kraut thumping

Courtesy of and copyright Adam Harvey

Fermenting the night away
Fermenting the night away

She eats a sauer treat
She eats a kraut treat
She eats a yoghurt treat
She eats a salami treat

She ferments the foods that remind her of the good times
She ferments the foods that remind her of the better times

copyright & licensing

all content © VM (Vicky) Brasseur and licensed under CC BY-SA unless otherwise specified

savoy cabbage and leek kraut

1180 g shredded savoy cabbage
243 g finely sliced leek
1423 g TOTAL VEG
43 g salt (3.0%)

Today was the last farmers market for the year, and it also happens to be cabbage season, so I was able to get a fresh savoy and some fresh leeks.

Fresh makes such a difference. Most grocery store cabbages have been sitting around so long that they don’t have a lot of moisture. With today’s veg, for probably the first time, I was able to get enough juice brine just from thumping.

After packing everything down well, it about 2/3 filled a 2 litre mason jar. I weighed everything down with a glass weight on top of a whole savoy leaf, then screwed on an airlocked top.

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