We love saurkraut and there is nothing better than making and eating your own fermented kraft.
This batch that I have made is just a plain kraut this time around. You can make all kinds of variations: spicy, purple, tangy sweet, fall themed … etc.
It’s so easy to make, the health benefits are awesome and the taste well it makes your mouth water.
This cabbage I had around was a little aged, being a little more drier then I would prefer so I needed to add some extra salt water to cover it.
It’s been 7 days since I made it and I opened it this afternoon….. WOW….. you can smell the “saur” part…. I wish I could send that smell across…. should not be long before it goes into the fridge and enjoyed
My recipe called for 2 pounds of shredded cabbage, 4 teaspoons of pickling salt and my hands in a large bowl to “bruise” the cabbage and get the process started. Usually you wait 24 hours to make sure that you ha e enough cabbage juice to cover the kraut….
I am using my new ferment aid…. its a lid a spring contraption that pushes the prepared veggies down beneath the liquid. This help to properly ferment the cabbage…. you can also use a glass disc made for fermenting or a small glass to hold it down…. on the line is a built in air/gas escape route… so far I am very happy with the fermenting lid and springing thingy…..
So step out and stretch your kitchen preserving skills….. make some saurkraut soon♡ you won’t be disappointed…. oh yes be prepared to get the fermenting fever or bug♡
Muddy Boots, Old Houses and The Farm 