Fermenting vegetables can feel like a mysterious, risky thing.
Or, it did to me, anyway. And the first time I did it? I hated the results.
It was back in the infamous days of starting my half-baked adventures with the Nourishing Traditions cookbook. I made ginger carrots, since that’s what Sally says is the fermented vegetable most palatable to the newbie.
She was wrong. I let that quart of lacto-fermented carrots sit in my refrigerator for almost a year, hoping I’d wake up one day and like them. I finally dumped the quart when we moved.
Eating fermented veggies was always a struggle for me — I just didn’t have a taste for them. But when I started the GAPS diet, I was required to eat them with every meal — the probiotic value of those ferments is a huge help in digestion and balancing gut flora. I whipped up my first batch of sauerkraut just before starting the intro diet, and had my first taste during the second week.
I loved it. Something had changed.
I’m not sure if it was that I was starving to death that first week (blinding hunger will certainly change how things taste), or if it was the fact that I cultured my kraut with just salt, not whey — but I’ve continued to love it, and even crave other fermented veggies as well — dilly carrot sticks and beet relish are among my daily binges.
So what’s the difference between veggies fermented with salt and those using whey (the liquid that separates from yogurt, or leftover from making cheese — I get mine from straining homemade yogurt)? I checked with the experts, the guys over at Fermenti Artisan, to get an answer.
In short, using whey provides for a much quicker ferment. It’s also more consistent, and offers a larger yield (you usually don’t have to scrape off browned pieces from the top because the cabbage ferments more quickly, less susceptible to oxidation). For those guys, selling ferments to the public in large quantities, these things are all important. But for me, since I prefer the flavor of a salt-only ferment, I choose to lose a little cabbage and skip the whey (in case you’re wondering, all of the bacteria in a salt-only ferment comes from the cabbage itself — which is why buying organic cabbage is important).
As a bonus, this kraut can be started at home by just about anyone, even if you don’t have whey on-hand. All you really need is organic cabbage, salt, a wooden spoon, and a canning jar or two. A teaspoon or two of your favorite herb seed (caraway, dill, fennel, etc.) will add flavor.
And, of course, an ounce or two of patience. Your kraut won’t be ready for a week, and the ideal time to consume it is after several weeks. So starting a jar means you’ll be enjoying it in about a month (I start a new jar when I get halfway down my current stash).
If you’re interested in learning more, and are local to Indy, there will be a class on Thursday, April 19, at 6pm at City Market. The class will be taught by the guys at Fermenti Artisan with additional info from Kate Payne, author of The Hip Girls Guide to Homemaking, who’s coming to town for another visit. If you’d like to learn more and are not local, may I suggest a new book written by my online friend Wardeh Harmon of GNOWFGLINS — The Complete Idiot’s Guide to Fermenting Foods. It’s hot off the presses!
Or, if a simple brined kraut will do ya, grab a head of cabbage and get those juices flowing — let me know how it goes!
Recipe: Simple Sauerkraut
- 1 medium (about 2 pounds) head organic* cabbage
- 2 tsp sea salt, plus more for brine
- 1/2 tsp caraway, dill, or fennel seeds
- sliced onions and/or chopped peeled apple (optional)
- 1 quart-sized canning jar, plus an additional pint jar if necessary
- Rinse cabbage and remove any browned outer leaves. Using a large chef’s knife, cut the head into 4 quarters, cutting pole-to-pole (this is a great affordable chef’s knife)
- Remove the core by cutting at a diagonal along the stem (see photos above). With each core laying on its side, cut thin strips of cabbage.
- Place cabbage in a large bowl, and toss with 2 tsp sea salt. Let sit at room temperature (uncovered ok) for 20-30 minutes.
- Using a thick wooden spoon or meat tenderizer (a kraut pounder is on my gift list!), pound the cabbage for about 5 minutes to help release juices.
- Layer cabbage with optional onions & apples and seeds in a quart-sized glass canning jar. Really pack the vegetables in the jar.
- If more liquid is needed, make additional brine water: dissolve 1 tsp salt in 2 cups room-temperature filtered water. Pour this into the jars until the cabbage is covered.
- Place lids on the jars, but loosely. Place on a shelf or counter of your kitchen, and let sit for 7 days (it helps me to mark the date on the lid with a dry-erase marker).
- Remove any darkened vegetables from the top layer, and transfer lidded jar to the refrigerator. Kraut will continue to mellow for 3 or 4 weeks, but it’s safe to consume immediately. Will keep for several months in the refrigerator.
* Organic cabbage is important, as conventionally-raised cabbage could be bereft of bacteria needed to encourage fermentation.
Copyright © Katy Carter, 2012.Print This Post
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