Sauerkraut Nourishing Traditions Recipes

NOURISHING TRADITIONS SAUERKRAUT

Steps:

• In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.

SAUERKRAUT - NOURISHING TRADITIONS

Steps:

• In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
• Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
• Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage.
• The top of the cabbage should be at least 1 inch below the top of the jar.
• Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
• The sauerkraut may be eaten immediately, but it improves with age.

LACTO-FERMENTED TURNIPS & BEETS

Steps:

• Make your brine by dissolving salt in water. Simply combine salt and water in a half-gallon jar and stir, stir, stir until the salt dissolves.
• Peel, quarter and slice the turnips and beets.
• Mix them up to incorporate.
• Fill as many quart jars as necessary to use up all prepared vegetables.
• Press down on the veggies to make sure they're packed in well and don't fill up higher than within 1 inch of the top.
• Pour whey, if using, and brine over top.
• Add a grape leaf, if using, to each jar and tuck in around the edges of the vegetables to help keep them submerged.
• Put the lids and bands on the jars and tighten securely.
• Leave on the counter at room temperature for about 3 days. You will know they are fermenting because the mixture in the jar will be very bubbly.
• Transfer the jars to cold storage until you are ready to eat them.