Basic formula: 5 Lb of chopped veggies to 3 Tablespoons salt (or 50 grams of salt)
(or for smaller batches, 1 T per 2 lbs)
Prepare your fermentation vessel (make sure it is clean), have bowls, bins, etc for collecting chopped veggies
You can use all cabbage, of any colour or type or have a variety of veggies in your ferment, including root veggies (carrots, beets, turnips), kohlrabi, fennel, kale, onions, garlic, leeks, ginger, hot peppers, plus herbs like parsley, dill and even firm fruit like apples. Folks often season with caraway seeds, fennel seed, juniper berries etc. Use your imagination to come up with a combo that sounds exciting to your pallet
Coarsely chop or grate everything into a large bowl
Weigh the veggies and add the necessary amount of salt
“Massage” the salt into the veggies, which will break down the cell walls and allow the juices to flow. This will take a few minutes but the result should be “softer” feeling veggies that leak juices if squeezed like a sponge. Sprinkling the veggies with salt and then leaving them a while (an hour or so) will have a similar result - time will break down the cell walls and minimize the amount of massaging needed.
Pack everything into your fermentation vessel (food grade pail, ceramic crock, jar etc.) - pack it tight. To keep the veggies below the surface of the brine, place a plate, a cabbage leaf, etc. on top with a weight to keep the veggies below the surface of the brine. Cover the vessel with a clean towel, sheet, etc.
Place the vessel in a cool location out of direct sunlight to ferment for 1-3 weeks - taste regularly to check the progress.
Note that white "bloom" on the surface of the brine in your ferment is not unusual. It is called "Kahm yeast" - skim as much of it off as possible. Sometimes a thicker layer of mold can also form, especially if there are any bits of veggies floating on the surface. Scoop this off.
Jar it up and keep it in the fridge after it has fermented to your liking. It should keep for many months, and the taste and texture will evolve over time as it slowly ferments at fridge temperature.
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