We have been fermenting for ages and it is done in all cultures but somehow it stays mysterious. Cooking wild cold fire. Always an adventure, like the Fermento guru Sandor Katz says: ¨ Just trust your senses¨. It is also very healthy, you create funky tastes and can keep your products much much much longer. Now go and ferment those veggies :)
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Meet the stars of the picture Kraut and Kimchi
1.8 kg of cabbage (or a mixture of cabbage plus fruit and vegetables like apples, onions, daikon, carrots)
6-8 tablespoons fine sea salt (without iodine)
1.5 teaspoons of juniper berries
1 tablespoon of coriander seed or 1 tablespoon of caraway
seeds for an old-fashioned taste
Or any spices you want, spices suppress mold
A jar of 1.8 to 3.8 l
Add a tablespoon of salt per half kilogram. Let it rest for a short while. Massage the cabbage until the liquid is released. Try the cabbage. It should be salted but not too salty.
Press the mixture into a glass jar and make sure it is under its liquid. Provide a 7.5 cm space between the lid and the pressed cabbage. Use something to keep the vegetables under the liquid.
Sweat scent is ok, rotting scent not. Store ideally at room temperature (18-23 degrees). When satisfied with the taste, move it to a cooler location, for example, a basement afterwards.
Release pressure every few days, especially the first days. The rubber gaskets automatically release pressure.
When is the kraut-chi ready? Depends on the local bacterial population, ambient temperature and amount of salt. Try weekly. When the kraut is as crispy as you like it, put the jar in the fridge to slow down the fermentation.
Cabbage replaced with chinese cabbage and daikon
4 teaspoons squeezed or crushed garlic (or more to taste)
A piece of ginger root of 10 cm, slices (or more to taste)
2 tablespoons chilli powder
2 tablespoons coriander seed (or half a bunch of fresh coriander, cut roughly)
4 spring onions
Cut the cabbage in half rings. The daikon in slices of 0.6 mm (mandoline). For the rest, same procedure as above.