February 28, 2014 | 2 Comments

Pickling Bliss Attained…

Finally, a batch of sauerkraut I can get behind. I think I finally figured out the perfect salt to cabbage ratio, and the air insulation in my pickling crock helped develop that amazing zest. No spices needed — cabbage has its own perfect punch…

Tags: cabbage, fermentation, kraut, pickling

Categories: Batch Cooking, Cravables, Fermentation, Messes, Quick & Simple, Traditional Nutrition, Well Worth The Effort

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

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2 Comments on “Pickling Bliss Attained…”

Reply

Jonathan Kandell

May 13, 2014 at 11:14 pm #

You left out the punch line: what is the perfect ratio?
- Eat Already!
  
  May 14, 2014 at 7:27 am #
  
  I wish I could supply a precision ratio here, but it’s very subjective and depends on many factors. For my “perfect batch”, I used small cabbages, and for each head I used 1 scant tbsp of coarse unrefined sea salt. This yielded moderately salty kraut. Everyone’s taste is different, so something that’s perfect for my taste may not necessarily be perfect for you.