78 replies to this topic

[wildedibles]

sorry for not fixing type o's...

[Direct Link]

Here is one of the videos I watched on fermented veggies

[Coopdog]

I love it! Here is some advice from having a few sort of failed attempts. Most guides and videos out there don't really give you a salt ratio from the ones I have found. After some trial and error, I think about two teaspoons of sea salt is good for a tightly packed quart jar of cabbage. If you find it is too salty when done, simply pour off some juice and add water.

 

I usually use the red Asian cabbage as they seem to be about the right size more than the bigger green ones and are more tender to chew. First set aside a nice outer leaf to top your diced cabbage with for the ferment. Dice your cabbage up as fine as you can. Put it in a pan and add your salt and leave it sit for an hour or two. The salt will start to draw out the juices. Then I take a pestle (I have a large granite one) and begin to mash the cabbage, further extracting the salt. I usually go at it with the pestle for 10-15 minutes as I find the sauerkraut to be hard to chew if I skimp on the mashing part.

 

Leave it sit for a while again, and if you want to mash it some more. The object is to get as much juice going as you can and sort of break down the cabbage a bit resulting in a softer end product. When you pack your jar, use your clean hands and really pack it down in there. as you go. When the jar is full with an inch or maybe even a little more of headspace, use the leaf you set aside and press it down over the diced stuff, sealing it around the edges of the jar as best you can. You want everything covered with the juice. Add enough of the juice to cover it but maintain your headspace in the jar as it will swell and over flow if you don't.

 

Then I usually just put it in a cupboard with the lid on loosely and sit it on a few folded up paper towels in case of overflow and leave it. You can start sampling it on about day three and when it is as sour as you like it, just tighten the lid and put it in the fridge where it keeps for a while, although like someone else said mine never lasts long lol

 

If any of the vegetable is above the water it may get some mold on it. This is not a tragedy though as you can simply spoon it off and throw it out, and the kraut is still good. I try very hard to make sure there is no vegetable matter on the surface. Making your own is the only way to go, as I think a lot of store bought stuff has probably been pasteurized and is worthless for fixing your guts. Enjoy!

[wildedibles]

Your right most store bought stuff is pasturized and I wanna try other veggies too or mix them up :)

Great advice coop :)

- too salty add water later ;)
-and saving a leaf for the top (I forgot this but I used a baggy of water to hold everything under the veggie water brine)
-oh ya morter and pestle to break the cabage up like this trick :)

Edited by wildedibles, 16 March 2018 - 03:25 PM.

[wildedibles]

Finally here is my pictures of my fermented veggies

 

veggies all cut and grated up

 

Salt and veggies

 

veggies and the jar we are going to use

 

my boys beating up the veggies to release the water

 

veggies in the jar I guess I didnt need a jar this big ;)

the water does not cover the veggies so I added a bit of spring water to cover the veggies

 

water baggy holding down the veggies so they stay under the water.....next time I will use a cabbage leaf under the bag of water so all the veggies stay under the water a lot better

 

 

I didnt use all that salt but its easier to salt in a bowl rather then the salt shaker ;)

I layered the veg then a salt layer then cabbage and repeat ..... 

Edited by wildedibles, 18 March 2018 - 11:55 AM.

[sarmasio]

Hi,

 

After many research, and experimenting, I came to the conclusion of the salt ratio to be 2% by weight of the cabbage.

If using more, it tastes too salty, if using less, it gets too soft.

 

Usually I prepare one gallon jar.  For this the weight of the cabbage is 3750 grams and the weight of the salt is 75 grams.

Also mix in some black pepper (not grounded but raw), and some cumin (seeds).  Mash it until start to release some juice.

 

Do not add any water. Pack into the jar, I use three four bamboo sticks cut to the right length and place on the top of the cabbage, and also place a small ceramic coup on the top of the bamboo sticks, and close the jar with the lid. This  will press the cabbage down evenly  and the juice will cover the cabbage.

Place the jar into some plate to catch the liquid that is pressed out by the pressure. Fermentation takes 3-4 days, After the fermentation the level of the liquid in the jar drops. It is time to put in the freezer and use until it lasts .

 

Enjoy:-)

[scott_1971_h]

Hi,

 

After many research, and experimenting, I came to the conclusion of the salt ratio to be 2% by weight of the cabbage.

If using more, it tastes too salty, if using less, it gets too soft.

 

Usually I prepare one gallon jar.  For this the weight of the cabbage is 3750 grams and the weight of the salt is 75 grams.

