Wednesday, November 11, 2009
Yesterday was a day of starts. I started batches of salami, salt pork, pancetta, bresaola and sauerkraut. The batch of sauerkraut I began was a small one, made from eight humongous heads of cabbage from the garden of the parents of Trent Hendricks. In a few weeks when the cabbage at the farm is ready, it's going to be pedal to the metal shredding.
The hardest part of making sauerkraut is cleaning (which in the case of this no-pesticide stuff means picking out worms and slugs) and shredding the cabbage. The rest is easy:
Salt it at a rate of 0.02 (or 2g salt per 100g cabbage or 2oz salt per 100 oz cabbage etc.); place the cabbage in a non-reactive vessel; put a weighted non-reactive plate on top so that the cabbage gets pressed under the juice that is released via osmosis (It is important for the cabbage to be submerged to assure an anaerobic environment for fermentation; put the vessel in a cool place (like any where that I am baby) and wait.