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Sauerkraut & fermenting veggies

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Post  AtlantaMarie 1/3/2016, 8:42 am

Okay, so saw in the Winter Reading topic some discussion about fermenting veggies - apple kraut, sour kraut, etc.

Would LOVE to see some recipes.....  Hint, hint.....  And certainly some discussion.

I'm planning on planting quite a bit of cabbage.  And we like sour kraut.  If I could make it myself in small batches, that would be helpful.  I have 1/2 gallon jars that would be good to use.


Last edited by sanderson on 12/11/2017, 3:07 am; edited 1 time in total (Reason for editing : Title)
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Post  littlesapphire 1/3/2016, 10:38 am

Here's the recipe I use for kraut: 

http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124

As far as fermenting veggies, that's all I know how to do.  So I'm excited to see what else gets posted!
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Post  llama momma 1/3/2016, 12:09 pm

Hi !

Here is the exact recipe I used for cultured Apple Kraut, it uses dairy kefir whey which I strain from my dairy kefir.
I highly recommend this site also,  Donna Schwenk has been making these recipes for years!
Enjoy!  Hope some of you will try and enjoy this method of (no heat)  preservation and nutrition-

http://www.culturedfoodlife.com/apple-kraut/
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Post  littlesapphire 1/3/2016, 2:56 pm

I wonder if you could use yogurt whey, or whey from store bought kefir...  thanks for the link, LM!

I just remembered that my book Nourishing Traditions has a pretty good section on fermented veggies and fruits, so I flipped through it to see what looks good!  Gotta try some of these really soon.  Here's a couple that look simple and yummy.

Pickled Cucumbers
4-5 pickling cucumbers or 15-20 gherkins
1 tbsp mustard seeds
2 tbsp fresh dill, snipped
1 tbsp sea salt
4 tbsp whey (if not available, use an additional 1 tbsp salt)
1 cup filtered water

Wash cucumbers well and place in a quart-sized, wide-mouth mason jar.  Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers.  The top of the liquid should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.


Salsa
4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chili pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 tsp dried oregano
juice of 2 lemons
1 tbsp sea salt
4 tbsp whey (if not available, use an additional 1 tbsp salt)
1/4 cup filtered water

Mix all ingredients and place in a quart-sized, wide-mouth mason jar.  Press down lightly with a wooden pounder or meat hammer, adding more water if necessary to cover vegetables.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room teperature for about 2 days before transferring to cold storage.

Both recipes can be eaten right away after they're done fermenting at room temp, but flavor improves if you allow it to age a while in the fridge.  Both will theoretically last for up to a year in the fridge.
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Post  Scorpio Rising 1/3/2016, 4:16 pm

Does this count? Nar56 posted this, and it sounds wonderful! I don't own a canner, but intend to try this if I am lucky enough to get some peppers this year!

https://squarefoot.forumotion.com/t20070-pickled-banana-peppers

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Post  AtlantaMarie 1/3/2016, 4:59 pm

Thanks, everyone!
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Post  llama momma 1/3/2016, 5:49 pm

@littlesapphire wrote:I wonder if you could use yogurt whey, or whey from store bought kefir...  thanks for the link, LM!

littlesapphire,  Your welcome.   Ultra pasteurized products like most of what is sold in supermarkets will kill a lot of the very good bacteria we want for culturing veggies.  I would read carefully, and also stay away from UHT - ultra heat treated.  Same problem, kills the good stuff.  You can find more info online.  I like the detailed explanation online from Snowville Creamery website from Pomeroy, Ohio.  Their milk is lightly pasteurized, which saves much of the nutrition and the taste is outstanding, very delicious.
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Post  greatgranny 1/5/2016, 9:24 am

@llama momma wrote:Hi !

Here is the exact recipe I used for cultured Apple Kraut, it uses dairy kefir whey which I strain from my dairy kefir.
I highly recommend this site also,  Donna Schwenk has been making these recipes for years!
Enjoy!  Hope some of you will try and enjoy this method of (no heat)  preservation and nutrition-

http://www.culturedfoodlife.com/apple-kraut/
This website is a huge help.  I would recommend it.  My favorites are the kefir and cultured veggies.  No need to use huge containers.  There is nothing to lose by reading her site.  I haven't canned anything since I learned how to do this.  Think of all the good bacteria that is present in the cultured veggies. 

