Left: Our Handsome and Homemade Fermentation Pot. Right: The Resulting Sauerkraut in a Jar (3 weeks from the start)
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
Sandor Katz References
Martha would be so proud... ;)
ReplyDeleteJulie and I (The other julie) are starting to call ourselves "Martha F-in Stewart"...
if she is into fermented food, maybe :-).
ReplyDelete