As part of Gut Health Day at the August 13 Market, Guest Chef Nick Schneider demonstrated how to start a batch of lacto-fermented cabbage (sauerkraut) for the Mill City Cooks presentation. Nick is the owner of Thrive Chef Works, providing personal chef services and cooking classes. The method he demonstrated can be found on the MCFM website.
Per Nick, start with fresh cabbage, which will have a higher water content, and create as much surface area as possible when chopping it.
To the shredded cabbage, Nick added pickling salt and seasonings and mixed well. He stressed the importance of weighing the cabbage to assure you use the correct amount of salt.
The cabbage mixture was transferred to a ceramic crock (Nick's container of choice) and tamped down. During this process the juices come out and ideally create enough liquid to cover the cabbage. If not, water needs to be added, as exposed cabbage will mold. Depending on the conditions, the fermentation process takes around 3 - 4 weeks.
Nick also welcomed Market Vendor Adrienne Logsdon of Kiss My Cabbage to talk about her fermented products. She uses local ingredients, most coming from Burning River Farm. Adrienne continually experiments with new combinations, so stop by her booth often to check out her latest creation.
The audience sampled a few varieties of Kiss My Cabbage.