Saturday, 31 October 2015


I love sauerkraut. It tastes delicious, is so easy to make and you can play around with the veg mix to get different flavours. I started this batch of sauerkraut about 8 days ago and included red cabbage, white cabbage, celeriac, carrots and some caraway seeds. This is my favourite mix at the moment.The only disappointing aspect about it is that you lose the individual colours of the vegetables and everything becomes pink but it's a sacrifice I can live with.

To keep the vegetables submerged under the brine while they are fermenting I place a whole cabbage leaf on top and a clean small jar filled with water on top of that (not easy to see in the photo on the left)

If you want to try making sauerkraut yourself, Sandor Katz explains the process in his video Fermenting Vegetables with Sandor Katz - YouTube


Warning: If you make sauerkraut in jars do not screw down the lids too tightly. The gas produced by the fermentation can cause the jar to explode. I make my sauerkraut in Ravenhead red top kilner jars. These have a glass lid that sits on top of the jar and is held in place by the plastic ring. When I have filled the jar I screw down the lid completely and then undo it by 2 turns. This allows the glass lid to move enough to let out the gas produced by the fermentation. These jars are no longer produced by Kilner but can be found second hand on eBay.

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