When your cabbage is dry? Sauerkraut brining flowchart

We believe the best sauerkraut (cabbage or other vegetables) comes from dry brining. What does that mean? Fair question since the whole point is to make brine in which to submerge the fermenting vegetables. Dry brining simply means creating the brine in fermentation by only adding salt and allowing the vegetable’s natural juices to create the important liquid. No water is added.

This usually works. Once in a while, you are faced with dry cabbages (maybe they were in cold storage too long) and it doesn't work. Oh, what to do? We have created this handy flow chart to help you when you are feeling there is just not enough brine to properly ferment your creation.

If you would like more help check out our simple course on making sauerkraut and pickles, safely and simply. Got your basic game down already? Maybe it’s time to progress to mastering the process.

Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables).

Let’s walk through this flowchart, adding some hints along the way.

Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart says to add more vegetables. If you only want a cabbage kraut and aren’t interested in dropping in some carrots, onions or the like then don’t add all the salt you intend, then taste. If you don’t taste the salt you can continue adding but if you do you saved yourself heading out to the store for another cabbage before continuing.

How long to massage. In out experience the one getting the massage wants it to last longer than the one giving the massage but that might just be us. For the cabbage a perfect massage is until it starts giving up its water that just before had been locked up in its cabbage cells. Your shredding opened a lot of those up, your massaging continues the trick.

Sometimes there is a delay so that’s why the 30 minute rest break. If you still don’t see enough brine then its time to add some good brine or lemon juice. Why lemon juice? We want the acidity. That’s why we never just add some tap water, never.

Finally you pack your lovely creation away in a jar or crock and wait. When you pack one trick is to do it in layers, rather than just dumping it all in at once. Spoon in a layer, squish down, then repeat as you fill the container. You have a couple of options at this point before setting it on your counter and waiting for yumm.

Micro-fermenting :: Small Batch Vegetable Fermentation

Small batch vegetable fermenting followers. Note the veggies are submerged! Photo by Josh Ratza.

Our collective stereotype for sauerkraut production comes from a different time and place—giant wood barrels or huge heavy crocks lining the edge of root cellars, that sour-krauty, pickled fragrance permeating the cool dark air. This mental image of what it means to make sauerkraut, while romantic in its self-sufficient, simpler time, homsestead-y way, is not how most home ferments are made. Most people do not want a committed relationship with five gallons of “sauering” cabbage.

It doesn’t have to be like this. Whatever the reason—a small kitchen, a small refrigerator, single or the single fermentation fan in the family, or simply the fun of experimentation and the desire to have a rotating variety of fermented salads in the refrigerator—small is beautiful.

And small requires certain considerations. Let’s start with the large crock of vegetables tucked away to ferment for three weeks—there is mass. This mass of the cabbage bulk helps keeps the weighted ferment under the brine. 

This isn’t how it is for small and tiny batches. They will need more baby-sitting. However, with a few management strategies your pint-sized ferment will work, it will be fairly easy and it will turnout delicious.

Keeping track of your brine

Because your ferment is small, it stands to reason you have less brine—remember this salty liquid is your kraut’s anaerobic armor. And keeping this brine in the ferment where it belongs will require a bit more attention while your ferment is curing. Often you will find yourself needing to press gently on your weight everyday. This will release the carbon dioxide bubbles that build up and bring the brine back into the ferment.

Submerging in brine: Conquers Evil Every time! This simple chant is all you need to remember to keep your vegetable ferments safe to eat. The rules for sauerkraut, kimchi and pickles apply to pastes, relishes, and other fermented condiments. To avoid a “krautastrophe” keep those veggies under the brine. Some of these condiments, like herbal ferments, have much less brine, but there is still enough. Other condiments like salsas or pepper pastes have so much brine that it is hard to keep the veggies from floating to the surface. In either case it is just a matter of managing the brine. 

The other challenge is simply weighing down the ferment. Small ferments require small vessels and usually this means the time honored mason jar. (We won’t talk about how many of these jars we own.) So you have salted and pressed your veggies tightly in the jar and you have left about 2 inches of headspace for the brine to expand (but not pour out) as fermentation happens. Now it is time to make sure they stay that way.  There are many strategies and many creative folks that have made air-lock lids for jars. 

