The last session of the Preserving The Harvest workshops took place this morning – Monday, December 1st.

Once again there was a great wee crowd gathered to see Erin performing her fermentation magic.

Sauerkraut was the order of the day and everyone was impressed by the transmutation of the head of cabbage into a tasty savoury treat.

Check out the method below and give it a go!

Classic Sauerkraut (Dry Salt Method)
Ingredients
1 medium head of cabbage (about 2 lbs), shredded

1-1.5 tablespoons sea salt (2-2.5% salt by weight)

Optional: caraway seeds, garlic, shredded carrot
Instructions:

1. Mix cabbage with salt in a large bowl.
2. Massage for 5-10 minutes until cabbage releases liquid.
3. Pack tightly into a jar, pressing until the brine rises above the cabbage.
4. Add a weight to keep cabbage submerged.
5. Seal loosely or use a fermentation lid.
6. Ferment 1-4 weeks, tasting periodically.
7. Refrigerate when flavour is right. Lasts many months.

Mix and Match Combinations
Base vegetables: cabbage, turnip, swede, carrot, radish, beetroot, onion, garlic, celeriac, kohlrabi
Flavour add-ins: peppercorns, fennel seed, caraway, garlic, ginger, bay leaves, mustard seeds, dried fruits, cumin, garam masala, chili, turmeric, etc