Hot Dog Kraut

We’re nearly at the end of our fermentation month, but I want to take the opportunity to squeeze one more on-topic recipe in before the calendar changes.

This the final recipe in the series that I’ve been sharing this month (recipes for a project that got canceled after I’d done all the development and photography).

With this variation, I was trying to design something that would be great on a hot dog or sausage. Now, we already know that regular sauerkraut is good in those applications, but what if you could make it even better?

In this recipe, I add carrots for sweetness, onion for edge, caraway seeds for earthiness, and mustard seeds because to my mind hot dogs demand mustard (my husband is of the mistaken belief that one puts ketchup on hot dogs. He is wrong). The finished kraut is exactly what I was hoping for and it’s my favorite to have around during the summer cook-out season. 

I hope you enjoy this final installment in my sauerkraut series!

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Hot Dog Kraut

Author: Marisa McClellan

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Ingredients

• 1 1/2 pounds cabbage thinly sliced
• 6 ounces carrots grated
• 2 ounces yellow onion thinly sliced
• 2 tablespoons yellow mustard seeds
• 2 tablespoons caraway seeds
• 1 tablespoon pickling salt

Instructions

• Place cut cabbage, carrots, onion, mustard seeds, caraway seeds, and salt in large bowl.
• Using your hands, knead the ingredients together, squeezing firmly to help release liquid from the veg.
• When the volume in the bowl appears to have reduced by half, pack the massaged veg into a wide mouth quart jar in layers, firmly pressing it down each time before adding more (the entire batch should fit into a single quart jar).
• Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar. Loosely cap the jar (or top with an airlock, if you have one), position it on a small saucer or plate, and place it in a cool, dark spot.
• Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal).
• After a week, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.

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