In my last post I wrote about the surprising benefits of living in harmony with bacteria. Many people in the comments expressed interest in learning how to make their own fermented vegetables.
Well I’m here to tell you that it’s super simple and that anyone can do it in their own kitchen! Let’s break out the crocks and the jars and get to the fermentation already!
How to Ferment Vegetables (Cabbage, Cucumber, etc.)
The Brine Solution
There are two important factors when making fermented vegetables and sauerkraut. The first is the quality of the vegetables you’re using. You want to include at least some fresh (preferably organic or homegrown) cabbage, or cucumbers. From there you can include your favorite vegetables, because both cabbage and cucumbers have the type of bacteria that we’re looking to have in our fermentation.
The second part of making fermented vegetables is the brine solution. This is the salt water that is used to protect against the growth of microorganisms that would lead to rotting, and promote the growth of the good bacteria lactobacilli. The more salt you use in your solution, the slower the fermentation and the more acidic your kraut will be. If you use too much salt then no bacteria will survive and your fermentation will fail.
I recommend about 1 Liter of water for 2 tablespoons of quality sea salt. Make sure that the salt dissolves in the water before adding it to your chopped vegetables.
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I’d love to have you share this super simple sauerkraut recipe with your friends and family members. Click the retweet button, “like” it on Facebook, or email it to your friends. Let’s get more people eating fermented veggies!