Sunday, February 17, 2013

Fermentation Pot - Our First Sauerkraut

Left: Our Handsome and Homemade Fermentation Pot.  Right: The Resulting Sauerkraut in a Jar (3 weeks from the start)
Our Homemade Fermentation PotThe Resulting Sauerkraut in a Jar

Over Christmas break a friend gave us this wonderful kimchi - fermentation pot that he made. (Thanks Dennis!) He also turned us on to the fermentation movement and books by Sandor Katz: The Art of Fermentation and Wild Fermentation. Our first try a few days later back in Seattle was simple sauerkraut using green cabbage (Brassica oleracea Capitata Group) following the sauerkraut recipe in Chapter 5 of Wild Fermentation. We thoroughly enjoyed the result and now are on our second attempt (result is here). This time we are using turnips (white and red) and cabbage (white and red), about five pounds all together, and a little salt, 2-3 tablespoons.

The Preparation for Fermenting the Cabbage for Sauerkraut
Making sauerkrautMaking sauerkrautMaking sauerkrautMaking sauerkrautMaking sauerkrautMaking sauerkraut

Sandor Katz References
Sandor Katz - The Art of Fermentation - CoverSandor Katz


  1. Martha would be so proud... ;)

    Julie and I (The other julie) are starting to call ourselves "Martha F-in Stewart"...

  2. if she is into fermented food, maybe :-).


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