The water-filled ziplock bag is a common method (explained in this previous recipe post) but about a year ago I discovered an alternative to plastic. Stoneware followers made for jars—whole (pictured for wide mouth jars) or split “stones" (for regular mouth jars). Josh Ratza has brought function and art together with the followers he designed for mason jars. Another potter with a unique weighting system is Mikael Kirkman.

Downsizing your recipes

We have found that to keep enough space for the follower, weight and brine it is best not to fill the jar to the shoulder. These weights are a guide to downsizing your ferment recipes and will keep your ferment in a good place. (Josh also includes a few small-size recipes if you buy his followers.) The salt quantities are 1.5 % of veggie weight, some people like a little more. A good rule of thumb is to taste it. You should be able to taste the salt. It should be pleasant and salty, but not briny like the ocean.

For a pint jar :: Use 3/4  pound of vegetables and 5 grams (or ½ teaspoon) salt.

For a quart jar :: Use 1  1/2pounds of vegetables and 10 grams (or 1 teaspoon) salt.

Hybrid Salsa :: Fermented and Canned

Home canned salsa has been a staple in our home for over twenty years. We usually make at least four dozen jars to last the year. We have used the same salsa recipe for as long as I can remember. Even though it is part of the fabric of our summer canning routine, our only copy is still a hastily handwritten recipe on the back of a scrap piece of paper. The paper is ragged and dotted with spills that span the seasons.

We have made several attempts at a fully fermented salsa, but those sweet sugary tomatoes just don't hold up for very long. To me, this fresh salsa ends up tasting like Pico de Gallo that got too old. We have continued to can salsa. (Interestingly, fermented tomatillo salsa preserves well and the flavors hold for over a year, but that is another blog post.)

We love this canned salsa recipe but have always wished it were thicker. Because of the lemon juice required for the low-acid vegetables, it has always been a bit watery. Last summer, as I made the first batch, I began to think about the lemon juice. Lemon juice provides the acidity to preserve the onions, peppers, and garlic, and insures that the tomatoes are acidic enough. I began to wonder—if I fermented the low-acid ingredients first, could I avoid the extra lemon juice? The two cups are a significant amount. I decided that next time I would try that. I checked the pH level of the “approved” recipe and put that aside. In a few weeks it was time to make another batch of salsa, so Christopher and I prepared everything but the tomatoes. We put this in a crock and fermented it for a week. When this pepper-onion mixture was ready, we prepared the salsa as usual. We tasted it and the flavors were balanced; the lemon flavor was not noticeably missing. Before jarring it, I checked the pH level and it came out the same as the original recipe, but the salsa was not the same. It was nice and thick.

This recipe makes 18 - 20 pints of canned salsa. These are processed in a water bath canner.  We are assuming, if you are interested in this recipe, that you have some experience in home canning techniques. If not check here. See the ferment and pickle pages at you can also download a PDF of the USDAs Complete Guide to Home Canning.

This recipe takes place in two sessions about a week apart. You will not need the tomatoes until after the rest of the ingredients have fermented.

7 quarts chopped tomatoes

4 cups chopped green chilies

5 cups onions, diced

½ cup jalapeños, diced

10 cloves garlic, grated

2½ tablespoons salt

1 tablespoon ground black pepper

2 tablespoons ground cumin

3 tablespoons oregano

3 tablespoons chopped fresh cilantro

Week one: Prepare all of the vegetables and spices except the tomatoes. Salt and place in a jar or crock to ferment for a week.

Week two: Prepare the tomatoes and place them in a large stainless steel stockpot. Bring this to a boil. Simmer the tomatoes for 10 minutes. Add the fermented veggie mixture and bring back to a boil. Simmer for another 20 minutes. Follow USDA instructions for hot-packing salsa and canning in a water bath.

Ladle into hot sterilized jars. Process the jars in a water bath for 20 minutes.

Lacto-fermented Pickled Grape Leaves

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Rolled grape leaves ready to ferment in brine

Here we are on the brink of the big harvest season. Cucumbers, peppers, tomatoes, Oh my. But before you get overwhelmed fermenting garden veggies there is one thing you might want to pickle—grape leaves. In Southern Oregon the grape leaves are perfect for pickling right now. The leaves are large—good for stuffing yet still tender and fresh.

