Sauer Kraut - Food Glorious Food

Photo1133crockandjarsth

The Kotlich lady who dances on her cabbage....

Several people commented that they did not get it, when I danced on the cabbage during filming for Food Glorious Food. So a shortened version of how I make Sauer Kraut or fermented cabbage is a must.

  • Take several large hard white cabbages and loads of sea salt, flakes are best apparently. 3 table spoons salt to 5lbs shredded cabbage.

  • Grate the cabbage and place in a large bowl, big enough for your feet to fit in, and trample until the juices begin to flow. If you are not doing so much, place in fermenting jar and press down each layer with the base of a jam jar.

  • Take one large crock pot, pack the cabbage in, pressing it down with your knuckles. The juices should begin to flow up and over the cabbage as you continue to press it down in layers and sprinkle the salt.

  • Place just the right sized plate (I can get one finger in to lift it up occasionally to check the cabbage) onto the cabbage, press it down and put a weight on top. The juice should be well up and over the plate excluding air to the cabbage. If it is not quite covering the cabbage add some brine. 1.5tbs salt to a .95lt or 1 quart. My weight is a pudding bowl full of gravel in a polythene bag. ( don't laugh) Cover with a resting lid.

  • During fermenting check the level of the brine regularly. As it warms up it tends to evaporate. Keep topping it up if it does.

  • Temperatures given are much higher than I use. My house is quite Photo1134realfoodfermentationthcold only warming up in briefly in the morning and for longer in the evening. My instructions say “at temperatures lower than 60 F. kraut may not ferment. At temperatures between 70-75 degrees F. kraut will be fully fermented in about 3-4 weeks. Mine bubbled a bit within the first 2-3 weeks and then grew an amazing white very fine mesh over the top. I left it for at least 3 months. I tasted it regularly and when I felt it was right I potted it up in kilner jars.

  • I tried three variations for storage. A washed version in a kilner jar in the fridge, an unwashed version in Kilner jar not in the fridge and several old ice cream containers full of unwashed kraut in the deep freeze. They all kept well.

    For a history of Sauer Kraut visit this site. http://www.kitchenproject.com/history/sauerkraut.htm

  • Please do your research, I take no responsibility for the above instructions.  It worked for me.  A recommended book is Real Food Fermentation by Alex Lewin.  



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