Cabbage and Time

What do you get with cabbage and time ? You get Homemade Fermented  Sauerkraut! 

I love growing cabbage and I’m good at it. I have cabbage that weight as much as 8.5 pounds. I have made three recipe of sauerkraut.  The first sauerkraut  was a simple kraut the next one was Spicy Carrot Cabbage Kraut and todays is Pear – Juniper Berry Sauerkraut. Each one is so different from each other.  I’m in love with the Spicy Carrot Cabbage Kraut. It is my favorite.

I have no idea where I got this recipe. I have had it for a few years . Knowing me I changed it . It starts with warming the dry peppers and spices in a dry pan over medium heat. The heat  wakes up those aromatic oils.  

Best of all, they have live probiotics which are  great for your gut. 

 Making good use of my time and enjoying the kraut. I hope you like the recipe. 

 All In A Jar is looking forward to the day we can open the doors for classes. 

Take care and be safe.

See you in class

Fermented Spiced Carrot Sauerkraut

21/4 pounds green or red cabbage

1 to 2 dried guajillo or New Mexico chili, remove seeds and cut up

1 tsp caraway seeds

1 tsp cumin seeds

1 lb. coarsely shredded carrots

1 clove garlic, minced

2 tbsp. sea salt

1. In a small skillet combine chili pepper pieces and caraway seeds, and cumin seeds. Cook over medium heat about 3 minutes or until toasted and fragrant, shaking the skillet and stirring occasionally. Let cool. Using spice grinder, grind mixture until coarsely ground.  

2.Use wood cutting board, remove outer leaves from cabbage. Quarter cabbage heads lengthwise; remove cores. 

3. Using food processor or a large chef’s knife,  shred cabbage.

4. Place the shredded cabbage in a large metal bowl and sea salt, using a wood mallet  smack cabbage for ten minutes.  Add carrots, garlic and spice mixture into the cabbage, mix well. Let sit for 10 minutes.  

5.  Into a large ceramic crock  ( if using a crock make sure you have a plate that can sit on top of the cabbage to hold below liquid ) or glass container ( like a jar ).  Push down to remove any air bubbles and to get the liquid above the cabbage at least one inch. 

6. If cabbage doesn’t release enough liquid, add a brine to cover cabbage at least by  one inch. 

7. For the brine, combine filter water ( no chlorine) and sea salt in a ratio of 1 cup filter water to 1 teaspoon sea salt.

8. If using a jar, place the lid on loosely so the gases can be released. 

9. Place  the container in a cool dark  place to ferment for 5 days.

10. Each day use a clean spoon and push down the cabbage and making sure the brine is above the cabbage.Taste to see if this is what you want if it tastes great to you, put in the refrigerator for up to 2 months.  If any discolored cabbage appears at the top, remove and discard it. If the brine is low add more. The cabbage must be submerged completely in brine to ferment safely. If you see any mold discard the sauerkraut.  The sauerkraut is ready when it has a slightly crunchy texture and pleasantly tangy flavor. 

Cabbage Cabbage Cabbage

People have been asking, ” What do you do with so much cabbage.” Well let me tell you. Some of my cabbage weight as much as  5 1/2 pounds. I have made many cabbage rolls for the freezer, soup for the freezer . I made many different sauerkraut. We have had two different coleslaw salads. Shredded cabbage in fish tacos. My husband has put it in his smoothie. I assure you none of it has went to waste. I’m proud to say.

This is what I have been up to. Please let me know what you have been growing and preserving.

Happy Canning.

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Fermenting

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Fermenting is another wonderful why of preserving food. It has been around for thousands of years. Fermented foods are good for your digestive system, they contain live probiotics. Lets look at Sauerkraut, it has two ingredients, cabbage and sea salt. No chemicals, no additives, not even vinegar…so simple. When it comes to fermenting food and being successful it is about the quality of water, quality of salt and, quality of produce. The water needs to be clean no chloride, chloramine or fluoride. If you have city water you probably have all three chemicals. The chemicals will interrupt the process, making the produce soft and slimy. You can use filtered water or bring your water to a boil and keep it at a rolling boil for one minute to purify. At altitudes above one mile ( 1.6 kilometers), you should increase the rolling boil time to three minutes and allow it to completely cool before using. Use high quality sea salt. DO NOT use processed table salt. They have anti-cake agents and iodine in them and they will discolor and make the produce slimy. They have been stripped of minerals too. Quality of produce should be the freshest and organic if possible. Ferment time can vary. It can be 3 to 5 days or even weeks. Check your sauerkraut every day or two. Open the jar and smell it, use a clean fork taste it. Make sure the produce is still under liquid. After a few days , it should get bubbly, after a few more days , it should start to smell and taste sour. You can eat it at any time , this depends on you and how you like our fermented foods. If you like it crunchier put it in the refrigerator to slow the process. Some people like to eat their Sauerkraut after about 8 days.
Many fermentation recipes rely only on vegetables, sea salt, a knife and jars. No special tools needed. But, I have found this great tool to make fermenting food a lot easier. I know the produce is under liquid with this device. It is called ” Kraut Source” Fermentation Made Simple. I bought three of them. Easy to use. They gave me a little “How To Use Book” and it has some recipes too. If you want to ferment food I highly recommend this tool. Go to http://www.krautsource.com.

See you in class