Monday, August 8, 2011

Lacto-fermented Sauerkraut

1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespood sea slt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt

In a bowl, mix cabbage with caraway seeds, sea salt and why.  Pound with a wooden pounder (we now have some of these available for sale--the wood turner at the farmer's market made some for us!!) for about 10 minutes to realease juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with the pounder until juices come to the top of the cabbage.  The top of the cabbage should be at least 1 ince below the top of the jar.  Cover tightly with the airlock lid.  Put filtered water into the airlock and keep the jar at room temperature in a dark cabinet for about 3 days.  The sauerkraut may be eaten immediately, but it improves with age.

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