A Great Place to Start.. Unless You Hate Sauerkraut, Then I Just Don’t Know How I Can Help You.. 😉
by Rachel Craig, OffGridHomestead.ca
A couple years ago I steamrolled into the now more and more mainstream probiotics and fermenting movement. By steamroll I mean we bought an expensive crock large enough I could almost ferment a horse in one batch. I made so much sauerkraut (following a video similar to what is embedded below) that we had kraut for years, despite sharing a jar or two. There are smaller old fashioned crocks, but better yet there’s a more affordable option that especially suits beginners. That is, the mason jar with Fermentools kind of approach.
Fermenting kraut is pretty simple, and sauerkraut is a common first go-to for newbie fermenters. Make sure your equipment is thoroughly sterilized. With cabbage: shred, salt to taste, smash (to work out brine)! Press down in the mason jar until well covered in brine (you may need to add extra brine) and carefully place a weight on top to help hold the contents down. Then use your Fermentools (which comes with aforementioned weights) et al as instructed. Sit it in the dark and wait at least a week – there is no rush. Here are Three Tips for Better Homemade Kraut which elaborate on my short version of events.
The Old Batch, Then The New Batch
Silly me forgot to add the water to the Fermentools device on top before taking a picture!
Keep in mind if something goes askew or funky, look into it before giving your ferment the toss. It may be no big deal, like What’s That White Stuff in My Ferment?.
Served Up (after a couple weeks of fermenting):