Fresh and Fermented by Julie O'Brien and Richard J. Climenhage with my own additions.
- Sea Salt
- Crushed Garlic
- 1 - 32 oz. (Quart) Mason Jar for each head of cabbage
One cabbage should fit in the jar.
Have you ever fermented anything? What's your favorite flavor of sauerkraut?
Mom Note: This is Baby Girl's mom. I cut the sauerkraut. I also helped to make sure that the cabbage was packed tightly in the jar. You want to avoid any air bubbles so that the cabbage doesn't spoil by allowing bad bacteria to grow, you only want the good bacteria. We put a cabbage leaf and the core on top to hold the cut cabbage down in the brine. We remove those when the sauerkraut is ready and discard them. In the summer we found 5 days on the counter was perfect for our taste. In cooler weather we find 7-8 days is perfect. Taste your cabbage and see if it is fermented to your liking after a couple of days, let it sit out longer if it isn't ready. When it's ready you can put it in the refrigerator. It will still slowly ferment in the refrigerator, but ours usually doesn't last too long. We eat it nearly everyday. Baby Girl loves it! It contains a lot of healthy probiotics! Happy fermenting!