,The advantage of lactic acid fermentation (fermentation) in a vacuum is that it is faster. In this way, the available free oxygen does not have to be displaced first, there is simply hardly any available.
In this example, half a head of red cabbage was fermented whole into sauerkraut.
Ingredients:
- 1 half red cabbage[restrict]
- 2% untreated Ursalz
- 1 bay leaf
Action:
- Sprinkle the cut side of half the cabbage with the salt
- Add bay leaf (optionally juniper berries, clove, star anise, anything to taste)
- Vacuum everything tightly
- Store in a warm place (22-25°C) in the dark until the bag swells up significantly, which happens after a few days
- Store in a cool, dark place for at least 14 days
- This red cabbage sauerkraut was ready after a total of 21 days, although longer fermentation is possible
Processing:
- Thinly slice the onion
- Cut cabbage into leaves
- Sauté onions in goose fat until translucent
- Add cabbage
- add some red port wine
- Add spices
- laurel
- juniper
- clove
- star anise
- pepper
- Simmer for 1 hour until the cabbage is tender and al dente
- to taste
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