Homemade Fermented Cabbage – Sauerkraut-Pickled Dill Flavor-Fermented Foods

Today, we will be showing you how to make fermented cabbage/fermented foods with a pickled dill flavour that kids will love! One of our kids hate to eat vegetables but love pickles. We added this into our fermented cabbage and he loves to eat it. Instructions are at the bottom. Enjoy the tutorial!

Sauerkraut is a form of fermented cabbage that has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time honored food preparation methods ever used (fermentation). Genghis Khan’s forces carried fermented foods during their invasions of Eastern Europe in
12th century. In 18th century, sailors stored their pickled cabbage to get vitamin C preventing scurvy.

Fermentation refers to an ancient technique and perseveration method that naturally alters the chemistry of foods. Similar to cultured dairy products like yogurt and kefir, sauerkraut’s fermentation process produces beneficial probiotics that are now linked to improvements in immune, cognitive, digestive and endocrine function. Fermented vegetables plays an important role in helping issues with imbalanced bacteria in our bowels, Candida, SIBO, leaky gut, etc. This super food builds very healthy levels of bifidobacterium and improves the health of the large intestine significantly.

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JARS
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1. https://amzn.to/2t5ctHV (Bormioli Rocco Fido Clear Jar, 33-3/4-Ounce )

2. https://amzn.to/2t6aHqe (½ Half-Gallon Wide Mouth Clear Glass Mason Jar (64oz)

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Fermented Cabbage-Pickled Dill Flavor
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Ingredients:

-1 full cabbage
-sea salt
-pickled brine juice
-dill
-presser (something that can press the cabbage down into the jar)
-chopsticks or wooden bamboo skewers (use to poke out the air bubbles)
-(4) jars 1litre/1 quart each

Instructions:

STAGE 1:

1. Slice your cabbage into thin slices.
2. Put cabbage into the jar and press it downwards into the jar.
3. When jar is 1/2 full then add a pinch of salt (1 tbsp).
4. Repeat steps 1 & 2 until jar is 3/4 full.
5. Add salt (1 tbsp) when jar is 3/4 full.
6. Use your presser to press the cabbage down into the jar.
7. Now leave your presser in the jar.
8. It will sit in an area for 3hrs.
9. Ensure it is at room temperature or between 65-70 degrees.

STAGE 2:

1. You will now see brine juice developing and possibly some air bubbles.
2. If you see air bubbles, use the chopstick to poke at the air bubbles.
3. Always ensure cabbage is covered in brine.
4. Add 2 tbsp of pickled brine into the jar.
5. Add a pinch of dill into the jar.
6. Now, once again use the presser to press the cabbage down into the jar again.
7. It will now sit for 3 days in an area that is room temperature or between 65-70 degrees.
8. Leave the presser sitting inside the jar.
9. Check 2 times a day for any air bubbles for the next 3 days.

STAGE 3:

1. On the 3’rd day you will see the cabbage color has changed to off white or yellow.
2. Note, the 3’rd to 4th day is when it begins to establish beneficial bacterial creating brine.
3. The cabbage should also be crispy.
4. If you see an accumulation of foam, scoop it out with a spoon.
5. For new people, you can leave your jar out between 3-7 days.
6. More experienced people will leave it out for about 4 weeks.
7. The more your fermented cabbage sits out it becomes more sour.
8. Note, once you decide to put the jar into the fridge it continues to ferment but at a much slower rate.
9. You can keep it in the fridge for up to 1 year.

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