Lizzard77 Posted June 26, 2013 Share Posted June 26, 2013 Calling all fermenters! I love to ferment veggies at home, I can control the brine, play with herbs and spices and vegetable mixes, and it's really cheap! I would love to see what all of you out there like to ferment and how you do it. Here is my super easy sauerkraut recipe. Shred or thinly slice 1/2 head of cabbage approx 1 lb. Can be green, purple, or mixed. Place shredded cabbage in a large bowl and sprinkle in 2 Tbsp or 20 gms salt. I use 2 Tbsp Kosher salt, if using a different type of salt you may want to go by weight. This would make a 2% brine if dissolved in a quart of water. I digress, sprinkle the salt over the cabbage and with clean hands, begin squashing the salt into the cabbage, really work it in there. Once the cabbage has become limp and the salt is all worked in, leave covered for about an hour. After an hour, squash the cabbage around a bit more then load into a very clean, quart sized mason jar. Squash the cabbage down hard into the bottom of the jar, liquids will release more and rise above the cabbage line. Top off the jar with filtered water and weigh down the cabbage to keep it under water. I use a small glass tealight from Target. Close with a clean lid and place in a spot out of the way. You can top it with a Pickl-Pro lid and leave for a few weeks. If you do not have a one of these lids simply burp your jar every few days to release the pressure. Make sure your cabbage stays under the liquid. Leave the cabbage for 2-3 weeks, beginning to taste it after 2. When it has gotten to your liking, move to the refrigerator for 1-2 more weeks. You'll want it to be slightly salty and sour tasting. This is so good on it's own, with eggs or hot dogs, with pork chops or chicken, the possibilities are endless and it is so good for your gut! Enjoy! Link to comment Share on other sites More sharing options...
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