A place created for great ideas, and thoughts to grow.
Here, you'll find tidbits of inspiration, growing buds of hope, ideas about life, health, and happiness. Most of all, by visiting my garden, I hope you will see things you haven't seen before, and connect to raw, real earth, and watch your own 'seeds' grow.
4. Vinegar to taste (Only if you like a little more pep to
5. Garlic powder or any spices you might like.
6. Any veggies that you may like.
Just so you know, fermenting isn't an exact science. To me
it's all about experimenting, tasting, and figuring out what flavors I like the
best. And it's fun.
There are a lot of recipes out there for fermented Sauerkraut.
Most people hear the word fermented veggies, and they gross
I even went through that stage. I had this clipart image in
my head of fermented foods. And it wasn't a very nice picture. It looked like
some bubbly chicken slop, and smelled like it too.
But if done right, fermented
foods can taste amazing. Ferments can enhance flavors, and be quite
zesty. Before our modern age of refrigeration, our ancestors fermented foods all
the time in order to keep their food from spoiling. Without even realizing it,
they were creating a super food that we are just now rediscovering.
It sounds a little gross fermenting cabbage, but what the
ferment really does is bring out all the flavors, and add a zesty taste to your
To make this particular sauerkraut, this is what I did, and
my family liked it. So I'll share it with you. First off I want to say that
this is my own personal recipe that I've altered to my liking. Feel free to
modify it as you would any recipe.
I like to think of this sour kraut recipe more like a
To make it, you make it like you would any coleslaw, only
with a few different twists. Add any veggies that you would normally, and spice
it up the way you would like any normal cabbage salad.
1. Chop as much cabbage you want, or use a cheese grater, or
food processor to slice it up (That's a lot easier)
Then while you're slicing it or chopping it, squeeze it
every once in a while, to bruise the leaves and press out its juices.
While you're doing that, toss in some sea salt, and mix it
up with your hands. Add as much salt as tastes good to you. But note that the
salt is the main ingredient that helps the cabbage ferment.
2. Squeeze the leaves some more until they look a little
darker in color.
Then toss in whatever spices you like.
I chopped some onions, a green pepper, and some cilantro. Then I added lots of pepper, sea
salt, and some garlic powder to the mix.
If you want, add some lemon juice too.
After you've done that, pack it tightly into a quart jar,
and then dump water over the cabbage. (Some people let the cabbage sit about
20mins before adding the water.) But I didn't. Also some people use a salt
water brine. It's up to you.
What I did was add salt to it as I was chopping it, until it
tasted good. Then when I packed the
cabbage tightly into the bottle, I added some water, and then I added enough
apple cider vinegar to give it a nice zippy taste. (Note that most recipes don't call for
vinegar) I just like the taste it adds to the cabbage.
After that, close it with a lid, or a cloth. Then let it sit
on your counter for a few days---or weeks depending on how you want it to taste.
Some people say to put your cabbage in a crock and let it
ferment for a while. Or store it in a dark place. But I just put mine a mason
jar, out on the counter, and it worked just fine.
Then after you've done all that, check on it from time to
time to see how it tastes. It will usually have a strong smell, and be a bit
bubbly. (That's good)
If the taste isn't to your liking, let it sit longer. The
longer it ferments, the more strongly flavored it gets. If you taste it and it
is to your liking, and you want to slow down the ferment, just put it in your
fridge and eat it up. People say to eat it like you would a side dish, and not
to eat it in huge portions.
My last batch took only a few days to get it to a nice
flavor I liked. I know that sounds fast, but I used some old, yellow cabbage
that was nearly ready to expire in my fridge. I'm glad I did, because it is now
Also, note that fermented foods are oftentimes an acquired
taste. So just be patient with yourself. Work with flavors you like best.
And last but not least, if you have thyroid problems, I've
read that certain properties in cabbage can inhibit the thyroid. So if you're
having thyroid problems, I'd probably either, eat it very sparingly, or ferment