Karen Diggs, founder of Kraut Source

Fermentation Class with Karen Diggs of Kraut Source

IMG_0903

Karen Diggs, founder of Kraut Source and culinary instructor, held a sold-out Fermentation Class at Driver’s Market in March 2016. Participants received hands-on culinary instruction, a Kraut Source fermentation device (available at Driver’s Market), and a fresh jar of kraut to bring home. It was a perfect class: fun, funny and delicious.

 

Fermentation is one of the oldest methods for preserving food as it provides vitamins and probiotics, and strengthens our immune and digestive systems. The Kraut Source device is a stainless steel device that makes home-fermented vegetables easy. It fits onto Mason jars for small batch making of superfoods such as sauerkraut, pickles, and kimchi.

 

We are excited to welcome Karen back for another Fermentation Class at Driver’s later this year. Her classes sell out quickly, so keep an eye out for that! In the meantime, Kraut Source  website offers great recipes, and the devices are available at Driver’s Market. Here is Kraut Source’s recipe for Classic Kraut, which we made in the March class:

 

Classic Sauerkraut

  • 1 head cabbage, weighing about 1-1/2 pounds, cored and finely shredded
  • 1 tablespoon whole caraway seeds
  • 1 -1/2 tablespoon Celtic Sea Salt®, or other high-quality sea/mineral salt

1. Place the shredded cabbage in a large bowl.

2. Sprinkle salt over the cabbage and massage by squeezing handfuls between your palms and fingers with a medium firm pressure. Do this for about 5 minutes. (The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more cabbage juice will be released.)

3. Add in the caraway seeds and place mixture into a clean quart-size mason jar. Really pack it in. Use a spoon, pestle, or the end of a rolling pin to temper down the cabbage and to help build up more liquid. Be sure to leave at lease 2 inches of clearance from the top of the cabbage and the opening of the jar.

Depending on the quality of the cabbage, you may or may not get a lot of juice. Add more *brine to cover the sauerkraut-to-be by about an inch, if needed. Place your Kraut Source system onto the mason jar. Check every few days to be sure that the moat has water, and top off as needed. Your sauerkraut is ready between 7 – 14 days. *Brine ratio ~ 1 teaspoon salt : 1 cup water

static1.squarespace

 

Karen Diggs

Karen Diggs, Founder of Kraut Source fermentation devices