General Directions

Directions: Grate, chop or dice veggies. Mix all ingredients in a large mixing bowl. Let sit for about 15 minutes to allow the salt to soften the vegetables. Pound with Kraut Pounder until vegetables have released their juices.  We recommend using a container with straight sides, such as a stock pot, crock pot or deep bowl.  When pounding in wide bowls with sloping sides the vegetables tend to shoot up and out the sides!  When the veggies are dripping with released juices they are ready to pack into a jar.

Pack into 2 quart (1/2 gallon or 500ml) jar, and press down with Kraut Pounder until vegetables are below level of juices. Leave at least 1″ headroom above the liquid.  The Kraut Pounder may be reversed (handle end down) to work in smaller mouthed jars.  Cap with lid.  Label and date jar (masking tape on the lid works great).

Fermentation: Let sit at room temperature for 1 to 2 weeks.  After about 1-3 days the ferments will begin producing a lot of excess gases, and you may need to “burp” the jar.  When the lid starts to feel tight or slightly domed, gently loosen the lid to allow gasses to escape.  Open the lid slowly!

Keep the lid snug, but not tight.  In warm weather this may need to be done frequently.  In cooler weather fermentation may take longer. Place jar in bowl or pie pan to contain juices if they escape.  “Burp” jar more frequently if this occurs.

After about 1 week fermentation will slow down, taste after this time and  ferment longer if needed.  Some ferments may be ready to eat after only 3-4 days.  It is fine to taste them after the initial fermentation has subsided.

Storage: Store in refrigerator, root cellar or other cool location. At warmer temperatures the microorganisms will continue to be active, and may cause the veggies to become mushy.  Fermented foods will last for several months or longer in cold storage and often improve with age.  Serve a small amount with anything you like.  Fermented veggies go well served as a side with a cooked meat dish.

Start Slowly:  These are live active foods, full of healthy probiotics.  If you are new to eating live fermented foods, we recommend you start with a small amount each day, as you gradually build up the probiotics in your system.

For More Information: See our Recommended Reading or purchase “Taking the Fear Out of Fermentation” DVD, a presentation from the Portland Regional Wise Traditions Conference.  To order, call Fleetwood Onsite Recordings at: 800-353-1830