Check out Cutting Edge Cultures five quick tips for making superb fermented vegetables!
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Cabbage is the easiest vegetable to ferment. It's crisp, naturally juicy, and perfectly capable of producing its own brine without adding water. If you wish, add a few carrots, which are also relatively easy to ferment.
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Shred the vegetables in the food processor using the disc with the coarse holes.
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Large wide-mouth jars will facilitate pressing the vegetables down. How would you know if the rim is large enough? Your fist and/or a wooden spoon should fit in it.
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Tightly pack the mixture into the jar and press down well to remove air pockets. The juice from the mixture should cover the top of the vegetables. Use a wooden spoon, your fist, or a special tool.
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Leave some headspace in the jar for the mixture to expand.
Bonus tip: no one likes bugs and dust in their sauerkraut. Protect your jar by covering it with a breathing cloth. This will not only protect your jar from unwelcome intruders but will also provide the darkness the bacteria prefer. A simple kitchen towel will do.
Happy fermenting!
Boost your fermentation with our Starter Culture for Making Raw Fermented Vegetables
