Sam's Sauerkraut & My Reubens

At the fabulous Toronto Unschooling Conference, Sam and I attended a fermentation funshop given by Trevor Thompson. It was SO interesting and fun and exactly the sort of old-world skill/knowledge that Sam just loves (especially when presented by someone he feels is quite cool!). We made sauerkraut there, which was really perfect, too, as Sam has heard stories throughout his life of his Hungarian Papa's family making their sauerkraut in a barrel and burying it outside to ferment.

Last week, I reminded Sam that there was a head of cabbage in the fridge, and so he went to work...chopping chopping chopping, salting, squeezing..and putting it into the jars.








He decided to add caraway seeds this time, and we were very excited to taste the end result!! But you have to WAIT and let the fermenting process do its work!!








The jars sat on the counter for about six days, as they sputtered and fermented and turned that cabbage into sauerkraut. After that time, we put them into the fridge, and took one jar out last night to make our reubens.


PHENOMENAL (Jake used vegetarian bologna for his, instead of corned beef)!!




Seriously...Best Reubens Ever.




Hungry yet??

Below is the most excellent and interesting book that Trevor recommended (we currently have it from the library):





EnJoy.

P.S. ~ As per Rachel's request, I have decided to add *how* to make sauerkraut! I wasn't going to, because there are variables, but I think between Trevor's fantastic teaching and the Wild Fermentation book I have in my hands (above), I can do this (much of this below is quoted from the book...much of it my own words...it's all swirled together!).

I HIGHLY recommend getting the book...there is SO much wonderful information and recipes and you will fall in love with fermentation!!

First ~ CLEAN your jars and hands and all working space & utensils!!

Chop or grate cabbage...finely or coarsely, with or without the hearts (we do without), however you like it. You can mix green and red cabbage and end up with pink kraut. Place the cabbage in a large bowl as you chop it.

Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis) and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. About 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. (We don't measure the salt...we just shake on some after we chop some cabbage).

Add other vegetables, if you like. Carrots, onions, garlic, seaweed, greens, brussel sprouts, turnips, beets, etc. You can also add fruits (sliced apples is classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, juniper berries). Experiment.

Mix ingredients and SQUEEZE the cabbage to produce water. Squeeze squeeze squeeze until you can *feel* the consistency change and you can see water. You can add a little water to get the process going, too (if your cabbage is older, it might be dry and you may need to add some water). Not much. Squeeze squeeze squeeze.

Now pack the cabbage into the jars. Push down HARD. Leave space at the top for the bubbling of fermentation, but for all that is below, it should be packed TIGHTLY. Water should come to the top from packing it so tightly.

Leave on the counter from 5 - 7 days. You can check it to see it bubbling!! Check it to see if it's packed down, and pack it down if it's not, with water rising to the top.

If there is a bit of black mold, just remove that (it's just a surface phenomenon, a sresult of contact with the air). It's still safe to eat, as the fermentation process is ridding bad bacteria and adding good bacteria.

Once you no longer see bubbling fermentation, put it in the refrigerator and ENJOY!!!