Fermented SauerKraut with Carrots

So it begins, I am entering the realm of Fermentation. This is my first fermentation project (June 26, 2018) so I was not expecting phenomenal results but I was wrong. This Sauerkraut was the Bomb. It's the best I have ever eaten and I have eaten a lot of kraut. Granted fermentation and taste are part technique and part science. When is the fermentation complete? Fermentation is done when you believe it has reached a level that meets your expectations (and below 4.6 ph). 

Here's an example….I was discussing Kimchi with a friend who is not only a Chef but Korean and he and told me he only likes/eats non-fermented Kimchi. Fermentation is in the mouth of the holder meaning its up to you to decide when enough is enough. 

So for me fermentation (and Deli food) brings back some awesome memories with my Mom. Every two weeks or so my Mom and I would take the "J" train from East New York (BKLYN) to NYC. On our way to visit my Bubbe we would make three stops. First stop was at the Pickle shop on Essex & Delancey Street. The place was covered in wooden barrels filled with every concoction you can imagine. Of course I always had the Kosher Garlic Dill. 

Second stop was at  Katz Deli which was also located just up the street. I always got a Knish, Dog and a Kosher Dill if I hadn't gotten one at the Guss's Pickles. Oy and don't get me started on the Pastrami sandwiches which are the best in the world and only second to mine…LOL.

The third stop was always involved a  Back & White cookie or an Apple Turnover. When we left my Bubbes we always stopped at the Essex Street Market and picked me up a goodie or two. To-date I have not made a Black & White Cookie. I bake with my youngest daughter so this is on the list too.

So something about me before we continue. I love books and I love knowing how to do things. I mean right down the smallest detail. I am not of fan of recipes that do not give details. I want to understand all that I can before I embark on new creations. Yes, anyone can just read a recipe and replicate but I need to understand. I watched a ton of videos and read a few books. I want to spotlight my point of reference so here they are. Wild Fermentation and The Art of Fermentation by Sandor Katz, Fiery Ferments and Fermented Vegetables by Christopher Shockey and The Kimchi Cook book by Lauryn Chun.

So for me everything is about being precise with the thought of being able to replicate everything. Specificity is my middle name. After reading and deciphering all that I could I settled in what will be my new techniques moving forward. Some I acquired from others but mostly it's just the way I was do things. I've had Sandor Katz book for over a year but because of life didn't really get through it all until these last two months. 

So initially I gave a lot of thought about how much sauerkraut i wanted tao make. This was dependent on the size of my crock (I have several now). I had a 3 liter crock and I needed to estimate how many veggies it could hold. Anyhow I nailed it!!!! I ended up buying 4 heads of cabbage. I think all 4 weighed in at over 14 lbs. 

So here we go…. I quartered Cabbage quartered. The whole process took me less than 10 minutes. I used a mandoline to expedite the slicing. And oh yes I used a safety glove too. Note: The shredded Cabbage weighed in at 3475 grams. Cutting out the core and getting rid of the bad leaves gave me  3-4 lbs of waste. 

The carrots were cleaned up and using the veggie peeler sliced into ribbons. The carrots ribbons weighed in at 452 grams.

These Red Jalapeños were sliced very thin  and used for color and taste (needed more). They weighed in at 51 grams. I also used Garlic. It was crushed and rough chopped and it weighed in at 10 grams.

Everything into the food container. This is where the magic happens IMO. Ok how much salt did I use? I've read many many ideas on how to apply salt. I adapted several ideas and techniques. All the veggies weighed in at 3988 grams. Based on research most just guess on salt content based on taste and some use percentages. I went with percentages because it's the most accurate. I went with the minimum salt percentage which was 1.5%.  3998 grams X 1.5% or .015 =  59.97 grams of Salt needed. For fun I added 15 grams of Celery Seed. 

Now the fun begins………..using your hands I squeezed everything until it started giving up some of its water. It happened fast. Granted my hands are stronger than most. LOL. My daughter who is 13 yrs old helped me too. It was lots of fun.

Some great pics of the cabbage giving up its water. When you think the cabbage has given up enough water you're done. The goal is to submerge the cabbage below the brine. Basically this is where all the Lacto Fermentation happens. All this happens in anaerobic conditions (no air). 

My pretty 3 liter jar. My daughter shoving her fist in to smush it all down. 













Using a cabbage stomper to pack the jars is very helpful. 

I used some large cabbage leaves to submerge all the veggies. This will be the first follower. This will ensure that all will remain submerged. A huge factor for successful fermentation and other veggies is keeping everything below the brine away from air. In addition to the cabbage leaves I used some ceramic weights as the second follower. This combo should keep all the veggies below the brine level.



Bring on the air lock. Air = bad bacteria. During the fermentation process there is whole slew of bacteria than will preserve your sauerkraut but only in an anaerobic (without air) environment. The bad bacteria multiply like fertile rabbits but only in environments with air aka aerobic. This set up allows for Co 2 escape but locks out air. Yes, during fermentation Co 2 is the by product. If you were to seal the jar and did not have a way for the Co 2 to escape it would burst.

Time to check the Kraut. I've read where people will let their kraut go for weeks and as little as 3 days. So when is it ready? Read above. One thing is for sure and that is the Ph needs to below 4.6.  

Fermented and Acidified Vegetables

I.M.Pe ́rez-Dı ́az, F.Breidt, R.W.Buescher, F.N.Arroyo-Lo ́pez,

R. Jime ́nez-D ́ıaz, A. Garrido Ferna ́ndez, J. Bautista Gallego, S. S. Yoon

and S. D. Johanningsmeier

Updated September 2013

"Fermented vegetables: This term is used here to refer to all vegetables that are preserved by fermentation, and is defined as follows: (a) low-acid vegetables subject to the action of acid-producing microorganisms that will natu- rally achieve and maintain a pH of 4.6 or lower, regardless of whether acid is added; (b) the primary acidulent(s) in the product are the acids naturally produced by the action of microorganisms. If the fermentation proceeds to completion and good manufacturing practices are applied, spoilage organisms capable of raising the pH above 4.6 are prevented from growing in the product, and pathogens of public health significance are destroyed during the process, thus making the final product safe for consumption."

Note: Once your fermentation has hit its sweet spot and you are satisfied you must refrigerate to stop the fermentation process. 

Review- Absolutely delicious. Sweet and crunchy and not to sour. What is so cool about knowing that the PH. is being able to contrast this with other Krauts I will make in the future. This was a 6 day fermentation. Knowing the weights of everything also makes it easier to replicate. 

What will I do next time? Maybe create a whole new version. 

Lets do some math together. If I wanted to replicate this recipe this is what I would do. Everything will be in relation to the Cabbage weight. 

Cabbage weight was 3475 g 

Carrots 13% (452 g)

Red Jalapeños 1.5% (52 g)

Garlic .29% (10 g)
Celery Seed .44% (15 g)

To calculate how much Carrots the recipe called for I multiplied 3475 g ( Cabbage) X 13 % (Carrots) = 452 g

To Calcuale how much salt was needed I added up all the ingredients and multipleid by 1.5%.

Cabbage 3475 g + Carrots 452 g + Jalapenos 52 g + Garlic 10 g + Celery Seed 15 g = 4004 g

4004 g X. 1.5% or .015 = 60 grams of Salt 

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