Micro Fermenting Essentials: Cabbage to Sauerkraut
Andy Anderson !
If you are new to fermenting, this is probably where you want to start, because it is one of the easiest veggies to work with.
I am “officially” designating this class as: Fermenting 101.
So, you ready… Let’s get into the kitchen
How to Make Micro Fermenting Essentials: Cabbage to Sauerkraut
- Do not get me started on the “professional” wooden pounding stick. No doubt it is made from a sustainably harvested hardwood species, handcrafted using old-world wood carving techniques and finished with an organic, gluten free, fair trade oil specially imported from a country the name of whose capital you cannot pronounce. But let us face it, it is just a damn stick. And when this “wonder stick” is not pounding vegetables it is taking up room in your kitchen cupboard collecting dust.
Just use an old-fashioned (French style) rolling pin without the handles on the side with which to pound your veggies… and bake more, you should really be baking more anyway.
- Here is how the process works:
1. Thoroughly, clean all fermenting parts in hot soapy water.
2. Prepare the veggies… Cabbage is probably the easiest veggie to prep.
3. Add the veggies to the jar; leaving enough room for the fermenting weight.
4. Add the fermenting weight, and make sure the veggies are below the level of the brine.
5. Screw on the sealing disk with the airlock, using the tightening ring.
6. Place the jar in a cool area of your kitchen or cupboard; making sure it away from sunlight, or any direct source of heat.
7. After a few days, open it up and sample the veggies. If you do not feel they have fermented enough, then reseal, and come back in a day or two.
8. When you like what you taste, remove the sealing disk with the airlock, replace with a new sealing disk, and put the veggies in the fridge.
9. Since they are fermented, they will last quite a long time.
- A fermenting weight is any food-safe object that is placed on top of the veggies to keep them submerged below the level of the brine. I use glass fermenting weights, but you could use a nice flat stone, a crumpled piece of wax paper; just about anything that will weigh down the veggies, and is considered food safe.
- WHAT IS AN AIRLOCK?
The airlock that I am using comes in three pieces:
1. The bowl
2. The gas trap
3. The cap
Its sole purpose in life is to allow the expanding gasses of the fermenting process to escape from the jar. Without an airlock, the process of fermenting becomes much more labor intensive, and requires you to check your jars on a daily basis. With an airlock, you only need to check on the jars when you want to sample the veggies, and that will not begin for several days.
1. Place the airlock into the grommet on the sealing disk.
2. Place the gas trap on the tube, inside the bowl.
3. Fill the bowl with water about 1/3 up.
4. Place the cap back on, and you are ready to go.