Why ferment grape leaves? I see two good reasons. One is to have a supply for winter dolmas (stuffed grape leaves), the other is to have some grape leaves available for pickling late in the season when the leaves have changed or in early spring. For example grape leaves are great to add to lacto-fermented asparagus.

Here’s why. When you use grape leaves to top crocks of krauts and pickles, they not only help keep everything under the brine: They also release tannins, which help keep the veggies crisp. If you pickle the leaves in early summer, you have them on hand to use for pickles during winter fermentation.

Make sure the grape leaves you pick are organically grown. As with all vegetables, the leaves are full of beneficial bacteria, and you don’t want to be consuming chemical pesticides. The variety of grape doesn’t matter. Whatever you can get your hands on:  leaves from table grapes, Concord grapes, wine grapes.

Lacto-fermented Preserved Grape Leaves

2–3 dozen grape leaves

2–3 cups Basic Brine (½ cup salt to 1 gallon water)

Rinse freshly picked leaves in cool water. Put in a bowl, cover with the brine, and let soak for 1 hour.

To roll into bundles, stack anywhere from 8 leaves to all of them. In other words, one huge roll, is okay just keep stacking. Tightly roll each stack from stem end to the tip. (Think cigars and see photo.)

Pack into a sterile jar, wedging them under the shoulder of the jar or with 4 inches of headspace in a crock. Pour in the brine to cover the grape leaves completely. Reserve any leftover brine in the fridge (It will keep for 1 week; discard thereafter and make a new batch, if needed.)

Loosely cover the jar with the lid.

Set aside the jar or crock on a baking sheet, somewhere nearby and out of direct sunlight, in a cool area.  Ferment for 3 to 4 days.

They're ready when the leaves go from a verdant green to a dark, dull green and the brine is cloudy. The changes are inconsistent.  If you were to look into the fermenting bundles, you’d see that the centers are slower to change. These grape leaves will keep, refrigerated, for 12 months.

Store in the fridge in the same jar, lid tight.

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The cool and wild side of fermenting :: Mint

There is a natural spring on our property. It is the center and heart of the property both metaphorical and physically. Christopher shares the day we were introduced to the magic of this spring through the wild peppermint. 

The day we found our farm, I had already given up. We had traveled south on Interstate 5 with our three small children and Kirsten pregnant with our fourth to be greeted by temperatures over 100 degrees and a landscape burnt crisp from the heat and lack of rainfall. Every house or property we had seen that day was either moldy, depressingly run-down, overrun with poison oak or a combination of all three. I wanted to retreat to the Willamette Valley, but Kirsten wanted to look at one more. After driving up Thompson Creek for nearly seven miles we arrived at what would become Mellonia Farm and our home. 

While I hiked the hills with the owner, Ron, to learn the borders of this hillside farm, Kirsten and the kids found refuge at the stream in the shade of a beautifully old and gnarled willow tree. There, the boys stripped to their skivvies and splashed in a stream lined with wild peppermint. Driving home that evening the peppermint from the sleeping children’s legs filled the car, and we knew we had found our new home.

Fast forward fifteen years as summer approaches and Southern Oregon is in a state of drought. The soil has been too dry to dig with a pick ax for at least a month, but the mint along the spring is vibrant, refreshing, and smells of water and relief.  It is time to harvest—some will be dried for tea and some I will preserve through fermentation. Fermented mint? Yup and it is really tasty.

Mint, like its family-member basil, has played a significant role in traditional herbal pharmacopeia throughout history. Its wonderful scent and flavor have also made it a leading player in the kitchen, adding a cool refreshing taste to dishes, as well as ferments. Of the many varieties of mint, spearmint, curly mint, and peppermint (the strongest flavor of the three) are the most common culinary types, but there are also fruity varieties, such as apple, pineapple, or orange mint. The flavor of the various mints holds up well in fermentation. If you are creating your own recipe, use similar quantities to those you would use in a fresh salad or veggie dish. Choose the type of mint that you have available or like best, and add it to the ferment when you combine the rest of your vegetables, just before salting. Chopping the leaves will release a little more flavor in the ferment. 

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Fermented condiments tray with Celery-Mint Salad

Celery-Mint Salad

Cool, bright, and lively, this ferment will be a wonderful addition to a summer spread.

