Monday, November 7, 2016

A Blog Post Can Be: I Made Saurkraut this Weekend!

It should be ready by Wednesday or Thursday.
The cabbage needs to ferment, 
then it will be ready.
Homemade saurkraut  is full or probiotics that help your gut.
By helping your gut, you also help your immune system.
No matter, I love saurkraut!
Store bought is okay.
Homemade is 

You can make large or, like mine, small amounts.
All you need is some fresh cabbage and salt.
Yes, that's it.
Very little can go wrong.
The most important element of making the kraut is cleanliness.
Everything must be sterilized.
After that, the rest is easy peasy.
You simply chop up your cabbage, add salt (about 1 tablespoon per head of cabbage), let the cabbage sit until you begin to see a bit of liquid forming.  That takes about 10-15 minutes.  Then stir with your hands until you see more liquid, put in a jar.  Tamp is down as you add the cabbage.  Cover
and wait.

Here are some great sites that will give you the best information about fermenting veggies.

Now, do you see the blue lid on the jar?  That's called a pickle pipe.  It allows the gases to escape from the jar, but it does not let mold into your jar. 
I found those on Amazon.
Inside the jar is what is called a 
glass pebble.
It's much larger than a pebble.
I also found those on Amazon.  They keep the cabbage weighted down so that the liquids can rise and ferment the cabbage.   Love them!
 I also found those on Amazon.
So, if you're interested, make some kraut!
If not, that's okay, too.
Whatever you do, have fun!

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