First Sauerkraut!!
There is nowhere in London (that I'm aware of, anyway) where you can buy raw sauerkraut. Organic, yes, but that's cooked and has salt added. So we decided that we just had to do it ourselves.
We used one of these fermenting pots...
Well worth the wait, as it's delicious. I already take a salad to work everyday for my lunch - now I add a couple of spoonfuls of sauerkraut too!
Replies to This Discussion
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Permalink Reply by Sistina on -
Lovely color. I'll have to try the apple next time. I use a tablespoon of whey in mine to boost the probiotic activity. Seems to speed up the fermenting process. I know fermenting is controversial to some raw people but I feel strong and good eating it.
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Permalink Reply by Kiani on -
Success! I like sauerkraut too. One of my students requested a demonstration on how to make sauerkraut at the class I am giving on Saturnday. I am only able to make it with my Champion Juicer at present. Unfortunately, my student doesn't own one. Good reason to save up money for one. Is there another way to shred the Cabbage?
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Permalink Reply by Kelly Myra on -
a food processor or mandoline does a decent cabbage shredding job
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Permalink Reply by Kiani on
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Does it allow some of the juices to release that are necessary to ferment or does it just work anyway?
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Permalink Reply by Kiani on
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My student could chop up the Cabbage with a knife ( no food proccessor for him ) and place it on a large platter. Under the full moon he could do a tribe juicer dance asking the gods to give him a Champion Juicer while stomping all over the cabbage bits to get the juice out. ROTFL. Seems like something he would do.
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Permalink Reply by AwesomeUniverse!!! on -
Thats a goodone Kiani! I'd like to see a video of that!
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Permalink Reply by Anna Gardner on -
I just squeeze the cabbage for 2-3 minutes in a bowl before I pack it in a jar. But I add a bit of salt and raw honey.
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Permalink Reply by FarmSchooler on -
YEY!!! Way to go. I LOVE FERMENTS. Now you should visit my page and look at the other dozen fermenting recipes I have posted. The Latin American Sauerkraut is a fav of mine. Scroll almost all the way to the bottom of the page. The recipes are in my own little archive of links.
Bon Apetit' :o)
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Permalink Reply by Angela Leeds on -
Looks beautiful! How did you make...did you follow a recipe?
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Permalink Reply by Mike Snyder on -
I love Sauerkraut and kimchi. I use the Harch crock, and also the Pickle, Sauerkraut, and KimChi Maker. Both are available at http://store.TheRawDiet.com/pisaandkimch.html
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