Nothing as easy as making sauerkraut. In the beginning of the fall, I thinly sliced 2/3 cabbages, mixed it with some salt, and crushed them in a crock, so that all the cabbage became submerged in its own juice. The first times, I also did add some lactobacillus (from yoghurt), but this turns out to be superfluous. When using organic vegetables, there's always enough of the souring bacteria present of the vegetables itself.
After adding all to the crock, I leave it about a week at 25° celcius. After 3/4/5 weeks at cooler temperatures (10/15°) it's ready to eat. The first times, I leave everything in the crock, and take from there what I need. But: the more you open the lid, the chances of infection/molds increase. So, when the first, white pellicle (very akin to the pellicles of wild beer fermentation) appears, I transfer the remaining kraut to jars, and put them in the fridge. I also kept some of the remaining brine, which I'll probably use to add some of the lactobacillus to a small batch of unfermented beer wort, or to a part of the wild, and already fermented batch (keeping it some days at 30°).
Nothing as easy as making sauerkraut. In the beginning of the fall, I thinly sliced 2/3 cabbages, mixed it with some salt, and crushed them in a crock, so that all the cabbage became submerged in its own juice. The first times, I also did add some lactobacillus (from yoghurt), but this turns out to be superfluous. When using organic vegetables, there's always enough of the souring bacteria present of the vegetables itself.
After adding all to the crock, I leave it about a week at 25° celcius. After 3/4/5 weeks at cooler temperatures (10/15°) it's ready to eat. The first times, I leave everything in the crock, and take from there what I need. But: the more you open the lid, the chances of infection/molds increase. So, when the first, white pellicle (very akin to the pellicles of wild beer fermentation) appears, I transfer the remaining kraut to jars, and put them in the fridge. I also kept some of the remaining brine, which I'll probably use to add some of the lactobacillus to a small batch of unfermented beer wort, or to a part of the wild, and already fermented batch (keeping it some days at 30°).
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