wax ideal

There are few things more satisfying when eating than contrast. Crunchy, tart, sweet, sour, salty: sauerkraut compliments both itself and the foods it is commonly eaten with. When I lucked upon two heads of cabbage in my Growing Power Market Basket, it certainly wasn’t the first thing I thought to make. But with some research, and the promise of delicious lacto-fermented leaves of cabbagey goodness, I made my first batch this morning. This is definitely an in-process project, so I’ll write about the successes and failures in the weeks to come. Here’s how I started:

Ingredients:

• 2 small/medium heads of lettuce, outer leaves removed, about 2 pounds each. Washed, drained, and halved. I used green, but both red and green is ideal. Oh, and get organic if possible, as pesticides kill the natural bacteria that are necessary for the fermentation process.
• salt; I used Kosher, but pickling is supposedly ideal because of its grain size. Rock salt apparently works too. Also, avoid iodized salt as it will kill bacteria!

Equipment:

• large, clean food-grade container. I used a large ceramic crockpot, though a bucket or crock would work. The sides should be as straight as possible.
• a good (sharp) knife and cutting board
• a plastic bag capable of holding water without leaking. I used a garbage bag, and washed the outside before using it, in case of residues.
• water
• a 50-60°F area; cool, dark, and handsome. Okay, the handsome part is ridiculous. Yet I won’t delete it.

Instructions:

1. Cut out the core. I had never tried it before, and was extremely pleased to find that it had a similar peppery heat to mustard greens.
2. With the flat face down on the cutting board, cut each half into quarter-inch strips. You can go smaller or larger; smaller should decrease the time it takes for the fermentation to occur, while larger should take longer. Makes sense.
3. Layer the cut cabbage into the vessel with salt. For every two pounds of cabbage, use 1 tablespoon of salt. For the record, 1 tablespoon equals 3 teaspoons. Mix everything together with your hands. You did wash them first, right? Press the cabbage down with your hands. Some people even bash it, to bruise the cabbage and get it to start releasing liquid sooner. You don’t have to do this, as the salt will draw the moisture out—but you could try it especially for red cabbage, which is harder. Point is, compact it as much as you can so it is not at the top of the vessel.
4. Partially fill the plastic bag with water. The bag is going into the vessel, on top of the cabbage to both:
   1. press out more water
   2. keep air and other debris out, which allows fermentation rather than rotting
   3. to allow the resulting CO2 an escape (through the tiny gaps around the perimeter, between the bag and the vessel).
5. Once the bag is in the vessel, add more water till it sufficiently is weighing the cabbage down. What is sufficient? I’d say at least a gallon or three of water, depending on how much cabbage you’re using. I’ve got about 2 gallons in my bag. Tie the bag up!
6. Let the pre-kraut sit in a cool area, out of direct sunlight, and away from critters.
7. Lift the bag, checking periodically. I’m going to give mine a taste after a week. It may only take a week. Two seems to be the ideal, but it’s all up to your palate. It may even take up to five weeks, so use your senses.
8. If something stinks or seems otherwise awry, it probably is. Ditch the kraut and call the doctor if you’ve eaten it and feel…off. As always, I take no responsibility for your kitchen creations, so don’t blame me!
9. If everything seems good, eat! Decide if it needs more time, or if it has gone past its prime. When it tastes good to you, you can jar and refrigerate it, or even bag and freeze it for later.

I’ll post further developments as they occur! Peace.

• update 1

Resources:

• http://www.youtube.com/watch?v=ItUPwdlViCY
• http://www.youtube.com/watch?v=ItDXpNyOmhA
• http://www.youtube.com/watch?v=TeBlvOa62W8
• http://www.youtube.com/watch?v=AAByu1Lb8GM