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Simple Sauerkraut

Quick Facts

Prep Time: 30 minutes
Wait Time: 14 – 20 days
Total Yield: 2 filled mason jars


Materials

2 mason jars w/ lids
3 medium heads organic cabbage
1½ tablespoon sea salt *with NO iodine


Instructions

Shred Cabbage

  • Rise outer cabbage leaves
  • Remove outer layers of cabbage, set leaves aside.
  • Shred/chop all 3 cabbage heads in thin, long strips.

Salt Cabbage

  • Put cabbage into large bowl, pour all salt and mix in.
  • Massage cabbage with clean hands for approx 5min+.
  • The cabbage will begin to release water into the bowl. Squeeze cabbage, trying to get out as much water as possible.

Fill Jars

  • Pressing down as you go, fill each jar with cabbage approximately 3/4 full.
  • Evenly pour the water released over the cabbage in the jars.
  • Put one of the large outer leaves you set aside earlier to cover the top of the cabbage in the jar, pressing down.
  • Note: You want to make sure that all of the shredded cabbage is below the larger leaf, which is also under the liquid

Fermentation

  • Put the lid on the jar, hand tight.
  • Put the jar somewhere to ferment at room temperature. I put mine in a kitchen cabinet.
  • Wait. The cabbage will begin to ferment, and you’ll likely see bubbles forming in the next 24 hours.
  • How long to let it ferment is a personal taste preference. Different bacteria strains take over at different times during the process. I tend to wait (14 – 20 days).

Notes

  • All you need are simple, clean canning jars. There are crocks and special jars you can buy, but simple jars are all you need.
  • ORGANIC Cabbage and NON-IODIZED salt are essential. Proper fermentation will be stunted otherwise.
  • During fermentation, pressure will build inside the jar, pushing the lid up. You may need to “burp” your jars as they ferment, which is essentially opening the lid and releasing pressure. However, by opening the lid, you are introducing oxygen into the jar, which is an enemy of fermentation. I typically do not bother burping the jars, unless the pressure seems extremely excessive. When you burp the the jars, expect liquid to come out from under the lid as well, so you may want to do this inside a bowl to catch the liquid.

Salsa

Quick Facts

Prep Time: 30 minutes
Wait Time: 3 days
Total Yield: 1-2 filled mason jars


Materials

2 mason jars w/ lids
4 large tomatoes
2 cups cilantro
2 tablespoons lime juice
1 onion
2 jalapeños
3 Garlic Cloves (optional)
2½ teaspoons sea salt *with NO iodine


Instructions

Chop Ingredients

  • Chop tomatoes, onion, jalapeño, and cilantro.
  • Mix ALL ingredients into a large bowl and mix.

Fill the Jars

  • Pressing down as you go, Spoon salsa mixture into the mason jars.
  • Once jars are about 3/4 full, press the salsa down so that it is below the liquid.

Fermentation

  • Put the lid on the jar, hand tight.
  • Put the jar somewhere to ferment at room temperature. I put mine in a kitchen cabinet.
  • Wait. The salsa will begin to ferment, and you’ll likely see bubbles forming in the next 24 hours.
  • Leave it out at room temperature for about 3 days.

Notes

  • All you need are simple, clean canning jars. There are crocks and special jars you can buy, but simple jars are all you need.
  • ORGANIC Ingredients are recommended and NON-IODIZED salt is essential.

Jalapeños

Quick Facts

Prep Time: 20 minutes
Wait Time: 7 days
Total Yield: 1 mason jar


Materials

1 mason jar w/ lid
Enough jalapeños to fill mason jar
2½ tablespoons sea salt *with NO iodine
3 Garlic Cloves
1 quart distilled water


Instructions

Prep ingredients

  • Rise jalapeños
  • Cut jalapeños to desired shape/size
  • Chop garlic.

Make the Brine

  • Mix the salt with water

Fill Jars

  • Fill each jar with jalapeños and garlic until about 3/4 full.
  • Pour brine into jar until all jalapeños are below the water.

Fermentation

  • Put the lid on the jar, hand tight.
  • Put the jar somewhere to ferment at room temperature. I put mine in a kitchen cabinet.
  • Wait. The jalapeños will begin to ferment, and you’ll likely see bubbles forming in the next 24 hours.
  • How long to let it ferment is a personal taste preference. I leave mine out for about 7 days. The color of the jalapeños will change from bright green to dark green.
  • Transfer to fridge to slow fermentation and preserve.

Notes

  • All you need are simple, clean canning jars.
  • ORGANIC jalapeños, NON-IODIZED salt, and FLUORIDE-FREE water are essential. Proper fermentation can be stunted otherwise.
  • Add other ingredients to the jar if you want: onions, cabbage, etc

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Day= 332
Year= 2019