I was very sick this past summer because a doctor prescribed a very dangerous antibiotic.  I literally had no good bacteria which resulted in C.diff infection.  I was told by the pharmacist that this would happen.  Did I listen to him - well, yes and no.  He said to make sure I was using probiotics.  I was.  (not enough I guess)  I spent almost 2 months being contagious.  In the meantime, I made kefir and also cultured carrots, beets, kohlrabi, and anything else that was ready in my squares.  It did help.  Had to jump start it with a bit of another med that counteracted the original med.  Never again will I take anything without finding out what the side effects are.  The probiotics are so essential to the health of the colon.
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Post  CapeCoddess 1/5/2016, 11:18 am

Fermenting Ginger:

http://wellnessmama.com/8945/ginger-ale/

I haven't tried this but is look yummy! And ginger is so good for you. I grow it as a houseplant but have yet to harvest any.

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Post  littlesapphire 1/5/2016, 5:04 pm

I tried about five times to make a ginger bug last year!  Sad  They just kept dying.  I'm torn between trying that again or getting some water kefir grains (which I guess make a lovely fizzy drink).
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Post  sanderson 1/6/2016, 1:13 am

@littlesapphire wrote: a ginger bug last year!  Sad  They just kept dying.
ginger bug??

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Post  greatgranny 1/6/2016, 8:42 am

@littlesapphire wrote:I tried about five times to make a ginger bug last year!  Sad  They just kept dying.  I'm torn between trying that again or getting some water kefir grains (which I guess make a lovely fizzy drink).
Have you tried to use the whey from milk kefir to make kefir soda?  The site http://www.culturedfoodlife.com has information that shows how to make it.
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Post  Scorpio Rising 1/6/2016, 7:24 pm

http://wellnessmama.com/8942/ginger-bug/

Me either...had to google.....might try this, actually. I am not sure about the fermenting of veggies. Like yogurt, kraut, pickles, not too sure about kefir (drinking thick stuf...). But like bubbly drinks!
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Post  sanderson 1/7/2016, 1:47 am

Thanks for researching. It actually sounds good.

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Post  llama momma 1/7/2016, 8:40 am

I am really excited to try out this recipe of kraut with pineapple, ginger, turmeric, etc.   The anti inflammatory properties of ginger and turmeric, (could help arthritis) plus the probiotics and prebiotics(pineapple) sounds like a winner to me.  There is a very nice article that introduces the recipe which appears about half way down the page.  I am going to start up a batch even though pineapples seems to be at a winter high price of $4.00 each.


http://www.fermentedfoodlab.com/pineapple-turmeric-sauerkraut-gut-shots/
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Post  greatgranny 1/7/2016, 11:06 am

@llama momma wrote:I am really excited to try out this recipe of kraut with pineapple, ginger, turmeric, etc.   The anti inflammatory properties of ginger and turmeric, (could help arthritis) plus the probiotics and prebiotics(pineapple) sounds like a winner to me.  There is a very nice article that introduces the recipe which appears about half way down the page.  I am going to start up a batch even though pineapples seems to be at a winter high price of $4.00 each.


http://www.fermentedfoodlab.com/pineapple-turmeric-sauerkraut-gut-shots/
Sounds like a kraut I could like.  Read the blog fully because there are things one does not do to kraut that is for the purpose of probiotics, etc.  Thanks for sharing this.
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Post  llama momma 1/7/2016, 11:27 am

What do you mean by that, Greatgranny?  What should not be done to kraut for purposes of probiotics?  Thanks,  I'm fairly new at this, I've made only one batch of cultured kraut so far.
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Post  greatgranny 1/7/2016, 11:35 am

