Alsatian Sauerkraut | Lactic Fermentation

Homemade sauerkraut is incomparable to industrial sauerkraut, and a true culinary treasure. It is easy to make and very healthy.

Fermentation is one of the oldest methods of preserving vegetables and are a good source of probiotics, minerals and vitamins, more than that,the lactic fermentation even increases the amount of vitamins and minerals.

Vegetables carry on their surface microorganisms (microscopic fungi, bacteria) which, left in the open air, cause putrefaction. In the absence of air and in the presence of a small amount of salt which inhibits the other ferments, those of the lactic ferments family take over: it is the beginning of the process of lactic fermentation.

These bacteria thrive by feeding on carbohydrates in foods and turning them into lactic acid.

As the process increases, the amount of lactic acid increases, the juice becomes more and more acidic.

This acidity neutralizes the development of putrefaction. When the medium becomes sufficiently acidic (pH around 4), the lactic acid bacteria are themselves inhibited.

The product becomes stable, which allows a long conservation.

Many fruits and vegetables can be eaten fermented, such as cabbage (giving sauerkraut or kimchi), carrots, beetroot, gherkins, lemon, olives, onions, cauliflower, garlic etc. Studies have shown that lactic acid bacteria are found in larger colonies in organic soils and organic than non-organic vegetables.

Choose preferably for organic vegetables, more likely to be fermented spontaneously.

You will obtain a natural lactic fermentation, thanks to the presence of lactic acid bacteria in sufficient quantity and a result rich enough in nutrients and enzymes.

Fermentation is above all a great way to improve the quality of the original foods and boost their health benefits.

Ingredients for 1kg of organic white cabbage:

10gr of natural coarse grey sea salt 1 tbsp juniper berries 1 tbsp caraway seeds 3 to 4 bay leaves

Natural source water if needed

A fermentation jar with an airlock is recommended.

Tips & Tricks

-Sanitize the utensils and material, you use.

-Just rinse the cabbage on the outside with natural source water.

-Don't shred the cabbage to thick 3 to 4mm is a convenient thickness

-Don't go to wild on spices if you want a traditional flavorful sauerkraut.

-Juniper berries are not only aromatic but they also help to avoid decay and putrefaction. -----Avoid using tap water , the chlorine will not only kill the bad bacteria but also the good ones you need to start the fermentation.

-Let the fermentation run for at least one month before consuming. the sauerkraut is best after two to three month's

-You can transfer the sauerkraut after one month in closed jars and preserve them for over ten month's

-Don't trow away the brine once you have used the sauerkraut, it is health on a spoon: use it to replace the vinegar in your salad dressings or sauces

-When you open a jar: if it smells bad, it is bad. Don't eat it.

Watch the video for further instructions:

© 2018 Wessel Woortman

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