Urban Farm Hub

Have you ever made sauerkraut?  It’s easy to make your own.  I like to make it with cabbage, ginger and carrot slices.

Firmly pack layers of vegetables with thin layers of kosher or pickling salt.

This salt results in a better taste and color for your kraut.

Once you have packed the jar with vegetables and salt, loosely cover it.  Water will come out of the vegetables to create a brine solution.  There needs to be enough liquid to cover the vegetables or the ones on top will get moldy.  If there isn’t enough liquid make a brine solution by mixing salt and water and add until all is submerged.  If needed a glass or clean stone can be used to weight the vegetables so they stay submerged.  Let ferment for several days then begin to taste.  Once it has gotten as sour as you want put a lid on it and place in fridge to slow fermentation process.  If it’s too salty you can wash some of it off before eating.