I love all things fermentation. Sauerkraut is not only delicious, it's very healthy and a great easy way to preserve your cabbage crop. Sailors found out years ago that it is packed with vitamin C and is essential for warding off scurvy if you are living off salt pork and rum.
The quick and dirty way is to get a head of cabbage, two quart jars and a home brew. Slice the cabbage into long strings and lightly dust with salt and squeeze it with your hands to bruise it till the juices come out. Now pack the cabbage into the jars. Dissolve about a tablespoon of salt into a gallon of water and cover the cabbage with this brine. Now put the lids on nice and loose and put jars in something to catch the mess. It two or three days they will begin to bubble, that's the fermenting. Give them a month and then scrap any of the harmless white mold off the top of the brine, tighten the lids and store in the fridge
Preparing it this way gives you pure unprocessed kraut. Which has all kinds of good stuff in it. Now, drink the homebrew and be merry!
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