A friend received a sauerkraut making crock as a gift and she was ready to break it in so she called 3 friends to help. I didn’t really help … I just took pictures and watched. Honestly, it was so easy they didn’t need my help, which surprised me…that is was so easy. The recipe was basic. It required several heads of shredded cabbage, many hands and a few tablespoons of salt. The kraut was mashed and put into the crock and left to ferment.
Lisa provided the know how and referenced a book she has used for several fermentation recipes, ‘”Wild Fermentation” by Sandor Katz. Lisa has recently experimented with making yogurt and kimchi. The kimchi is next on our host’s list of things to ferment in her fancy new crock.
Once the cabbage was shredded, the salt added and then hand massaged to extract liquid it was time to crock it. You will be surprised how many heads of cabbage can be broken down into a small amount if ‘kraut to be.
Add a little patience (or Vinnie, in this case) and voila … ‘kraut. I’m going to be gifted a sample later this week and am excited to try it. Oh, what to make…. what to make….