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2-1/4
1-1/2
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1
2/3
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#
T
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c
t
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Cabbage (1)
Salt (2)
-- Brine
Water
Salt (2)
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All materials, tools and containers used in making this ferment must be
sterile - except the Cabbage, which must not be sterilized.
Make: - (4+ days - 30 min work)
- Quarter CABBAGE lengthwise and cut out the core. Slice very
thin crosswise.
- Pound the Cabbage to break up the fibers a bit. I spread it on the
cutting board and use the smooth side of a kitchen mallet.
- Place Cabbage in a non-reactive bowl and sprinkle the
Salt over. Massage it in well.
- Place in a non-reactive bowl and place a dish over the top to weight it
down a bit. A little weight on top of the dish will work well. Let it sit
for 16 to 24 hours.
- Pack the Cabbage tightly in a jar or jars leaving some head
room so you can fit a weight in to keep the Cabbage submerged. All
liquid from the salting bowl goes into the jar.
- Make the Brine if needed. In my experience White Cabbage produced a
lot of free brine at first, but became dry and needed more brine in a
a day or two. Place Water and Salt in a pan and bring
to a boil. Let it sit until cool, then pour as much as needed into the
jars to cover the Cabbage completely.
- Place a weight in the jar to hold down the Cabbage - it will float up
as it ferments. There are many weighting schemes, but I use a small,
tightly sealed plastic bag (2 mil) filled with water and fitted to the
jar.
- Place the jar in a location away from heat and light. If your jar is
very full, put a dish under it to catch any liquid that escapes.
- Let sit for at least 3 days, then sample to see if the sourness is
right. When it is how you like it, tighten the lid and refrigerate. If
you use a very clean fork to get some out when you need it, it will
keep refrigerated for a couple of months.
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