Low Budget Recipe: “almost free” sauerkraut. I kept the core of some broccoli crowns I got for cheap by the case. Premade sauerkraut can be pricey, and broccoli cores usually end up unused. Here’s an inexpensive idea! Recipe in comments!

This is quite simple but require some cautiousness. Start by shredding your veggies (use your imagination, broccoli/cauliflower core, cabbage, carrots, parsnips, turnips, etc) and weight them once your done. Then calculate 2% of their weight, and add that quantity in salt preferably not iodized (i.e. 2kg of veggies need 40gm of salt) . Massage the salt in the veggies and let them release their water. Sterilize a airtight jar large enough to fit your veggies without leaving too much head space and TIGHTLY pack your veggies in it. The rendered water should cover the solids, if not add water. Put some kind of clean weight on top of the solid to prevent them from floating, and close the jar. If your jar have a twistable cap, you’ll need to burp (unscrew a little until you hear a pshht) your jar 1-2 times a day to release the pressure.
Let ferment 3 weeks at room temperature, then store in the fridge!

Sauerbrokkoli

I never thought of not eating all of my broccoli, but that’s a great idea

Dumpster diver here. This is the time of year I go down to the farmers market and check out the dumpsters and waste bins for cabbage leaves. Lots of sellers will trim of the tough outer layers of cabbage leaves that are tough and take up too much room in the display. But those outer leaves are perfect for sauerkraut and kimchee, as well as cabbage wraps.

BTW I also do the same with corn husks that have been shucked from corn at the farmers markets. Great for tamales.

Where is sauerkraut pricey?

Holy shit i didnt know what subreddit this was and was astounded with how bad the trich got

As a german: it does sound pretty delicious, but ease don’t call it “Sauerkraut”. Sauerkraut is made from cabbage. The “Kraut” in “Sauerkraut” is just another name for cabbage.

Call it whatever you like (fermented Broccoli for example) but please not “Sauerkraut”.

(It’s like calling a soup made from celery roots a potato soup…)

Fascinating.

Thats a good idea to use those cores that we generally don’t use..!!

Extra frugal tip: use all you veggie waste (shavings, peels, stalks, anything you’d not eat) and make a vegetable broth just by boiling them in water.

How’s pickled broccoli taste, though?

Where do you go to buy broccoli cores by the case? I love broccoli cores

Call me naive, but i always assumed sauerkraut required you to add vinegar.