Participate in Krautsourcing
Come to the Kniznick Gallery at Brandeis University on Thursday, November 14, 2019 at 5 p.m. to participate in Krautsourcing with S.E. Nash. Make your sauerkraut one to two weeks ahead of the opening reception to have ready-to-eat kraut on November 14.
Bring your pint of homemade sauerkraut to take part in a collective kraut experience! Your kraut will be an integral part of the exhibition. All types of krauts are welcome, and a plain kraut recipe can be found below.
- small head of cabbage approx. 28-30oz.
- sea salt .6 oz, about 1 tablespoon, or 2% of the weight of your cabbage
- 1 quart wide mouth jar
Chop cabbage however you please and place in bowl with salt. Massage salt into cabbage until cabbage releases juices. Place cabbage and juices into the wide mouth jar. Make sure the juices also go into the jar and completely submerge the cabbage. Last, either weight the chopped cabbage down with a ceramic, glass, or boiled rock weight, or use a full outer leaf of cabbage and press it on top of the chopped cabbage so that the juices from the cabbage totally cover the chopped cabbage. Let it sit out on the counter to ferment. Try it anytime after a few days, it will be ready typically a week in warm temps and about two if it’s cold.
For detailed instructions answers to common questions, visit fermentation author Sandor Katz’s Wild Fermentation website.