Hey there enjoyed this video. I have 2 questions. If you eat some of the veggies and then decide they aren't done fermenting yet, does it matter that the top veggies may have been exposed to air for a time while taking some out to eat?
Also I've made one really successful sour kraut which was ready in 4 days, but the one I'm trying to make now is still quite salty tasting after day 5. Could it have to do with the amount of salt or the kind of salt I used?
Hi! I am making this for the first time. I live in a region with considerable high temperatures, so they told me to put it in the fridge from day one. It already started to release water and it's been in the fridge for about a week. Do you think it will work that way? Regards and thanks for the video :)
@febafu hmmm, I'm not sure. If it's definitely fermenting(creating little bubbles and starting to taste and smell sour) then I would think it's fine. I am not totally sure, though.
Love your video. Can you put the finished product in your pantry or does it need to stay in the fridge? I've been wanting to try to make sauerkraut but was very scared- you have lifted this with your great presentation and I'm excited to give it a go!! Also, can you use another spice other than caraway seeds? Thanks, Tanya
@MoveYourBodyStudios The cold temp of the fridge slow the fermentation, so the product will last longer. Leaving it out will let it continue to ferment at a faster rate and it will break down and fall apart much quicker. Depending on the temp, leaving it out longer may be necessary to actually get it to your liking. Once it's to your liking, it's best to keep it in the fridge.
@MoveYourBodyStudios yes, you can use all sorts of spices. the caraway seeds help it to sweat in the beginning when you want to squeeze the juice out and they add a subtle flavor. I've used black mustard seeds, cumin seeds and I didn't notice a huge difference in taste. play around with it. just make sure what you are adding isn't anti-bacterial, that may interfere in the good culture proliferating. have fun!!!
Realy good presentation! My husband and I are thinking about starting something called the GAPS diet (gut and psychology syndrome). It's about making the right foods more digestable for those with all kinds of mental disorders from autism and ADD/ADHD to bipolar and schizephrenia as well as physical ailments like Crohn's disease. A lot of it is fermenting foods and getting the good flora ship-shape in the body. The doc who came up with this used it on her autistic son and saw great results!
@SilverBrumbyMommy My husband has no problem whatsoever but I suffer from depression and sleep problems. We both just want to see how much healthier we are overall by going back to the basics before mankind decided to add artificial preservatives in food.
@SilverBrumbyMommy wow, that's sounds really interesting. good for you guys! fermenting is so much fun and has really had a positive impact on my digestion since going raw.
I would like some help/suggestion. I am not sure where I went wrong. I made the recipe and after it had sat out on my counter and before I put it in the fridge, I opened the jar to take out the shot glass and "cabbage leaf lid". When I opened the jar juice shot out everywhere. Now there is none in my jar...what did I do wrong? Any suggestions for next time?
hey lauren, i just wanted to say that i'm learning that fermenting cabbage goes through 3 phases. its the third phase that lactobacillus is produced which usually takes 3 to 4 weeks for that to happen with the right temperature. I imagine 3 to 4 days is still fine to eat which at least start making the cabbage pre-digestable. I just thought you would want to know that.
@FAST41 So are you saying leave the cabbage out of the refrigerator for several weeks? I saw on Wiki that the lactobacillus comes in the 6th week. Refrigerated or not? (I know some things still grow in the fridge, like some sprouts.)
@LoricaLady hmmm, I put mine in the fridge after 4 or 5 days. Someone else mentioned that the lactobacillus takes a few weeks to cultivate, but I have never heard of anyone leaving it out that long. i guess you could if you were keeping it in a cooler place, like a cold basement or something. I will need to research this a bit.
@LoricaLady - Definitely leave out in room temp for a minimum of 3 to 4 weeks if you want to have lactobacillus to reach it's full potential. 6 weeks is if your fermenting in cooler room temps or fermenting other veggies other than cabbage. sprouts is more to do with activating enzymes but still a very good way in bringing food back to life. water and milk kefir are a great source of live cultures jus like fermented veggies. but remember fermented veggies give you fiber as a added bonus.
