Latest Review 1st October 2018.
Homemade Sauerkraut
Notes
- Raw organic cabbage is full of nutrients some of which are destroyed in cooking.
- Fermenting breaks down this food naturally into a form more easily digested by the body without destroying the vitamins we depend on.
- Fermenting food contains large quantities of beneficial micro-organisms and is an effective pro-biotics improving the health of the gut microbiome.
Ingredients
- 600 grams of shredded organic cabbage.
- 18 grams of cooking salt.
Equipment
- Fowlers fermentation kit with #31 jar (1 litre) and airlock.
- Extra storage #31 jar with seal, stainless steel lid and clip.
- Large stainless steel bowl.
- Wooden rolling pin.
Instructions
- When
fermenting, thoroughly cleaning your hands, all containers
and any implements used in the process to remove unfriendly microbes.
- Discard
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, and crush the mixture thoroughly using the rolling pin (end on).
Persist with this until the cabbage becomes covered in juice.
- Pack
the mixture into the #31 fermenting jar tamping it down as you go to make it as
compact as possible. There should be enough liquid produced to completely cover the cabbage if it is fresh and organic. If you use shop bought cabbage, you may need to add a little 3% brine solution to ensure the cabbage is fully covered
- Clip the airlock equipped lid in place and fill the airlock with filtered water.
- Leave the fermenting bottle and contents to cure in a cool (18 - 24 deg C) dark place for at least a week. Test the sauerkraut from time to time for taste and begin to use as soon as it reaches your preferred level of acidity. Replace the airlock lid with a standard lid for storage.
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