Since moving to our new place I have fallen in love with my new home, my garden and the town I now live in. The change has been great. One of the things on my ‘to change’ list was to eat better again.
I use to do a lot of fermenting and make kefir drinks too. It became harder and harder while Roy was FIFO. With us both under the same room again each day. I am getting back to nurturing friendly bacteria. I hope to start making kombucha next, that should be fun and super delicious.
Our new garden was going full swing when we moved in, plenty of veggies growing and luckily eight red cabbages. Just this last week the white cabbage moth has turned up and started to eat all the leaves. Each day I put an end to it by squashing the bugs and harvesting the cabbages.
I used two small cabbages for this recipe which was a total weight of 1.7kg and used 2 tbsp of salt. I was lucky to find a clay pot which is meant for cooking over coals while unpacking. I was given it years ago in hopes of one day making fish in a clay pot. It worked perfectly for the krout (sauerkraut).
Things to keep in mind when making sauerkraut. Make sure that the cabbage is under the liquid use weight to press it down if need be it is very important. You must check on it and monitor its progress. Mine was ready in seven days and it can take up to ten days. It all depends on your level of crunch and the taste of sourness which you prefer.
Do you love fermented foods? Which ones do you love?
- 2 red cabbages (1.5 - 2kgs)
- 2 tbsp salt
- Start off by cleaning your cabbages and giving them a good wash. Then make sure that the surface and the knife you are using have been washed and dried. The pot/jar/container you use should also be well washed and dried before beginning. You are trying to create good bacteria.
- Slice the cabbages finely into fine shreds, reserving 3-4 outer leaves whole. Place them in a large mixing bowl and sprinkle over the salt. Using your hands scrunch and mix the cabbage. It will slightly soften as you do this and some of the juices will come out.
- Pour the mixture in to your crock (container*) and press down firmly. At this point you may need to add a little water to make sure the cabbage is covered. Place the reserved cabbage leaves over the top of the sliced cabbage and press down. You may need to add a weight to hold them into place. These leaves act like a skin for your sauerkraut. Place the lid on your crock and let it sit overnight
- The next morning check on your sauerkraut to make sure that all the shredded cabbage is under water. You may need to add more water to ensure that it is covered.
- Continue checking and tasting each day until the right flavour and crunchiness is reached. Around 5 - 10 days .
- Keep your Sauerkraut in a cool dark place at all times and if you are storing it you may like to leave it in the fridge once you are happy with the fermentation.
WATER: Get yourself some bottled water or tank water if you can which is free from any chemicals. You are creating a live bacteria and they like a natural environment to thrive.