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Symbiota Sauerkraut Recipe

by Amber Fairweather |

What you need:

Sharp knife, large bowl/bucket, chopping board, cabbage, carrots, Symbiota Kraut Mix, Symbiota Salt.

2-2.5gm non iodised salt to every 100gm produce

Ingredients per Symbiota pot size:

2l pot requires 2 cabbage heads with option of 2 carrot (approx. total 2kgs fresh produce) (1 sachet of Kraut Spice Mix and ½ sachet of Symbiota Salt.

4.5L pot requires 3-4 cabbage heads with option of 4 carrots (approx. 4kgs total fresh produce) (1 sachet of Kraut Spice Mix and ½ sachet of Symbiota Salt.

7L pot requires 4-6 cabbage heads with option of 6 carrots (approx. 6kgs total fresh produce) (1 sachet of Kraut Spice Mix and ½ sachet of Symbiota Salt.

Instructions:

  1. Make sure your hands, work surface and instruments are clean to avoid introducing unwanted bacteria.
  2. Wash your pot and weights thoroughly with water and soap. They do not need to be sterilised. Do not place in the dishwasher.
  3. Wash all the fresh produce.
  4. Keep aside 2-3 large clean, cabbage leaves from the outer layer.
  5. Cut your cabbage into quarters and cut out the hard core.
  6. Shred cabbage finely - a food processor can be used for this. Slices should be no more than approx. 5mm wide.
  7. Place the shredded cabbage into a large bowl or a bucket for larger quantities.
  8. Either grate your carrot or use a peeler to strip it into thin peels and add it to the cabbage.
  9. Sprinkle your Himalayan salt and spice mix provided over your shredded produce and mix with your hands.
  10. Let it rest for 10 minutes (100gm of cabbage = 2-2.5grams salt).
  11. Pound with a mandolin if you have, or a wine bottle, or a strong fist, or rub produce together as you would when hand washing clothing. The produce will begin to make its own brine. Once you can see the brine rise above the produce when pushing the produce down, you are ready to pack your pot. (NOTE: NEVER POUND CABBAGE IN THE POT. USE A LARGE BOWL OR BUCKET TO POUND CABBAGE IN).
  12. Fill your pot up with the produce, tightly packing the produce down as you fill it.
  13. Your pot should be approximately ¾ fill – this should be around the line on you Symbiota pot. Brine will flow up and over your produce by approximately 2-3cms.
  14. Get your cabbage leaves you kept aside and lay them over the top of your packed produce, tucking them down the sides. This helps stop produce floating up during fermentation and minimises the potential for mould or yeast to grow.
  15. Finally add your fermentation weights into the pot on top of the cabbage leaves, pressing down so the brine can rise up over the weights.
  16. Place the pots lid on and fill up the groove (moat) with water. You will notice when you gently tug the lid, there is a hermetic seal. Keep this moat filled with water, otherwise the seal will break.
  17. Place your pot in a cool place with a stable temperature of approx. 18-22 degrees Celsius. The warmer the temperature, the quicker your produce will ferment.
  18. Do not open for at least the first 10 days. After 10 days you can begin to taste your ferment. The longer you ferment (at a low temp) the deeper and richer the flavours become. Once you have reached your ideal taste, you can jar your sauerkraut and move it to the fridge to stop the fermentation process.

The environmental temperature will affect the fermentation times. As a guide:

  • 16 degree Celsius- 6-8 weeks ferment
  • 21-24 degree Celsius – 2 weeks
  • 32 degrees Celsius- 1 week.