Project 2: Fermented Sauerkraut
[/one_half] [one_half last]
- Wide mouth 1L mason jar
- Lid with airlock (optional)
- Large mixing bowl
- Coarse salt
- Green or red cabbage
- Knife or mandolin
- Spices to taste
Lacto-Fermentation of vegetables has been recorded in history as far back as Roman times. Originally used as a way to safely preserve food before the advent of refrigeration and freezing, lacto-fermentation has become popular for the wonderful flavour it imparts to food.
These recipes use brine to protect the vegetables from oxygen, allowing beneficial bacteria to grow. These microorganisms thrive at room temperature, feeding on sugars in the vegetables and raising levels of lactic acid, giving fermented foods their tang while also preserving them!
The companion website to Sandor Katz' groundbreaking book. I suspect he'd object to my calling him a fermentation guru, but his enthusiasm, openness, and research have certainly been an inspiration to many. This article details his sauerkraut method; you won't regret spending a few hours perusing the rest of his site as well.www.wildfermentation.com