July 17, 2015 - 08:20 PM / 08:35 PM
This demonstration will be led by Jill Ciciarelli of WIGLE WHISKEY.
Jill Ciciarelli is a food lover, kitchen adventurer, board-certified holistic-health coach, and keeper of the blog First Comes Health (www.firstcomeshealth.com). With a bachelor’s degree in psychology from The Pennsylvania State University, a bachelor’s degree in Italian language and literature from the University of Pittsburgh, and certification from the Institute for Integrative Nutrition in holistic health, Jill has channeled her various passions into instilling a desire for long-term health in her clients. Jill lives in Downtown with her husband, Brian (aka Dude), and Quincy, the sweetest kitty in the world.
Basic Sauerkraut Recipe
1 head of cabbage (green, red, Napa, bok-choy, etc. or a combination of your choosing)
2 T salt
A 1 quart glass jar, or air-lock fermentation container
Food processor, mandoline, or other cutting implement (optional)
Large food-safe bowl
Wash the cabbage and remove the first layer of outer leaves.
Cut the cabbage into thin, bite-sized strips using a knife or mandoline.
Put the cabbage shreds in a bowl and sprinkle with salt.
Massage the salt into the cabbage using your clean hands until the shreds are limp but still crispy and there is a significant amount of watery brine in the bowl. This step will take several minutes and up to a half-hour depending on the cabbage.
Reserve the brine that the cabbage will yield as you massage the salt into it.
Pack the cabbage into the wide-mouthed jar, pressing it down very firmly with your hand or the blunt end of a kitchen tool. Be sure to add the brine as well.
Once all of the cabbage is packed into the jar, ensure that the brine level is above the level of the cabbage. It is only below the brine line where fermentation takes place!
If the cabbage did not produce enough brine to cover it in the jar, add enough salted water to the vessel to bring the brine line above the vegetable material.
To make certain that the cabbage shreds stay below the brine line, weigh them down with a small pinch bowl, shot glass, or even the whole outer leaves of the cabbage.
Cover and store the jar in a cool and dark location. Check on it from time to time. If any material has poked its way above the brine line, remove and discard it. Wipe away any mold that may appear.
Taste test the sauerkraut periodically. You will note that the texture changes as the cabbage ferments, as does the flavor. When it is fermented to your liking, store it in the refrigerator and enjoy eating your homemade raw fermented sauerkraut.