Sauerkraut with Toddlers

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When I was pregnant with Fig I craved onion, garlic, kimchi and sauerkraut. The most unholiest of combinations was my personal heaven. Bliss was a loaded garlic kimchi scooped directly from the jar and straight into my mouth. Our apartment also smelled like a dumpster.

I ate so much fermented goodness that it occurred to me I may have slightly fermented Fig in utero. It wouldn’t surprise me since Fig is a bit on the kooky side. Much like sauerkraut, Fig is deliciously bonkers but in the most wonderful way. You can tell something funky’s going on but you can’t help but go back for more.

I’ve been making sauerkraut for quite some time by myself. It recently dawned on me that kraut and toddlers are a match made in microbial heaven and that it was time Fig jump on the fermentation bandwagon with me. It’s fantastically simple to make and involves chopping, salting, massaging, and packing into jars, a sensory wonderland for little ones.

Fig helped me chop and was a huge fan of massaging the cabbage. There is nothing quite like submerging your hands and having your way with a bowl full of cabbage when you’re two. Packing it in the jar was also quite fun but I had to temper his enjoyment lest he broke the glass jar with his tamping vigor.

Basic Sauerkraut

I make my sauerkraut by taste nowadays. I sprinkle salt as I go and taste it rather than measure it out religiously. This was after I followed a poorly written recipe that was so salty I nearly mummified myself right on the spot. The general cabbage-to-salt ratio is 5:3. For every 5 pounds of cabbage you need 3 tablespoons of salt. Our family never makes it through 5 pounds of sauerkraut so I usually use one large cabbage ( which is around 2 pounds). That amount will fit nicely into a pint mason jar. You pretty much can’t go wrong if you follow Sandor Katz’s recipes. His book Wild Fermentation is a true gem and everything I’ve made from there has turned out delicious.

Directions:

  • Finely chop the cabbage.
  • Sprinkle salt on the cut cabbage and, with your hands, massage it very well to draw all the excess water out.
  • If you don’t have a fermentation crock, pack the cabbage into a mason jar. Pack as tightly as you can since this will help to draw the water out further. Cover the jar so that flies will stay away but it will be exposed to the air. I put a sprouting lid on our mason jars. A cloth will work just as well.
  • It’s important to keep the cabbage submerged in the salty water, the brine, completely while it’s in the mason jar. Because we don’t have a crock, I usually check on the kraut several times a day and just tamp it down when I see the cabbage emerging from the water line.
  • Check periodically after a few days. It should taste a little tangy by the third or fourth day, increasing in tanginess as time goes on.
  • After the kraut has fermented to my liking ( around a week or so), I put a lid on it and store in the fridge.
    • If you’re pregnant, you can enjoy a delicious batch of freshly fermented kraut on ice cream, a pb&j or in some granola. These are all time tested and pregnancy-approved ways to eat sauerkraut.
    • If you are not pregnant, you will most likely find the above suggestions repulsive and may find eating it on bread or crackers more to your liking-suit yourself but you only live once!

Our Favorite Fermentation Resources:

Wild Fermentation

Nourished Kitchen

On a final note, I’m sure there are those of you, probably with toddlers, wondering if Fig actually eats the kraut. He certainly ate quite a few cabbage leaves during the prep but he’s a little less enthusiastic about the kraut itself. While I was hoping he would turn into a pint sized fermento, I’m dismayed to report this has not happened. He will eat exactly one bite per my suggestion but that’s about it. I suppose one bite is better than no bites, so I’ll count it as a win.

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Cooking with Toddlers: Homemade Greek Yogurt

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One of the most precious moment’s from Fig’s babyhood is a sweet video we took of him shoveling yogurt into his face so ferociously and screaming “mo mo mo!” (baby talk for more) with each bite. I re-watch this video like 4 times a week I love it so much.

Some things have yet to change with Fig and his love of yogurt is one of them. Every time we go to the store he begs/pleads/squeals for yogurt but most of the brands have so much sugar in them I might as well just hand him a Snickers. So after a little research we decided to venture into the world of yogurt making.

Surprisingly easy and toddler-friendly, yogurt making is the perfect activity for a slow day at home. It’s really quite easy and mostly requires a lot of waiting. Every once and a while Fig would appear from the garden, covered in mud, and inquire as to whether or not his yogurt was ready. We’d take a quick peek at our cultured creation and let it sleep just a bit longer. Finally, after much waiting, checking and hoping our yogurt had set and cooled and we were ready to test it. Judging by the last picture below, I’d say it was a major success.

*In order to make yogurt you’ll need a starter. We used Culture’s for Health Greek Yogurt starter which can be found here. There are a lot of different companies that make a variety of starters but I’ve always had good success with their cultures. Most starters will come with specific directions on how to make a batch of yogurt.

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