Hey lauren, luv your vids, luv your face and luv you lol. real quik question....after you ferment your cabbage and store in the fridge does the sauerkraut always have to be submersed in water for it not to go bad? in other words is it okay if some float atop when you store it in the fridge after the the fermentation process? thanx. i'l let you know how my first batch comes out ;) btw your way of fermenting is by far the easiest method which is why i'm attempting it today.
@luckyfire3 you can definitely leave it out for more than 4 days. It depends on how fast it ferments. Cold conditions as well as salt slows down the fermentation process, so in the winter, it usually takes longer to progress. In summer it goes quicker and I made this video in summer, so I was probably basing it on the time frame that was working for me. After about 4 days, taste it and see if it's how you like it, if not, let it go longer and taste it every few days until it's right.
@luckyfire3 I definitely keep it weighed down while it sits out on the counter and does its initial fermenting. After I put it in the fridge and start eating it, it seems to stay packed down on it own, staying under the liquid, so I don't bother to weight it down at that point.
How did they traditionally store the jars of kraut without refrigerators ? Is there a way to safely "jar" or 'can" them so they dont need refrigeration?
@4712guest I'm not totally sure how people used to store sauerkraut without fridges. I've heard of storing food underground in colder climates where the ground remained very cold for much of the year. But don't quote me on that. ;)
Jarring or canning involves heating the food at very high temperatures. If you are eating sauerkraut or any other fermented food for it's health/nutrition properties, heating it would make it totally worthless, killing the good bacteria and the B vitamins.
Did you not cover the issue of storage at the end of the video? The main purpose of fermentation is to preserve vegetables over the winter. The fermentation process means the jars do not have to be stored in the fridge.
@wjestick right, well, the fermentation process won't make it last forever, it just delays the breakdown of the food, at least with these kinds of ferments that are cultivating the Lactobacillus. Keeping it in the fridge will make it last a very long time because the cold temp slows the breakdown, but you could very well leave the sauerkraut out and it will last longer than the vegetable would if it were not fermented.
@4712guest It also occurs to me that if it was the summer or fall harvest that was being fermented, it would keep wonderfully over the winter, without a fridge or even underground, because of the colder winter temps.
@4712guest It was kept in a cool place in the crock in which it was made. Because the fermentation forms lactic acid which basically pickles the cabbage, it doesn't require refrigeration/canning.
There is an easier way, no salt needed. After shredding the cabbage put it straight in the jar, cover with some cabbage leaves and put something heavvy on top so the cabbage won`t float,fill up with clean filtered water, cover the jar with glad wrap and elastic band and punch a hole with a needle so the gas can escape, put in warm place and let the fermentation begin. I usally add caraway and dill seeds, other vegies can be added, takes about a week or 8 days,enjoy.
@jazzeeelady when you salt the cabbage and let it wilt, the water starts to come out of the cabbage. then as you massage it, more water comes out. the water from the cabbage and the salt become the brine, so it's not necessary to make a separate brine. there is a method of just shredding the cabbage and then making a salt water solution for the brine. I prefer the method, as in the video, of using the cabbages own juices for the brine because it has such an amazing flavor!!!
@jazzeeelady when you salt, let wilt and then massage the cabbage, the water from the cabbage and the salt become the brine, so it's not necessary to make a separate brine, just keep massaging until there is enough liquid to cover the cabbage when you stuff it into the jar.
If you just leave it salted for 24 hours in a closed container, you can elminate the vast majority of the massaging (or stomping, as I was taught). Just mix really well first and then leave 24 hours. By then the liquid has pretty much drawn itself out. I made kraut for about 12 or 13 years the hard way and just an epiphany 2 years ago and gave this a try. Works great. Search my videos for details.
@ArrozConEvan The lactobacillus (bacteria) produces lactic acid, acidifying the food, making it taste sour. a bi-product of this process is carbon dioxide. fermenting is the natural way to create carbonation(like in beer and wine). We leave an inch of space at the top of the jar when we start our batch because the bubbles will rise to the top of the jar and need some place to go. I hear that jars can bust because of the pressure if there's nowhere for that carbon dioxide to escape.
