I used this recipe from the Nourishing Gourmet’s Food Blog and made Lacto-Fermented Sauerkraut. I’m so thrilled with the end product!
Shredding the 2 heads of cabbage in the food processor. I then added the salt.
I let the cabbage and salt sit for an hour, covered. Then I filled a few different but stackable containers full of water. I put a plate ontop of the cabbage, after it sat for 1 hour, and then stacked all the filled containers ontop. I wrapped it all with two towels to keep flies out.
Showing containers stacked under the towel, to give you an idea.
The fluid collecting around the plate as the cabbage is being weighted down.
I let it sit for 9 days. I washed the plate about every other day and restacked everything again.
Ready to go in the fridge. The Sauerkraut is really good. It’s salty but I didn’t find it too salty. This was such an easy process and I well definitely do it again.