Basic Sauerkraut
Sauerkraut is probably the most well-known lacto-fermented vegetable. They need only 2 ingredients to make healthy, delicious sauerkraut at home. Natural fermentation process provide probiotic-rich.
Ingredients
1 medium cabbage
1 tablespoon coarse salt
Materials you will need:
1 Quart wide mouth glass jar with lid
Knife or food processer
cutting board
Large mixing bowl
clean river rock for weight and cover cabbage down
*The cabbage must be completely submerged underneath a brine in order for the lactic acid bacteria to proliferate.
Directions:
1.
Rinse cabbage in cool water. Discard outer loosen leaves.
2. Quarter the cabbage with a large knife and remove the core.
3. Thinly
slice the cabbage with a knife or food processor. Make the thin slices as uniform as possible so it will ferment evenly.
4. Transfer cabbage to a large bowl. Add
salt and mix well.
5.
Massage or knead the cabbage with clean hands until the liquid runs about 5 minutes or leave the cabbage in a bowl 45 minutes to 2 hours until liquid runs. Make sure to cover the bowl so moisture stays with the cabbage.
6. Transfer the cabbage to a clean mason jar a few handfuls at a time, stopping each time to
press the cabbage into the bottom of the jar with your hand to work out any air pockets before you add more cabbage. Repeat this adding and pressing until all of the cabbage has been packed tightly into the jar. Leave few inches top of the jar. Also have some brine on the top of the cabbage.
7. Place a well sized of rock that is small enough to goes in the jar and big enough to cover the cabbage as much as you can. Optional: Place cabbage leaf (or kale, chard leaf works also) on top the shredded cabbage. Press the rock and
wight down the cabbage. Brine should extend 1 inch or more above the cabbage.
8.
Culture at room temperature for at least 2 weeks or until desired flavor and texture are achieved.
If using a tight lid
burp daily to release excess pressure.
9. Once the sauerkraut is finished, discard the liver rock or weight. Put a
tight lid on the jar and move to cold storage or
keep it in the refrigerator. The sauerkraut flavor will continue to develop as it ages. It will be good for 3 to 6 months.
*You can ferment sauerkraut for a few days before moving to cold storage, but giving sauerkraut a lower temperature and longer fermentation time can develop the flavor and texture a little better.
