Today I will briefly cover a little on fermentation with one of many ways to do sauerkraut and brown rice. Sauerkraut 101:
Equipment:
Glass jar or sauerkraut crock ( example a 3 liter sauerkraut glass jar will hold comfortably around 3 1/4 lbs of cabbage)
1- shred, mince or chop your cabbage ( I like mine very fine)
2- add 2% of salt to the weight of the cabbage
3- in a bowl, massage the salt and cabbage ( at this point, once the salt is well incorporated, you can leave it on the counter for a couple of hours and let the salt do some of the work for you) until you get a nice pool of greenish water to show up.
4- fill you container evenly, you may even keep a few leaves of cabbage to create a barrier.
5- add weight to keep the cabbage submerged the whole time( important!)
6- add enough water to the rim of the crock, or into that funny thing poking from the top of the plastic lid in the case of the glass jar, also, if using jar, wrap a piece of cloth around to prevent light from coming in or put in a very dark place.
7- in the winter, 3-5 weeks minimum, in the summer, 2-4 weeks minimum. Of course these timetables will be affected by where you live. Bottom line, when the bu blues are gone, you can safely assume that part is over, depending on where you will keep the sauerkraut, it will keep fermenting overtime and develop awesome flavors.
The advantage of the glass container ( or plastic) is that you can see through during the process and see what kind of shenanigans the cabbage is up to:)
If you have more questions, you can leave comments of my you tube channel on my last video.
Good luck and may the gas be with you;)
