Paradox
©
Fisana

Jump to content


Photo
* * * * * 1 votes

Sauerkraut


  • Please log in to reply
52 replies to this topic

#41 wildedibles

wildedibles

    Naturalist

  • OG VIP
  • 8,041 posts

Awards Bar:

Posted 16 March 2018 - 12:27 PM

sorry for not fixing type o's...

[Direct Link]



Here is one of the videos I watched on fermented veggies

#42 Coopdog

Coopdog

    Mycotopiate

  • OG VIP
  • 2,564 posts

Donator


Awards Bar:

Posted 16 March 2018 - 12:58 PM

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, Juthro and scott_1971_h like this

#43 wildedibles

wildedibles

    Naturalist

  • OG VIP
  • 8,041 posts

Awards Bar:

Posted 16 March 2018 - 03:22 PM

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.

  • Coopdog likes this

#44 wildedibles

wildedibles

    Naturalist

  • OG VIP
  • 8,041 posts

Awards Bar:

Posted 18 March 2018 - 11:53 AM

Finally here is my pictures of my fermented veggies

 

gallery_121976_1625_104251.jpg

veggies all cut and grated up

 

gallery_121976_1625_115236.jpg

Salt and veggies

 

gallery_121976_1625_17577.jpg

veggies and the jar we are going to use

 

gallery_121976_1625_109499.jpg

my boys beating up the veggies to release the water

 

gallery_121976_1625_47522.jpg

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

 

gallery_121976_1625_88290.jpg

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.

  • Juthro, Spooner and scott_1971_h like this

#45 sarmasio

sarmasio

    Mycophiliac

  • Free Member
  • 12 posts

Posted 27 March 2018 - 12:00 AM

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:-)


  • wildedibles and scott_1971_h like this

#46 scott_1971_h

scott_1971_h

    Mycotopiate

  • OG VIP
  • 1,485 posts

Awards Bar:

Posted 27 March 2018 - 05:53 AM

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...


  • wildedibles likes this

#47 scott_1971_h

scott_1971_h

    Mycotopiate

  • OG VIP
  • 1,485 posts

Awards Bar:

Posted 27 March 2018 - 06:26 AM

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 likes this

#48 wildedibles

wildedibles

    Naturalist

  • OG VIP
  • 8,041 posts

Awards Bar:

Posted 27 March 2018 - 07:54 AM

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.....

#49 scott_1971_h

scott_1971_h

    Mycotopiate

  • OG VIP
  • 1,485 posts

Awards Bar:

Posted 27 March 2018 - 08:52 AM

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 likes this

#50 wildedibles

wildedibles

    Naturalist

  • OG VIP
  • 8,041 posts

Awards Bar:

Posted 28 March 2018 - 03:16 AM

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....

#51 wildedibles

wildedibles

    Naturalist

  • OG VIP
  • 8,041 posts

Awards Bar:

Posted 28 March 2018 - 04:24 PM

:) 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 :)
  • Spooner and scott_1971_h like this

#52 wildedibles

wildedibles

    Naturalist

  • OG VIP
  • 8,041 posts

Awards Bar:

Posted 28 March 2018 - 04:55 PM

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.


#53 scott_1971_h

scott_1971_h

    Mycotopiate

  • OG VIP
  • 1,485 posts

Awards Bar:

Posted 01 May 2018 - 06:18 AM

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...


  • Spooner likes this




Like Mycotopia? Become a member today!