@ArrozConEvan If needed, you can loosen the lid momentarily,once a day, to release any Carbon Dioxide from the jar. I've also heard you can just leave the lid on loose the whole time. I've never had a problem with a tight lid as long as I leave enough room at the top.
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Hey there enjoyed this video. I have 2 questions. If you eat some of the veggies and then decide they aren't done fermenting yet, does it matter that the top veggies may have been exposed to air for a time while taking some out to eat?
Also I've made one really successful sour kraut which was ready in 4 days, but the one I'm trying to make now is still quite salty tasting after day 5. Could it have to do with the amount of salt or the kind of salt I used?
Thanks!
nss21heath 11 hours ago
Turned out awesome!
911truthandjustice 1 week ago
@911truthandjustice Yay!!!
ShaktiGoddess1 1 week ago
Hi! I am making this for the first time. I live in a region with considerable high temperatures, so they told me to put it in the fridge from day one. It already started to release water and it's been in the fridge for about a week. Do you think it will work that way? Regards and thanks for the video :)
febafu 2 weeks ago
@febafu hmmm, I'm not sure. If it's definitely fermenting(creating little bubbles and starting to taste and smell sour) then I would think it's fine. I am not totally sure, though.
ShaktiGoddess1 2 weeks ago
Her hair wilted after she put the salt on the cabbage. :-)
herbb52 3 weeks ago
@herbb52 haha, yes, it did!
ShaktiGoddess1 3 weeks ago
Love your video. Can you put the finished product in your pantry or does it need to stay in the fridge? I've been wanting to try to make sauerkraut but was very scared- you have lifted this with your great presentation and I'm excited to give it a go!! Also, can you use another spice other than caraway seeds? Thanks, Tanya
MoveYourBodyStudios 3 weeks ago
@MoveYourBodyStudios The cold temp of the fridge slow the fermentation, so the product will last longer. Leaving it out will let it continue to ferment at a faster rate and it will break down and fall apart much quicker. Depending on the temp, leaving it out longer may be necessary to actually get it to your liking. Once it's to your liking, it's best to keep it in the fridge.
ShaktiGoddess1 3 weeks ago
@MoveYourBodyStudios yes, you can use all sorts of spices. the caraway seeds help it to sweat in the beginning when you want to squeeze the juice out and they add a subtle flavor. I've used black mustard seeds, cumin seeds and I didn't notice a huge difference in taste. play around with it. just make sure what you are adding isn't anti-bacterial, that may interfere in the good culture proliferating. have fun!!!
ShaktiGoddess1 3 weeks ago
:) I am about to try this for the first time! Hope it turns out. Your demo is awesome; simple and easy to me. Thanks :)
nireen777 3 weeks ago
@nireen777 yay, have fun!
ShaktiGoddess1 3 weeks ago
Realy good presentation! My husband and I are thinking about starting something called the GAPS diet (gut and psychology syndrome). It's about making the right foods more digestable for those with all kinds of mental disorders from autism and ADD/ADHD to bipolar and schizephrenia as well as physical ailments like Crohn's disease. A lot of it is fermenting foods and getting the good flora ship-shape in the body. The doc who came up with this used it on her autistic son and saw great results!
SilverBrumbyMommy 1 month ago
@SilverBrumbyMommy My husband has no problem whatsoever but I suffer from depression and sleep problems. We both just want to see how much healthier we are overall by going back to the basics before mankind decided to add artificial preservatives in food.
SilverBrumbyMommy 1 month ago
@SilverBrumbyMommy wow, that's sounds really interesting. good for you guys! fermenting is so much fun and has really had a positive impact on my digestion since going raw.
ShaktiGoddess1 1 month ago
Very helpful. Thanks!
LoricaLady 1 month ago
@LoricaLady you are welcome!
ShaktiGoddess1 1 month ago
add salted water to make up the difference
mapooh68 1 month ago
Could I use a food safe, completely Air-tight plastic container instead of the Glass Jar?
ZiggyHungga 1 month ago
@ZiggyHungga Plastic will leach all sorts of stuff into the product, so I don't recommend it.
