Sauerkraut!

When I visited Wormfarm I asked for a head of cabbage so I could make some delicious, simple fermented cabbage-sauerkraut, which translates to sour cabbage.

It's really simple. I cut up the 5 lb cabbage to my liking, mixed it with 3 TBS of salt, packed it tightly into the handmade Crock (made by David Smith), put the weight on, filled the top where the lid sits with water to keep bugs out, then place the top on. The kraut will ferment for 2-3 weeks. I'll check it every few days, pressing the weight down to bring out the water from the cabbage. When it's at the right crunchy, salty consistency I'll jar it, enjoy it and share it! Fermentation is a beautiful thing!  So nutritious and simple!

Cabbage and Sauerkraut!

The purple cabbage is such a beautiful plant.  I love harvesting it.  I search for the stem beneath the leaves and cut the head of cabbage off with "crunch" and feel the 3 pounds of weight in my hands.

I made Sauerkraut for the first time.  I needed 5 pounds of cabbage, 3 TBS of salt and a crock (you can make your own with glass jars and a plate).  Fermented Sauerkraut (verses cooked sauerkraut) stays crunchy and because of the fermented process the good bacteria called Lactobacilli grows which aids in digestion.  A little bit of fermented food a day is very good for you.

I chopped up the cabbage and sprinkled the salt on each small layer of cabbage.  The salt helps the cabbage ferment rather than rot.  I also pounded each layer tight in the crock to help force the water out of the cabbage.

Then I placed the weight on top and pressed on the weight throughout the day to help force out the water.

This is what it looks like 2 days later.  The salt has drawn the moisture from the cabbage.  And the fermenting begins!  It can take up to 2 weeks more or less depending on how you like it to taste.

Smells so good!