Drop the traditional Thanksgiving sandwich routine, and add some zest with this cabbage-turkey combo!
Freshen up your post-Thanksgiving feast with this unique and delicious leftover sandwich idea. Spice up your turkey satsuma with homemade sauerkraut. If you've already followed our turkey pastrami recipe, this will only enhance your leftovers experience.
What is sauerkraut really?
Ever tried real sauerkraut? Apart from the canned stuff sold in stores, traditional sauerkraut is raw and fermented cabbage, bursting with flavor and life. It's not just about the taste, though. It's also loaded with probiotics that can counterbalance the indulgence of cream, butter, and cakes during holiday meals.
Let's make sauerkraut for our sandwiches!
- Prepare the Cabbage: Deseed the head and cut it into short pieces, making sure they're no thicker than 1/4 inch.
- Prepare the Brine: Measure the weight of the cabbage, and multiply it by 0.02 to identify the required salt amount. Sprinkle this amount over the cabbage, and massage it into the leaves for 10 minutes.
- Leave It to Ferment: Cover with a tea towel and let it sit for an hour, then place it in a clean container and submerge all pieces under the brine. Use a vacuum bag, a clean glass container, or fermentation weights, ensuring the cabbage stays under the liquid.
- Age It: Place the container in a dark place between 60 and 80 degrees Fahrenheit for 3-4 days, checking daily for bubbles and a cloudy brine.
When the sauerkraut bubbles and brine clouds up, it's time to taste! You decide when it's ready – the more fermented, the more potent the flavor, so go with your taste preference.
Now that you know how to make the most of your Thanksgiving leftovers, pour on some cranberry sauce or Russian sauce and dig into your new Thanksgiving staple. Happy fermenting!
Want an added flavor kick?
Add some fresh turmeric for a unique twists on the traditional. There's no one-size-fits-all recipe for sauerkraut, so feel free to experiment with different spices and add-ins to suit your taste!
