Welcome to my website in which I explore the best cooking, preserving and storage methods I can find to deal with food surpluses at harvest time. My other websites (links in RH column) show how to grow delicious, nutritious, organic food in your own garden, and this site is designed to complete the story.................. John Ashworth 27th July 2015.
Latest Update 13th December 2015.
600 grams of shredded cabbage.
2 teaspoons of cooking salt.
Wide necked quart size mason preserving jar.
Glass jar small enough to fit inside the preserving jar.Small clean pebbles.
fermenting anything it's best to encourage beneficial bacteria to get
established quickly by thoroughly cleaning your hands, all containers
and any implements used in the process to remove unwelcome micro
any unsightly or damaged outer leaves from your cabbage. Cut it into
4 pieces and remove the core. Cut each piece again to make 8 equal sized
segments. Slice across each wedge to make very thin ribbons of
cabbage. Use a mixing bowl to combine the salt and cabbage.
Persist with this until the cabbage becomes watery and limp.
the mixture into the mason jar tamping it down as you go to make it as
compact as possible. Add any liquid left in the mixing bowl to the sauerkraut mix, and place a clean outer cabbage leaf over the sauerkraut mix to stop bits floating to the top of the liquid.
the small glass jar to weigh down the sauerkraut inside the mason jar.
Use clean ballast of clean pebbles or just plain water to add to the weight of the small jar. The aim is to
submerge the sauerkraut beneath its own juices.
the mouth of the mason jar with a small piece of clean cloth and secure it with a
rubber band. This protects the jars contents from insects and
contaminants while allowing fresh air in.
press down the small jar to squeeze more liquid out of the sauerkraut.
Continue doing this during the first 24 hours. If the sauerkraut is not
totally immersed in the liquid after this time, add some salted water to
make sure it is. (1 tsp salt per cup of water).
the mix ferments, keep
the sauerkraut away from direct sunlight and at a cool room temperature
(18 - 24 deg C). Check it daily and press it down if the sauerkraut is floating above the liquid.
Ferment the mixture for at least 3 days, but when the sauerkraut tastes good, remove
the weight, screw on the cap, and refrigerate.
While it's fermenting, you may see foam or a scum developing on top of the liquid. This is a sign of a
healthy fermentation process, and the scum can be skimmed off the top
either during fermentation or before refrigeration.
Thoroughly remove any mold formed on the surface immediately after you see it and make sure your sauerkraut is fully
submerged. The Sauerkraut is quite edible providing you remove all the mold.