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Probably everything has already been written about fermenting, and in our recipes we gladly mention the beneficial effects of fermented foods on health. The most popular fermented vegetables, whose taste everyone likely knows, are cucumbers and cabbage. Today, cabbage will be the main star — but in a slightly different version that deserves wider promotion.
Traditional cabbage fermenting takes about 10 days. Mr. Robert from the YouTube channel Dom Pachnący Żywicą suggests a shorter process — using young cabbage. So don’t delay, this is the best time to prepare it. By the way, we recommend using our new fermentation jar which, thanks to the fermentation tube, allows the gas produced during the process to escape freely without having to vent it by unscrewing the lid (no more remembering to do that periodically:)).
Thank you for sending the recipe, Mr. Robert!
Preparation
Shred the young cabbage into a large bowl. Slice the carrot into ribbons and add it to the cabbage. Add the salt and mix everything, gently kneading. Set the bowl aside for about 15 minutes.
After this time, pack the cabbage tightly into the jar, pressing it down with a cabbage tamper. Screw the jar closed and fit a fermentation tube filled with water into the cap. Ferment for 4 days.
Young sauerkraut is extremely crunchy, with its sour taste balanced by a delicate hint of sweetness. It’s a great idea for a dinner slaw. There’s no reason not to snack on it between meals as a tasty treat, too ;)
Enjoy! ...because homemade is better!
