Well today was the day I decided to check my homemade sauerkraut that has been bubbling and brewing in my Harsch Earthenware Crock.
I put the organic cabbage in over a month ago, so it has defiinately fermented well..and may I say WELL.. Amazing flavor and taste. I noticed that the longer I keep it in the crock the better the taste is,yet I was seriously craving some of it with our home made bone broth. Oh the smell of my kitchen is beautiful, and with it being winter, a bowl of homemade bone broth and sauerkraut hits the spot.
I don’t really “follow” any recipe and just go for it, I never make the same thing twice. So if it taste good, ya better have some, cause you won’t probably taste it again. LOL And this particular batch was divine!
Here is what I do: Please make sure if you are wanting to follow a recipe, good ole google can help or get yourself a good read on fermenting foods. Beware of following mine, remember I just wing it!
Mama Bell’s Recipe for Home made Sauerkraut:
4 Medium to large organic green cabbage, wash well and finely chopped length wise
4 TBS of pink Himalayan Pink Salt ea salt
Place in a large bowl and pound with a wooden tamper to break open the juices. (Great, if you have boys to have them do this part!)
Once the juice starts to form, place in the Harsch Crock.
Place stone inside, put the lid on and add filtered water to the well
Cover and place in dark dry place for a couple of weeks or longer (I do about a month or more)
Make sure you add water daily to the well so the cabbage doesn’t dry out and start to mold. (Bummer if that happens, esp after a month of waiting for the cabbage to ferment!
And there you go! HOMEMADE ORGANIC SAUERKRAUT!
Here is where I got the Harsch Crock..great company! http://www.wisementrading.com/foodpreserving/harsch_crocks.htm