Weekly Fermentation

Don't forget to eat something fermented today. 

If your favorite store is out of BAO products... Make your own….

Traditional sauerkraut

Green cabbage                        1 lb

Salt                                             .4 ounces by weight

           

Spice options:                          2 clove smashed garlic or

                                                1 TBSP caraway seed  or

                                                1 TBSP crushed black pepper

 

Cut the cabbage into chiffonade.

Mix with the salt and with gloves on squeeze and bruise.

OR press with heavy weight.

Place Cabbage and any liquid into 32 oz mason jar. Press!!

Wait 1 hour, 

if the cabbage is not covered with liquid, add enough water to submerge.

**** for each 1 cup of water add an extra 1/8 teaspoon of salt.

Screw lid with fermentation lock on tightly.

Leave in a warm place (+/- 75°F)

Check after 4 days and continue checking every few days until you like the flavor.

Can ferment for 4 to 6 weeks depending on temperature and desired flavor.




Mike Schwartz
Mike Schwartz

Author



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