In the lactic acid fermentation of sauerkraut, the vegetables are kneaded with salt or mashed with a pestle until the cell juice comes out. If the vegetables are then layered into the vessel, the entire ferment should be completely covered by it. Sometimes, depending on the dryness of the ingredients and how finely they are cut, it can be difficult to knead out enough juice. This is no reason to despair: you can simply mix a brine with 2% salt and pour it on your vegetables to cover them completely.
Articles in this section
- Are beets, sauerkraut and string beans suitable for histamine intolerance?
- What is brine and how do I make it?
- Can mould develop during the fermentation of vegetables/fruit?
- What can I produce with the Wild Ferments Set?
- My ferment is not bubbling
- How can I tell that my ferment is ready?
- What is the shelf life of my fermented vegetables?
- Which salt is suitable for fermentation?
- What is wild fermentation?
- How long does my purchased wild ferment from you survive after being opened?