What’s the difference between fermented foods and canning foods? I grew up with my mom, grandmas and aunt canning and we all were helper’s picking, cleaning, cutting and separating but I never canned as an adult. I have ventured into make fermented tea called Kombucha and Kefir about 15 years ago. I thought I’d learn about the differences between fermenting and canning and started by making fermented cabbage. Both are beneficial. The best way to learn about the differences is to go online and read several articles. But in a nutshell fermenting has more probiotic’s than canning. Canning last longer so that is best for your crops. Fermenting goes into the fridge up to 3 months and canning can go to your cupboards for a much longer season. I think its nice to have the benefits of both.
To make 1-quart fermented cabbage you’ll need:
2 1/2 lb. Head of organic cabbage
3-5 tsps. salt I use Pure Sea Salt no additives.
Mason Jars with rings, round coffee filters, large glass bowl, large funnel, weights, and a sauerkraut pounder. you find a kit on Amazon. (See picture below).
Weigh your cabbage so you will know how much salt to use. Save the leaves on the cabbage to use later. Wash and cut up without using the core and any areas that are tough. Start chopping your cabbage. You can shred the size you prefer just not to chunky as it would take longer to ferment.
Once it’s shredded to desired cut start with 2 teaspoons salt per pound and you can add as you go if you like more or less salt. Toss the cabbage and salt and let it sit about 15 minutes. I find the temperature in your home varies but you’ll know as you go how long to have it sit. Use the wood pounder to bring out the moisture, which is your brine. I add a few tablespoons of ground dill but that’s not necessary. When you feel you have enough liquid go ahead and fill your mason jars pushing down as you go using pounder. You’ll see the liquid come to the top. Any liquid left in bowl needs to be poured into the jars. I then take the leaves and fold them and add to the top of the jars pushing down and adding the glass weights over that making sure your brine is above the cabbage, then I put on a coffee filter and a ring and place on a tray. Wait 3 to 5 days or maybe a week or more then you can complete with lid to ring, close tightly and place into the fridge.
There are several YouTube shows you can watch, and I suggest you do because it really helped me to understand the process instead of reading a recipe! Happy Fermenting!
