Re: What do you know about making sauerkraut?

**llama momma** 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.

**RoOsTeR** 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.

**Turan** 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/

CapeCoddess 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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What do you know about making sauerkraut? - Page 3 Img_2054

**Turan** 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.

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What do you know about making sauerkraut? - Page 3 2017-026

What do you know about making sauerkraut? - Page 3 2017-025

Thanks for all the encouragement!

CitizenKate 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?

**Turan** 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.

CapeCoddess 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.
What a Face

**Turan** 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.

No_Such_Reality 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?

CapeCoddess 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

No_Such_Reality 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. Guess I'm glad I missed that memo. I have no idea how to get it out. I would dump it.

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.

**Turan** 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.

No_Such_Reality 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.

**RoOsTeR** 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.

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 What do you know about making sauerkraut? - Page 3 3170584802

What do you know about making sauerkraut? - Page 3 3170584802

CapeCoddess 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!
What do you know about making sauerkraut? - Page 3 Photo_11

What do you know about making sauerkraut? - Page 3 Photo_11

**RoOsTeR** 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

CapeCoddess 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. What do you know about making sauerkraut? - Page 3 00411

What do you know about making sauerkraut? - Page 3 00411

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What do you know about making sauerkraut? - Page 3 00511

**RoOsTeR** 8/16/2017, 3:44 pm

Tastes like chicken Shocked

Keep us posted! I'm definitely interested.

CapeCoddess 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
I am curious now though about the fermented possibilities

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.

**Turan** 7/20/2018, 2:18 pm

Long ago DH told me about these wonderful ferment pickled cukes he had that used lapsang souchong (a smoked black tea) in the brine. This put me on the quest to successfully grow cukes. This year I achieved that amount. I found a recipe http://www.browneandbitter.com/2014/09/fermented-food-pickles.html and have given it a try.
There are bubbles this morning! Not a lot, it is not near as active as when I made sauerkraut. Should I let it be? or add a bit of juice from the kimchee I made last fall?

**sanderson** 7/20/2018, 6:34 pm

Aren't bubbles a good thing? I would let it be. ??? This sounds like a good way to "preserve" those pesky extra cucumbers.

bluelacedredhead 7/20/2018, 7:37 pm

Never having fermented pickles myself (although I have made a few different flavours of small batch sauerkraut) I went to the internet for answers. The section entitled My brine is foamy, bubbly or is not changing states that some veggies get off to a slow start. So sounds like your pickles are doing just that, but read the paragraph to be sure.
https://www.culturesforhealth.com/learn/natural-fermentation/fermented-vegetables-troubleshooting-faq/

**Turan** 7/20/2018, 9:18 pm

Yes, bubbles are good, I am concerned that there was not more. I did add some brine from the kimchee, but I guess I just really need to be patient. I had read that cukes are slower to take off, but by this time saurkraut burping along and even starting to slow down. I probably should of put a carrot in if I wanted it to perk along faster.

Thanks for the useful link, bluelacedredhead.

bluelacedredhead 7/20/2018, 11:20 pm

You're Very Welcome.

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