@kirstykaminski: HOMEMADE RED SAUERKRAUT 💖 a 2-ingredient probiotic powerhouse that will improve your gut health and excite your taste buds! This is a great beginner friendly project for anyone who wants to get started with fermentation but is still a little bit intimidated! First things first, botulism is VERY unlikely during lacto-fermentation because the acidic environment created by lactic acid bacteria inhibits the growth of botulism. Once you’ve overcome the fear of poisoning yourself, let’s follow a few simple steps to ensure the success of our ferments: - work with clean equipment & hands (usually soap, hot water + air-drying does a great job at keeping your tools clean) 🧼 - use a correct salt ratio: 2-2.5% of salt per weight of cabbage (1000g cabbage = 20g salt) 🥬 - use the correct ingredients: unrefined salts without additives (sea salt, kosher salt, Himalayan salt) + filtered water (chlorine can impact bacteria) 🧂 - use a weight to keep the cabbage submerged (if you don’t have enough brine from the cabbage itself, add extra) - use an airlock, regular lid or sealed jar (if using closed jar you have to release pressure 1-2x a day) 🫙 - let sit at room temperature in a dark spot for 6-10 days (might even be longer in colder environments), then transfer to fridge to store If you want to learn more about fermentation, beginner-friendly recipes (including this), troubleshooting tips and detailed instructions — check out my probiotic pantry ebook in my bio 🫶🏼 #fermentation #guthealth #probiotics #homemade #sauerkraut

kirstykaminski

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Monday 26 May 2025 23:28:17 GMT