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What do you know about making sauerkraut?

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Re: What do you know about making sauerkraut?

Post  llama momma on 8/7/2017, 11:55 am

From a nutrition standpoint, I thought sea salt had more natural varieties of minerals than processed table salt.  So I've been using sea salt that's very inexpensive at the dollar store.
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Re: What do you know about making sauerkraut?

Post  RoOsTeR on 8/7/2017, 5:20 pm

llama momma wrote:From a nutrition standpoint, I thought sea salt had more natural varieties of minerals than processed table salt.  So I've been using sea salt that's very inexpensive at the dollar store.

Maybe? To that point, I've always heard table salt was one of the few sources of iodine in our diet. All said, I don't think it makes a hoot of difference in making kraut.

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Re: What do you know about making sauerkraut?

Post  Turan on 8/7/2017, 10:44 pm

I ended up using Redmond salt because a friend recommends it and because it is in our local grocery store as a fine grind.

Here is the recipe source I used. Because the recipe is for one quart jar amounts and the amount of salt to cabbage/ vegys (16g salt : 800g cabbage/vegys) was clear it felt easy. So naturally I made 3 variations, a Kimchee type, a carrot and ginger with cabbage, and a carrot and garlic with cabbage. I put basket type coffee filters over the shredded cabbage and then a sake cup in sandwhich baggy of salt water to hold it all down. ANd then the canning lid on loosely. Is the canning lid ring going to make trouble with its being metal, it is outside the jar and liquid hitting it is not returning inside. Now to see what happens. https://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/

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Re: What do you know about making sauerkraut?

Post  CapeCoddess on 8/9/2017, 1:07 pm

Thanks for the link, Turan. I read through it and then proceeded to make my batch of kraut incorporating some of those ideas. The little jelly jar fits perfectly and holds the cabbage way down. I love that idea! And she's so right - the fresher the cabbage the easier it is to get the juice out. I've had older cabbages where I've pounded and pounded and pounded to get the juice out. Never again.

With the leftover cabbage I made a carrot slaw since I'm carrot heavy this year in sfg. Never thought I'd hear myself say that. I also added apples and raisins to the slaw.


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Re: What do you know about making sauerkraut?

Post  Turan on 8/14/2017, 7:42 pm

It worked and it is tasty!  I like the ginger carrot sauerkraut best, the garlic carrot sauerkraut is good mixed in rice or other stuff.  The kimchee is for DH, I hope he likes it.





Thanks for all the encouragement!

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Re: What do you know about making sauerkraut?

Post  CitizenKate on 8/14/2017, 9:53 pm

Turan wrote:It worked and it is tasty!  I like the ginger carrot sauerkraut best, the garlic carrot sauerkraut is good mixed in rice or other stuff.  The kimchee is for DH, I hope he likes it.
It certainly looks good. How long did you let yours ferment?
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Re: What do you know about making sauerkraut?

Post  Turan on 8/14/2017, 10:15 pm

Just one week. I gather that kimchee is traditionally fermented at lower temperatures, and that all these will continue to ferment in the fridge. I like the barely fermented (24 hours) stuff enough I am thinking of doing that for the rest of the cabbages and freeze it. I think it will be tasty to thaw and throw in soups this winter, or let continue to ferment. I wonder if one can do an interrupted ferment or if like with a compost pile one needs to add some fresh ingredients to get it moving again.

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Re: What do you know about making sauerkraut?

Post  CapeCoddess on 8/15/2017, 10:43 am

I'll be trying the ginger carrot sauerkraut.  It sounds wonderful!  Wonder if we can ferment thin slices of ginger alone, using this same method...? Was your ginger raw or cooked first? If raw, is it soft now?

Turan wrote:I like the barely fermented (24 hours) stuff enough I am thinking of doing that for the rest of the cabbages and freeze it.  I think it will be tasty to thaw and throw in soups this winter, or let continue to ferment.  I wonder if one can do an interrupted ferment or if like with a compost pile one needs to add some fresh ingredients to get it moving again.

