Generic Procedures For Pickles
Plain Sauerkraut Recipe
There are many methods for making sauerkraut, this is just the method that I use.
Kosher salt (or sea salt, it just must not include iodine)
One head cabbage
Mason jar (1 quart size jar is good for about ½ a cabbage)
Star-san (This is preferable, if you are using Iodophor you must rinse extremely well)
Wash the head of cabbage removing several layers of outer leaves.
- Set aside one large leaf for later.
Weight the remaining cabbage in grams, note this for later.
Chop up the cabbage into smallish pieces.
Set aside 2.25-2.5% by weight of Kosher Salt.
Knead the salt into the cabbage, squeezing the cabbage and working the salt into all of it.
Set aside for 20 minutes, covered with saran wrap.
- At this point, you should sanitize the mason jar.
Put the cabbage into the mason jar, pour the liquid over the cabbage ensuring that the cabbage is completely covered by liquid.
Place the large cabbage leaf of the top of the cabbage, ensuring it too is covered by the liquid.
Lightly screw the mason jar top on, set aside for as long as you like based on taste.
- If the cabbage raises out of the liquid due to CO~2~ push it down with a sanitized wooden spoon.
Dill Pickle Recipe
This is a standard lacto-fermented dill pickle recipe that I have modified.
5 tablespoons kosher salt (or sea salt, it must not contain iodine)
2 quarts filtered water
4-6 grape leaves (optional)
6-9 cloves garlic, peeled and whole
2 large heads of dill
A pinch of black peppercorns and red pepper flakes. (You can include mustard seeds, I however do not)
Optional: sliced carrots and other vegetables
Mix the water and salt into a brine solution.
Add a few of the leaves and some of the spices to the bottom of the jar.
Add some of the cucumbers.
Layer more leaves and spices until the jar is full about 1-2” from the top of the jar.
Pour the brine solution over all of the mixture leaving 1” of headspace in the jar.
Lightly close the lid of the jar and leave for 3-5 days, or to taste.
Further Reading and Resources
 “Lactobacillus.” Wikipedia. Wikimedia Foundation. Web. 29 Apr.
 Katz, Sandor Ellix, and Michael Pollan. The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from around the World. Print.
 Tonsmeire, Michael. American Sour Beers: Innovative Techniques for Mixed Fermentations. Print.
 Garrett, R, and Charles M. Grisham. Biochemistry. Belmont, CA: Thomson Brooks/Cole, 2005. Print.
 Lei, V, and M Jakobsen. “Microbiological Characterization and Probiotic Potential of koko and koko Sour Water, African Spontaneously Fermented Millet Porridge and Drink.” Journal of Applied Microbiology. 96.2 (2004): 384-397. Print