Tuesday, July 14, 2015
Sauerkraut 2015
I picked the rest of my cabbages yesterday and was able to make 12.5 pounds of Sauerkraut! Here is a picture of it in the Fido jars for fermentation. Here is how I do it. Trim your cabbages of anything that is less than nice, cut them in quarters and remove the core. Shred them in a food processor. Weigh. Add 3 Tablespoons of salt for each 5 pounds. Stir it in well. Let it sit and wilt for at least 1/2 hour. Then squish it and squish it with your hands until it is getting softer and the juices are flowing nicely. Pack into Fido jars, 3/4 full. Close. Let it set in your kitchen. It will begin to ferment and "puff up". When it settles back down (length of time will vary) open a jar and taste it. If it tastes good to you, transfer the jar(s) to the refrigerator. It will keep a LONG time. Easy. Quick. Delicious and so so good for you!
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Fermented foods are so healthy! I would like to try this sometime.
ReplyDeleteI use the same salting method with cucumbers for a cold, vinegar based salad. I put the sliced cucumbers in a colander in the sink, add more salt than I would normally want and use my hands to distribute. After letting them sit for 15-20 minutes, they become slightly soft and after I rinse them in cold water and add the vinegar dressing they are perfectly seasoned. The flavor is so much better doing it this way though I don't know why.
Nicole, that sounds very intriguing. What do you mean by a "vinegar dressing?" Do you add something to the vinegar?
DeleteI do it as my grandmother did, white vinegar and a bit of sugar and sometimes dill. I recently made a chive blossom infused vinegar and used it in this salad and it was amazing!
DeleteThank you so much, Nicole!
DeleteYou are most welcome! And thank you for sharing your sauerkraut recipe. I highly recommend the chive blossom vinegar. I got the recipe here: http://www.agardenforthehouse.com/2015/06/chive-blossom-vinegar-updated-for-2015/
ReplyDeleteI love sauerkraut! You made some for me last time you visited and it was very good. So much better than the cooked kind.
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