quotidianlight Posted October 25, 2012 Share Posted October 25, 2012 I filmed my krout but haven't edited it yet due to my foot surgery. Were you able to figure it out? Link to comment Share on other sites More sharing options...
homerfrizzell Posted October 25, 2012 Share Posted October 25, 2012 Sandor Katz is my sauerkraut inspiration - Link to comment Share on other sites More sharing options...
quotidianlight Posted October 25, 2012 Share Posted October 25, 2012 Omg I didn't know he had videos. His book is amazing! Link to comment Share on other sites More sharing options...
kb0426 Posted October 26, 2012 Author Share Posted October 26, 2012 I have been so obsessed with kale chips that I forgot about making sauerkraut! Going to watch this video now! Link to comment Share on other sites More sharing options...
kb0426 Posted October 26, 2012 Author Share Posted October 26, 2012 Okay I LOVED this video! If this had only been the first hit when I googled looking for how to make sauerkraut, I never would have asked my original question! I love his kitchen. He obviously COOKS in there! I filmed my krout but haven't edited it yet due to my foot surgery. Were you able to figure it out? Thank you for going to all that effort! I hope your recovery is easy! Link to comment Share on other sites More sharing options...
kb0426 Posted October 28, 2012 Author Share Posted October 28, 2012 I am sauerkraut maker, hear me roar! Insert image of flexing biceps here. Okay, so the reality is, as of today I am veggie slicer, grater, mixed and massaged with salt to produce water maker, but I hope to be able to declare several days from now that I conquered this! Thank you again for all of the guidance and encouragement. Veggies should not make one feel so powerful... Link to comment Share on other sites More sharing options...
quotidianlight Posted October 28, 2012 Share Posted October 28, 2012 I am sauerkraut maker, hear me roar!Insert image of flexing biceps here. Veggies should not make one feel so powerful... In a week you'll feel like a magician Link to comment Share on other sites More sharing options...
Susie Que Posted October 29, 2012 Share Posted October 29, 2012 I made some last night, was so easy! Once you have the first batch ready, just start the next one My local organics health shop sells raw sauerkraut but its $12 a jar so I prefer to make it myself Link to comment Share on other sites More sharing options...
jennrider Posted October 29, 2012 Share Posted October 29, 2012 I'm trying that this week! Link to comment Share on other sites More sharing options...
sarahd06 Posted October 30, 2012 Share Posted October 30, 2012 Here's a recipe I had great success with - and it really wasn't difficult. First time I've made it and it's sooo much better than shop bought. http://balancedbites.com/2012/01/easy-recipe-raw-sauerkraut-fermented-probiotic-food.html Link to comment Share on other sites More sharing options...
starre Posted October 30, 2012 Share Posted October 30, 2012 I had the pleasure of hearing Sandor give a talk at my local college last week. He said the question he is asked most frequently regarding fermenting foods is if you can make someone sick. He said in the history of the FDA there has never been a case of sauerkraut killing anyone ;O) He's a fun speaker if you ever get a chance. People brought him gifts of pickles and bottles of kombucha. He had fermenting groupies!!!! Link to comment Share on other sites More sharing options...
jennrider Posted November 3, 2012 Share Posted November 3, 2012 So, I made some saurkraut yesterday. I climbed up my step stool to check on it. (I put in the cabinet above fridge with my other canned goods). Holy mess batman! I must have filled my jar too much. Purple water was everywhere. Got it cleaned up and removed some excess water. We'll see what tomorrow brings. It was pretty easy. Next time, I will let the cabbage come to room temp. My hands were freezing after all that squeezing. Link to comment Share on other sites More sharing options...
kb0426 Posted November 3, 2012 Author Share Posted November 3, 2012 Gah! I had my jar sitting out in the open on a plate so I could monitor it. I had the purple liquid spilling over onto the plate fortunately and could just dump it out. I tasted mine yesterday. A bit too salty, so that will be a lesson learned, and not quite fermented enough for me. But, it is getting there! Next time, I will let the cabbage come to room temp. My hands were freezing after all that squeezing. I had the SAME problem!! I had to keep running my hands under hot water to heat them and then I would go back to squeezing! Link to comment Share on other sites More sharing options...
quotidianlight Posted November 5, 2012 Share Posted November 5, 2012 My boyfriend hates sauerkraut so imagine my surprise when his eyes shot open and he gushed over my last batch. I had to practically force him to try it. Lmao, fresh, homemade krout is the best! He said it reminded him of fermented green mango from home when he was little. My last batch was a little too salty but it just took longer to ferment and the flavor is amazing. I just spoon out what I'm eating and put the rest back to keep fermenting. It's 3 weeks now and a lot better than last week. I used green cabbage though. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted November 5, 2012 Share Posted November 5, 2012 My goal is to try making sauerkraut by years end.. Link to comment Share on other sites More sharing options...
Renee Posted November 5, 2012 Share Posted November 5, 2012 That video makes it seem so easy! I'll buy some glass jars and try sometimes this week! Link to comment Share on other sites More sharing options...
kb0426 Posted November 9, 2012 Author Share Posted November 9, 2012 I tasted it tonight and it is a l m o s t perfect! I should be having sausage and sauerkraut this weekend. SO darned excited! About sauerkraut. Wow. I need to get a life . (seriously I am excited!!) Link to comment Share on other sites More sharing options...
srp1777 Posted November 9, 2012 Share Posted November 9, 2012 Ooo, I have been wanting to make sauerkraut and have a pile of recipes for it, but I'm sceered! Link to comment Share on other sites More sharing options...
kb0426 Posted November 9, 2012 Author Share Posted November 9, 2012 Don't be scared! Watch the video above. The video and the other encouraging words here made it easy peasy! Do let your cabbage warm a bit before fondling, however. Frozen cabbage fingers is a painful experience! Link to comment Share on other sites More sharing options...
Renee Posted November 9, 2012 Share Posted November 9, 2012 Good to know! I'll take my cabbage out of my fridge and get started tonight! Link to comment Share on other sites More sharing options...
Breezygoat Posted November 24, 2012 Share Posted November 24, 2012 I started making this recipe this summer and nit is to die for! The touch of ginger is a remarkable enhancement...it just seems to wake the kraut up even more. This is fantastic on salad with sardines and whatever other veg you wish to toss on. Just add some of the oil from the sardines and a dash of the sauerkraut liquid and you've got a salad dressing ready to go. Yum. http://sauerkrautrecipe.org/tickled-pink-ginger-kraut/ Link to comment Share on other sites More sharing options...
Xandra Posted November 24, 2012 Share Posted November 24, 2012 Does anyone know if this is the same way to make kimchee? Link to comment Share on other sites More sharing options...
Susan W Posted November 24, 2012 Share Posted November 24, 2012 Xandra it's similar. I have a kim chee recipe somewhere. I will find it and post it. Link to comment Share on other sites More sharing options...
Susan W Posted November 24, 2012 Share Posted November 24, 2012 Xandra, I found this one. It looks really good. It calls for a teeny bit of sugar, but I think that is eaten up in the fermentation process like when you make Kombucha. http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee Link to comment Share on other sites More sharing options...
Kirsteen Posted November 24, 2012 Share Posted November 24, 2012 At this website http://www.eatingoffthefoodgrid.com/a/index.htm under fermenting, there's full step by step instructions on making kimchi. I make it a lot now but this was the only blog that gave me the courage to try it Link to comment Share on other sites More sharing options...
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