At our house, we are joyously embracing the lore of fermented foods and beverages. Thanks to the internet, it is easy to find peers and mentors, which is how my husband became a committed kombucha brewmaster who supplies us with delightful daily beverages full of probiotics. But for a first project, one of the easiest fermented foods is sauerkraut, something I intend to have always in our fridge now that I’m retired.
This is a quick description of how I make a batch of sauerkraut. To end up with a litre (quart) jar full, I start with two medium organic cabbages.
Quarter and core the cabbages. Finely slice by hand or run through the food processor slicer. Weigh out 2 1/2 pounds of shredded cabbage and place it in a huge glass salad bowl or other non-plastic vessel. Sprinkle with 1 tablespoon of sea salt or pickling salt. Be sure to use the correct salt to cabbage ratio. It’s also important that the salt does not contain any preservatives or anti-caking agents. Massage the salt into the cabbage, squeezing and squeezing to create the juice brine. This can take quite some time, so look on it as therapy.
Pack the cabbage tightly into a glass litre (quart) jar and press it down hard to force out any air. Pour in the brine. Always, the cabbage needs to stay below the brine level. Leave about an inch of headspace. There are many ways to weigh down the cabbage so the brine stays on top. I invested in Masontop pickle pipes and pickle pebbles, and I’ve always been thankful for that purchase. So easy.
This is an easy, wonderful source of homegrown, living probiotics that will do you much good. Eat a spoonful or two every day for your health!