In the crock. Under the rock.

As I mentioned before, I attended an amazing workshop or “fiesta” as they called it, early last month about fermenting vegetables, at The Local Living School.

Well, I gave sauerkraut a whirl.  And guess what?!  It is fantastic.  This poor dish gets a bad reputation I should admit.   Every time I tell people of my latest endeavours I get the suspicious (if not hairy) eyeball.  I promise, this is better than any store-bought imitation you had slapped on some ball park dog when you were nine.  Well, truth is neither of my boys have a taste for it.  They were actually scraping their tounges to rid themselves of the krautiness.

Maybe it was just too much for them to handle…?

Regardless, it is unbelievable that there is no vinegar involved.  I have a hard time grasping the knowledge that this indeed is just vegetables and salt (and a whole bunch of tamping).

Here is how you do it.

1. Chop up your cabbage, carrots, turnips, horseradish, onions, cucumbers, whatever you fits your fancy in a kraut.  For every gallon of vegetables you have layer in one tablespoon of sea salt (not iodized).  I placed mine in a large mason.

2. Tamp. Tamp. Tamp.  Until the water starts to come out.  When it reaches the top of the vegetables you have success.

3. Place a weight of some sort and a somewhat snug cover on top making sure that the vegetables are indeed below the brine that it has created.

4. Wait four days, watch the bubbling goodness that will do wonders for your body and mind, and get ready to enjoy and amaze yourself with how good sauerkraut truly is.

Wallah!  The white thing is a plastic grocery bag I used because I was afraid that the vegetables were raising above the brine.  Clearly, I loaded up on the beta carotene.  You know for my night vision.

So there you have it.  This should last close to a year.  Easier than canning by a landslide and better for you to boot.  

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