outer leaves of the cabbage. Peel off one or two clean, large outer leaves and set them aside.
   • Quarter the cabbage through the core. Cut out the dense core from each quarter.
   • Thinly slice the cabbage into shreds, about 1/8-inch thick. A mandoline slicer works well for uniform cuts, but a sharp knife is also effective.
2. 2

   Salt and Massage

   • Place the shredded cabbage in a large, non-reactive bowl (stainless steel or glass).
   • Sprinkle the non-iodized sea salt and optional caraway seeds over the cabbage.
   • Begin massaging and squeezing the cabbage with clean hands for 5 to 10 minutes. This process breaks down the cabbage's cell walls, causing it to wilt and release its natural juices, which will become the brine.
3. 3

   Pack the Jar

   • Grab handfuls of the wilted cabbage and pack it tightly into the sterilized jar. Use your fist or a wooden tamper to press down firmly after each addition, removing air pockets.
   • Pour any brine left in the bottom of the bowl into the jar. The brine level should rise above the cabbage.
   • Ensure the cabbage is fully submerged under the brine by at least 1 inch. This is crucial to prevent mold.
   • Fold the reserved whole cabbage leaf and place it on top of the shredded cabbage, tucking it down the sides to keep the small pieces from floating.
   • Place a fermentation weight (or a small, clean glass jar that fits inside the larger one) on top of the whole leaf to keep everything submerged.
4. 4

   Ferment

   • Cover the jar. If using a standard lid, screw it on loosely to allow fermentation gases to escape. If using an airlock lid, follow its instructions.
   • Place the jar on a plate or in a shallow dish to catch any potential overflow from active fermentation.
   • Store the jar in a cool, dark place, ideally between 60-70°F (15-21°C), away from direct sunlight.
   • Check daily for the first few days. Press down on the weight if needed to keep the cabbage submerged. You should see bubbles forming after 2-3 days.
   • Allow to ferment for 1 to 4 weeks. Taste test after 1 week. The longer it ferments, the tangier it will become. Ferment until it reaches your desired flavor.
5. 5

   Store

   • Once you're happy with the taste, remove the fermentation weight and the top cabbage leaf.
   • Wipe the rim of the jar clean, screw the lid on tightly, and transfer the sauerkraut to the refrigerator.
   • Refrigeration will halt the fermentation process. The sauerkraut will keep for at least 6 months in the fridge, with its flavor continuing to mature.

Ingredients

• 0.5 cup Mustard Powder (Also known as dry mustard.)
• 0.25 cup Brown Mustard Seeds
• 0.5 cup Cold Water (Using cold water preserves the mustard's spiciness.)
• 0.5 cup White Vinegar (Standard 5% acidity.)
• 1 tsp Salt (Fine sea salt or kosher salt.)
• 1 tbsp Sugar (Granulated white sugar.)
• 0.5 tsp Turmeric Powder (Adds the classic yellow color.)
• 0.5 tsp Garlic Powder
• 0.25 tsp Paprika (Sweet or mild paprika, not smoked.)

Instructions

1. 1

   Combine Dry Ingredients

   • In a medium non-reactive bowl (glass, ceramic, or stainless steel), add the mustard powder, brown mustard seeds, salt, sugar, turmeric powder, garlic powder, and paprika.
   • Whisk for 30 seconds to ensure all spices are evenly distributed.
2. 2

   Hydrate the Mustard

   • Slowly pour in the cold water and white vinegar while whisking continuously.
   • Continue to whisk vigorously for 2-3 minutes until the mixture is completely smooth and free of lumps. The consistency will seem thin at first but will thicken upon resting.
3. 3

   Develop Flavors

   • Cover the bowl and let the mustard sit at room temperature for 10-15 minutes. This initial rest allows the enzymatic reaction that creates the mustard's characteristic heat to begin.
4. 4

   Mature and Store

   • Transfer the mustard into a clean glass jar with a tight-fitting lid.
   • Seal the jar and refrigerate for a minimum of 24 hours before using. This crucial aging period is not optional; it mellows the initial bitterness and allows the complex, tangy flavors to fully develop.