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Make your own delicious , hefty , probiotic sauerkraut!Four easy steps are all you need to turn fresh garden veggies into a long - durable , lemony , pungent condiment .
The follow excerption is fromThe graphics of FermentationbySandor Ellix Katz . It has been adapted for the web .
4 Simple Steps to Making Sauerkraut
The English language does not have its own word of honor for fermented vegetables . It would not be inaccurate to key fermented vegetable as “ pickled , ” but pickling covers much ground beyond unrest .
hole are anything conserve by acidity . Most contemporary pickles are not fermented at all ; instead they rely upon highly acidic vinegar ( a product of fermentation ) , usually heated for sterilise vegetables , preserving them by ruin rather than cultivate microorganisms .
“ For pickles , ferment was the primary means of preservation until the 1940s , when direct acidification and pasteurisation of cuke pickles was inclose , ” indite Fred Breidt of the USDA .
Vegetable Ferments
My vegetable fermentation are usually concoctions that do not check any homogenous traditional nonpareil of either German sauerkraut or Korean kimchi .
But of course , everything I ’ve learned about sauerkraut and kimchi let on that neither of them represent a homogeneous tradition .
They are highly varied , from regional specialties to family secrets .
Nonetheless , certain proficiency underlie both ( and many other related to ) traditions , and my recitation is a rather free - form app of these canonic techniques rather than an attempt to regurgitate any particular notion of authenticity .
Steps for Fermenting Vegetables
In a nutshell , the step I typically follow when I ferment vegetables are :
Of naturally , there is more selective information and subtlety , but really,“Chop , Salt , Pack , Wait ” is what most of it amount to .
Recommended Reads
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Fermentation 101 : Just bring Salt
The Art of Fermentation
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