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.
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
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