Cultured Food in a Jar by Donna Schwenk

Author:Donna Schwenk
Language: eng
Format: epub
Publisher: Hay House
Published: 2017-09-06T04:00:00+00:00

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Ingredients

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¼ teaspoon Cutting Edge Starter Culture plus ½ cup water, or ¼ cup of Kefir Whey

1 small head green cabbage (about 1 pound)

1 tablespoon Celtic Sea Salt

Instructions

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Step 1: If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.

Step 2: Remove the outer leaves of the cabbage. Finely shred the cabbage using a food processor or hand shredder.

Step 3: Add the salt to the cabbage.

Step 4: Pack the cabbage into a half-gallon jar.

Step 5: Add the starter culture or the whey and fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the kraut bubble and expand as it ferments.

Step 6: Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.

Step 7: Check the kraut every day to make sure it is fully submerged. If it has risen above the water, simply push it down so it is fully covered again. If white spots of yeast have formed on any unsubmerged pieces, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and the kraut it’s on and push the rest back under the water.

Step 8: When your kraut is done fermenting, place it in the refrigerator.

Storage note: This kraut will last in a sealed container in the fridge for 9 months.

Makes 32 servings

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