Over the last few years, I've begun to make a lot of naturally fermented sauerkraut, pickles, etc. Packed full of probiotics, fermented vegetables make a tasty healthy snack! (I have written articles describing how to make your own pickles and sauerkraut if would like to learn how to do this yourself.)
Besides the obvious mason jars and lids, there are three items that I use regularly when I'm making my ferments that make the process so much easier! 1. Widemouth Canning Funnel This seriously prevents so much mess! Whether I'm cramming shredded cabbage into jars or pouring hot liquid, this ensures more of my ingredients actually make it into the jar like they're supposed to. I also use my funnel quite a bit when I'm packing my husband's lunch, as he sometimes takes a hot soup or stew in a thermos.
2. Cabbage Pounder One of the steps in making a naturally fermented sauerkraut is pounding out the cabbage for about 15 minutes. It definitely a good workout for your arms, and having the proper tool makes for a more comfortable grip and a wider pounding area. This wooden pounder also also used to pack the cabbage into the jars when it's time, and it fits through the jar opening perfectly to give a nice even press.
3. Pickling Weights
One of the biggest challenges I've had with fermenting cabbage, is that it always wants to float up above the liquid level, which makes it prone to spoilage and rot. Instead of the beautiful deep purple color that it's supposed to be, I find a layer of ugly pale brown cabbage that has rotted. Once I got my pickling weights, this saved the day! I set them on top of my packed cabbage (or other veggies that I'm pickling), and it keeps it down nicely submerged under the liquid. No more rotted cabbage! The Awesome Amazon Links: Leave a Reply. |
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