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I did not realize how huge they would get when I planted 4 #Filderkraut Cabbage plants in the center of the large raised bed.
It was my first time growing different varieties of cabbage and oh my! I have been trimming the outer leaves and dehydrating them for powdered greens. It has helped some but they just keep on growing into monster-sized plants.
I picked the largest of the four earlier this week and decided to make sauerkraut.
After removing the largest leaves I washed the cabbage as best I could.
It was interesting to see the difference in the form of the cabbage compared to the round head I usually use.
I thinly sliced it up and placed it into a bowl sprinkling sea salt on the cabbage.
I also removed the ribs of a few larger leaves and rolled them to cut them into thin strips.
I added a bit more salt and sprinkled in some caraway seeds.
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I tossed it all together and let it sit for a few hours. This allows the cabbage to release its water due to the salt. It usually makes enough liquid to cover the cabbage in a jar.
As you can see I have packed it into a jar
I saved one large leaf to place on top of the cabbage mixture and then put a glass weight on top to keep it submerged under the liquid.
I will leave it on my counter for a few days pressing it down as it ferments. After 3 days I start tasting it to see if it is to my liking. When I am satisfied I will remove the large leaf and place the jar into the refrigerator. It will continue to slowly #ferment and get tastier as it does so.
The longer you let sauerkraut ferment, the more beneficial probiotic bacteria will form. It is so simple to make and I love having healthy fermented foods to eat.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
So simple. You just eyeball the salt? No measuring at all?
I usually do about a tablespoon or less to lightly salt the cabbage. I always use sea salt.
wow how big
Oh! Lots of fresh vegetables. I would try to l do this one day!
I'd love to make my own sauerkraut. Your recipe seems easy to follow 🙏🏻❤️
Congrats on your huge cabbages. Harvesting them from your own garden is just so gratifying.
Cheers, @sunscape 😁
I agree, growing your own vegetables is very satisfying.
I again have cabbages in the garden. Last year I got Covid Andy they never got turned into sauerkraut. So I have hopes for this year. So far only 1 has started to form a head….
I had to harvest the other cabbage as the white moths started laying eggs on them and I found some holes starting. Made fried cabbage and coleslaw out of them. There is always something to do each day. ;-)
At this time of year, it never ends!
Greetings @sunscape ,
Oh...lovely...thank you for the instructions....such a beautiful post!
I did not know about the large leaf placed on top....splendid idea.
Cheers, Bleujay
Yes, the large leaf helps to keep the sauerkraut under the liquid.
Interesting that it can ferment in the fridge! I have made sauerkraut before, but I thought you had to keep massaging the cabbage until you got enough water. Nice to know you can just let it sit and it will let the water out itself. Those are some huge cabbages!
Perhaps it was the type of cabbage as I did not have to massage it at all. Usually with the regular cabbage I did. I have three more that are almost ready, yikes.
I see a lot of cabbage dishes in your future. 😆
The kraut looks delicious. It's my first time seeing that type of cabbage too. I just looked it up in the seed store I buy from and they have the seeds, so I ordered some for my fall planting lol! It's fun to try new varieties.
I agree, this year is my first time with this variety and it gets huge.
Simple steps for such benefits! So how should it taste when it's done or for how long should it ferment?
I put it into the fridge when it starts to get a little tangy to the tongue. It will slowly continue to ferment in the fridge.
👏 Keep Up the good work on Hive ♦️ 👏
sagarkothari88 to upvote your post ❤️
❤️ @bhattg suggested