@llama momma wrote:What do you mean by that, Greatgranny?  What should not be done to kraut for purposes of probiotics?  Thanks,  I'm fairly new at this, I've made only one batch of cultured kraut so far.
One does not heat the cultured food.  That would kill the probiotics.  If you have read the blog, she does mention that.  Also, when I eat any of the cultured foods, I don't eat big amounts each day.  The veggies are a great addition to a regular meal.  (use it as a side dish)
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Post  llama momma 1/7/2016, 11:50 am

Greatgranny,

I see where she heats up one cup of water to dissolve the salt.  But then 3 more cups of unheated water is added afterwards.  Looks like she was speeding up the process by dissolving the salt that's all.  Everything else was done at room temperature, then put into the fridge days later.
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Post  greatgranny 1/7/2016, 12:00 pm

@llama momma wrote:Greatgranny,

I see where she heats up one cup of water to dissolve the salt.  But then 3 more cups of unheated water is added afterwards.  Looks like she was speeding up the process by dissolving the salt that's all.  Everything else was done at room temperature, then put into the fridge days later.
Yes.  I think some people think that kraut is a heated dish when serving.  That is what I meant and so did the author of the blog.  Yes, sometimes I do heat the kraut when I make one of my favorite meals (pork chops smothered in kraut) which is cooked together and the pork is so tender one does not need a knife.  But, if I am eating it for the purpose of the probiotics, I never heat it.  Her heating the water to dissolve the salt is not an issue.  That is done before the fermentation process. 

Very important to read all of the directions when we are trying something new.  Wink
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Post  littlesapphire 1/7/2016, 8:07 pm

I gave some homemade kraut to my father-in-law last year and told my mother-in-law not to heat it because it was better for him that way.  Apparently he ranted and raved when she didn't heat it, lol.  I guess some people can't eat things any differently than they always have.  I bet you could gently warm it without hurting it, like to 90 or 100 degrees.  I keep my yogurt at 115 when I make it, afterall.
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Post  llama momma 1/7/2016, 8:19 pm

@greatgranny wrote:
@llama momma wrote:Greatgranny,

I see where she heats up one cup of water to dissolve the salt.  But then 3 more cups of unheated water is added afterwards.  Looks like she was speeding up the process by dissolving the salt that's all.  Everything else was done at room temperature, then put into the fridge days later.
Yes.  I think some people think that kraut is a heated dish when serving.  That is what I meant and so did the author of the blog.  Yes, sometimes I do heat the kraut when I make one of my favorite meals (pork chops smothered in kraut) which is cooked together and the pork is so tender one does not need a knife.  But, if I am eating it for the purpose of the probiotics, I never heat it.  Her heating the water to dissolve the salt is not an issue.  That is done before the fermentation process. 

Very important to read all of the directions when we are trying something new.  Wink
Then her directions are fine as written. rock on
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Post  sanderson 1/8/2016, 1:42 am

@littlesapphire wrote:I guess some people can't eat things any differently than they always have.  I bet you could gently warm it without hurting it, like to 90 or 100 degrees.  I keep my yogurt at 115 when I make it, afterall.
Makes sense to me, but I'm not a probiotics expert.

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Post  llama momma 1/8/2016, 8:41 am

I use milk kefir whey to speed up the process, and kefir in general cannot handle temperatures around 85 degrees or 80 F. The good bacteria die off, defeating the purpose of faster culturing.
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Post  greatgranny 1/8/2016, 1:06 pm

@llama momma wrote:I use milk kefir whey to speed up the process, and kefir in general cannot handle temperatures around 85 degrees or 80 F. The good bacteria die off, defeating the purpose of faster culturing.
Yes.  And the room temp when making mild kefir does need to be at least 70 degrees.  This time of year I almost have to wrap it in a blanket. 

Made my first batch this morning for the Pineapple Tumeric Sauerkraut and Gut Shots.  Now the waiting begins.  It is so colorful that I think just the color will make me like it. 

I will use it as a side dish when I make a normal meal.  One does not need to eat a whole lot of anything that is a good probiotic.  My youngest daughter will agree with that.  Her first time eating my cultured veggies and drinking kefir sent her to the bathroom quite often the next day.  So, a little goes a long way when eating any cultured veggie.  She finally does get it though.  Wink
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