fermenting recipe

Easy and quick sauerkraut recipe that&#039;s as set-it-and-forget-it as they come, resulting in a mild tasting condiment good for your gut health.

Easiest Mild Homemade Sauerkraut Recipe

cabbage

apple (peeled and shredded (optional, adds more mild flavor))

salt

black pepper (we

Add all the ingredients to a large bowl. Using a potato masher or cabbage pounder, stir and press the mixture for 2-4 minutes until it starts to break down and you see a bit of juice being released.

Let the bowl sit, covered, for 30 minutes. You can stir and press again if you'd like or not - it's up to you.

Press the cabbage mixture down firmly into a wide-mouth mason jar with a wooden spoon, removing as much air as possible and pressing out the juice. You should have enough juice to cover the cabbage, but if not you can add a tablespoon of room temperature water (filtered if on city water). Use a glass fermenting weight to keep the cabbage submerged.

Attach an Easy Fermenter Lid and set the dial to the day of the month. Let jar sit on counter for 2 weeks. Remove special lid and replace with a regular storage lid before placing in the refrigerator for another week.

It&#39;s ready to eat after the 3 full weeks (maybe before if you think it&#39;s okay). It will keep in the fridge for a long time - but our smaller jars never last more than 2 weeks.

Okay, so yesterday was THE day to taste test after the week in the fridge. Since I have only liked sauerkraut rinsed and in tomato sausage dishes, I wasn't too hopeful.  I used a slotted spoon to get about 1/4 c. out to taste. The extreme saltiness had calmed down after I added more distilled water (recommended on another site). The degree of saltiness was now just right, the crunch was delightful and the flavor was mild enough; but there was a flavor there I didn't enjoy. I am sure it was the fermented flavor as opposed to vinegar pickle flavor. I choked it down and had to take a bite of something better to get rid of the fermented taste. 

Here's the interesting part! TODAY, I took 1/4c, and it tasted better, not delicious,  but significantly better. I am thinking this could be an acquired taste. Since I am eating this for my health, I encourage anyone whose reaction is similar to mine, to hang in there. Tell yourself it's "medicine" and as the flavor grows on us we'll begin to look forward to it as food. Now I am going to try the fermented jalapenos and the vegetables !!!!!

Create delicious, nutritious, and gut-loving fermented vegetables at home with this easy, step-by-step guide to pickling vegetables with salt in just minutes.

Easiest Pickled Fermented Vegetables Ever

garlic cloves, (peeled and slightly crushed)

red pepper black pepper)

pickling spice,

Other optional seasonings: (dill, oregano, thyme, etc.)

sea salt*

water, (filtered if on

Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).

Add any seasonings to the contents in the jar.

Dissolve the salt in the water in a 1-quart measuring cup and pour over the vegetables in the jar until the top vegetables are barely covered.** Use a thin plastic spatula around the sides of the jar to release any air bubbles.

Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the easy fermenter.

Ferment at room temperature (60-75 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture at day 4. If using regular lids, burp daily to release excess pressure.

Once they are finished, remove the fermenting lid, if you used one, and add a regular lid. Move the jar to the refrigerator for storage - the flavor will continue to develop.

Like you I found the glass weights were slippery and hard to get out of the mouth of the quart jar so I have reverted to using a plastic baggy.  I fill it with the left over brine which means if the baggie leaks no harm done. And because the plastic shapes itself the area it is in it makes a good airlock.  But I still use my easy lock top too. and since its a glass jar I find it quick to just write the starting date right on the jar with a black marker. As well as using the date thingie on the lid.

Are use your pickle recipes. Someone asked me recently if my pickles are fermented. I said that I had no idea how to do that. And now I just discovered this post! I am very much looking forward to trying it! I ordered all the necessities.😉

I just opened my first fermented vegetables after a 5 day fermentation,and they are so delicious.
Thank you so much for the recipe. I hope you'll be posting more fermenting recipes in the future.
John

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