So, since starting a Paleo lifestyle last May, I became interested in non-dairy, or supplemental, sources of probiotics – for gut health – and discovered fermentation. Well, I didn’t “discover” it, but I’ve been experimenting with it – in the form of sauerkraut. Pretty good stuff. Above is my latest traditional-ish version. I used one head, each, green and purple cabbage, added celery seeds and caraway seeds, with ~3 tablespoons of kosher salt and let it work it’s magic for 3-4 weeks. I’ve got a new batch brewing as of a couple of days ago – purple cabbage, cranberries, apples, cinnamon, nutmeg, kosher salt – sauerkraut, my new dessert!!
February 4, 2012 at 10:29 am
Ok, you GOTTA post a little more info on this latest version you make. How much of each ingredient, and do you add any liquid? I mean do you just throw it all togther and let it go? Fridge I presume? I wanna experiment some with preserving/pickling/fermentation but I’m pretty ignorant in the techniques…and short on time these days LOL. Thanks for contributing!
February 5, 2012 at 10:44 pm
Okay, sorry. Not knowing anything about making sauerkraut, I did a Google search and landed on Wild Fermentation wildfermentation.com/resources.php?page=sauerkraut He gives lots of good advice on how to start and what you need. I took some of his flavoring suggestions and then made some stuff up, too. Nothing needs refrigeration – until it’s reached the flavor you like. The longer it ferments, the stronger it gets. For this last batch with the cranberries, I got that idea from these guys fabulousferments.com/?page_id=258. I used only one head of cabbage (purple), 3 tablespoons of kosher salt, and winged it on the other stuff. I probably used about 3 tablespoons of cinnamon, not so much nutmeg, then whatever looked “right” for the apples and cranberries. I used Honeycrisp apples and fresh cranberries (thawed). It’s been brewing about a week now.