Beginner Sauerkraut

• 1 green cabbage
• 1–2 tablespoons salt 

1. Remove outer cabbage leaves and shred finely.
2. Place cabbage in a bowl and sprinkle with salt.
3. Massage until juices release.
4. Pack firmly into your Mojoberry crock.
5. Ensure cabbage is submerged under liquid.
6. Add weights and seal the lid.

Store at room temperature for 7–14 days. Taste periodically — longer fermentation gives stronger flavor. 

Once fermented to your liking, refrigerate and enjoy as a probiotic-rich side dish. 

 • 1 napa cabbage
• 2 tablespoons salt
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1–2 tablespoons chili flakes (adjust to taste)
• 2 green onions, chopped 

1. Chop cabbage into bite-sized pieces. 
2. Toss with salt and let sit 30–60 minutes until softened. 
3. Rinse lightly and drain.
4. Mix garlic, ginger, chili flakes, and green onions.
5. Combine with cabbage until evenly coated.
6. Pack firmly into your Mojoberry crock.
7. Ensure vegetables are pressed below liquid level.
8. Add weights and seal the lid.

Store at room temperature for 3–7 days. Taste daily — fermentation speed depends on temperature. 

Refrigerate once flavor develops. Serve as a tangy, probiotic-rich side dish. 

• 500 g fresh gherkins or small cucumbers
• 2 cups water
• 1 tablespoon salt
• 2 cloves garlic
• 1 teaspoon mustard seeds
• Fresh dill (optional) 

1.  Wash gherkins and trim ends.
2. Dissolve salt in water to create brine.
3. Place garlic, mustard seeds, and dill into the crock.
4. Pack gherkins tightly on top.
5. Pour brine until fully submerged.
6. Add weights to keep vegetables below liquid.
7. Seal the crock lid.

Store at room temperature for 5–10 days. Taste after day 5 — longer fermentation creates deeper flavor. 

Refrigerate once fermented. Enjoy crunchy, tangy gherkins as snacks or sides.  

I’m currently working on a practical fermentation guide with step-by-step recipes, troubleshooting tips, and techniques for consistent results at home. 

Step-by-step recipes, troubleshooting tips, and practical guidance for safe, successful fermentation at home. .