Sauerkraut
Ingredients:
10 cups Shredded Organic Cabbage
2 cups Grated Organic Carrots
2 cups Diced Organic Apples
6 tablespoons Sea-Salt
Directions:
1. Chop or shred all the vegetables - layer all ingredients and sprinkle salt on each layer.
2. Once everything has been added together - start mixing ingredients throughly using your hands to
massage the mixture.
3. Begin packing your mixture into a one-gallon crock or glass jar. Use your fist or a wooden
tamper to push down the vegetables.
4. With packing down your vegetables, you are creating an anaerobic environment with getting all
the air bubbles out.
5. Make sure that the brine is above the vegetables. You may want to add a plate or tray under your
containers as the brine may make it's way through the air lock.
6. Seal your containers and add water to the fill level in your air lock.
7. In the first week, you will want to push your vegetables down and keep the brine on top. It may
take a day or two to keep the vegetables below the brine.
8. After the first week, you may begin tasting your sauerkraut to see if it's to your liking. You can
let it ferment as long as you wish but most prefer 2-4 weeks of fermentation in a one gallon batch.
If it's too young, it still has a carbonated feeling on your tongue. This should disappear after
about a week.
9. The best temperature to ferment sauerkraut is 55-65 degrees.. Put in a pantry, root cellar,
cupboard or on your kitchen counter.
10. When it is ready, scrape off the top layer and enjoy the fresh gut healthy goodness!
I began my harvest of sauerkraut on June 23, 2016 and ate almost the entire jar the week of my harvest fermented end date August 4, 2016. I found this ferment to be the easiest for me since I've done this one in the past and thoroughly enjoy making and eating it. I do have to admit this was my first time using the air lock system that I will always use since it prohibits mold growth - and it really works! I let the sauerkraut six for the six weeks before transferring to the refrigerator. I usually add at least a few teaspoons with each of my meals, but for some reason, this jar of ferment was eaten up within a week. A little bit too salty still after the six weeks, but delicious!
