Fermenting sauerkraut is so, so much easier than I imagined. It was about a month ago when I exchanged a few emails with the folks at Fermentools and received the Starter Kit. The kit sat on my desk for a couple weeks, until I got off work early one day and had a few hours on my hands.
Little did I know that I wouldn't need more than 30 minutes to whip up a quart of sauerkraut, and just a week or so to let it ferment before eating.
First, I gathered all the supplies, which was the Fermentools starter kit that includes Himalayan salt and one head of local, organic red cabbage from our favorite food co-op.
The Fermentools kit comes with a brief, easy to understand instruction booklet for making sauerkraut, as well as a few other fermented goodies. (You can find a few recipes here.)
From start to finish, making sauerkraut was extremely easy. I simply thinly sliced a head of cabbage, which was the second-most labor intensive part of the process.
You'll eventually remove this glass weight when you've let your cabbage ferment for about a week. Until now, let it hang out. The most labor intensive part of this process is complete!
Next, add the gasket and special lid to the top of your jar, and use one of your own rings to make a seal. You'll insert the fermenting tool inside the hollow rubber stopper, and use that to plug the hole in the top of your jar.
Finally, pick a cool, dry, dark place to store your cabbage for about a week. I picked a cupboard that I don't access too often.
While you are waiting, you can also check out the rest of the Fermentools products. I am eyeing a few additional glass weights and another Single Kit or two.
Have you fermented your own goodies before? Tell me about it and leave a comment.