Kielbasa and Onions, Sauerkraut and Boiled Potatoes

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

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
• 8 cup Water (Or enough to cover potatoes by 1-2 inches)
• 1 tbsp Salt (For the boiling water)

Instructions

1. 1

   Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.

2. 2

   Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.

3. 3

   Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.

4. 4

   Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.

5. 5

   Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.

6. 6

   Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.