1 1⁄2 pounds celery, thinly sliced crosswise (including leaves)

1 bunch scallions, greens included, finely chopped

6 sprigs mint, thinly sliced

1 teaspoon unrefined sea salt

Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes.

Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air pockets and release brine; because of the texture, it will take some effort to get it tightly packed. This pressure will release more brine. When the jar is packed, leave 2 to 3 inches of headspace. With store bought celery there will likely be a noticeable layer of brine, while homegrown may just barely cover the vegetables. Follow with a grape leaf or piece of plastic wrap to keep the veggies submerged under the brine. Because of the low brine content, make sure this is weighted well with either a sealed water-filled jar or a water-filled ziplock bag to act as a combination follower and weight. Set aside to ferment, somewhere nearby and out of direct sunlight, in a cool spot for 5 to 10 days.

Check daily that the celery is submerged, pressing down as needed to bring the brine
back to the surface. When it’s ready, this ferment will be crunchy, will taste of fresh and minty, and will have a mild, light sour flavor, very different from the sour boldness of most krauts.

If it’s sour enough for your palate, tamp down the ferment under the brine, screw on the lid, and store in the refrigerator. Because of its high natural nitrate content, celery keeps well if it remains submerged, and will last over 1 year—but you will want to eat it well before then.

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First Signs of Spring :: Fermenting Dandelion Buds

dandelion bud on a frosty morning

Kirsten writes :: Here in Southern Oregon the first dandelions have begun to bloom. Christopher and I had very different early relationships with spring dandelions. His father saw their appearance as time to tame the lawn while my mother saw them as a bounty to harvest.

Our first house as a young couple was a little saltbox in Boise with a backyard that the previous owners had planned to pave for a big shop. Thankfully they didn’t get that far.

The first spring there we picked and shoveled our way to the soil. The yard responded to the change in stewardship by celebrating with a riot of dandelions, which I proclaimed to be our first crop. When I was young, we lived in married student housing on the Cornell campus. There were vast lawns out the back door polka dotted with yellow dandelions. In the early spring my mother would pick the flower buds and sauté them in plenty of butter and garlic. When the flowers bloomed she made fritters. I don’t remember the flavor. I do remember the magic of eating off the lawn. Naturally I wanted to share this joy with our son.

Christopher writes :: I was skeptical but when I heard this project involved batter and frying I was game. We had just settled into a mound of fried dandelion blossoms out on the back patio when we heard the old wooden gate complaining and in came my father. By then I had downed a few of the golden beauties and I was eager to share my revelation with the man that had spent my childhood spraying, forking and mowing these delicious plants.

“Hey Pop, try these–they’re great!” I said, standing up and holding out my plate to him.

“What are they, morels?” he asked hopefully, reaching for a crispy blossom.

“No they’re dandelions!” I proudly announced.

My father’s hand stopped mid-air as he scanned my plate. I watched as he slowly looked past me. Turning, I saw our son in his cloth diaper sprawled out on the cool concrete of the patio, digging into his portion.

“Are you are feeding the baby weeds?” he asked us, clearly not wanting to believe his eyes.

By the time we thought of foraging dandelions to ferment, our toddler had three younger siblings and had entered college. There were many trials that included everything but the fluff—bud, leaf, and root. While we acknowledge the incredible health benefits of fermenting the greens we just don’t love (or even like) the bitter flavor, which isn’t mitigated at all by fermentation. (The best way to use the leaves is as small part of a batch of cabbage sauerkraut or spicy kimchi.) It is once again the blossom buds that have us eating from the yard.

Dandelion buds in brine ready to start fermenting

Fermented Dandelion Flower Buds

Make in a pint jar

When selecting flower buds to pickle, be sure to pick buds that are still tightly closed, not flowers that have simply closed for the night, which will have bits of petals sticking out. Use these small pickles as you would capers.

2 cups dandelion buds

1–2 heads garlic, broken apart and peeled

1 onion, sliced in wedges

1 (1–inch) piece fresh ginger, chopped

2 tablespoons red goji berries

1 cup Basic Brine (1/2 tablespoon unrefined sea salt to 1 cup unchlorinated water)

Combine the dandelion buds, garlic, onion wedges, ginger, and goji berries in a bowl. Transfer to a quart jar and pour in the brine to cover the mixture completely. The dandelion buds will want to float; place some of the larger onion wedges on top to keep everything under the brine. Reserve any leftover brine in the fridge to top off while fermenting. (It will keep for 1 week; discard thereafter and make a new batch, if needed.)