Also mix in some black pepper (not grounded but raw), and some cumin (seeds).  Mash it until start to release some juice.

 

Do not add any water. Pack into the jar, I use three four bamboo sticks cut to the right length and place on the top of the cabbage, and also place a small ceramic coup on the top of the bamboo sticks, and close the jar with the lid. This  will press the cabbage down evenly  and the juice will cover the cabbage.

Place the jar into some plate to catch the liquid that is pressed out by the pressure. Fermentation takes 3-4 days, After the fermentation the level of the liquid in the jar drops. It is time to put in the freezer and use until it lasts .

 

Enjoy:-)

Yes I've found 2% goes well, both for Sauerkraut and for keeping check on bacteria for my agar plates. Not many species of bacteria (other than lactobacillus) will grow in it :-).

I have been known to push the fermentation period out to 2 weeks (very tangy). Depends on temperature, I sometimes open it and sample the juice...

[scott_1971_h]

Finally here is my pictures of my fermented veggies

...

 

I didnt use all that salt but its easier to salt in a bowl rather then the salt shaker ;)

I layered the veg then a salt layer then cabbage and repeat ..... 

Generallt 2L per cabbage will be plenty of jar space. I wait until I see cabbages on super special and then 'do batches'. You can ferment them in anything, just as long as the water covers them. I have had some where the water is marginally below the top of the cabbage when I 'sealed up', but the salt still drew enough out to cover them over a period of 6 hes. Generally if its not covered after 12 hours, it might be worth double checking that you did actually put the salt in there. Or the cabbage was getting old and had started drying out...

[wildedibles]

So 10 days in a cool room its good for a taste test then? :)
I think Im gonna pack it in a smaller jar or two ......its been good staying under the water.....

[scott_1971_h]

So 10 days in a cool room its good for a taste test then? :)
I think Im gonna pack it in a smaller jar or two ......its been good staying under the water.....

Yeah I just give the juice a little test. Fiddle around with weights (or whatever) to get a teaspoon of the juice.

Smell is also a good guide, as it is with the mushrooms. Imagine what cabbagey yoghurt smells like and thats what it should smell like :-)

[wildedibles]

So 10 days in a cool room its good for a taste test then? :)
I think Im gonna pack it in a smaller jar or two ......its been good staying under the water.....

Yeah I just give the juice a little test. Fiddle around with weights (or whatever) to get a teaspoon of the juice.
Smell is also a good guide, as it is with the mushrooms. Imagine what cabbagey yoghurt smells like and thats what it should smell like :-)

lmao this is why Im afraid to try it lol cabbage yogurt ;)
I just cant believe I havent tried it yet ....I try many new foods and I know this is one of the best to heal your guts so gotta try it....

[wildedibles]

:) Yum I like it :)
Hubby said it tastes the way it should maybe a bit tanger but he likes it the neighbour kids like it both younger and older kid like it too so its a win :) cant wait to get the garden in and try with zucchinni and I like the cucumber tastes good makes the cabage taste like cucumber pickels :)
my older kid the one that needs the bacteria has bad belly like me he loves pickels but he didnt think this was gonna taste good well he stole the rest on the plate :)
Thanks for turning me on to this and helping me put it all together :)

[wildedibles]

This is a much easier way to preserve veggies
much healthier too me and my oldest son are gluten free and vinagar is questionable wether it has gluten or not or gets contaminated in the processing?
....so this is gonna be the new way for me to pickel now cant wait to try and make diff veggies and a bit of herbs like dill ;)

my salt was just enough any more it be too salty but I can weigh it now too :)

smelling it first was a bad thing lol but i still tried it lol

Edited by wildedibles, 28 March 2018 - 04:56 PM.

[scott_1971_h]

I have settled on a teaspoon each of mustard, coriander and caraway seeds with the salt and cabbage shredded at 3mm by a moulinex thingy. As an aside, has anyone else noticed that mustard seems to compliment cabbage? I know botanically speaking they are quite closely related (wild mustard is the antecedent to all the brassicas). I let it ferment for 21+ days so OMG do you ever know you've eaten it...

