Firm, compact heads of cabbage make the best kraut. Grandma would put a layer of whole cabbage leaves in the middle of the crock and then use for cabbage rolls.
- 1. Thinly slice the cabbage and with each addition sprinkle salt in a large mixing bowl and massage with love. (This gives an even distribution of salt)
- Massage the cabbage until all water from the vegetable is released. This will take a good amount of massaging (maybe 10 minutes), so put on some good tunes and massage away or meditate in silence!
The cabbage will first begin to soften, then it will release moisture, and the moisture will begin to fizz. Massage until the cabbage is (mostly) submerged in its own liquid.
Mix in any additions.
- Transfer to a clean crock or jar, making sure to pack down the cabbage as you go.
- Pour in excess liquid. The cabbage should be completely submerged!
If using a glass fermenting jar you want to weigh the cabbage down as to keep it completely submerged during the entire fermentation process.
You can use the outside leaves of cabbage, or a special glass dunker (weight).
- Seal Fido jar and place on a deep saucer in a dry area of your home, away from direct UV light and sunlight, cover with a cloth.
- Taste to see when soured to your liking. Then simply bottle if using a crock or place Fido in the fridge and use wisely and judiciously.
The finished product has turned from green cabbage to a soft light yellow to beige fermenty-goodness.
Plenty of variations: The flesh of the mature green papaya makes pleasant bitter sauerkraut. Add grated carrot and small amount of spice. For therapeutic purposes the skin may be left on and add any seeds if they are white (the black seed, will over-power the taste – makes a great pepper substitute – dried and add to pepper grinder). The skin is reputed to have the same beneficial effects as the leaves.
RED KRAUT
1 red organic cabbage, thinly sliced
1 tablespoon ginger and turmeric, chopped
1 tablespoon juniper berries, whole
Approx. 2 tablespoons fine Himalayan salt
Prepare as above.
APPLE KRAUT Massage ¼ of red cabbage to each ½ of green cabbage with fine Himalayan salt. Add diced apple, turmeric and ginger. Over to the fermenting fairies in oxygen free jar like a Fido, out of direct light. Taste test at 14 days. Refrigerate.
As this contains fruit it will have a quicker fermentation time than the wings of our plane – cabbage, salt and maybe a dash of Tasmanian kelp or caraway (classic/traditional kraut).
Fermentation can make the juice in jars overflow, so set your jars in a glass pan — metal will corrode.
Enjoy!! Xxoo Lynnie