Cures and Ferments

  • Sauerkraut

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    Slice the cabbages very thinly and weigh the outcome. Mix with 2.5% weight of salt, so multiply the weight of the cabbage by 0.025% and add the resulting gram quantity of salt. Leave for five minutes. Crush the spices in the pestle and mortar, then add to the cabbage with the garlic. Using your hands,…

  • Bacon

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    For the cure: Making bacon is all about ratios. Mix together your cure, then weigh the pork belly. You want a ratio of 2.5% cure to the weight of the pork. To get that number, multiply the gram weight of the pork by 0.025. So a 1.5kg piece of pork would calculate as: 1500 x…