Tag Archives: Fermented Foods

Lacto Fermented Sauerkraut Recipe

Lacto Fermented Sauerkraut Recipe

This is a simple fermented foods starter recipe for lacto-fermented sauerkraut.  If you are just getting started with fermented foods, I always recommend starting with a basic but great tasting fermented sauerkraut.  You’ll realize how simple fermenting foods can be and continue with some more adventurous fermentation recipes.

Ingredients
1.  Small head of green or red cabbage
2.  1.5 tablespoons sea salt

Instructions
1.  Slice the cabbage into long thin pieces
2.  Combine the sliced cabbage and salt into the mixing bowl
3.  Using both hands massage the salt into the cabbage by squeezing the cabbage in your hands for 5-10 minutes
4.  The cabbage will start to become soft and the cabbage juice will start to extract
5.  Pack the cabbage firmly into the mason jar up to where the jar neck starts
6.  After the sauerkraut has fermented for a day it will be completely immersed under water.  This varies, as your sauerkraut batch may already be completely immersed before fermentation has started.
7.  To ensure the lacto-fermented sauerkraut does not form a mold layer on top of the ferment, place a glass fermentation weight on top of it to immerse it under the water
8.  Fill the air release half way with water
9.  Seal the mason jar and twist the air release into place to form an air tight seal.  The air release will let carbon dioxide escape and prevent oxygen and impurities from entering the fermentation jar.  This prevents the fermented sauerkraut from becoming soggy.  The end result is a crunchy lacto-fermented sauerkraut.
10.  Place the mason jar on your kitchen counter for 3 days
11.  After 3 days taste the lacto-fermented sauerkraut
12.  Re-seal and place the lacto-fermented sauerkraut on the counter to ferment for another day
13.  Taste the lacto-fermented sauerkraut on the 4th day
14.  If you are satisfied with the taste, place the batch in a mason jar with a bpa free lid and enjoy your homemade probiotics
15.  If you want to continue to let the batch ferment, re-seal and place the lacto-fermented sauerkraut on the counter for another day (continue as needed)

Fermented Curtido Recipe

cortido recipe

Fermented Curtido Recipe

Lacto-fermented curtido is a great starter recipe for fermented food beginners.

  • 1 large cabbage, cored and shredded
  • 1 cup carrots, grated
  • 2 medium onions, quartered lengthwise and very finely sliced
  • 1 tablesoon dried oregano
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 2 tablespoon sea salt
  1. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, and sea salt.
  2. Pound with a wooden pounder or a meat hammer for abou 10 minutes to release juices.
  3. Place in 2 quart-sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Use of a bpa free glass fermentation weight is recommended.
  4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. If the batch is not ready per taste, let it ferment longer.

Let us know how you like our fermented curtido recipe!