Saurkraut at Home

Sauerkraut ingredients lining up.

We have been reading  a lot about fermented food, and decided last week to jump in with a small batch of sauerkraut. Here's why. A: Fermented food keeps much more of the nutrients intact than canning or freezing. B: "Probiotics" is a fancy word for the stuff that is good to have in your belly that comes from things like yogurt, pickles, sour cream, raw vegetables, etc. Rather than buy probiotics, eat raw and fermented for for the same benefit! C: We both really love sauerkraut. D: you save money making stuff like this from scratch!

Okay, so what we did was thinly slice a head of cabbage, two apples, and a couple of carrots. Then we laced the resulting salad with sea salt, put it under a plate with a big weight on it ( 4-litre wine jug full of water), and waited for the salt to draw the moisture out of the vegetables, making a brine. After one day, we didn't have enough brine, so we made some with sea salt and water, adding it until the vegetables were submerged. We left it to sit and pickle in the brine, with the naturally occurring enzymes doing their thing, for several days. Yesterday we tasted it, and it was really yummy! The idea now is that we will save it in jars, making sure to have an inch or so of brine above the contents, in our cellar. It is supposed to last for many months that way, but I don't think we'll have any left after the first two weeks, so I think we should start another batch.

Sauerkraut in process!

We look forward to having a crock stewing in its own juices all the time, and a decent supply of jarred sauerkraut so we can grab some as a side-dish at a moment's notice, much the same way as we do with our mead brewing. The cost is almost zero, and the flavor (and health) rewards are enormous.

One link we like for this is Nourishing Days, which has a non-intimidating how-to for making sauerkraut, among other great things. The next thing we will likely try is pickled carrots. When we feel really emboldened, we'll try kimchee, which is a big step for me. The last time I made something that I had only ever heard of, but never tasted, it began a lifelong passion for mead-brewing, which provides the ultimate fermented food, goes without saying...