Sauerkraut
| # | Post |
|---|---|
| 101 | Made my sauerkraut on Friday with my two year old son, so that was fun. On Saturday though there was salty water all over the bench where it had squeezed out of the jar. Anyone else had this happen? racheee - 2009-09-08 15:02:00 |
| 102 | No-one interested in sauerkraut anymore? ? racheee - 2009-09-10 18:56:00 |
| 103 | Yes - however I couldn't post for a while, sorry If you stuff the jars too full then the liquid will overflow when the little bubbles lift the cabbage up. I usually leave about 3 cm on top and just use a spoon to stuff it down under the brine a couple of times every day. uli - 2009-09-10 22:37:00 |
| 104 | mmmm when I saw the word sauerkraut I drooled. Reminds me of winter dinners as a kid with gently fried sauerkraut and mash potato with frankfurters,porkchops and gravy! Dad always used make a "well" in his potato and then pour his gravy on top! seb28 - 2009-09-11 07:39:00 |
| 105 | So it is ok to open it and stuff it down Uli? I wasn't sure if it was ok to open the jar or not. racheee - 2009-09-11 12:53:00 |
| 106 | Sounds interesting Seb. You should try making some! racheee - 2009-09-11 12:53:00 |
| 107 | I open mine all the time, cause I do not want to keep them for 6 or 8 months anyway :) and so its no problem if the CO2 goes off into the atmosphere - however soon you'd probably be taxed if you do too much fermented foods ... uli - 2009-09-11 14:24:00 |
| 108 | we had a beef roast with sauerkraut mashed potatoes and gravy - and yes - one needs to make a "lake" with mashed potatoes and gravy. There is no other way to eat it properly :) And the sauerkraut has small fried bacon bits in it and lots of caraway seeds and juniper berries and a bay leaf or two. uli - 2009-09-11 14:27:00 |
| 109 | Yes. Still interested in sauerkraut but been away for a bit. I'm very sad at present as I have used the last of my sauerkraut and don't want to make anymore till my cabbages are ready. I guess now that 'summer' is just around the corner, I will probably have lots of other salad greens to eat. Also my cool place will not be cool enough in the summer. buzzy110 - 2009-09-11 17:48:00 |
| 110 | you can stuff it into jars buzzy and then put in the fridge. it doesn't take up much room. uli - 2009-09-11 21:06:00 |
| 111 | #106 I have dutch parents it's just the way we've always had it! Oh I also forgot we'd also have a piece of rookwurst with heaps of mustard. seb28 - 2009-09-11 23:29:00 |
| 112 | Yes uli, I have been thinking about that. I better get a move on though. I am nearly through all my fermented vegetables and fermented pickled cabbage as well and I will be without my 'staples' in a few weeks if I don't do something. I have to go to the shops today so will have a look about for a nice organic cabbage to use along with the last of the organic carrots in my garden. Not very exciting but better than nothing. buzzy110 - 2009-09-12 11:37:00 |
| 113 | rachee. I'm surprised they didn't cover the problem of overflow in your course. The net has much more detailed info. Anyway. I fill all my jars and then, as uli advised earlier, fold out a round from the discarded cabbage leaves and put on the top of the vegetables. I screw the lid down really tight and then put into the bathtub on a towel. The vegetables will overflow for up to a week. When they stop, they are ready for refrigeration and edible about 2 weeks after that. buzzy110 - 2009-09-12 11:41:00 |
| 114 | So saying that I have gone slightly high tech. I bought some one way brewing bottle valves with a rubber o-ring (grommet) to act as a seal. Next time I am going to use plastic lids specially drilled out by my beloved with one of the valves inserted into it. Just top the valve up with water, and when the bubbles stop, replace the lids with the usual Agee rings and seals and refrigerate. I think there will still be overflow but just not as bad. buzzy110 - 2009-09-12 11:44:00 |
| 115 | would be terrible if you cannot have a bath anymore cause all is full with overflowing jars in there LOL :) uli - 2009-09-12 14:03:00 |
| 116 | That's OK uli. I never use that particular bath anyway so it is good that it is being used for my fermentation experiments. Makes cleaning up easier as well. buzzy110 - 2009-09-12 15:20:00 |
| 117 | Well I weakened. I just couldn't face months without some handy sauerkraut. Funny how something I have only just learned to make has become an absolute neccessity. Anyway, I pulled out my crock and half filled it with organic cabbage and carrots. I realised that it was easier to use the crock than to fiddle around with a whole lot of jars. If there is still some left (which I doubt) at the end of summer I'll put it in the fridge in jars and make a full crock to get me through winter and spring. I'm happy now. buzzy110 - 2009-09-14 17:53:00 |
