Sauerkraut
SAUERKRAUT
Ingredients
Cabbage is traditional, though you may use any vegetables you would like. E.g., carrots, radishes, peppers, beets, etc.
Salt
Instructions
Chop the vegetables into similar sized chunks or shreds into a bowl.
Add salt and mix throughout using your hands to massage the mixture.
Begin packing into a one-gallon crock or jar. Use your fist or a wooden tamper.
Create an anaerobic environment by getting all air bubbles out as you pack it down.
Push until the brine starts to rise to the top of the veggies.
Place a saucer or plate on top of the vegetables. Try to get one that fits as close to the edges as possible.
Put a weight on top of that. A jar of water works well.
Cover with a cloth so no bugs get inside.
During the first week of fermentation, push plate down daily to help keep the veggies submerged in the brine. Sometimes it takes a day or two to get the brine to stay above the veggies. This will help prevent mold from forming.
Taste your sauerkraut after a week and see if you like it. You can let it ferment as long as you want, but most people prefer 2–4 weeks of fermentation time per small one-gallon batches. When it is too young, the veggies will still have a carbonated/effervescent feeling on your tongue. This will disappear after about a week of fermentation.
The best temperature to ferment sauerkraut is 55ºF–65 ºF. Put it in a pantry, root cellar, cupboard, or on your kitchen counter. If it gets below or above this temperature it will be fine, but the best flavors develop within this range.
12. When it is ready, scrape off the top layer and enjoy the fresh healthy goodness below.
Note: If mold forms, not all is lost. This is a test of your senses. Scrape off the mold and compost it. If the sauerkraut underneath smells okay, taste it. If it tastes off, spit it out!