Kefir herb

Ingredients for 1 servings:

• 1 head of white cabbage, pointed cabbage, red cabbage, any other starchy vegetables
• 2 tsp, heaped kefir mushrooms, milk kefir mushrooms or double the amount of water kefir mushrooms

Instructions

Working time approx. 20 minutes; Rest period approx. 5 days; Total time approx. 5 days 20 minutes

A sauerkraut soured with kefir mushrooms, also works without salt

This method of fermenting vegetables is particularly healthy, quick, and easy, as the kefir fungi immediately populate the liquid with their healthy bacteria. It tastes very refined with a fine, fresh, sparkling acidity. The cabbage is washed, the outer leaves removed, and set aside. Then the head is cut in half, removing the stems and coarse leaf veins. The rest is shredded, not too finely, or cut into approximately 5 mm wide strips. The shredded cabbage is then kneaded in a large bowl with your hands or mashed with a pestle until it is soft and the juice has released. Salt can be added if desired; this facilitates the process. It is optimal when enough juice has released that you can press the cabbage “under water.” However, it also works without pounding. Then, half the amount of kefir grains is placed in a sterilized fermentation pot (made of food-safe clay or a large pickle jar, approximately 3-4 liters capacity). Then add half of the cabbage and press down firmly with your fist or a masher. Then add the rest of the kefir grains, and then the remaining cabbage. Press down firmly again; ideally, the juice that has released is enough to cover the cabbage. Now place the reserved cabbage leaves on top and tuck the excess water down the sides of the jar. This cover should help keep all the vegetables crammed together under water. If there is still too little liquid, top up with fresh water until the liquid is about 2.5 cm above the cabbage leaves. Now you need a weight to keep the vegetables submerged. I prefer to use the largest jar possible that will fit in my pot and fill it with water, but it can also be a rock. I then stretch a small plastic bag over the top with a rubber band to prevent insects, dust, etc. from getting in. The pot should then stand for 4-5 days in a place at room temperature (about 22 degrees Celsius, not in the sun). In the meantime, check whether foam has formed on the surface; this should be removed with a spoon if possible. In summer, this takes four days, in winter, five. The wort is now ready to eat; it should be sufficiently fermented. It will gain even more flavor and finesse, as well as an increase in certain vitamin B species, if you let it rest in the refrigerator for at least another week. To do this, remove the weight and seal the container airtight. It must now be kept cool to slow the fermentation. I always transfer the kefir wort into smaller jars with screw lids so that it has space in the refrigerator. At this point, I remove any kefir mushrooms I find. They are safe to eat, or you can place them in small cloth bags before adding the wort; this makes them easier to remove. It is important that the wort is always covered with liquid. To do this, simply top up with water, even after removing some of the wort. The wort stored in sealed jars in the refrigerator will keep for three to four months. It is also possible to place the cabbage in a sealed container from the beginning, since with the addition of kefir, contact with air is less crucial than with wild-fermented sauerkraut. However, this requires regular venting. To do this, briefly turn the lid until it sizzles. Tip: This basic recipe can be adapted in many ways. Almost any vegetable is suitable: carrots, cabbages such as cauliflower, broccoli, and kohlrabi; herbs and wild herbs such as parsley, cress, plantain, nettle, vine leaves, celery stalks, radishes, green beans, beets, sprouts (such as lentils, alfalfa, mung beans, soy, and cress); spices such as dill, fennel, caraway, pepper, and fresh ginger. This list is by no means exhaustive. I personally use enough salt to give the liquid a pleasantly salty taste. Salt is not absolutely necessary with kefir cabbage. I eat the finished fermented vegetables as a salad or as a side dish.