It isn’t often that I find a bigger fan of my pickles than myself. It feels silly to say it, but I think I’m my own biggest fan… obviously after my mom. Until recently I definitely thought this was the case, but my friend Abby has recently got me beat. This morning, with plenty of trepidation, we sampled my second batch of sauerkraut. After my last sauerkraut experiment and my dire cry for help (thanks to all of you for providing suggestions), I’ve figured it out and fermentation seems to be successfully underway. It’s been 12 days since I started this batch, and we both agreed that it needs more time. I plan on doing another taste test in a week. Following the general sauerkraut guidelines from the book Wild Fermentation, I’m hoping that much won’t go too wrong this time. To make the perfect mock fermentation crock, I used a 1/2 gallon Ball jar and a 1/2 pint jar to weigh down the contents. While this apparatus will do just fine as I’m still a novice fermentor, as things get more serious I would like to purchase a legit. old fashion crock. 🙂
- 1-1/2 heads of green cabbage
- 1-2 large jalapeños (de-seeded and diced)
- kosher salt
- Shred cabbage into desired thickness.
- In a large-sized bowl, sprinkle a generous amount of salt over cabbage. Properly massage salt into cabbage for approximately 5 minutes or until cabbage begins to release liquid.
- Thoroughly mix in diced jalapeños to salted cabbage mixture.
- Firmly pack kraut into a weighted crock or a 1/2 gallon mason jar, making sure you apply pressure so to release liquids.
- Using either a specific crock weight or 1/2 pint jelly jar, weigh down cabbage so the liquid rises to cover kraut contents.
- Cover and let ferment for 2-6weeks. Taste occasional to test fermentation process. Once desired flavor is reached, store kraut in fridge.