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How to make Sauerkraut

Food

Welcome to the age old art of lacto-fermentation. Lacto-fermentaion is a simple yet effective way to not only preserve food, but to increase its nutritional content and avoid food waste in our homes. The Fermented Mumma will guide you into a new passion of fermented foods!

INGREDIENTS

  • 1 Medium sized cabbage
  • 2 TBLSP of un-iodized salt
  • 1 large beetroot or 2 small
  • 2-3 Apples

YOU WILL NEED

  • A mixing bowl
  • 3, 1 litre sterilized jars or multiple smaller jars

First, remove the outer leaves of the cabbage and set them aside. Then, slice the cabbage into thin shreds.

Next, sprinkle the shredded cabbage with salt. A good rule of thumb is to use about 2 to 3 tablespoons of salt per head of cabbage. The salt will help draw out water from the cabbage and create a brine.
Massage the salt into the cabbage for about 5 to 10 minutes until it becomes soft and releases its liquid.
Now, pack the cabbage tightly into a clean jar, pressing it down firmly as you go. This helps to remove air pockets and ensures the cabbage is submerged in its own brine. If the cabbage does not release enough liquid, you can add a little bit of water to cover it completely.
Next grab one of our discarded cabbage leaves and roll up like so and press into the top of the jar, this acts as a fermentation weight to keep the sauerkraut under the brine.

If the sauerkraut is not fully submerged in brine during the fermentation, you can get mold. now we loosely cover the jar with a lid or a cloth to allow gases to escape during fermentation. Place your jar in a cool, dark place, like a pantry or cupboard, and let it ferment for about 2 to 4 weeks. The fermentation time can vary based on your taste preference and the temperature. Check your sauerkraut regularly, tasting it along the way to see how the flavor develops. I recommend a 2-week ferment for beginners. Once your sauerkraut has reached your desired tanginess, it’s ready to eat! Transfer it to the refrigerator, where it will continue to ferment slowly and can be stored for several months. Sauerkraut is not only a delicious and rich in probiotics, but a great way to use up excess produce and reduce food waste.