Making Homade Lactose Fermented Sauerkraut

Fall has now wound down. It is now time to preserve some of this good food from our gardens so we can enjoy it all year long. Fermented sauerkraut is good food and the natural bacteria is great for you. Again I used a recipe from the website Wild Fermentation

1. You clean everything up and sterilize . I like to use iodine sterilizer.
   
   
   
   
2. Next you shred your kraut. we have an old shredder we use for this process but you can slice it, shred it, or even use a food processor. Make it chunky or fine sliced however you prefer.
   
   
   
   
3. Next I put about 3 table spoons of salt on this batch. I usually mix 2 to 1 sea salt and Himalayan salt .
   
   
   
   
4. Now you put it in you crock and press it down firmly. You now need a plate or something tha fits snugly in your crock. On top of this pate you wil want to put a heavy object to weigh it down and keep the moisture to the top.
   
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5. After 24 hours if you don't have water coming up over your plate than you should at some more salt brine till you have a good half inch of brine above your kraut.
   6cover your crock with a towel or something to keep dust and what not out and wait for about three weeks checking occasionally to make sure your fluid is still completely covering your kraut. You may have to skim the cap off occasionally but don't be alarmed this is a natural side affect. We use the kraut cock so when we dump water on to the seal cover it keeps the oxegen out and prevents the cap from growing.
6. After about 3 weeks you kraut should be ready to eat. If it is still quite salt let it ferment out in the fridge a little longer. Lactose fermented foods are really good for your digestive system. So enjoy and reap the benifits of raw fermented food.