| 118 | I tought you would buzzy :) I have to make some more stuff today too - I am getting low. Have you made the orange/carrot mix yet? That sounded so good. uli - 2009-09-20 09:51:00 |
| 119 | No uli. I haven't made the orange/carrot mix. I seemed to have missed that recipe. Where do I find it? Or was it some idea I was toying with? There are so many ideas going around in my head that I just can't seem to remember and now I have a Compact juicer, dehydrator and a book on sprouts and they all have fantastic recipes using sprouts and stuff. I am busy sprouting all sorts of grains and seeds as well as planting my veg and tiny flower garden. buzzy110 - 2009-09-20 19:13:00 |
| 120 | It was in Nourishing Traditions I think they also do a "jam" with fermented oranges - now that didn't sound too appealing to me ... uli - 2009-09-26 20:36:00 |
| 121 | Sauerkraut bump for cornwall3 :) uli - 2009-09-26 20:36:00 |
| 122 | I looked in the NT book but didn't see it there. I will have to look harder. There is just so much in that book and getting my head around where it all is is a mission in itself as I am reading two other books at the same time and doing none justice. buzzy110 - 2009-09-27 12:07:00 |
| 123 | Maybe I am mistaken Will have a look myself. uli - 2009-09-27 14:10:00 |
| 124 | I cannot find it either ... hmmm maybe it was on the net? uli - 2009-09-30 18:28:00 |
| 125 | for those that need pictures here is a nice link to making sauerkraut: http://www.satyacenter.com/health-health_articles-fermented- uli - 2009-09-30 18:28:00 |
| 126 | bump back up bev00 - 2009-10-07 17:42:00 |
| 127 | Health benefits of fermented foods please?? A lot os so called experts say cabbage is hard on the gut but I guess fermenting changes the composition?? spot20 - 2009-10-08 09:00:00 |
| 128 | I have already answered this question in depth on page two. Sadly TM has seen fit to take out the numbering system so I cannot even point you to the exact posts so I will post the first one and you can find that and read the rest below buzzy110 - 2009-10-08 13:30:00 |
| 129 | winnie. To answer your question about benefits I have just referred back to my issue of Organics NZ. It says 1. Preserves food without refrigeration. (though of course you have to refrigerate!). 2. Breaks down substances that are hard to digest (i.e. lactose and casein in milk - yoghurt). 3. Frees up many nutrients, especially minerals, that would otherwise be chemically locked away and would not be absorbable. 4. Have more enzymes that aid digestion and nutrient absorption because they are still raw foods. buzzy110 - 2009-10-08 13:30:00 |
| 130 | Thanks guys - sounds like the ticket!! Will defintiely give it a go as I was only yesterday in hospital with a camera down my throat!! Talk about digestion! spot20 - 2009-10-08 15:19:00 |
| 131 | Ooooh. Poor you. What is your problem with digestion? I can offer some good advice but perhaps it would be better if you started another thread. buzzy110 - 2009-10-08 16:03:00 |
| 132 | This week its gastritis, which I reckon I was born with! spot20 - 2009-10-08 18:05:00 |
| 133 | Nobody is born with gastritis. uli - 2009-10-08 18:20:00 |
| 134 | Yeah I know but it sure feels like it!! spot20 - 2009-10-08 19:56:00 |
| 135 | I have just looked up gastritis. As someone who suffers from rude good health I never know what any illness is even though I hear about people with all sorts of illnesses all the time. Anyway, gastritis looks absolutely horrible and the picture I saw makes me glad I haven't got gastritis. What course of action are you planning on taking to relieve or cure your illness spot? buzzy110 - 2009-10-08 22:59:00 |
| 136 | I truly envy you Buzzy!! At the moment I am taking Slippery Elm powder two or three times a day along with aloe vera juice playing around with some dietry changes . spot20 - 2009-10-09 09:10:00 |
| 137 | Just a suggestion, but all plant based foods come with enzymes which help breakdown that particular food (synergy). Unfortunately those enzymes are destroyed in the cooking process. Why not start eating more raw foods such as fruit and salads, with sauerkraut and fermented vegetables to help digest the cooked foods you eat. Sauerkraut and fermented vegetables (if you make them yourself) are uncooked and therefore have all their enzymes intact. Also the fermentation process partially breaks down the food making it even more easy to digest. buzzy110 - 2009-10-09 11:32:00 |
| 138 | I can post info on how to make lacto-fermented veg if you like. It is really easy but you will have to wait a month before you can start eating them. If you make a good quantity, they improve with age. buzzy110 - 2009-10-09 11:32:00 |
