I tried fermenting for the first time this summer by making sour pickles. I used the starter kit from Fermentools and had excellent results making one quart batches at a time. This inspired me to take my fermenting skills to the next level by planting lots of cabbage with the goal of making homemade sauerkraut.
I wanted to have a few batches going at one time, so I got some new fermenting equipment that Frank found that I’m pretty excited about. We bought a four piece set of glass fermentation weights called Pickle Pebbles. We also purchased a box of the Ball Wide-Mouth Plastic Storage caps and Frank drilled a hole in the middle of each one. He placed a BPA-free food grade silicone grommet in each hole. A reusable food grade silicone seal goes inside each cap and a plastic airlock goes on top.
It was time to make sauerkraut…the recipe I used can be found here.
Frank shredded the cabbage and then I salted it according to the recipe. You squeeze the cabbage with your hands to release its liquid, so I wore food grade gloves for this step. I added the caraway seeds and packed the mixture into a quart size jar once enough liquid had been released. I added one of my new glass weights to the jar and then put on the cap (with the seal installed) and attached the airlock. I tasted it after three days, and decided it needed to ferment a little longer. It was crispy and delicious on day eight, so we went on a Reuben sandwich eating jag for a few days!
The entire jar was gone in no time, but I had planned ahead and more batches were in process, including one made with red cabbage. We have many meals to look forward to using our delicious homemade sauerkraut.