For the November Mastery Challenge, we’re digging into fermentation. This a huge topic and you can go a number of different directions. Kimchi, sauerkraut, hot sauce, yogurt, sourdough, apple cider vinegar, kombucha, ginger bugs, brined pickles, and anything else you can think of are fair game!
If you’ve never done any fermentation, I suggest sauerkraut as a good starting place. It’s an easy entry point and can be done with just a wide mouth quart jar, a 4 ounce jelly jar, a piece of clean kitchen towel, and a rubber band.
If you’re looking for a little more detail on sauerkraut making, make sure to watch the Facebook video I did recently. I also talk about various airlocks and fermentation helpers in the video.
As far as fermentation resources go, there is no better source than Phickle. Written by Amanda Feifer (who also wrote the excellent book Ferment Your Vegetables).
To have your project included in the tally and round-up for this month, please submit your finished project using this form by Thursday, November 30.
Glad I looked here first. I was trying to figure out what to do with a leftover half a cabbage. This will be a perfect opportunity for a first-time sauerkraut!
I just want to plug Fido jars, pictured full of kimchi above. Skip the little jam jar, the towel and rubber band—and the different colours of mold.
Jam your salted cabbage into a Fido jar, put it in a warm and dark place, and come back in six weeks.
That is all.
Plan on making the carrot cabbage sauerkraut. Is it necessary to grate the carrot or can it be shredded like the cabbage? Appreciate your site and the valuable information.
I did dehydrate eggplant and canned chicken in October but didn’t make the tally deadline. This is so much fun and it is great to have shelf-stable home processed foods in the pantry.
It’s better to grate the carrot. Otherwise the pieces are too dense and they don’t ferment at the same rate as the cabbage.