It's been a while guys, sorry about that! Summer flew by of course, why does it always do that?! Four weeks ago I started a batch of fermented sauerkraut and it's finally ready to share with you all. You know I love fermenting and culturing all the foods, so I was itching to get my hands on a fermentation crock for some time now. I've teamed up with the awesome folks at Gardeners Supply Co. based in Burlington, VT to bring you this post featuring their exclusive American made fermentation crock and weights. Now head over to Instagram to enter to WIN one for yourself! Then come back to hear more wild bacteria/yeast magic happenings...
This sauerkraut gets its lovely golden hue from turmeric, which is highly anti-inflammatory and a powerful antioxidant. The basic ratio for sauerkraut is 5 lbs cabbage/veggies to 3 tablespoons salt. I used 4 lbs cabbage and 1 lb of mixed veggies from the garden: carrots, cucumber and daikon radish. The method is pretty simple... shred up the veggies and mix everything together, then let nature do it's work. The hard part is waiting. It takes about 4 weeks for the veggies to go through all the stages of fermentation, to develop proper flavor and acidity, and for all the sugars in the cabbage to be consumed. Like all good things, it's worth the wait.
There's a video of the process below, followed by photos and a detailed printable recipe. Don't forget to enter the GIVEAWAY and check out Gardeners Supply Co. for more great kitchen, home and garden tools.
Wild Fermented Golden Sauerkraut
makes about 10 cups