So I said to myself, well… let's get active and let's go with the autumn preparation par excellence: sauerkraut! I prepared them with the vegetable press ... I had 2 savoy cabbage in the fridge so I decided to try my hand at this fermentation!
He is about to end up run over, his mother saves him
For a few days I have been meeting people who talk to me both on the blog and on more and more often of self-production, artisan cultures, eco-compatible ideas, constructions and actions ... I for my part can say that I try, but certainly it cannot be said that my life is ethically flawless ...
Chatting chatting listening to people talking about villages surrounded by greenery and made by strong people, thoughts and ideals, I read writings created to resist, reflect and change, in short, all this helps me to remain firm in my awareness of being in a world so full of ideas, people and real actions that after all that in which each of us believes we live is the world but it is none other than the own little world, so the only thing to do is widen the margins of your own little world and let that of our brothers, our sisters and our True Reality enter ... try even if it seems useless, believe even when you are alone to believe it and persevere even when it seems useless ...
So I said to myself, well ... let's get active and let's go autumn preparation par excellence: sauerkraut!
I prepared them with the vegetable press… I had them in the fridge 2 savoy cabbage so I decided to try my hand at this fermentation!
Following the inspiration given by Veggie I have them thinly sliced, I washed them and put them in layers in my vegetable press alternating them with a sprinkling of salt; now they will stay in the dark in my experiment cabinet e in a fortnight we will see what will come of it... and if everything goes as it should be racked into small jars covered with liquid government and crammed in a cool environment, preferably one temperature below 10 degrees.
Is preferable put tampers under the lids (those of the preserves), to ensure that the vegetables remain covered with liquid, without which they would be destined to fail soon. The sauerkraut prepared in this way they must be consumed by the summer. If you plan to keep them for a longer period, you can sterilize as is normally done for other vegetables or if, if there are many, one part can be sterilized and another can be put in a single jar to eat when needed.
for sterilization sauerkraut must be placed in very clean jars, sterilized in turn, squeezing them well and distributing the fermented liquid among all. After being closed well they must be wrapped in napkins and placed in a pot that can contain them all in an upright position. The pot must be high, the jars should be covered with water over the lid.
Put on a flame spreader and bring the water to a boil. From the moment it starts boiling, calculate 30 minutes and turn it off. Cover with the lid and leave to cool until the next morning. Remove the jars from the water, dry them, label them and put them away… and yum yum!
Kia - Carmela Giambrone