That would be a very interesting experiment.  If you do it, please let us know how it turns out?  Could open a whole new window.
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Re: What do you know about making sauerkraut?

Post  Turan on 8/15/2017, 3:27 pm

CC, I was out of fresh ginger, so I used minced ginger from a jar.
I'll report back if I do any experiments.

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Re: What do you know about making sauerkraut?

Post  No_Such_Reality on 8/15/2017, 4:41 pm

Day 1 of a simple fermented carrot sticks.  Real basic recipe,  carrots, brine, and split  jalapeno for kick.  In a quart jar.  Set it up last night, burped it this morning, got bubbles forming and getting a little cloudy.

Used store bought carrots which I scrubbed with soap and water, peeled and set aside.  Picked a single carrot that was a straggler that was hanging on underneath the San Marzano Tom (which are a massive disappointment), brushed that clean with filter water no soap, cut up and left skin on.  Stuffed them all in the jar, put a jam jar on top (a little over full) and sealed it up.  Daily burping to commence.

Next time, single layer so I have more room and any one have a pointer on getting the 4oz jelly far with plastic lid back out of the wide mouth quart jar without dumping everything?

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Re: What do you know about making sauerkraut?

Post  CapeCoddess on 8/15/2017, 4:48 pm

No_Such_Reality wrote:
Next time, single layer so I have more room and any one have a pointer on getting the 4oz jelly far with plastic lid back out of the wide mouth quart jar without dumping everything?

Nobody told me to put the lid on the jelly jar. Shocked Guess I'm glad I missed that memo. I have no idea how to get it out. I would dump it. Rolling Eyes

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Re: What do you know about making sauerkraut?

Post  No_Such_Reality on 8/15/2017, 4:51 pm

CapeCoddess wrote:
No_Such_Reality wrote:
Next time, single layer so I have more room and any one have a pointer on getting the 4oz jelly far with plastic lid back out of the wide mouth quart jar without dumping everything?

Nobody told me to put the lid on the jelly jar.  Shocked   Guess I'm glad I missed that memo.  I have no idea how to get it out.  I would dump it.  Rolling Eyes

Yea it's filled with brine so if it leaks, it doesn't matter.   I figure come time, I'll dump the brine ferment into another sterilized jar, the jelly our and pour the brine ferment back in.

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Re: What do you know about making sauerkraut?

Post  Turan on 8/15/2017, 11:43 pm

I did not put a lid on the jelly jar, but I filled it with some brine I made up. It was easy to pick it up out of the fermenting jar.

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Re: What do you know about making sauerkraut?

Post  No_Such_Reality on 8/16/2017, 10:43 am

Wish I would have videoed it this morning when I burped my jar.   It fizzed like a popping the top on a soda bottle.

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Re: What do you know about making sauerkraut?

Post  RoOsTeR on 8/16/2017, 11:03 am

CapeCoddess wrote:I'll be trying the ginger carrot sauerkraut.  It sounds wonderful!  Wonder if we can ferment thin slices of ginger alone, using this same method...?  Was your ginger raw or cooked first?  If raw, is it soft now?

Turan wrote:I like the barely fermented (24 hours) stuff enough I am thinking of doing that for the rest of the cabbages and freeze it.  I think it will be tasty to thaw and throw in soups this winter, or let continue to ferment.  I wonder if one can do an interrupted ferment or if like with a compost pile one needs to add some fresh ingredients to get it moving again.

That would be a very interesting experiment.  If you do it, please let us know how it turns out?  Could open a whole new window.
What a Face

I've never fermented ginger myself, but apparently it's a thing.

http://thefermentedfoody.com/how-do-you-ferment-ginger/

Many results out there with a google

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Re: What do you know about making sauerkraut?

