Ever wondered how to make sauerkraut? It sounds so intimidating, doesn’t it? So scary. So hard. At least until you’ve made it once. Then you realize how ridiculously easy it is and wonder why you never did it before!
It doesn’t take that much time, particularly if you let a food processor do your chopping. And there are countless ways to vary it once you get the idea down. You can make your own lacto-fermented salsas, your own dill pickles, your own relishes. You can even make the most colorful sauerkraut on earth, just like Sandor Katz does in the video below.
You’ll notice the key elements right off the bat:
- creating surface area by chopping the veggies any way you like,
- mixing in salt (and sometimes whey when you’ve got it),
- mashing the veggies until the liquid runs out,
- transferring the veggies into a glass jar or crock,
- making sure the liquid covers the veggies,
- letting it sit.
How long you let it sit is up to you and your tastes, but for most vegetables 2-5 days seems to do the trick.
So, what do you want to ferment? (Or read this introduction to fermentation if you’re wondering why you should ferment food at all.)