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 ...
The Ingredients:
1 head cabbage, shredded
1/2 onion, thinly sliced
3 carrots, peeled and shredded
1 tbsp sea salt
Plus ...
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 ...
Enjoy!
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 : )
Beautiful cabbage!
ReplyDeleteAwesome on the sauerkraut! There's nothing like homemade kraut. I was going to try it this year and hubby and I decided to skip the kraut and focus more on things we eat a lot of. Priorities... priorities. :( And I'm even retired!
ReplyDeleteThanks for sharing the way you make your home made sauerkraut. It sounds neat and fun!
ReplyDeleteGreat cabbage. Ours is being a little slow this year. It is just barley starting to head up and the temperatures are hitting 100 so I'm afraid it's just going to bolt instead!!
ReplyDeleteI don't grow cabbage much because I get grossed out by cabbage worms. But your sauerkraut tutorial has me wishing I did grow cabbage. Yours is beautiful.
ReplyDeleteYour cabbage looks great. That is the same way I make kraut and I am now in love with the stuff! Do keep an eye out for mold in these really warm temps, might need to go to the fridge early if your place is very hot.
ReplyDeleteJust started a crock of saur kraut myself this week. I don't make much of it as a little goes a long ways for both of us, but it is worth the effort to get some going. That head of cabbage is picture perfect.
ReplyDeleteWonderful recipe & wondering about canning the kraut to extend the shelf life ,also to save fridge space?
ReplyDelete