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• sauerkrauting

  

  now that ive finished off my amazing delicious pseudo-kimchi experiment im making a batch of straight kraut. before i started making kraut i thought it involved some specialty equipment and lots of fancy knowledge but its such an accessible fermentation process its nuts. if you wanna get into it i highly recommend “wild fermentation” a book and website by the master of wild fermenting, Sandor Elix Katz, but i also recommend even more doing some googlin’ and getting to it. saurkraut is dead simple. just chop up some cabbage, then pound it into a jar or any glass or ceramic vessel. pound it in layers, meaning, dont just fill the jar then try to pound, add a little cabage (and a pinch of salt) pound, then add more, pound, etc. by the top of your vessel, if youve pounded thoroughly, your moisture should cover your solids. you can also weigh your solids down a bit with any type of weight, so they stay submerged. cover with some cloth and leave on your counter for about a week, checking it every now and then to make sure the solids are still covered with juices. and thats it! homemade kraut is infinitely better than store bought cause not only did you make it, but you saved money in the process, and its not pasteurized so its full of good for you gut flora and bacteria. 

  • #sauerkraut
  • #DIY sauerkraut
  • #vegan
  • #veganism
  • #non dairy probiotics
  • #fermentation
  • #wild fermentation
  8 Aug 2011 / 22 notes

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