If you want to give home fermentation a go, there may be no better way to start than sauerkraut.
In a large bowl, toss together your vegetables and the salt, then really go at it, scrunching them like crazy with your hands.
Think not about the kind of massage where there is soft music playing and essential oils diffusing and you fall asleep on the table after 15 minutes—think about the kind where it hurts so much that you are quietly crying into the donut on the massage table where your face goes.Set the bowl aside for a few minutes while the vegetables make their brine, then scrunch and rest again.
Do this a couple of times over the course of an hour—at least one hour, up to four. Patience is the name of the game with all fermented foods. Once there’s enough brine to cover the vegetables, stir in spices and/or aromatics if you’re using them and tightly pack it all into your big jar or crock.
Then tuck the jar in a room temperature, out-of-the-way spot and circle a date on your calendar 3 or 4 days away to start sampling it.Over the course of the fermentation process, you might notice somefloating on top of the brine. This is totally normal and should be expected. Just skim off as much as you can with a big wooden spoon, recover the jar, and let the fermentation proceed.Keep in mind that the fermentation process will go more quickly in a warmer room and more slowly in a cooler one.
, inside pierogi, with anything potatoey, or on a big Reuben-style sandwich or inside a grilled cheese. Lately I have seen peoplethe kraut liquid for one to take like a shot—so give that a try, too, or add a splash of it to a bloody Mary.What's your favorite thing to 'kraut? Share your great ideas with us below!
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