Vegetable fermentation is a perfect way to preserve many fall vegetables that are still hanging around the garden into November. The fermentation process preserves many of the nutrients in the vegetables (it is a live preservation technique). The process is controlled mostly by environmental conditions, which provides many opportunities to control the rate of the process and the taste of the product. In warm conditions, the lactic acid bacteria are very active and the process is fast. In contrast, cold conditions slow the process down; putting a ferment in the refrigerator after it tastes to your liking will extend its shelf life considerably.
Sauerkraut is one of the easiest vegetable ferments to make. It requires only cabbage (green or red), spices (optional - dried chilis, caraway, dill, other herbs), and kosher salt. You will also need a utensil to shred the cabbage (a mandolin, pictured below left works best), a bowl for mixing, a crock, a plate that fits snugly in the crock, and a weight. Use only organic produce!
The process takes between 1-4 weeks (very dependent on environmental conditions). The kraut is done when the taste is to your liking. A kraut is really done in about 6 months - like a good scotch, it only gets better with age.
To fill a two-gallon crock, start with at least two heads of cabbage. Remove any damaged leaves and the core. Shred into a bowl with a mandolin or other utensil. As you go along, sprinkle kosher salt on the shredded cabbage. A general ratio is 5 lbs cabbage : 3 tablespoons salt.
Mix the cabbage and the salt well with your hands. If you want to add any spices to the mixture, now is the time to do it.
Once mixed, pack tightly into a clean crock. Use your fist to pack the mixture down in layers. Add a plate to cover and a weight to keep the mixture packed tightly.
The salt will draw the moisture out of the cabbage (osmosis). Within a few hours the brine (salty water) should cover the cabbage. It is very important that the brine stays at this level for the duration of the ferment.
Check and taste the kraut daily. Sometimes, a thin layer of mold develops on the top of the brine. Scoop this off as best you can, but don't be too concerned ... it's part of the process.
Once the kraut tastes as sour as you want it to get, transfer to mason jars and store in the refrigerator for up to 6 months.
Sauerkraut is one of the easiest vegetable ferments to make. It requires only cabbage (green or red), spices (optional - dried chilis, caraway, dill, other herbs), and kosher salt. You will also need a utensil to shred the cabbage (a mandolin, pictured below left works best), a bowl for mixing, a crock, a plate that fits snugly in the crock, and a weight. Use only organic produce!
The process takes between 1-4 weeks (very dependent on environmental conditions). The kraut is done when the taste is to your liking. A kraut is really done in about 6 months - like a good scotch, it only gets better with age.
To fill a two-gallon crock, start with at least two heads of cabbage. Remove any damaged leaves and the core. Shred into a bowl with a mandolin or other utensil. As you go along, sprinkle kosher salt on the shredded cabbage. A general ratio is 5 lbs cabbage : 3 tablespoons salt.
Mix the cabbage and the salt well with your hands. If you want to add any spices to the mixture, now is the time to do it.
Once mixed, pack tightly into a clean crock. Use your fist to pack the mixture down in layers. Add a plate to cover and a weight to keep the mixture packed tightly.
The salt will draw the moisture out of the cabbage (osmosis). Within a few hours the brine (salty water) should cover the cabbage. It is very important that the brine stays at this level for the duration of the ferment.
Check and taste the kraut daily. Sometimes, a thin layer of mold develops on the top of the brine. Scoop this off as best you can, but don't be too concerned ... it's part of the process.
Once the kraut tastes as sour as you want it to get, transfer to mason jars and store in the refrigerator for up to 6 months.
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