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 Az'ya on -
Hello All,
So glad to see some other fermentation fans here. I just started a group called Fabulous Fermentation. Please join me there and let's share recipes and tips for fermentation!
Namaste'
~Az'ya
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Permalink Reply by laura Coxeter on -
Yum......I love sauerkraut. I buy the Biona one, i kind of thought that was raw...ooops! Would love to try yours!
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Permalink Reply by Katya Rawshine on -
In Russia sauerkraut or "kvashenaya kapusta" is a staple food among with other fermented vegetables, during the long cold winter. From my memory, here is the simplest recipe you need absolutely no equipment for:
Shred the cabbage - finely or coarsely - and massage it (rather vigorously) with salt. Put it into a large dish, Take a wooden spatula and make several holes in the cabbage mass, cover with plate, which's circumference is smaller than that one of the dish (you can use a large pot, if you haev loads of cabbage) and put a large heavy stone over it. Leave it at room temperature, to ferment beautifully, for a couple of day. The salt will work as a liquid inducing agent, and in a couple of days you should end up with loads and loads of wonderful kapusta. Writing this makes me want to go and make some. White firm or red firm cabbage is the best, well, at least for this recipe. Enjoy!
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Permalink Reply by Paddy on -
Couple of good interviews on ferments
http://www.oneradionetwork.com/health_-_podcasts/diet_and_nutrition...
http://www.oneradionetwork.com/health_-_podcasts/diet_and_nutrition...
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