01 Aug Sat 2009
the smashing story -lacto-fermented sauerkraut- part two
three short days later and the sauerkraut is ready! i guess in this heat, the process speeds up considerably. i was expecting a few more days needed for fermentation but not so. hey whatever works - it will keep curing and flavoring up in the fridge. this is a food stuff that only get's better with time.
beautiful golden color - a few fennel seeds scattered about - personal flavor preference
pack the kraut in the jars and mash it down just as you did in the fermentation container
pour off equal amounts of the juicy juice into each jar and cover
you are done!
2 medium sized cabbages put up a good 3 well packed quarts and a snack size 1/2 pint bit for later. off to the fridge they go
yummy yummy
you can do this - anyone can do this -
it is cheap - it is easy - it is really really really good for you
if you missed part one - never fear, just click 'here'
hippychick
03:54 PM CDT
Hi,
Does this "kraut" turn out cruncy? I've never heard of using whey before...does this speed up fermentation?
I think I may have to try this! Thank you.
it is crunchy - you have to keep this in the fridge as heating it will kill the pro-biotics gained from the fermentation process. as far as speed for fermentation - i think it fermented quickly this round due to the summer heat - often slower ferments have a mellower milder flavor pleasant to many. the longer you keep it the tangy-er it gets so you might want to make only as much as you would eat in a few months time.