ShaktiGoddess1 1 month ago
hi Lauren! I'm trying your receipt but i'm kind of stuck.I can't get as much water out of my cabbage.
Now i put everything in the jar,but there is not enough water to cover the cabbage.
19gino65 1 month ago
I would like some help/suggestion. I am not sure where I went wrong. I made the recipe and after it had sat out on my counter and before I put it in the fridge, I opened the jar to take out the shot glass and "cabbage leaf lid". When I opened the jar juice shot out everywhere. Now there is none in my jar...what did I do wrong? Any suggestions for next time?
rkinder92 1 month ago
hey lauren, i just wanted to say that i'm learning that fermenting cabbage goes through 3 phases. its the third phase that lactobacillus is produced which usually takes 3 to 4 weeks for that to happen with the right temperature. I imagine 3 to 4 days is still fine to eat which at least start making the cabbage pre-digestable. I just thought you would want to know that.
FAST41 1 month ago
@FAST41 So are you saying leave the cabbage out of the refrigerator for several weeks? I saw on Wiki that the lactobacillus comes in the 6th week. Refrigerated or not? (I know some things still grow in the fridge, like some sprouts.)
LoricaLady 1 month ago
@LoricaLady hmmm, I put mine in the fridge after 4 or 5 days. Someone else mentioned that the lactobacillus takes a few weeks to cultivate, but I have never heard of anyone leaving it out that long. i guess you could if you were keeping it in a cooler place, like a cold basement or something. I will need to research this a bit.
ShaktiGoddess1 1 month ago
@LoricaLady - Definitely leave out in room temp for a minimum of 3 to 4 weeks if you want to have lactobacillus to reach it's full potential. 6 weeks is if your fermenting in cooler room temps or fermenting other veggies other than cabbage. sprouts is more to do with activating enzymes but still a very good way in bringing food back to life. water and milk kefir are a great source of live cultures jus like fermented veggies. but remember fermented veggies give you fiber as a added bonus.
FAST41 4 weeks ago
Excellent professional presentation, thank you!
ijoan 1 month ago
Hey lauren, luv your vids, luv your face and luv you lol. real quik question....after you ferment your cabbage and store in the fridge does the sauerkraut always have to be submersed in water for it not to go bad? in other words is it okay if some float atop when you store it in the fridge after the the fermentation process? thanx. i'l let you know how my first batch comes out ;) btw your way of fermenting is by far the easiest method which is why i'm attempting it today.
FAST41 1 month ago
Now why don't we leave it out longer for than 4 days?
luckyfire3 2 months ago
@luckyfire3 you can definitely leave it out for more than 4 days. It depends on how fast it ferments. Cold conditions as well as salt slows down the fermentation process, so in the winter, it usually takes longer to progress. In summer it goes quicker and I made this video in summer, so I was probably basing it on the time frame that was working for me. After about 4 days, taste it and see if it's how you like it, if not, let it go longer and taste it every few days until it's right.
ShaktiGoddess1 2 months ago
I'm trying this for the first time how long do I need to weight down the cabbage?
luckyfire3 2 months ago
@luckyfire3 I definitely keep it weighed down while it sits out on the counter and does its initial fermenting. After I put it in the fridge and start eating it, it seems to stay packed down on it own, staying under the liquid, so I don't bother to weight it down at that point.
ShaktiGoddess1 2 months ago
Nice Video! Looks Great!
cessna65423 2 months ago
Thank you so much! Very helpful!
edielicristina 3 months ago
How did they traditionally store the jars of kraut without refrigerators ? Is there a way to safely "jar" or 'can" them so they dont need refrigeration?
4712guest 3 months ago
@4712guest I'm not totally sure how people used to store sauerkraut without fridges. I've heard of storing food underground in colder climates where the ground remained very cold for much of the year. But don't quote me on that. ;)
Jarring or canning involves heating the food at very high temperatures. If you are eating sauerkraut or any other fermented food for it's health/nutrition properties, heating it would make it totally worthless, killing the good bacteria and the B vitamins.
