Fermentation - Sourdough Bread and Sauerkraut

Learn how to make two different types of fermented food. Anna makes sourdough bread and Susanne make sauerkraut with cabbage from the Willard garden. 

Sauerkraut Recipe:
Ingredients
-5 pounds sliced cabbage; it can be green, purple or a mix of the two
-8 ¾ teaspoons salt
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Directions

1. Wash and remove any bad looking leaves. Save one good leaf to cover the top of sauerkraut once in the jar.
2. Remove core and slice cabbage thinly.
3. In a large bowl mix together sliced cabbage and salt. 
4. Kneed cabbage until liquid appears and the cabbage is turning soft.
5. Pack cabbage into a gallon jar or 3 quart jars. Make sure the cabbage is pressed as firmly as you can into the jar and that cabbage liquid is covering the top of cabbage. 
6. Now use the cabbage leaf that was saved, to cover cut cabbage. Place the leaf so it’s right on top of cabbage and it should be covered with cabbage liquid. Cover jar with a tight fitting lid.
7. Leave cabbage to pickle for 1-2 weeks or longer. The pickling time depends on how warm it is and how you like your sauerkraut. For crunchy sauerkraut pickle for 1 -1 1/2 weeks, for softer sauerkraut pickle for 2 week or longer. Check sauerkraut often to make sure it’s submerged in the cabbage liquid.