How to Make Sauerkraut


How to Make Sauerkraut

Right now.

I’m not really being tongue-in-cheek.  If you’ve never fermented before, you really should give it a try.  I’m writing this article at 9:10PM.  I left the house at 6:50AM and got home from work 10 minutes ago.  Dinner is warming in the oven (leftover lasagna) and I’m going to make a batch of sauerkraut before relaxing the the rest of the night.

I’ll start by shredding cabbage and carrots.  I’ll use far more cabbage but I won’t measure the ratio.  I’ll stop shreddiing when I have two quarts of shredded vegetables.

I’ll add some garlic and 4 tablespoons of salt.  I’ll crush the mixture in my hands for a few minutes and leave it in a jar, covered overnight.  If I use a food processor it should take 10 minutes.  If I chop by hand, 15.

Tomorrow I’ll cover the vegetables with unchlorinated water and place a smaller jar on top of the cabbage to force it under the water.  I’ll leave it covered in a warm spot in my kitchen and begin tasting after day 2.  It will take 1-4weeks depending on the warmth of my kitchen.

Fermenting really is that easy.  And it’s incredibly gratifying.  So, won’t you come along and join in ?

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