Sauerkraut

Sauerkraut 

Fermented by Lauren Insensee

Based on the recipe by Sandor Katz at http://www.wildfermentation.com/making-sauerkraut-2/

Saurkraut Round 1:

Ceramic pot of some kind, approx. 12 inches across and 12 inches deep.
A round glass plate
A clean, heavy object (to hold plate down over saurkraut)

half a head of green cabbage, chopped into 1/4 inch slices
half a head of red cabbage, chopped into 1/4 inch slices
3 large carrots, shredded
2 T sea salt, dissolved in 2 cups warm water

Toss red and green cabbage in with shredded carrots.  Squish and knead the vegetable mixture until fluid begins to be released into the ceramic pot.  Once thoroughly the vegetables are kneaded, pour the brine mixture over the vegetables, and place the plate on top.  Place the weight on top of the plate and wait for the microbes to do the rest!  (The brine should rise over the plate within 24 hours.  If not, make more brine and add to the pot.)

The secret to keeping the mold away is to scrape off any spores that appear as soon as they appear. The brine level should remain above the plate as well. If it becomes too low, simply add more brine.

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Saurkraut Round 2:


Ceramic pot of some kind, approx. 12 inches across and 12 inches deep.
A round glass plate
A clean, heavy object (to hold plate down over saurkraut)

half a head of green cabbage, chopped into 1/4 inch slices
half a head of red cabbage, chopped into 1/4 inch slices
2 apples of your choice,  peeled, cored and chopped
1.5 T celery seed
2 T sea salt, dissolved in 2 cups warm water

Toss red and green cabbage in with chopped apples, then sprinkle with celery seed. Toss mixture until evenly distributed.  Squish and knead the mixture until fluid begins to be released into the ceramic pot. Once you feel the fruit and cabbage is thoroughly kneaded, pour the brine mixture over it, and place the plate on top. Place the weight on top of the plate and wait for the microbes to do the rest! This type of saurkraut should make obvious bubbles within 12 hours, and the brine should rise above the plate within 24 hours.  If not, make more brine and add to the pot.

The secret to keeping the mold away is to scrape off any spores that appear as soon as they appear.  The brine level should remain above the plate as well.  If it becomes too low, simply add more brine.