Scott and I waffled for a bit, but ended up going for it – we signed up for the winter share from Roxbury Farm.
We picked up our first of three deliveries last week. Here’s Scott doing his best impression of Grumpy Cat with the haul. We got sweet potatoes, russet potatoes, carrots, cabbage, what I think is a truly gigantic beet, onions, and butternut squashes.
We’re still a little backlogged with cabbage from earlier deliveries of our share, and when life hands you cabbage.. you make sauerkraut. I’ve never done this before, and if you have, you might notice something wrong in this photo. I use iodized salt. Word around the internet is that iodized salt can inhibit the fermentation process. Oops? It also apparently has a stronger taste than non-iodized salt, which some people don’t like. Oh well. Next time I’ll use some of the canning salt I have from y’know, canning. That’s meant for this process. Derp.
Anyway, I don’t have a formal kraut crock yet, so I used a large souffle type bowl thing. I used 1/2 a green cabbage, 2/3 of a small purple cabbage, and a few grated carrots. All you need to do is sprinkle some salt as you pack in the chopped and grated veggies. Seriously. That’s it.
Once it’s packed in tight, put a plate over the top and weigh it down. I used a mason jar full of water. Every time I walk past it I press down on the mason jar to help draw the water out of the cabbage. After 24 hours, the water should pour over the plate as you push it down. If it doesn’t, add more slightly salted water.
Check out the tips on Wild Fermentation for more information on how to make some badass, super good for you fermented foods.
I started it on Sunday and checked it on Wednsday, and it’s definitely getting krauty. It’s a little too salty (perhaps from using iodized salt, or perhaps from simply using too much) but googling around the internets has led me to believe I can simply drain off some of the brine and replace with water. Stay tuned next week for part II of fermentation fun.