Weighing the vegetables that will be fermented is essential to determine the amount of salt to use. For sauerkraut, a dry salt ferment is recommended instead of a brine. 1.5% to 2% of the weight of the trimmed and shredded vegetables is the recommended weight of kosher salt to use. Once the vegetables are shredded and tossed with the salt, pressing and crushing the vegetables to start releasing the natural juices is the next step. You can use a wooden mallet or potato masher, but good old manual labour is my preferred method. | |
The bulk of the work is done. Packing the shredded, salted cabbage, fennel & apples into the crock and pressing it all down with a weight is all that is needed to start the fermentation process.
TAKE NOTE:
This part is important. The vegetables will start to release their juices forming a natural brine.
YOU MUST ENSURE THAT THE VEGETABLES ARE COMPLETELY SUBMERGED IN THE BRINE!
Any bits that are exposed to air will begin to rot and form a mold. This mold is not dangerous, or harmful, but it will degrade the flavour and texture of the sauerkraut. Check the ferment daily, and if you see a bit of mold starting to form, not to worry, gently remove it from the surface and ensure everything remaining is submerged in the brine.
TAKE NOTE:
This part is important. The vegetables will start to release their juices forming a natural brine.
YOU MUST ENSURE THAT THE VEGETABLES ARE COMPLETELY SUBMERGED IN THE BRINE!
Any bits that are exposed to air will begin to rot and form a mold. This mold is not dangerous, or harmful, but it will degrade the flavour and texture of the sauerkraut. Check the ferment daily, and if you see a bit of mold starting to form, not to worry, gently remove it from the surface and ensure everything remaining is submerged in the brine.
| I've placed a clean plate into the crock on top of the cabbage, and placed my weights on top of the plate. After about 5 days, I detect a bit of mold on the edge of the weight, and around the perimeter of the plate. I carefully remove the weight, the plate, and then the mold. No harm done. The sauerkraut is coming along beautifully. I taste it for doneness. I am looking for the saltiness to have disappeared, replaced by a tart vinegary taste, with a hint of fruity sweetness from the apple. Not quite there. Still a bit of saltiness. 8 Days later and the Kraut is ready. It is superb, if I do say so myself. We have it for dinner with roasted pork and roasted potatoes. I sautee it with some onions, add a little white wine and seasoning. Its tangy, and a bit sweet with a nice crunch. Yummy. |