"As promised, here is our tried-and-true fermented kraut recipe:
In this combo, we used about 2 lbs of garden collards, 2 lbs green cabbage, and a pound of shredded carrots, but you can replace the collards or cabbage with basically any hearty green such as kale, mustard greens, or bok choy. Chop your veggies and place in a large mixing bowl (or two). Per every 1.5 to 2 pounds cut veg, sprinkle with 1 tbsp pure sea salt or kosher salt, let sit for ten minutes, and then massage with very clean hands to make it release it's stored water, creating a brine. After the salt is massaged in and it's looking nice and juicy, add other seasonings. Here we used a couple tablespoons of chopped garden garlic and jalapeño, fresh grated turmeric and ginger, a dash of black pepper and red chili flakes (see post from yesterday). We have used fresh dill in previous combo's, or left out a thing or two used here, but are all excellent!
After it's all mixed, pack into jars, pressing down firmly to remove air and to get the kraut submerged below the brine. For reference, we find 5-6 pounds of prepped veg will fill either 2 half-gallon jars or one plus a quart.
Cap and let sit for at least one week (we do two) at room temp, then refrigerate. You can use an air lock lid like these from @kraut_source, make your own simple air lock using brew supplies, or just use a plain tight lid but make sure to burp your jars every few days. The veggies need to stay below the brine so we often stuff a leaf of cabbage or collard green as a "cap" over the veggies to keep the little pieces from floating up.
Remember, a cloudy brine after a few days is a good sign; the lactobacillus is doing it's thing! Happy Fermenting! "
Fermented Kraut
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