I love sauerkraut – in fact I’d have to say it’s king in my fermenting kingdom!
What I’ve learned about making kraut in the tropics however, is that you really need to keep it close by in the early days, especially in the grotty build up when the heat and humidity is intense.
So here are my 7 quick tips for fermenting in the tropics:
- Don’t use outer leaves of cabbage if they look suspicious. Trust your gut!
- Use a good quality salt such as Celtic sea salt or Himalayan rock salt. Packed with over 80 minerals, Himalayan salt is really going to enhance your end result.
- Start out small – it can be tempting to do large batches, but until you get in sync with the process, it’s easier to say farewell to small dud batches than large ones.
- Make sure your kraut is covered in brine – this is crucial. If you haven’t made enough brine in the massaging process, massage more! And if you still don’t have enough, then you can add some extra salty water or ask me about my trade secret!
- Be kind to yourself and remember that you are working with live organisms in your head, home and heart.
- See fermenting as a journey of learning.
- Have fun!
Leave a Comment
You must be logged in to post a comment.