Ingredients
- 1.5 kg (3.3 lbs) cabbage, thinly sliced
- 30g (2 tbsp) kosher or sea salt
- 1 liter (4 cups) water, non-chlorinated
- 500g (2 cups) cucumbers, sliced
- 10g (2 tsp) yellow mustard seeds
- 5g (1 tsp) black peppercorns
- 3 cloves garlic, peeled and crushed
- Optional: fresh dill, bay leaves, or chili for flavor variations
Instructions
Step 1: Preparing the Vegetables
Begin by thoroughly cleaning 1.5 kg (3.3 lbs) of cabbage and 500g (2 cups) of cucumbers under cold water. Remove the outer leaves of the cabbage and reserve one layer for later. Using a sharp knife, shred the cabbage thinly and slice the cucumbers to your desired thickness.
Step 2: Salting and Massaging
In a large mixing bowl, combine shredded cabbage with 30g (2 tbsp) of salt. Massage the salt into the cabbage for about 5-10 minutes until the cabbage releases its juices. This process breaks down the cell walls and aids in the fermentation process.
Step 3: Packing the Jars
Layer the cabbage mixture tightly into the jars or crocks, ensuring no air pockets remain. Pour any brine from the bowl into the jars as well. For the cucumbers, add slices to a separate jar along with garlic, mustard seeds, peppercorns, and any optional flavorings. Dissolve the remaining salt in 1 liter (4 cups) of water and pour over the cucumbers leaving about an inch at the top.
Step 4: Weighing Down and Covering
Use the reserved cabbage leaves to cover the cabbage mixture, pressing down firmly. This will help keep the vegetables submerged. Similarly, ensure that the cucumbers remain under the brine using a fermentation weight if needed. Cover each jar with parchment paper or a cotton cloth secured with rubber bands.
Step 5: Fermentation
Place the jars in a cool, dark place with a stable temperature between 15-21°C (59-70°F). This fermentation process typically spans 7 to 14 days. Check daily for any scum and push the vegetables down if they begin to float. Taste test after 7 days and continue to ferment until the desired tanginess is achieved.
Step 6: Storing
Once fermented to your taste, seal the jars with airtight lids and store them in the refrigerator. Cooler temperatures slow down fermentation, preserving flavor and texture. Enjoy your homemade pickles and sauerkraut within 3-6 months for optimal taste.
Conclusion
Congratulations on embarking on the enchanting journey of vegetable fermentation. This age-old practice not only allows you to preserve seasonal produce but also to tap into a universe of complex flavors and health benefits. Experimenting with different spices, vegetables, and lengths of fermentation can make each batch uniquely yours, sparking endless creativity. Embrace the art and science of fermentation and delight in the transformative power it brings to your culinary endeavors.
