Thursday, April 18, 2013

Lacto-Fermented Sauerkraut


1 tbsp sea salt, per 2 lbs of cabbage. Must use Sea Salt!
½ gallon glass Mason jar


1.     Peel outer leaves and set aside.
2.     Cut cabbage thinly as possible. Put cabbage in a large glass or ceramic bowl and sprinkle with sea salt. Rub salt into cabbage till it becomes limp. I like to massage the cabbage using my hands.
3.     Now pack wet, limp cabbage handful by handful into jar, pounding it down vigorously with fist after each handful. When jar is full, notice liquid rises above cabbage. Make sure a fair amount of liquid is above the cabbage.
4.     Now take the reserved outer cabbage leaves and shove them into the jar. Press the leaves down to help keep your cabbage under the the liquid, press it down so the liquid covers your cabbage. This liquid is called brine. As long as the cabbage stays under the brine no mold or anything but good bacteria can grow. You may need to add water to the glass to add more weight to keep your cabbage under the brine.
5.     Make sure to leave about 2 inches of space between the top of the jar and the liquid so there is room for expansion.
6.     Cap with airlock system
7.  Let your kraut ferment for 4 weeks in a cool cellar or basement, or some other cool place in the house. 50 degrees F. is ideal for the good bacteria to thrive.
9.     After 4 weeks move your kraut to the fridge. Your kraut will stay in the fridge for months.

Why ferment for so long when most recipes call for 2 weeks at most?
Here is why. Follow this link The Science Behind Sauerkraut Fermentation

This is Sauerkraut with shredded carrots
2 heads of cabbage fit into a 1/2 gallon mason jar

This is the finished Kraut Green and Purple

Kraut served with All Natural Farm Fresh Pork Bratwursts 

Finished Sauerkraut with Shredded Carrots

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