Sauerkraut: the art and science of ferments

Several great recipes and instructionals are out there about how to make sauerkraut, but even the best recipe may not help you out when you're actually trying to do this yourself.

This video walks through the actual process of making 'kraut and answers a lot of fermentation questions including:

How should I slice/shred the cabbage?
What can I use to pound the cabbage?
How do I know when the sauerkraut is ready to jar?
What if my jar is too big?
How do I know when it's ready to eat?
and more!

Let me know what you think!

Comments

Cabbage

Cabbage is high in Vitamin K1 (this needs to be converted to K2 in your body) andantioxidants, especially Vitamin C ! Fermenting cabbage increases the Vitamin content and provides friendly gut bacteria , or probiotics! Try this sauerkraut recipe - you can do this with white or red cabbage, and add any of the vegetables listed below for some fun flare. Cabbage is a cruciferous vegetable like broccoli, Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. These vegetables are full of nutrients, however, they can be hard to digest for some people and I recommend cooking or fermenting them in order to ease digestion and allow your body to take advantage of thier nutrients more easily. Cabbage is anti-inflammatory and rich in the popular polyphenols, especially red cabbage! Cabbage goes well with any combination of the following: carrots onions (red, white, yellow, spring onions) cumin (seeds or powder) cilantro & lime bell peppers (don't cook these as...

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