Peas, cabbage, lettuce and radishes we re all harvested last week. I am still ridiculously happy about the way my cabbages turned out this year! One of them took center stage on Saturday as I made my first batch of fermented sauerkraut ...
1 head cabbage, shredded
1/2 onion, thinly sliced
3 carrots, peeled and shredded
1 tbsp sea salt
I mixed all of the ingredients together in a big bowl, pounded it with a potato masher for about 10 minutes and then transferred the mixture to a big glass crock. I put two of the leaves from the cabbage on top of the shredded cabbage mixture and then weighted it all down with a zip lock bag full of water.
I put the jar in one of my pantries (dark and room temperature) After 2 days it is starting to bubble a bit and I can smell that the fermentation process is beginning. I'll let it sit for another day or two and then transfer the crock to the refrigerator. I'll keep you posted on how it turns out ...
07/06/2012 : Update
I let the crock sit out at room temperature for 2 more (a total of 4) days then I transferred to the refrigerator. It took another week before it got to the degree of "sour" that I liked and has been steadily getting better as it continues to age. This one is a keeper!
Kraut on a Brot : )