Any Sauerkraut

🥘 Ingredients

• calcium chloride
• salt
• spices
• vegtables

🍳 Cookware

• fermentation jar

1. 1

   While Sauerkraut is mostly made with cabbage there are multiple vegtables that can be used to make diffrent Sauerkrauts. When selecting your vegtables you want to pick ones that can be sliced/grated thinly while keeping their structure and that have a medium-high water content. Good examples are cabbage, carrot, apple and beets. Bad examples are onions, tomatoes and potatoes.
2. 2

   If using a mix of vegtables small amounts of "bad" veg can be used to add flavours without damaging the texture. For example onion will completly fall apart during this process but a small amout added to cabbage can add onion flavours to the final product.
3. 3

   Wash and clean you vegtables before finely slicing or grating them to your desired size.

   vegtables
4. 4

   Weigh your prepared vegtables and add to a fermentation jar . You'll want to add 2.5g of salt per 100g of prepared vegtables (2.5%) to the jar. You can also add 0.1g of calcium chloride (0.1%) to enhance crispness of the final product. Add any spices you want in to the jar.

   salt, calcium chloride, spices
5. 5

   Mix the prepared vegtables and the salt together roughly. Try and draw out as much water as possible.
6. 6

   Leave the jar somewhere cool and dark overnight. Check to see if enough water has been released to cover your Veg, if not make a 2.5% brine solution and top up to cover.
7. 7

   Leave to ferment for about 2 weeks before putting in the fridge.