[wildedibles]

I just made two big jars :-) my aunty gave me two jars she uses to make kumbuch ...I tried it and not too into it so I repurposed the jars for fermenting my veggies

1 has
cabbage
Zucchini yellow and green
Sea salt mixed with pink sea salt
Garlic
Dill
This one is all farmers market veg and my garden so no sprays of any kind beyond organic

2 has
Cabbage head type aynd leaf type store bought
Cucumbers garden
Carrots garden
Peppers hot garden
Salt sea pink and white store bought
Garlic garden
Dill garden

I had a bowl of water to rinse the cut cabbage then into the jar and salt in the jar this helped the water come out without adding more water at the end cuz every handful has some remaining water ... weight down with a leaf or a few leaf peices.... forgot about the bag of water I will remember but I might not need it the level of the water is perfect everything is under water

[wildedibles]

I did have to add a bag of water ...I'm going to get the funky fermenting lids I seen online....but the first one without the peppers is done it made like 3 big jars and 4-5 small jars all put away in the fridge that's the only thing I like better about picking they can be stored in the cubort pantry ....we finally have a small fridge for all the Xtra food around the holidays anyway so we can plug that in when I get the other jar in smaller jars....all the fermented pickles are starting in smaller jars have 2 that are a week old and I started 4 more yesterday....the jars with shoulders on them will keep the fermented pickles packed in and held down...we used nastrium leaves to keep everything under the water brine :-)

[FLASHINGROOSTER]

Awesome I was just going to make a thread asking the same question. I got confused by someone saying that making it in mason jar's doesn't allow it to ferment evenly. I really don't see the difference of using those expensive fermenting crocks

 

Thinking that is a bit of bs

 

Anyone notice a difference?

Edited by flashingrooster, 14 April 2020 - 01:11 PM.

[Mushinist]

Mason jars are perfectly fine. I use them all the time, same as others, just make sure the veggies or whatever stays under the brine.

[Coopdog]

I make my own as well, and way overdue for a batch. I use one of those slicer gadgets for slicing veggies so I can slice the cabbage thin. The thinner the better. you cut it into a pan and crush it as well as possible as you go. I saw where people use other smaller glass jars to do the crushing, but I was not comfortable putting that much effort into crushing cabbage with a jar that could break with me bearing down on it that hard. That felt like a seriously dangerous way to go about it, so I broke out the old stone pestle that goes with the mortar I burn my sage in and it worked great. I use course Himalayan sea salt and I use a little less than some of the ratios mentioned here. Maybe a slightly heaping teaspoonful for a whole decent size cabbage. 

 

As you mash it, and it needs to be mashed, or it is tough to eat and too chewy the juices come out. I don't add any water at all, but instead mash it more to get those juices. Then as I put it into the jar I smash it down again so that the jar is as packed as possible. Always leave an inch or so at the top open and just smash the cabbage down under the juices. I don't even use a weight, but push it down with my fingers so it is all covered. If something comes up out of the brine and becomes molded, just scoop it off and discard, your fermented veggies will be none the worse for it. 

 

I start tasting mine after about 4 days or so. I find mine to be just right about 9-10 days in for the right tartness for me. I also will sometimes make pickles, pickled eggs and beets, and sometimes toss in some thinly sliced carrots and celery into my saurkraut just for a little different texture, flavor mix. Now I have to go get a red cabbage and whip me some up! Sounds very good!

 

Oh and one note, make sure you have the jars on towels or something absorbent. I don't usually burp mine but just lightly close the jars with a paper towel under the cap to maintain a little air flow as they expand, and they do expand. That is why you need to leave at least an inch of space at the top. 

 

We also just got hip to the Garlic Turkey Kielbasa sausage that would go very well with it. Yep yep, gotta git er done. 

Edited by Coopdog, 14 April 2020 - 03:03 PM.

[Juthro]

I got my wife a set of silicone lids for fermenting in mason jars for her birthday last year.  They came in a kit that had easy to clean glass weights to hold your food under the brine, and a heavy piece of acacia wood dowel to help pack and crush the cabbage into the jars.

 

She has been very happy with them, and says they are way easier to work with (especially to clean) then a full size fermenting crock.

 

Matter of fact, we just had some smoked johnsonville brats, and 'kraut for dinner last night.

 

[Direct Link]

Edited by Juthro, 14 April 2020 - 03:23 PM.

[FLASHINGROOSTER]

Funny you should say coop I had that thought a week or so ago about my first batch I had made a few years ago. I cut the slices to thick and it just doesn't feel right. It's what made me want to try it again, well that and having nothing to do of course.  Used my meat slicer this time to get those nice thin strips. I hope it turns out better this time. Topped it off with some white wine, hopefully it doesn't go funky because of that

 

Went with the fancy bag of water weights, they seem to work well at the moment. I was wondering about the foam burping one is really full, thanks.

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Edited by flashingrooster, 14 April 2020 - 08:29 PM.