Follow with your favorite follower and weight, or use a water-filled ziplock bag. This steep is important to prevent the small ingredients from floating out of the brine. Remember: Submerge in brine, and all will be fine.

Set aside on a plate to ferment, somewhere nearby and out of direct sunlight, in a cool spot for 5 to 7 days. During the fermentation period, monitor brine level and press buds back into brine or top off with the reserved brine solution, as needed. You may see foam on top; it is harmless. As the vegetables ferment, they begin to lose their vibrant color and the brine will get cloudy; this is when you can start to test your pickles. They’re ready when: The buds are dull green, the goji berries are plump but still bright orange red and the brine is cloudy. The flavor of the buds and the brine are slightly sour, with ginger and garlic notes, 

Store in the fridge in the same jar, lid tight. These will keep for about a year. Enjoy them sprinkled on salads, added to a sandwich spread such as chicken salad, or simple pluck out of the jar for a little pickle-y treat.

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Burdock Carrot Kimchi

In the past (before grocery stores and global shipping) February was a hungry month. It was a time when the winter stores were thin and the fresh tender greens were only beginning to poke through the earth. Many cultures relied on their fermented stores to provide them with fresh crunchy tastes and vitamins. 

Our winter eating challenge is a little different now. Our dilemma is knowing what to choose from the cornucopia we have available to us. (Fresh raspberries in winter—how far did they travel?) Seasonal eating in the temperate climate, at the latitude where you live, can leave you looking at a lot of root vegetables in February. One of these roots is the homely burdock, or gobo (its Japanese name), which looks like a dirty stick next to the bright carrots and crimson beets. Go ahead, look twice at this root. It is healthy and makes a delicious ferment. You’ll find it in the vegetable section of natural-foods stores. Look for roots that are still firm, not limp like an old carrot. Select those that are about the thickness of your thumb; any bigger than that and they tend to be woody. 

The reputation of burdock, or, as it’s called by its botanical name, Arctium lappa, bounces between nuisance weed to flower gardeners and essential to herbalists and chefs. 

Burdock has anti-inflammatory, antioxidant, and antibacterial properties. It’s said to aid digestion and alleviate arthritis and some skin disorders. This list goes on, and the reason is that this “weed “belongs to the class of herbs known as adaptogens, which work to balance the system. This group of high nutritive and medicinal broad-spectrum plants includes perilla, spikenard, nettle, and ginseng.

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As a biennial in its second year of growth, it can be seven feet tall, its many branches sporting mature seed heads that reach out and command attention by sticking to the passerby—hence the nuisance weed reputation. You can hardly read anything about burdock without the anecdotal tale of its role in the invention of Velcro. 

1948. Switzerland. Walking dog. Burs stick to dog. Mind wonders. Microscope reveals hooks. Violà. George de Mestral invents Velcro. Not to be left out, it has been included here—along with a recipe for Burdock Carrot Kimchi:

Violà. Burdock-Carrot Kimchi

Burdock oxidizes to an unappetizing gray-brown when shredded and exposed to the air. Although in the beginning, the color makes you think the burdock must have been scraped off the forest floor, after some hours in the anaerobic, soon-to-be-acidic environment of the brine, the brighter color of the freshly shredded root returns. 

We find this condiment to be a perfect and tasty way to incorporate burdock into our diet. It’s a satisfying snack in the middle of the afternoon — a dollop of Burdock-Carrot Kimchi and a few slices of raw cheese.

Makes about 2 quarts 

We like our kimchi spicy, but we leave just how hot up to you. 

2 pounds burdock root, peeled and thinly sliced crosswise

2 pounds carrots, thinly sliced crosswise

1 bunch scallions, greens included, cut into 1-inch slices 

3 cloves garlic, minced

1 tablespoon finely grated fresh ginger

Zest and juice of 1 lemon

Crushed red pepper flakes, or unsalted gochugaru , to taste (use a pinch for a mild flavor to 1 tablespoon for fiery-hot)

1– 1 1/2 tablespoons unrefined sea salt or  1/2 cup fish sauce

Combine carrots, scallions, garlic, and ginger in a large bowl. Mix well and set aside.

