07/10/2019
We’ve been on hiatus but we still love you- our ferment community!🐞
Here’s a photo from our Workshop in May, showing store bought goodies; But that’s okay- fermenting destroys the pesticide residue on food!👩🏽🌾
🌟HERE IS THE RECIPE WE MADE:
We put the final product in a 32oz jar and had a small jar to fit in the mouth of the larger jar and be used as a weight on top of your Kraut.
🧂We used a 2 lb head of cabbage and 1 tablespoon (to start) of fine salt. That's all you need for plain sauerkraut, keep reading for some recommended flavors🍋🥬🥕
First you slice up the cabbage as finely as you can, put it in a large mixing bowl, add the salt and use your hands to mix the salt around, squeezing the cabbage as you go. The mixing part takes about 5 mins and is crucial to get the cabbage to produce its own brine. The cabbage will shrink down produce liquid (aka brine). This is the time to taste for saltiness- taste several peices, as the salt might not be evenly dispersed yet.
Some of the flavors we made was 1) ginger and carrot or 2) lemon & garlic (aka, our famous🌞sunshine garlic).
For a small 32 oz. batch, you'll need one large carrot and XL thumb size of ginger (more or less depending on preference). For the sunshine garlic: you'll need one large lemon (zest the rind, squeeze the juice and include the pulp) and about a half a clove of garlic- depending on preference. Chop up your desired flavor ingredients and add them to the mixing bowl. Finally, tightly pack your mason jar with your veggie mix; use a fork or your fist to get all the air bubbles out. YOU DON'T WANT AIR BUBLES, these probiotic bacteria favor a non aerobic (with out air) environment. You want the brine to be covering the veggies, and then a weight (your smaller jar) goes on top to keep the veggies submerged in the brine and away from air.
Loosely screw the lid on the big jar, and find a dark, cool spot to let it ferment for 2-4 weeks (your choice on ferment length).
🌿Keep an eye on it and scoop out white Kahm yeast (not harmful), b/c harmful molds will grow on top of the white yeast if Kahm is left in tact. You may want to burp the jar over the sink for the first couple of days.
ENJOY😉
