Lactic Pickles and Jalapeno Sauerkraut

It's been awhile since I posted about making Fermented Food or Sauerkraut partially because its been quite awhile since I've made any Fermented Food.

It actually keeps a really long time.

A weekend or two ago, I used up a jar of homemade Sauerkraut, and I needed to make more.

When my wife last asked me if I wanted anything at the grocery store, I mentioned that I wanted cabbage, jalapenos, and cucumbers. 

Obviously, to make some Lactic Fermented Food.

Today, I prepared some Lactic Pickles and Jalapeno Sauerkraut to ferment over the next week or so.

First, I cut up the cucumbers that my wife got me from the store along with some onions. 

I made some brine ... 2 tablespoons of salt with 2 cups of water. 

I put the cucumbers and onions in a quart mason jar alone with some mined garlic, and added the brine to fill up the jar. I put the top and the air lock from my Go Ferment! Fermenting Kit.

Then, I cut up my head of lettuce. I added a couple of tablespoons of salt, the rest of the onion, and massaged that mixture together.

I shoved that into a half gallon mason jar along with more garlic, and covered like the other jar.

Now, it is just a matter of waiting until the lactic fermentation occurs. Easy peasy. 

If you would like read up on the tops with air-locks, you can check out the GoFerment Website.


There you go. lactic Pickles and Sauerkraut.

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