Peel the burdock root and thinly slice crosswise; then quickly squeeze on the juice of the lemon, to help the root retain its color. Add the burdock, lemon zest, and pepper to the bowl, mixing to combine.

Sprinkle in 1 tablespoon of the salt or fish sauce, working it in with your hands; if you are not getting much brine, let sit, covered, for 30 to 45 minutes. Taste for salt. It should have a slightly salty flavor but not an overwhelming saltiness. Add more salt if needed. Then toss and massage again for a few minutes to get everything mixed. At this point you should see brine at the bottom of the bowl. Transfer your vegetables into a jar or crock, a few handfuls at a time, pressing to remove air pockets. More brine will release, and you should see brine above the veggies.

Top the ferment with a 1-quart Ziplock bag. Press the bag down onto the top of the ferment, fill it with water, and seal. Set aside on a baking sheet to ferment, somewhere nearby and out of direct sunlight, in a cool spot for 7-14 days. 

Check daily that the vegetables are submerged, (remember the veggies need to be anaerobic) and scoop out any scumthat develops. Using a utensil, you can start to test the ferment after one week. You’ll know it’s ready when it’s pleasingly sour, the flavors have mingled, and the pungency of the kimchi spices have developed. Tighten the lids and store in the fridge. This ferment will keep, refrigerated, for one year.

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Pickle Babies :: Fermenting the season's end

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Baby Pickles - From garden to brine, pre-fermentation

In the Siskiyou Mountains of Southern Oregon, the weather and I are dancing—two-stepping in and around the autumnal edge of the garden—the killing frost. A cloudy day means I can push cleaning out the garden one more night and one more day of ripening fruit. A clear sky in evening after a glorious fall day often means that frost will skitter across the landscape. Some mornings before sunrise I stand with the brittle chilled hose spraying ice-cold water on plants to abate the coming damage. Because of the terrain and waterways it has frosted a few times in the last week but not landed in the garden. Beyond a few cold singed high flung top leaves of the squash plants, the hard frost has not landed as a death blanket across the tender annuals. I still had time.

It is of course double edged like most things in life—oh please frost take out the endless stream of work, picking and preserving—but it is also the end of homegrown warm season bounty. Often, even the years when I don’t think I can possibly pluck another morsel, lift another crock or empty a steaming hot canner, the threat of frost spurs me on. I can’t see food go to waste. I drag flat boxes, buckets and baskets to fill as every last green tomato, pepper and basil leaf gets harvested.

This year the cooler, damper temperatures brought with them a flush of garden activity. Squash and cucumber plants hardly productive in August sprouted new flowers and fruit in one last effort to fulfill their task of birthing seed. These pinky thick zucchini, the quarter-sized patty pans, lemon cucumbers, the dimensions of maybe a walnut, will never reach maturity. But they are abundant, can be eaten at any stage and make wonderful bite sized pickles. 

Fermentation happens - three days in brine, notice CO2 bubbles in dill seed head

End of the garden medley (where bite-sized veggies shine)

Makes one gallon

a few pounds of mixed (any combination) immature squash and cucumbers, enough to fill a gallon jar to the shoulder,
10 or more whole garlic cloves, peeled
2 tablespoons pickling spice or:
1½ teaspoons mustard seeds
1½ teaspoons whole black peppercorns
1 teaspoon coriander seed
1 teaspoon dill seed, or better a couple of fresh dill seed heads
2 bay leaves
3—4 whole hot dried red pepper such as cayenne

Prepare Brine:

3/4 cup unrefined salt

1 gallon water

optional: grape, oak, or horseradish leaves to top ferment, the tannins will help keep things crunchy

If the squash still have their blossoms, you can pickle them as well. Take care that they are still whole and not wilted. Rinse off any dirt.

You don’t want any part of the blossom if using cucumbers. Scrub them in water; take care to trim the stem and make sure the blossom end is clean as it contains an enzyme that will soften your pickle. Crush the garlic cloves slightly with the back of knife, just enough to break them.

Pack veggies into a few wide mouth jars, or a 1-gallon jar. (If using a crock, you will pack into jars later.) Mixing in garlic and all other ingredients as you go, distributing equally.
Pour the salt brine over the cucumbers. It must cover all of the vegetables.

