A New Approach to Sauerkraut

I had a beautiful experience making sauerkraut.  And I thought the outcome would be beautiful, too.

(Sea salt, cabbage, zucchini, carrots, and dulse)

And I was going to teach you how to make this lacto-fermented dish that aides in digestion. 

Such as, chop up a head of cabbage. 

(Pulverize any fresh vegetables.)

 

(Sprinkle dulse {seaweed} and sea salt on the cabbage.)

(Pound ingredients down to release natural juices.)

(Cover with a plate, apply weight to top of plate to keep oxygen from entering underneath the plate, and store in a remote and dark location for 2 weeks.) 

I heart sauerkraut . . . as long as it is made the old fashioned way.  Don’t give me the stuff from a factory.  I want your cabbage that has sat around for days, if not weeks.  I typically dump some blue corn chips on a plate, add a whopping dollop of sauerkraut, pour some pumpkin seed oil on top, and sprinkle on some sea salt.  It makes for a GREAT lunch.

But something went awry with my last batch. 

I had planned on letting it ferment 23 days, the perfect duration according to my friend, Bridget. 

 After 2 weeks, check on your sauerkraut.  I’m not sure what I was looking for . . . but it wasn’t . . . .

some sort of weird mushroom that I had managed to grow. 

Sigh.

And the kraut SMELLED bad!

Well, my mom has since stepped in and is seeking to act as the Health Department in charge of micro-organism control. 

I’m going to start over.  But this time, I am going to use a REAL sauerkraut crock.  (Thanks Mom!)

Isn’t it cool?  A 2 gallon crock.  The stomper is on its way.

 

I won’t have to use towels this time to create a dark habitat.

Even the lid is cute.  Is it wrong to admire my new crock so much?  It probably is a little sick.  I sooooo need to be a pioneer or live on a farm.

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