One of the things that we love to do in our kitchen is make home made fermented cabbage. Making this delicious and health supportive condiment is fun, empowering, while at the same time connects us to the traditions of our ancestors.
Fermented foods enable beneficial organisms to colonate our intestines which in turn support our digestive track in breaking down foods in addition to boosting our immune system by preserving the balance between beneficial and harmful organisms.
By following these simple steps, you will have an abundant supply of health cultivating sauerkraut to be enjoyed with any meal. Have fun.
Fermented foods enable beneficial organisms to colonate our intestines which in turn support our digestive track in breaking down foods in addition to boosting our immune system by preserving the balance between beneficial and harmful organisms.
By following these simple steps, you will have an abundant supply of health cultivating sauerkraut to be enjoyed with any meal. Have fun.
Supplies:
1. Two Large clean bowls, (One bowl slightly smaller than the largest)
2. Clean Wooden Spoon
2. One 5 pound object
3. Clean Cloth
4. Clean Mason Jars
Ingredients and Assembly:
Ingredients:1. 2 Small cabbage heads 2. 2 Garlic cloves 3. 1 Small onion 4. 3 Stalks celery 5. 3 Carrots (Un peeled) 6. Spices:
| Assembly:1. Roughly chop all veggies and place in the larger bowl. 2. Place the Salt in with the veggies and stir. 3. Loosely cover the bowl with the cloth and allow the Salt to sit for 60 minutes. 4. After juices emerge from the veggies, stir in the spices. * See Image Below |
Compression:
Place the smaller bowl in the lager bowl and within the smaller bowl, place your weighted object.
For our weighted object, we used a cast iron pot as seen in the photo.
Cover, Brine, and Monitor:
Place the clean cloth over the bowls.
A Brine, or salty liquid accumulation will slowly rise in between the edges of the larger and smaller bowl within the first day. If this has not established itself, check your weight.
This Brine will enable the alchemy of fermentation to occur in an environment that does not breed bacteria.
It is best to clean the surface of the inserted smaller bowl every 3 days with water and a clean cloth. This step also allows you to monitor your veggies.
Depending on the temperature of the room the fermentation can take about 7 - 14 days. You may also taste the veggies during your monitoring.
A Brine, or salty liquid accumulation will slowly rise in between the edges of the larger and smaller bowl within the first day. If this has not established itself, check your weight.
This Brine will enable the alchemy of fermentation to occur in an environment that does not breed bacteria.
It is best to clean the surface of the inserted smaller bowl every 3 days with water and a clean cloth. This step also allows you to monitor your veggies.
Depending on the temperature of the room the fermentation can take about 7 - 14 days. You may also taste the veggies during your monitoring.
Preserving: | Once the veggies have reached the desired taste levels. Place the veggies in the clean mason Jars and cover with lid. Place in refrigerator. The veggies will continue to ferment and deepen their flavor over time and may remain unused for 6 months. |
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