Salt + Veg Method

Salt is added to raw, prepared vegetables. The vegetables release water and this mixes with the salt thus creating a brine.

This is how sauerkraut is made. Typically I weigh the vegetables in grams and calculate 2% of that to determine how much salt to add.

Example: I have 800g of cabbage. I will need 16 g of salt.

                                      800 x .02 =16

Boy Child massaging in salt

Mix the salt in with the veggies. I use my hands. Sometimes I'll massage it to encourage as much veg:salt surface contact and encourage the veg to give up its liquid. If the vegetable is kinda dry and out of season you may need to let it sit for a bit and massage some more after an hour. Then pack in your fermentation vessel.

For more information on your fermentation system (jar, airlock, weights etc.) please visit the What a Crock! page