|Unknown variety, Danish Ballhead and Red Russian Kale|
I digress, back to my experiment with 'Garlic and Dill Pickle Sauerkraut'. Actually, it is a hack on a recipe I have tried from Farmhouse Culture.
|Pound and massage with Celtic sea salt|
Following the instructions in my 'E~Z Pickler Fermenting Kit', the cabbage is cleaned and cored. Several leaves are kept whole and cut in circles to fit on top of the cabbage once packed in the jars. I used a food processor to finely shred the cabbage. Layer shredded cabbage in a sturdy bowl and sprinkle with required amount of Celtic sea salt. Pound and massage the cabbage to release juice that will form the fermenting brine.
|Weight & cover to form brine|
Top the pounded cabbage with a plate and a heavy weight, I use a gallon jar filled with water. Cover with a towel for several hours or overnight to form a brine. DO NOT proceed until the brine is formed.
By the next day the brine should completely cover the cabbage. Remove the towel, weight and plate. Mix in any additional ingredients. In this case, for my Garlic and Dill Pickle hack; to 16 cups of cabbage, I added 1-1/2 tablespoons finely minced fresh, organic garlic and 1 cup packed minced, fresh organic dill weed. Pack cabbage mixture lightly into sterilized, cooled jars. Pour over brine. Arrange reserved leaf on top and seal with air tight fermenting lid.
|Ferment at proper temperature|
The jars in bowls, to accommodate overflow, were moved to the basement with a consistent temperature of 19C for 10 days.
On Day 11 the final ingredient was added... a quart of thinly sliced, 'Fermented Dill Pickles' from my 2018 garden. The cabbage and dill brine were added and mixed. Then the dill and cabbage mixture was packed into new, sterilized, cooled, quart and pint sealers. The reserved cabbage leaf placed on top again. Lids and seals were closed until just snug, not too tight.
|Sally Rae's 'Garlic and Dill Pickle Sauerkraut' Hack|
The jars of kraut are now ready for the fridge where they will continue to ferment at a slower rate. I will taste test the result few weeks ... if I can wait that long!
On another note, it's time to look through and order your seeds for 2019. Don't forget a few of my favorites from William Dam Seeds; Cassia Organic Zucchini, Corentine Cucumbers for Dill Pickles,
and Sunshine Squash.
Till next time ... Bon Appétit!
'E~Z Pickler' by Sally Rae
Photos by Sally Rae
'Garlic and Dill Pickle Sauerkraut' Hack Recipe by Sally Rae