If you do have a grape leaf or other tannin leaf, this would be the time to add it.

Place a smaller jar filled and sealed with water on top for weight. If your little future pickles are packed and wedged tightly you will not need to place a weight on top. Just cover the jar, but do not tighten lid—it needs to breathe out the CO2. If you are fermenting in a jar you can watch the process. At this point the vegetables will be an incredibly vibrant. It will look as if all the colors are magnified. As they start to ferment you will see the colors turn drab. This change is a result of the acids interacting with the chlorophyll. The brine will get cloudy–this is a normal part of the lactic acid production. If you are fermenting in a crock, no worries all this will be happening as well.

After four days of fermentation time on your counter you will have half-sours in a about six days the flavors will all be stronger and more sour.

Enjoy!

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Practicing Kraut Non-violence: Pressing Not Pounding

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Unknown artist captures the dangers of pounding—this was tacked to a bulletin board of a small scale sauerkraut producer. 

Bare feet stomping on shreds of cabbage in barrels hits a decidedly European collective nostalgia. (Have you ever heard of a kimchi stomp? Nationwide kimchi making season—yes, kimchi pounding—no.)

Across the country, festival goers shuck their shoes and jump into barrels to feel cabbage and brine squeeze between their toes. It offers a chance to get grounded, literally, in their food. (I hope that at the end of the day this particular cabbage gets fed to a compost pile.)

My guess is that the stomp mythology comes from a few places. From experience, I know that when great quantities of garden freshness are being preserved during the harvest season, it is an “all hands on deck” kind of a time. Sauerkraut needs pressed evenly through the vessel, whether it is a crock or barrel. What a great job for the kids—wash your feet and press this down, fits the need of any humming homestead. For a few minutes the kids are contained, entertained and helpful. It doesn’t get any better than that.

At the opposite end of homestead preservation this is another scene this time from the early industrialization of sauerkraut production. Barrels the size of small houses were filled with cabbage. Since the success of fermentation is based on the cabbage being completely submerged, men in rubber boots with pitchforks was the best way to ensure the cabbage evenly distributed and immersed in the brine.

But what does this all mean to the home or even farmstead fermentista? The goal is to allow the salt to work into the cells of the cabbage to release the brine. The question is: Should you pound your kraut?

I am not a pounder. I used to pound when my batches were a few cabbages small, but when we started processing hundreds of pounds of cabbage it became clear that this physically demanding workout was not sustainable. We learned it didn’t have to and we let the salt do the work. It saved our shoulders and our kraut stayed crunchy.

If you enjoy pounding by all means pound away. Just be careful to not hammer, beat, clobber, pummel, grind, crush, pulverize, or mash your cabbage. Too much pounding will render your resultant kraut mushy. And watch the edges of your crock. I have seen first hand and heard many tales of woe about what enthusiastic pounding can do to the rim of a stoneware crock when accidentally caught by the mallet.

All you have to do is thoroughly mix in the salt and massage the cabbage or other vegetables for a few minutes—as if you are kneading bread dough. Then let it rest covered for a half hour, or more for larger batches. Check it. If it is weeping enough, start pressing it into your jar. If not, agitate it more and let it sit a little longer.

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Properly pressed kraut

When your  cabbage (or other vegetables) are juicy, they are ready to tuck into a jar or crock. Place a little in the bottom of your vessel and apply pressure until you see or feel the juice. Add more salted vegetable and repeat; this will keep your veggies crispy and safely fermented.

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Kraut tampers—old and new

This is the part that is probably the most important step—PRESSING. (Don’t forget keeping your vegetables under the brine conquers evil every time.) Pressing is defined as applying pressure or continuous force; it is a slow steady motion. You want to bring the brine to the surface of the vegetables with this pressure. After pressing with my fists or fingers for awhile, I started to look for a more comfortable way to make kraut. I was talking to our friend Jerry, a grandpa with a wood shop, and a week later he had turned wooden tampers of multiple sizes; a few small ones which fit nicely into the tight spaces of a crock or jar, one with holes in the bottom to allow the brine to flow through, and lastly, the one for our 10–gallon crocks. It was a block of wood affixed to what looked curiously like a raft paddle handle. When I asked, I learned it was the next incarnation of a paddle that had worn out its serviceable life on the Colorado River.