@violetgypsie-Do you have any studies to cite for your assertion. Minerals from rock are minerals and it does not make sense that they would be unusable.
@HotPlash Himilyan Pink Salt is Rock Salt and the minerals from rocks cannot be used by the body. Use Celtic Sundried Sea Salt instead. Sea minerals are absorbable by the body.
great video. We just made a few jars today. We topped ours with grape leaves, I guess it's supposed to help keep that crunch in the cabbage? anyway, thanks again for making this helpful video!
hi it's hard to say it all in one reaction box ha. you did well to early asterisk time after task's just days, even plus minus as herbs or anything brought in can accelerate softenin through chemistry. it's phenomenal to speak of spectrum not received in formulated formula gut flora, but also vitamins eg not just from leaf because of phenomena microorganism input as well leaf's further releases. you've delicate tone to go with texture talked for even mild annoyance not be fresh focus. carolyn
hi i'm glad raw's recourse for resource includes this enrichin encompassin nutrition, 'cause some kimchi's durations are noted ripe riper ripest so such inherent features can be tapped. i've even experimented & discovered others have too that saltless addition's accomplished by slice layerin watery foods w/ salad or sodium leaves & they'lll merge bubbles. super for spinach but my cabbage's nostalgic first by mango. squash skin could lid lol. loved your regard to figure h20 in ingredient. carolyn
Yayyyy, thanks for the extra tips. I made it and am letting it ferment now. It is incredible how much two whole heads of cabbage shrink down. Yummmm, concentrated flavor and nutrients!
@HotPhlash It is recommended to use about 1Tbsp per quart jar batch. This will make a salty sauerkraut, but it is important to have enough salt to extract the water from the cabbage leaves as well as brine the mixture / facilitate in the fermentation process. When you go to eat it, if it is too salty, you can rinse it a little under water first. However, since it is used as a condiment, the high salt will get dispersed - eat it straight and wait for that delicious sour, salty zing! Have Fun!
@united4mi It keeps well in the refrigerator and will continue to ferment slowly as it is living sauerkraut. I have never had it longer than a week thought because I can't stop eating it - so good and crunchy!
You should have your own "cooking" show. Luv you!....You Rock! :) Thank you for posting this. I will definitely make this :) :) :) p.s. some other recipes like this mention "gray mold" on top and say "just scrape it off"....is that normal?
@HotPhlash Thanks for the wonderful feedback! I haven't had any issues with "gray mold" as I only allow it to ferment for about 4 days... the top leaf is usually discoloured, likely due to oxidation, but I always (just to be on the safe side) toss the top layers of leaves... then I dig in! It is amazing how sauerkrauty this gets in only 4 days. Have fun experimenting!!!
Lovely video. I have yet to make raw sauerkraut, and honestly have been somewhat intimidated by it. However, you make it look so easy :) Thank you for the information! I look forward to seeing more videos. Ohh and let me say, I know you probably get this all the time, but....your sleeves are just beautiful! Gorgeous gorgeous.
Thanks Shauna! I am about to post my Cashew Macadamia Pesto recipe - this is a gotta-try-this-one type recipe. I invented it when working as a vegan chef and it became my signature seller. Please share with friends and family - it is really good. The recipe is nowhere on the internet... until now :-)
@violetgypsie-Do you have any studies to cite for your assertion. Minerals from rock are minerals and it does not make sense that they would be unusable.
sd200man 4 days ago
@RAWlike100 Love your shows! Thank you for posting. :)
violetgypsie 1 month ago
@HotPlash Himilyan Pink Salt is Rock Salt and the minerals from rocks cannot be used by the body. Use Celtic Sundried Sea Salt instead. Sea minerals are absorbable by the body.
violetgypsie 1 month ago
great video. We just made a few jars today. We topped ours with grape leaves, I guess it's supposed to help keep that crunch in the cabbage? anyway, thanks again for making this helpful video!
ArizonaAdventures 3 months ago
hi it's hard to say it all in one reaction box ha. you did well to early asterisk time after task's just days, even plus minus as herbs or anything brought in can accelerate softenin through chemistry. it's phenomenal to speak of spectrum not received in formulated formula gut flora, but also vitamins eg not just from leaf because of phenomena microorganism input as well leaf's further releases. you've delicate tone to go with texture talked for even mild annoyance not be fresh focus. carolyn
juicysmysoup 3 months ago
hi i'm glad raw's recourse for resource includes this enrichin encompassin nutrition, 'cause some kimchi's durations are noted ripe riper ripest so such inherent features can be tapped. i've even experimented & discovered others have too that saltless addition's accomplished by slice layerin watery foods w/ salad or sodium leaves & they'lll merge bubbles. super for spinach but my cabbage's nostalgic first by mango. squash skin could lid lol. loved your regard to figure h20 in ingredient. carolyn
juicysmysoup 3 months ago
Yayyyy, thanks for the extra tips. I made it and am letting it ferment now. It is incredible how much two whole heads of cabbage shrink down. Yummmm, concentrated flavor and nutrients!
HotPhlash 4 months ago
how much salt should I use....I am using organic red and white cabbage and himalayan pink salt. Thanks! :)
HotPhlash 4 months ago
@HotPhlash It is recommended to use about 1Tbsp per quart jar batch. This will make a salty sauerkraut, but it is important to have enough salt to extract the water from the cabbage leaves as well as brine the mixture / facilitate in the fermentation process. When you go to eat it, if it is too salty, you can rinse it a little under water first. However, since it is used as a condiment, the high salt will get dispersed - eat it straight and wait for that delicious sour, salty zing! Have Fun!
RAWlike100 4 months ago
@RAWlike100 hi what is a good way to store this, once fermented? cheers chris
united4mi 2 months ago
@united4mi It keeps well in the refrigerator and will continue to ferment slowly as it is living sauerkraut. I have never had it longer than a week thought because I can't stop eating it - so good and crunchy!
RAWlike100 2 months ago
You should have your own "cooking" show. Luv you!....You Rock! :) Thank you for posting this. I will definitely make this :) :) :) p.s. some other recipes like this mention "gray mold" on top and say "just scrape it off"....is that normal?
HotPhlash 4 months ago
@HotPhlash Thanks for the wonderful feedback! I haven't had any issues with "gray mold" as I only allow it to ferment for about 4 days... the top leaf is usually discoloured, likely due to oxidation, but I always (just to be on the safe side) toss the top layers of leaves... then I dig in! It is amazing how sauerkrauty this gets in only 4 days. Have fun experimenting!!!
RAWlike100 4 months ago
Good tips, but there's no need to "sanitize" the jar. The microbes will work it out, fear aside.
dogdutyascetic 9 months ago
@dogdutyascetic yeah that,s what I thought, good vid and the only floor is that, lol
united4mi 2 months ago
charlie sheen on the right shoulder?thanks
demanding2bfree 1 year ago
GRT VIDEO TY
Rachna888 1 year ago
Lovely video. I have yet to make raw sauerkraut, and honestly have been somewhat intimidated by it. However, you make it look so easy :) Thank you for the information! I look forward to seeing more videos. Ohh and let me say, I know you probably get this all the time, but....your sleeves are just beautiful! Gorgeous gorgeous.
*Shauna*
RawNani 1 year ago
@RawNani
Thanks Shauna! I am about to post my Cashew Macadamia Pesto recipe - this is a gotta-try-this-one type recipe. I invented it when working as a vegan chef and it became my signature seller. Please share with friends and family - it is really good. The recipe is nowhere on the internet... until now :-)
Cheers!
Dani
RAWlike100 1 year ago