Post  CapeCoddess on 8/16/2017, 1:52 pm

RoOsTeR wrote:
CapeCoddess wrote:Wonder if we can ferment thin slices of ginger alone, using this same method...?  

I've never fermented ginger myself, but apparently it's a thing.

http://thefermentedfoody.com/how-do-you-ferment-ginger/

Many results out there with a google

Fabulous link, Rooster...and answered my question perfectly.   Thank you!
I'm going to do this as soon as I get home for lunch today!!!  I would not julienne the ginger, preferring to slice it lengthwise with a veggie peeler or such.  Wonder if it will turn pink like in Chinese restaurants? I love that stuff!

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Re: What do you know about making sauerkraut?

Post  RoOsTeR on 8/16/2017, 3:30 pm

CapeCoddess wrote:
RoOsTeR wrote:
CapeCoddess wrote:Wonder if we can ferment thin slices of ginger alone, using this same method...?  

I've never fermented ginger myself, but apparently it's a thing.

http://thefermentedfoody.com/how-do-you-ferment-ginger/

Many results out there with a google

Fabulous link, Rooster...and answered my question perfectly.   Thank you!
I'm going to do this as soon as I get home for lunch today!!!  I would not julienne the ginger, preferring to slice it lengthwise with a veggie peeler or such.  Wonder if it will turn pink like in Chinese restaurants?  I love that stuff!


Ha. Me too. It's delicious! Especially with a bit of wasabi!
I've had a few real ginger 'ales'. You know, the beer type. Some are pretty yummy. I've looked at brewing with some ginger here and there, but never taken the plunge. It has the potential to go really south affraid
I am curious now though about the fermented possibilities Like a Star @ heaven

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Re: What do you know about making sauerkraut?

Post  CapeCoddess on 8/16/2017, 3:41 pm

I did it!  I used a mandolin for the first time and cut off a pc of my thumb.  But we won't be able to tell which slice it is in the final product, methinks. Razz  Mums the word.

WARNING to those using a mandolin:   USE THE TOOL FOR SLICING  - NOT YOUR BARE FINGERS!  or better yet, use a food processor.

I only did a small amount of organic ginger, medium sized hand, and since I didn't have a recipe I only used 1/4 t. sea salt for about 1 cup of ginger in a 16oz jar.  Stuck a snack baggie of water in the top to hold the ginger down, and put a lid on the jar.



Last edited by CapeCoddess on 8/16/2017, 3:47 pm; edited 1 time in total
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Re: What do you know about making sauerkraut?

Post  RoOsTeR on 8/16/2017, 3:44 pm

Tastes like chicken Shocked

Keep us posted! I'm definitely interested.

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Re: What do you know about making sauerkraut?

Post  CapeCoddess on 8/16/2017, 3:55 pm

RoOsTeR wrote:
CapeCoddess wrote:
RoOsTeR wrote:
CapeCoddess wrote:Wonder if we can ferment thin slices of ginger alone, using this same method...?  

I've never fermented ginger myself, but apparently it's a thing.

http://thefermentedfoody.com/how-do-you-ferment-ginger/

Many results out there with a google

Fabulous link, Rooster...and answered my question perfectly.   Thank you!
I'm going to do this as soon as I get home for lunch today!!!  I would not julienne the ginger, preferring to slice it lengthwise with a veggie peeler or such.  Wonder if it will turn pink like in Chinese restaurants?  I love that stuff!


Ha. Me too. It's delicious! Especially with a bit of wasabi!
I've had a few real ginger 'ales'. You know, the beer type. Some are pretty yummy. I've looked at brewing with some ginger here and there, but never taken the plunge. It has the potential to go really south affraid
I am curious now though about the fermented possibilities Like a Star @ heaven

Me too! Now I want to ferment everything! Maybe you would make us a 'Ferment Your Veggies' thread and move these ginger posts to it please? That way anyone who's fermented anything could post in it and we'll learn more.
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