Tuesday, August 19, 2008
FYI: How to make Sauerkraut
1) Remove damaged outer leaves from cabbage and rinse whole heads with cold water;
2) Cut cabbage in half, remove the interior of the core (stem) and save for the hogs or compost pile;
3) Shred cabbage with knife, mandolin or, food processor or if you are really lucky one of these http://tinyurl.com/6xucnf;
4) Weigh the shredded cabbage periodically and add salt at a rate of 0.32 oz per pound cabbage or 2%;
5) Place the salted shredded cabbage in a ceramic crock or barrel, put a plate or some other flat thing on top and weight it so the cabbage stays depressed during fermentation. Cover with a cheesecloth to prevent flies from fouling your work (Flies love sauerkraut.) Place in a cool place -a cellar, for example- to ferment;
6) Wait a day or two and if the cabbage appears dry, add cold water to cover. If you work at a place that makes cheese and you are impatient to see the cabbage ferment, you can dump in some whey which will be loaded with the lactic acid producing bacteria (naturally present on the cabbage, of course) that is required to produce the sauer of the kraut.