

Let's Ferment A Better World!
Rated 4.5 stars by 6 users
European
Karen Wang Diggs, Chief Fermentation Officer
32 fl oz (1 Liter)
15 minutes
8-10 hours
1-1/2 lbs (680 grams) green cabbage, finely shredded
1 Tablespoon (15 ml) Celtic Sea Salt
1/2 purple onion, cut into thin slivers
3–4 sprigs fresh dill, chopped
1/2 cup (118.5 ml) pomegranate seeds
Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
ChouAmi device
Sauerkraut pounder, wooden spoon, or rolling pin
Place the shredded cabbage in a large mixing bowl. Add Celtic Sea Salt and massage cabbage with your hands for about 5–6 minutes to help release the natural liquid from the cabbage.
Add in the remaining ingredients and mix well.
Transfer the mixture to the Le Parfait glass jar, a third at a time, along with any liquid that has been released. Using a sauerkraut pounder, wooden spoon, or the end of a rolling pin, gently but firmly pack the cabbage into the jar after each addition. Don't over-pack.
Keep pressing until the top of the cabbage is at about 1-1/2 inches (3.75 cm) below the rim of the wide-mouth opening. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note below). This will help prevent overflow later.
Assemble ChouAmi onto the jar according to directions. Allow to ferment for 8–10 days on your kitchen counter, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Note: Depending on the quality of the cabbage, you may or may not get a lot of liquid. Add more brine* to cover the cabbage by 1 inch (2.5 cm), if needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (237 ml) filtered water
Original recipe by Karen Wang Diggs
All rights reserved.
I purchased these because of the safety aspect of using a safe form of glass to ferment in. The process has worked very well. I have fermented a batch to make homemade sriracha, cultured mustard and salsa verde. All have turned out great. The taste of each is wonderful. I just started the fermentation for sauerkraut with rose petals and will soon start a fermentation for BBQ sauce. I appreciate this knowledge of fermentation and having a company I can rely on to purchase the equipment and ingredients to carry out the process. The recipes are also delicious. Thank you.
Thank you so much, Susan!
You are most welcome!!!
And we really appreciate you leaving such a detailed review of our ChouAmi device, Le Parfait jars and curated fermetnation recipes.
Best,
The ChouAmi team
These make the best gifts! My friends are loving them!
Thank you, Alyson!
We are so happy to hear that your friends are loving ChouAmi! We think our products make pretty great gifts as well...
Thank you for choosing us and we hope you and your friends continue to enjoy using ChouAmi for many years to come!
Best, The ChouAmi Team
I love all of Karen's supplies from the ChouAmi to the Kraut Source. They work so well, and are simple to use and to clean!
Thank you so much, Alyson!
We very much appreciate your business and kind words!
Best, The ChouAmi Team
Thank you so much as I’ve never done fermenting and now I’m not afraid to try it. The ChouAmi device and recipes will make it easy for me to get started. I just haven’t had time yet but I hope to begin sometime soon!
Thank you, Carol!
We're so happy that you have your 'license to ferment!' ;-)
We also appreciate the kind words!
Best, The ChouAmi Team
ChouAmi Solo (Device Only)
Thank you, Justina!
We appreciate you for leaving a review for the ChouAmi Solo device. We're glad to hear that you're satisfied with your purchase. Best, The ChouAmi team