| 139 | Thanks buzzy, the recipe would be great! As for raw foods - they just aggravate everything - my digestion is much happier with cooked generally! spot20 - 2009-10-09 16:17:00 |
| 140 | Have started eating my first batch of sauerkraut and it is fantastic! Yummy with my ginger carrots! Love fermented foods! racheee - 2009-10-10 09:45:00 |
| 141 | It is fantastic isn't it rachee. Glad to see another convert. buzzy110 - 2009-10-10 15:09:00 |
| 142 | Lacto Fermented Carrot Sticks. For approx 700gms of carrots. buzzy110 - 2009-10-10 15:15:00 |
| 143 | to make Whey - Buy a large pottle of unsweetened, plain yoghurt. Tip the contents into a sieve, over a bowl (to catch the whey) lined with either an unbleached paper towel, a piece of muslin cloth or washed calico. Put away into the fridge and in the morning you will have living whey in the bowl and Greek yoghurt in the sieve. Note: the whey has to be living because that is your starter. It contains the correct bacteria for healthy fermentation. You can add leftover whey to your fruit juice or just drink it as is. It is lovely. buzzy110 - 2009-10-10 15:24:00 |
| 144 | You can use this same method to turn other vegetables into lacto-fermented vegetables. Because the vegetables will last all winter in their jars and basically retain all the natural texture and goodness of the original raw product, this is also an excellent way of preserving leftover vegetables from the garden, or when they are going cheap in shops because there is a glut. buzzy110 - 2009-10-10 15:30:00 |
| 145 | Pickled Beetroot buzzy110 - 2009-10-10 15:34:00 |
| 146 | Serve as an aid to digestion of heavy winter meals and as an additive to pre-dinner enzyme fixing salads. I have been eating my first jar of this and had forgotten that it is not cooked or made with sugar and it is far better than any of the cooked pickles and chutneys I had made over summer. I will be making all my pickles this way in the future. buzzy110 - 2009-10-10 15:36:00 |
| 147 | Here is link to fermented vegetables in jars when you feel you have mastered the easy recipes I have just posted. They take a bit more effort. I used whey, not the starter and I think, in future, that I will add salt for better flavour. http://wholesomegoodness.net/2008/06/10/cultured-veggie-tuto buzzy110 - 2009-10-10 15:39:00 |
| 148 | Spicy Purple Sauerkraut * 1 whole purple cabbage Cut up the purple cabbage into quarters. Peel the beetroot and cut into quarters. Peel, crush and finely chop your garlic cloves. Chop your chili finely. Use a mandolin to slice the cabbage into thin strands. If big bits don’t get sliced you can chop them up with a knife. In your crock or other container add a layer of the beetroot and cabbage. Then add some ground Himalayan salt, caraway seeds, finely chopped chilli and garlic. Continue layering the kraut like this (cabbage -> beetroot-> salt, chili, caraway seeds & garlic) until you get to the top of the pot. With your fists or a pestle, pound the mix until it starts to release some liquid and form a brine. You need the brine to be above the cabbage mix. If it doesn’t you can add some salt add xtra brinewater to rise above the cabbage. Place a plate on top of the kraut to help cover the kraut and act as weight to help pull the water out of the kraut or you can fill a zip-lock bag with salt water and close the bag. You can help secure it with a peg or elastic bag. Place this onto of the kraut. Put your kraut in a place that will not be disturbed. Cover it with a tea towel. After 24 hours check the kraut to see if there is adequate brine covering the kraut. Leave this to ferment for about a week (or more). Make sure the brine covers it. If not just add some more salt water. You can ferment this for as long or as little as you like based on the flavour and acidity. You can store this in a glass jar after the week is up. uli - 2009-11-18 21:57:00 |
| 149 | Moist ‘n Spicy Kraut Cake 2 ½ cups flour Preheat oven to 180°C. Combine first 6 dry ingredients. Mix well. Beat eggs and sugar in large bowl until light. Gradually add oil, beating until smoothly blended. Add dry ingredients; mix well. Stir in sauerkraut, raisins and nuts. Pour into prepared pan. Bake in preheated oven, 50 to 60 minutes, or until cake springs back when lightly touched. Cool completely. Fill and frost as desired. uli - 2009-11-18 22:00:00 |
| 150 | Chocolate Cake 2 ¼ cups flour Preheat oven to 180°C. Combine first 5 dry ingredients. Mix well. Add dry ingredients to creamed mixture alternately with water, combining lightly after each. Stir in sauerkraut. Spread batter evenly in prepared pans. Bake in preheated oven for 35 to 40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pan to wire rack. Cool completely. Fill with butter cream or whipped cream and decorate with fresh fruit. uli - 2009-11-18 22:04:00 |
