One thing that was clear to me in our evening of sharing was that Sally Fallon seem to be somewhat of a guru in this fermentation field. Her book was held by most as a great resource on the subject, but what I LOVED was finding out the simpler, “Coles Notes” version… what do I REALLY need to know to get started? Here is what I took from the group about making Sauerkraut!
Chop up some cabbage, the finer the better (more surface area) into a jar as in photo
Add some onion and carrot if you like, or even the traditional taste of caraway seeds
Add a tsp of sea salt
Wait a while… even after an hour a lot of juices will be formed
Use smaller jar to pack the cabbage down and push more in
You will get about 2 jars from 1 head of cabbage
Leave the little jar in place, fill it with water for weight.
Then add a papertowel and rubber band (to ward off bugs) on top
Place on your shelf, like this:
After 4 days, check it! “GO ON TASTE!”
Probably ready after 1.5-2 weeks
Apparently the best nutrition is gained after 6 months
Need any tips? Ask Anita! She spent her childhood stomping in huge bins of this stuff!
Eating a couple of tablespoons everyday is the key… you don’t need to consume vast quantities to get the benefits.
How did I do? Anyone have anything to add?