posted on Aug, 31 2014 @ 04:46 PM
Mmmm, I love sauerkraut.... especially with fried kolbassa and perogies.
A few things to note that the video didn't specify about homemade sauerkraut:
- The fermenting process needs to be in a warm(ish) environment, kept out of direct sunlight. The warmer the environment, the faster the fermentation
process will happen. So summer months are ideal... as long as you don't have your air conditioning cranked way up, LOL.
- Do not use regular iodized table salt. The best salts to use are sea salt/kosher salt/pickling salt. Any one of those (course or fine grind
doesn't matter) will work best. Iodine will actually kill the bacteria... which defeats the purpose of making sauerkraut for the benefit of
probiotics. You CAN make sauerkraut with iodized table salt (tastes just as good), but you won't get the probiotics in it.
- If you're going to make it in mason jars, you might want to "burp" the jar every day or two, this will release the gas buildup so the jars don't
explode on you (cabbage flying everywhere) when you're ready to open and eat the nummies. Just open the lid a bit and allow the gas to escape and
then put it back on, no need to tighten the lid, just loosely screw it on. The gas buildup only happens during the fermentation process, so once
that's been stopped, no need to worry about getting cabbage blown in your face.
- Placing a full cabbage leaf (folded to fit inside the jar), pushing down on it firmly until the liquid fills overtop of the leaf, and then placing
some kind of clean weight on top of it (to hold the leaf submerged - I use a small flat rock) will ensure that all of your shredded/chopped veggies
stay submerged in the liquid. It's not totally necessary for the weight, but it's a good added measure. Once the fermentation process is done,
it's not necessary to keep the leaf and rock inside the jar.
- You can ferment your veggies anywhere from a few days to a couple of months... depending on how strong you like your sauerkraut. Once you're happy
with the flavour, placing the jar in a very cool place (or refridgerator) will stop the fermenting process. Be sure to tighten the lid properly once
you're ready to put it into storage (cool cellar or fridge). Homemade sauerkraut will keep for an endless time period in your fridge, so no worries
about an expiry date. If you're just storing it in a cool cellar, it will normally keep for anywhere from several months up to a few years
(depending on the coolness of your cellar/basement).
Awesome thread, BH !