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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6 comments:

  1. NicoleJuly 15, 2015 at 3:28 PM

    Fermented foods are so healthy! I would like to try this sometime.

    I 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.

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    1. loves2spinJuly 15, 2015 at 4:01 PM

      Nicole, that sounds very intriguing. What do you mean by a "vinegar dressing?" Do you add something to the vinegar?

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    2. NicoleJuly 16, 2015 at 10:42 AM

      I 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!

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    3. loves2spinJuly 16, 2015 at 11:57 AM

      Thank you so much, Nicole!

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  2. NicoleJuly 17, 2015 at 10:36 AM

    You 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/

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  3. AprilJuly 22, 2015 at 7:36 PM

    I 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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