Time to Make the Sauerkraut…Again

bonnilead

Fermented cabbage is so delicious. It amazes me every time I make it. It’s incredibly easy. I keep it simple using just cabbage and Himalayan Pink salt. While it’s easy, it does take time to reach the flavor we love. I’m making a half-gallon each time and it’s just not enough…

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

We’re going through it faster than I can make it in my Half-Gallon Fermented Vegetable Master. I’ve always got one jar in the fridge that we’re eating on and one fermenting the next batch. We need more! Sure, I could just go up to the Gallon Fermented Vegetable Master, but hey…as they say, go big or go home.

Making Sauerkraut

It so happens that Cultures for Health has a new 5 Liter Pickling Crock and 10 Liter Pickling Crock! And they are SO BEAUTIFUL! These crocks are handcrafted in South Dakota by a local craftsman. They are made with food-grade materials and are lead-free and cadmium-free. For more details on the crocks follow the links to the product pages.

You can use them for any type of vegetable, it doesn’t have to be sauerkraut…perhaps some pickles or, well, anything you choose!

I know I said, go big or go home, but I’m a reasonable gal. Pictured is the 5 liter, the size I chose. Isn’t it just beautiful?!

bonnipost2
bonnipost3

I can’t wait to make a big batch of sauerkraut once this arrives! You may wonder what I’ll do with the half-gallon Fermented Vegetable Masters that I have. Never fear, I’m sure I can find a couple of recipes on the Fermented Vegetable Recipe page. Here are just a few of my favorite recipes:

Hmmm…I may need some more Fermented Vegetable Masters.

Happy eating!

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

More Posts

Comments

  1. glenda says

    Love your stuff, just new to fermenting, has taken me a while to adjust my taste buds but I’m loving it. Wish I could buy one of those fermenting pots is there somewhere on line I could check them out. Cheers Glenda

  2. ghazi says

    hi boni
    can we add viniger to fermentation procedure &what harm if added
    what about salt in fermentation
    is it harmful to us
    thank you

    • says

      Ghazi,

      I agree with John S that adding vinegar to sauerkraut is not only unnecessary, but possibly counter productive. The cabbage and salt combination will form their own acidic state through lactic acid which will preserve the cabbage while maintaining a lovely microbial count of beneficial bacteria.

      Some folks do ferment without salt, but I don’t personally recommend it. Salt performs a few tasks in fermentation. It helps the cabbage stay crunchy, it slows down the fermentation process to produce a more even and mild flavor, and it aids in the preservation of the vegetable.

      I’ll ask Bonni if she has anything to add. Thanks for your question!

  3. John S says

    Vinegar will stop the positive microbial growth. It will preserve the food, but it won’t be really fermented, just brined. You do need to add salt. Not a ton, just enough to keep the other bacteria out until the good stuff grows.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>