Ok two projects leading up to my saukraut making, I planted cabbages in the hot house hoping they would be ready before I have to put my tomatoes, chillies, capsicums and egg plants in, it is the first year here I have grown things in a hot house so it is all new, unfortunately they aren’t ready yet the green ones have a medium sized heart but the purples have only just started to make their hearts hence thats why they are more expensive to buy I realize, it is a time thing.
Anyway there is enough hearts for me to get a decent amount of kraut happening and my ducks have been enjoying some of the leaves along the way and I decided to try fermenting some of the leaves for myself I normally ferment Kale to make juice but as they are in the same family I assume these will be good too, fingers crossed. I also trimmed out some of the purples leaf ribs to try fermenting them on their own too…… so it isn’t a loss at all, it has just taken a different path than expected hopefully a yummy one.
Fermented Cabbage Leaf Ribs
I chopped these and put them into this glass jar and poured a brine over them to cover them by about 1 inches, my normal brine mix 2 table spoons salt to 1 liter water with what ever spices you like, I then weighted down the bits with my river pebbles and covered with a cloth. You can use a whole bit of cabbage leaf to put between the bits and the rocks so you don’t get floaties if you like.
For the cabbage juice I put the chopped leaves into a crock covered with brine by about 3 inches weighted the leaves down, covered the lot with a cloth and put aside to ferment, I didn’t take a picture of the crock it is a bit boring and I have shown picture of my crock set up with a kale blog somewhere on here.
I will be making the Kraut in about a week and will share then, well I hope this help you to see the good old humble cabbage in a new & healthier light 🙂