The Liberated Kitchen, redux

Miss something? Go back to Open Original Shared Link!

Celiac.com Sponsor (A13):
 

I got up this morning and was just so excited to check on my kraut! It had been sitting on the counter since yesterday and I had pushed down hard on that mason jar every time I passed it. When I went to bed, the water level was almost to the top of the cabbage. I had high hopes that the cabbage would be well submerged by morning.

Well, my hopes were realized and more! The water had actually overflowed and now there was a lovely puddle of cabbage juice on my counter! *grumble grumble* I had forgotten to leave a towel under the jar in case of this event. *grumble grumble* Maybe I'll remember the towel next time.

Kraut, Day 2

1. You want the cabbage to be submerged, but not too submerged. You want about 1 cm of water over the cabbage with the weight jar in place. If there is too little cabbage juice, mix up a little brine (1 c water to 1 T salt or so) and add until the cabbage is just submerged. If there is too much cabbage juice, pour a little water out of the weight jar. Don't pour off the cabbage juice, that's where the good stuff is!
   
   
2. Prepare your fermenting area. It should be somewhere dark with a fairly constant temperature (around 60 degrees F or 16 degrees C). Basements and closets work well. The key is easy access, because you need to check every day or two and if you're like me, you might not check on it if it's a pain to get to. I use the kitchen cupboard above our fridge, but I'm thinking I might switch to a closet so I don't neglect it like I did the last batch. Put a towel down where you will be setting your ferment in case of overflow.
   
   
3. Put your jar in your fermenting area, cover with a towel to slow down evaporation, put back all the junk that you took out of the cupboard to take a decent photo, and shut the door! That's it for Day 2!
   
   

Back to Open Original Shared Link.

Next: Open Original Shared Link