Cabbage Check Up

As promised, here’s my status report on the Lacto Fermented Sauerkraut I made on Monday.

Lessons Learned

1.    I needed to do more squooshing and smooshing.

Remember this? I'm smooshing down the cabbage with a spoon.

When I added the cabbage in the jar and tried to smoosh it down so it was more compact, I apparently didn’t pound it down enough. I noticed this was a problem because as it started to ferment, the cabbage and carrots rose up almost over the top of the jar.

2.   After doing further research, prior to putting it into jars, I should have pounded my cabbage with a wooden mallet for 10 minutes. I guess this brings all the juices out.

Or, I guess you can smoosh with a small metal bowl like this fellow.

Photo Credit

3. Three days on the counter just didn’t seem to do anything. When sampled, the kraut tasted just like watered down cabbage. It wasn’t even salty, which brings me to the Lesson Learned #4.

4. Perhaps I should have dissolved the salt in the water prior to pouring it into the jar?

 

New Plan

Since I have three jars, why not take this experiment to the extremes. Let’s see what happens if I leave it on the counter for longer than 3 days.

Jar #1 – 4 days on counter

Jar #2 – 1 week on the counter

Jar #3 – 2 weeks on the counter

Check back tomorrow.

 

How about you? Have you ever Lacto Fermented something? What did you do?

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About kathleen

I'm a stay at home chicken momma with 2 boys and a very understanding husband. In December of '09, we moved to our dream farm. I'm excited to try to become more self-sufficient. So far I have 1 rooster, 9 chickens, 2 goats (some babies on their way this spring), 1 llama, a dog, and a cat. Come along and join us, as we city-slickers figure out how to make our own homestead. You're sure to be entertained.
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4 Responses to Cabbage Check Up

  1. Pingback: Lacto-Fermented Sauerkraut | Providence Farms

  2. Meagan says:

    Hey Kathleen! Thanks for the kind comment on my waffles blog post! Very good to hear from you. I hope the applesauce works, but they don’t bind together in the same way that bananas do, so you may run into a few issues, but keep me posted 🙂 My first time visiting your blog – it’s wonderful! I love the tri-colored ferments you’re doing, what a good idea!

  3. kathleen says:

    Oh, Meagan, it’s so nice to see you here!! Yeah I wondered about the binding thing. I’m now wondering if I might be able to create that with some ground chia seed as well. Well, hey, it’s worth a try. I’m so glad you dropped by. I love your site, and even pinned the waffles on Pinterest. I noticed it’s gotten repinned quite a few times. 🙂 See ya again.

  4. Pingback: The Results Are In » Providence Farms

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