Yes, we are here!

At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!


Classic Fermented Sauerkraut Recipe

Try this basic method of turning cabbage into a dish full of beneficial probiotic bacteria. Full fermentation is anywhere from 1 to 4 weeks.

| May 2015

sauerkraut-jar 

My friend Bekah Wilce is quite a fan of fermenting. If it grows, she can bring it to its festering fruition. This is her recommendation for a basic, fermented kraut.

Note: Because the high temperatures of the boiling-water method would destroy the beneficial probiotic bacteria that result from the fermentation process, canning is not recommended.

Ingredients

  • 5 pounds white cabbage (1 large head or 2 small)
  • 5 tablespoons kosher salt
  • 1 tablespoon juniper berries or caraway seed

Makes about 2 quarts.



 sauerkraut-dish

Prepare

  1. Peel away the outer leaves of the cabbage, and then quarter and core. Shred it finely using a knife, mandolin, or kraut board* Toss with the salt and juniper berries in a large nonreactive bowl until thoroughly combined. Transfer to a 1-gallon glass jar or ceramic crock and press down. Top the cabbage with a clean plate, just smaller than the opening of the jar. Fill a clean quart jar with water and use it to weight down the plate. Cover with a clean dish towel and remove to a cool place.
  2. Check the kraut after 24 hours. With the help of the plate, all the cabbage should be submerged. If it’s not, pour enough brine (1 tablespoon of salt to 1 cup of water) over the cabbage to cover it.
  3. Check the cabbage daily. Tiny bubbles should be rising through the liquid (easy to see in a glass container). If a scum has formed, don’t worry; just ladle it from the top of the liquid and wash and replace the plate and jar. Add more brine, if necessary, to keep the cabbage submerged. The kraut will be fully fermented in 1 to 2 weeks at room temperature or 3 to 4 weeks in a cool basement. You’ll know it’s done when it stops bubbling and is a pale golden color.

*A kraut board is a traditional tool for shredding cabbage, similar to a wooden mandolin.






motherearthnews-fair

MOTHER EARTH NEWS FAIR

July 17-18, 2020
Polyface Farm, Swoope, Virginia

Join us for this one-of-a-kind event where attendees can see and learn live in person the operations of America’s most famous farm!

LEARN MORE





Become a Charter Member Today!

Fermentation

Discover how easy crafting your own money-saving fermented masterpieces can be. 

Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.




Facebook Pinterest Instagram YouTube Twitter

Free Product Informationfermentation


click me