Last Christmas our friend Dan gave us a set of sea salts from Sur La Table and we’re finally getting around to trying one in a ferment – for today’s batch of sauerkraut it’s this curiously brick-colored Hawaiian Alaea salt, an unrefined sea salt that has been mixed with a red alae volcanic clay. I’m curious to see if the iron-oxide rich clay effects the flavor of plaint sauerkraut.
Alaea sea salt sauerkraut – 2/25/14
- 2 Gallon crock
- 11 lbs cabbage
- 2% Alaea sea salt by weight
All I could find were small cabbages, leading to a lot of coring.
The last batch of sauerkraut (with ground dill seed) was a little coarser, so I wanted a finer batch this time and did most of the shredding on the mandoline (1.5 turns of the adjustment screws), then finishing the bits with the knife.
Weighing the salt, 20 g to each 1000 g of cabbage.
With cabbage flying everywhere, it was a close call for my cup of tea on the counter.
Mixing the salt into the cabbage.
A close up of the salt. It has a unique texture, almost smooth and pebble like.
The salt made the brine instantly pink! I’m not sure how much might precipitate to the bottom of the crock, since I think the red-brown clay is separate from the salt itself.