Wednesday, August 20, 2014

RECIPE: Fermented Sauerkraut

Difficulty Level: Easy

2 heads of Cabbage
Approximately 2 TBS Salt
1 TBS Caraway seeds (optional)


1.      Clean all your equipment -- e.g. a knife to shred the cabbage or a Julienne slicer to get it thinner. You can ferment it in a vegetable fermenter or a crock, just need something that will release the extra pressure as it ferments!

2.      Chop, grate or shred cabbage

3.      Transfer cabbage to a big mixing bowl as you go and sprinkle with salt. Periodically massage and squeeze the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp.

4.      Once the Cabbage has become limp and releases its juices, transfer it to a sauerkraut crock or vegetable fermenter, sprinkling the caraway seeds in as you go. Pack cabbage down as tightly as you can.

5.      Once the cabbage is submerged in its brine, cover loosely and allow to sit at room temperature, undisturbed for at least a week and up to 2 months, testing the sauerkraut as every few days until its done to your liking.

6.      Transfer to the refrigerator where it will keep for a few months.

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