Thursday, February 1, 2018

Lacto-Fermented Sauerkraut

I wanted to share my first go around with homemade lacto-fermented sauerkraut. There are dozens of well written posts for this simple recipe, so I won't bother to say much more about it other than you need a head of shredded cabbage, and 2 Tbsp non-iodized salt.

What I do want to share is how easy it is to make.

For a long time I was terrified of fermenting foods because it just sounded like a prime recipe for botulism, or some other kind of food borne illness.

But after doing a lot of research I learned that it's kind of hard to mess up. With a bit of common sense and a good cleanliness ethic, lacto-fermentation is not only safe, but extremely healthy.

The process was really easy. I pounded the salt and cabbage for 5 minutes, let it rest for 10, and pounded another 5. 

Then I packed it into my wide mouth quart jar using the wooden pounder. I pushed down any cabbage shred stragglers and placed the weight on top. Then I strained the cabbage liquid and poured it over the weight.

Then I placed on my fermentation lid and marked the jar with the date.

I did purchase a few tools to make things easier. These glass weights help the vegetables to stay under the fermentation liquids. They also have a grip in the center for easy removal from the jar. I also purchased these low-profile fermentation lids which allow gasses to escape.

Welland Acacia Wood Pounder
Fermilid Fermentation Lids for Wide-mouth Jars
4-Pack Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Jars

There are many ways to ferment with items you probably already have in your home. But being that I'm new to fermenting, I wanted to make sure I had the right tools.

I'm going to taste it in 3 days and see where we're at. I'll let you all know how it goes on our Facebook Page. If you have any tips I'd love to hear them!

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