Your project for this class is to make your own batch of sauerkraut. Please take a picture of it and post it in the projects tab. Also, let everyone know how the process was. Did you keep it simple? Did you add other veggies or spices? How long did you choose to ferment yours?

Here are a couple tips and tricks to make your life easier:

Save your outside cabbage leaves and place a piece between cabbage and weight when you are packing your jars to reduce floaters
If you have a food processor of some kind, use it!
Use plastic wide mouthed lids and glass fermentation weights to minimize mess
Use a scale to determine salt amount (aim for 1.5-2.5% by weight)
Let the cabbage and salt mixture sit for 20-30 min before packing into jars.
Make some extra brine while you have your salt out.
Set your jars in a tupperware or some type of tray during the fermentation process.

Let me know if you have any questions and I will do my best to answer them.

See the attached documents for kitchen cheat-sheet instructions and for a couple other saurkraut recipes.

Happy Fermenting!

Ember Rice

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