So Lets begin! WHEN LIFE GIVES YOU CABBAGE, YES! YOU MAKE SAUERKRAUT!

So Lets begin! WHEN LIFE GIVES YOU CABBAGE, YES! YOU MAKE SAUERKRAUT!

So first things First! CLEAN EVERYTHING

• When fermenting anything, its best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean as environment as possible.
• I made sure my hands were clean, as well as all of jars and bowls.

Next, SLICE THE CABBAGE

• I threw away the limp outer leaves of the cabbage.
• Cut the cabbage into quarters, cut out the core, then sliced two quarters of the cabbage crosswise into very thin ribbons

So all the prepping is done... THEN time to put everything together

 

 

I combined the cabbage, salt and caraway seeds in this bowl.  I used my hands, mixing the combination together until the cabbage became very watery and limp.  The caraway seeds are just added for flavor.  It is optional to add them in.

 

 

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 I then grabbed handfuls of the cabbage and packed them into the jar.  Every other scoop put into the jar,  I used my fist to tamp down the cabbage in the jar.  I had to pour out any liquid that came up as out fisted down the cabbage. 

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 So, once I got all the cabbage packed in to the mason jar, I slipped the smaller jar into the mason jar, with beads inside of it to weigh down the jar.  The purpose of the smaller weighed down jar on top of the cabbage is to help keep the cabbage weighed down, and eventually submerged beneath its liquid.


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I then covered the mason jar with a cloth and then secured it with a rubber band.  The cloth allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar. 

 

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Now over the next 24 hours, Im going to press down on the cabbage with the jar on the inside of the mason every few hours.  As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

 

If after 24 hours, the liquid has not risen above the cabbage, dissolve one teaspoon of salt in one cup of water and add a little to the cabbage at a time.

 

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So guys, I am going to be fermenting for at least 3 days.  I will be leaving the jar at room temperature between 65 to 75 degrees F.   I have to check daily and keep pressing down if I see any cabbage floating above water...

 

I will update my progress and findings over the next 24 hours.  Feel free to ask questions and leave any comments!

 

Have a GOOD NIGHT!