Sauerkraut

Being obsessed with fermenting, sauerkraut is great because it’s so simple (relative to other fermented products like wine, cheese and even olives).

Chiffonade/shred cabbage of choice, pack into an air-tight container that allows expulsion of gas without ingress of air, add 4 to 5% salt solution, seal, allow fermentation to complete (typically a few weeks, depending of temperature)… especially good with sausage.

White cabbage sauerkraut

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