Fermenting for Beginners - Sauerkraut Recipe

Do you know the feeling that you've missed something? If so, you've certainly never made sauerkraut yourself. Because once you start, you won't be able to stop. Homemade sauerkraut is simply unbelievably delicious and, above all, healthy. Plus, you get to ferment your own food - which is just cool! In this blog post, we want to give you the basics of fermentation and show you how to make your own sauerkraut at home.

Fermentation is the new slow food. Why is it so trendy?

Especially in this day and age, it is important to enjoy food consciously and slowly. Food should not only fill you up, but also provide our body with the nutrients it needs. And it should taste good too. This is where fermentation comes into play: the slow fermentation of fruit and vegetables creates a healthy and delicious food that is also full of probiotic bacteria. Probiotics are good for our immune system and our digestion - in short: they are good for our health! Fermentation is also a very sustainable way of producing food - because it requires no electricity or water. All you need is a little time and patience. 

Did you know that fermentation is ancient? The Egyptians, Romans and Chinese already fermented food to preserve it and give it a special taste. In times without refrigerators and freezers, this was not so easy - you had to be a bit creative.

How does fermentation work? - The basic knowledge

Many people think that pickling and fermenting are the same thing. In fact, there are big differences. Pickling does not produce the same changes in the taste and appearance of food as fermentation. Pickling involves pouring a broth over the fruit or vegetables. 

Fermentation is a process in which food is preserved with the help of lactic acid bacteria. The basis for fermentation are bacteria and enzymes that are found in the air, on the skin or in the food itself. To achieve a good result, it is important that the bacteria and enzymes have enough nutrients available. The vegetables are placed in a brine in a preserving jar. The low-oxygen environment allows the vegetables to ferment. 

The Fermentation Types Salt vs. Vinegar

There are different types of fermentation, but the two basic ones are salt fermentation and vinegar fermentation.

• Fermentation with salt is the oldest and simplest form of fermentation. You don't have to worry about pH levels or other factors. Even if you don't have the perfect conditions, fermentation will usually still work. 

• Fermenting with vinegar is a quicker and easier method than fermenting with salt. The acetic acid prevents harmful bacteria from growing, which speeds up the fermentation process. Another benefit of fermenting with vinegar is that you can more easily control the taste of the food. 

What do you need for fermentation?

The perfect way to start fermenting is with our fermentation starter set for beginners. With this set you can make fresh sauerkraut or other fermented foods yourself very easily and without much effort. The set contains everything you need: Oleni jars, fermentation attachments , glass weights , a free wooden tamper made of acacia wood and a recipe booklet for fermenting. With our fermentation starter set for beginners you can make sauerkraut recipes or other delicious fermented foods very easily and without much prior knowledge. Start straight away with the fermentation starter set and our delicious sauerkraut recipe, which we present to you here.

For an easy start to fermentation – Sauerkraut recipes

Sauerkraut recipes are perfect for beginners. The sauerkraut recipes are easy to prepare with our fermentation starter set and can be personalized with different ingredients. Fermentation recipes for beginners, such as sauerkraut recipes, are dishes that are rich in vitamins and nutrients. It is also a probiotic food that supports the intestinal flora and improves the digestive process. So start right away with this delicious sauerkraut

sauerkraut recipe

Fermentation time: 4-6 weeks

Jar : Oleni Mason Jar | 1000ml

Ingredients :

• 1 white cabbage
• 2 carrots
• 2 tablespoons salt

Preparation:

1. Cut the white cabbage into thin strips. Keep 1 large leaf for later. We will use the leaf as additional protection in the jar. Also grate the carrots into fine threads.
2. Fill the Oleni Mason Jar halfway with cabbage, add some salt and start pounding with the wooden pestle. If the cabbage becomes a bit glassy and watery, add more cabbage and salt. Pound until liquid, a brine, forms.
3. When enough brine has formed, add the carrots and press the cabbage and carrot mix firmly down in the jar using the wooden pestle. The cabbage should sit firmly in the jar and contain as few air bubbles as possible. Leave about 3 fingers of space to the edge of the jar - this gives the sauerkraut enough room to ferment. To prevent small cabbage remnants from floating on the surface, place the cabbage leaf in the jar and press it down gently.
4. Place the fermenting glass weight on the cabbage leaf and press it down a little. The cabbage should now be at the bottom and the brine at the top, with no cabbage residue on the surface.
5. To ferment, place the fermentation attachments on the Mason Jar glass and tighten it with the screw ring. The screw ring is supplied with every jar (including an airtight plate for later sealing).
6. Place the Oleni jar in a dark place at normal room temperature - but not in the refrigerator. The cold would slow down the fermentation process.
7. Let the sauerkraut steep for about 1 week and then try it for the first time. After about 1 week, the active fermentation stops and you can put the airtight lid in and remove the fermentation valve.
8. Now let the sauerkraut ferment for another 4-6 weeks. It should now taste nice and soft and sour.