Simple Rutabaga Kraut (ferment)

Fermentation is a fun and easy way to prepare foods and make them last much longer (while having extra added health benefits!). The process is an ancient technique/preservation method that's been used in human culture for ages. By altering the chemistry of foods through lactic acid fermentation, your food will contain a natural preservative that inhibits the growth of harmful bacteria. Fermenting produces beneficial probiotics that can improve immune, cognitive, digestive and endocrine function. Examples of fermented food include yogurt, kefir, sauerkraut, kimchi, etc. I became addicted to fermenting since my husband and I took a fermenting class that I signed us up for as a surprise for his birthday last November. After we got to sample ferments (and realized there's so many veggie based ones that can easily be made at home, and learned all the health benefits of them!) I was hooked. You can use this simple recipe/method below to ferment several different things besides rutabaga.  Cabbage and other root veggies make an easy and excellent ferment with plenty of flavor and versatility in ways to enjoy it! I plan to share other fermenting recipes I try out as I find success with them as well! Stay tuned.

Ingredients:

1 large mason jar (~2 quart)

2 large rutabagas (or 1 head of cabbage, or assorted root veggies that will fill a mason jar when chopped up)

1.5 tablespoons of sea salt or himalayan salt (for 2 quarts) or 1 tablespoon if using smaller sized mason jar

filtered water

Instructions:

Finally chop your veggies of choice (for rutabagas and hard root veggies I usually throw them in a food processor to chop finely with ease, if you're using cabbage, chop into thin slices by hand). Everything in your ferment mixture should be about the same size so they ferment at the same rate.

Put your chopped veggies in a mixing bowl and sprinkle on the salt. Mix by hand so salt is spread throughout evenly.

Pack your veggies into your mason jar and fill to top if possible. Pack down as much as possible too so it's really packed in there. Fill jar with water all the way to the very top and close with lid. Tighten lid as much as possible and then loosen just a little bit. (I LOVE plastic lids over metal ones, because the metal ones start to rust over time and this rust can affect your ferment. Plastic is easier to clean as well. If you ferment often, I suggest trying these out, just make sure you buy the right size for your jars).

Let ferment sit on your counter top or in a safe dark spot at room temperature for ~5 days or so, checking your ferment each day. Put the jar in a dish to collect overflow, which will happen as the ferment expands and leaks a bit. As this happens, unscrew and re-tighten lid each day, adding more filtered water into the jar if needed to make sure your ferment is always covered.

Taste test at around 5 days to see how you like it. Ferment should be slightly sour/acidic tasting but not unbearable sour (this means it may have fermented for too long). Many factors can affect how long your ferment will take, including the size your veggies are chopped (smaller pieces ferment quicker), temperature of storage, etc. So taste test often and experiment!

Ferment can be eaten alone or incorporated into other dishes for a complete meal. Eat a few tablespoons each day for probiotic effects. If you're not a huge fan of the taste but want the health benefits, eat a little at a time and the taste will grow on you :)