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How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest