Simple Sauerkraut – How To

Some general rules for fermenting vegetables:

• Clean everything – your hands, knives, vegetables etc. Ensure to sterilise your glass jars before starting – you can do this by either soaking them in boiling water or putting them in a hot oven for 15 minutes.
• Fermentation usually takes 10 days – the longer you leave vegetables, the more sour taste they will develop. Once you are happy with the taste of your fermented vegetables, you can place it in the fridge to enjoy.
• Most sauerkraut and kimchi calls for the “dry salting” method, meaning salt is rubbed into the vegetables to soften before being left to ferment.
• Fermenting vegetables enjoy cool, dark environments. Excessive heat speeds up the fermentation process, whereas an overly cold environment slows it down.
• If any mould or “scum” forms on your fermenting vegetables, rinse them in boiling water and place back into the jar, submerged in brine, to continue fermenting.

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