Coming from a long line of European descendants I am very familiar with Sauerkraut and as I previously mentioned I would watch my grandmother prepare it in a huge crock. I always liked to add peas to it as a child to make it a bit of sweet and sour mixed taste. I had no idea I was eating something good for me, it was just a staple food. The recipes you can make are endless and changes up the taste. Such a simple yet very healthy food.
I used a basic recipe and jar, covering it with a cloth to keep any bugs out- although it's winter here, but you never know what stays awake indoors. I love sauerkraut and honestly just ate it from the jar when it was harvested.
Turns out the Internet ate my first few photos of my process of making Sauerkraut so I will describe(what happened was I dropped my phone in my Injera batter trying to get a good photo later on and panicked and some of my photos didn't upload) However most were saved.
Ferment Type - Lacto-Ferment - Sauerkraut
Date - November 3rd, 2017
1 head organic cabbage ( 2-5lbs)
Organic Sea Salt (2-4 tbsp)
Crock, Airlock or Glass Jar for fermenting , cloth/elastic band to cover
Notes: Cut up my cabbage it was approx 2lbs, I used 1.5 TBSP salt and massaged it into the cabbage. It was the perfect salty flavour when I gave it the taste test. Used my fist to press into my jar/crock, and I used a quart jar of tomatoes I had canned as my weight, covered it with a cloth and let it ferment on my counter top.
I tasted it after about a week and it was coming along beautifully . I decided to let it ferment a little longer - but I felt like I could have ate it at that point. I choose a simple recipe to start and am exited to add more ingredients like apples and garlic and coloured cabbage. I felt like maybe I didn't have enough brine, however it seemed to have just enough and I made sure I pushed down the weight for the first week to ensure it would stay covered. No mold formed in the entire process.
Harvest Date: November17th, 2017
Harvest Details - it had no mold, I scraped of the top layer and it was a glorious feast. I did share a bit with the family - but it was like traveling back in time for me as I have been buying sauerkraut but those days are done! Too simple not to make my own. That jar only lasted me 3 sittings .