ShaktiGoddess1 3 months ago
@ShaktiGoddess1
Did you not cover the issue of storage at the end of the video? The main purpose of fermentation is to preserve vegetables over the winter. The fermentation process means the jars do not have to be stored in the fridge.
wjestick 3 months ago
@wjestick right, well, the fermentation process won't make it last forever, it just delays the breakdown of the food, at least with these kinds of ferments that are cultivating the Lactobacillus. Keeping it in the fridge will make it last a very long time because the cold temp slows the breakdown, but you could very well leave the sauerkraut out and it will last longer than the vegetable would if it were not fermented.
ShaktiGoddess1 3 months ago
@4712guest It also occurs to me that if it was the summer or fall harvest that was being fermented, it would keep wonderfully over the winter, without a fridge or even underground, because of the colder winter temps.
ShaktiGoddess1 3 months ago
@4712guest It was kept in a cool place in the crock in which it was made. Because the fermentation forms lactic acid which basically pickles the cabbage, it doesn't require refrigeration/canning.
pumkinvine 3 months ago
There is an easier way, no salt needed. After shredding the cabbage put it straight in the jar, cover with some cabbage leaves and put something heavvy on top so the cabbage won`t float,fill up with clean filtered water, cover the jar with glad wrap and elastic band and punch a hole with a needle so the gas can escape, put in warm place and let the fermentation begin. I usally add caraway and dill seeds, other vegies can be added, takes about a week or 8 days,enjoy.
Pinkot89 5 months ago
@Pinkot89 thanks for the tip!
ShaktiGoddess1 5 months ago
Sounds great but how do you start the brine? I tried making it last year and it didn't turn out good. Thanks for your time and sharing your recipe.
jazzeeelady 5 months ago
@jazzeeelady when you salt the cabbage and let it wilt, the water starts to come out of the cabbage. then as you massage it, more water comes out. the water from the cabbage and the salt become the brine, so it's not necessary to make a separate brine. there is a method of just shredding the cabbage and then making a salt water solution for the brine. I prefer the method, as in the video, of using the cabbages own juices for the brine because it has such an amazing flavor!!!
ShaktiGoddess1 5 months ago
@jazzeeelady when you salt, let wilt and then massage the cabbage, the water from the cabbage and the salt become the brine, so it's not necessary to make a separate brine, just keep massaging until there is enough liquid to cover the cabbage when you stuff it into the jar.
ShaktiGoddess1 5 months ago
So nothing grows on the top of the water? that was the gross part that stopped me from trying..I love your method
MelancholyCoils 6 months ago
@MelancholyCoils I've never had anything grow on top of the water. and I have great results reusing the brine.
ShaktiGoddess1 6 months ago
If you just leave it salted for 24 hours in a closed container, you can elminate the vast majority of the massaging (or stomping, as I was taught). Just mix really well first and then leave 24 hours. By then the liquid has pretty much drawn itself out. I made kraut for about 12 or 13 years the hard way and just an epiphany 2 years ago and gave this a try. Works great. Search my videos for details.
hippyurban 6 months ago
@hippyurban awesome, thanks for the tip!!!!!!
ShaktiGoddess1 6 months ago
Why does it not explode from a tight lid?
ArrozConEvan 6 months ago
@ArrozConEvan The lactobacillus (bacteria) produces lactic acid, acidifying the food, making it taste sour. a bi-product of this process is carbon dioxide. fermenting is the natural way to create carbonation(like in beer and wine). We leave an inch of space at the top of the jar when we start our batch because the bubbles will rise to the top of the jar and need some place to go. I hear that jars can bust because of the pressure if there's nowhere for that carbon dioxide to escape.
ShaktiGoddess1 6 months ago
@ArrozConEvan If needed, you can loosen the lid momentarily,once a day, to release any Carbon Dioxide from the jar. I've also heard you can just leave the lid on loose the whole time. I've never had a problem with a tight lid as long as I leave enough room at the top.
ShaktiGoddess1 6 months ago
mmm delicious, and simple.. I must try this. did you have to add in any probiotics?
davidjohn83 6 months ago
@davidjohn83 No need to add probiotics. have fun!!!!!
ShaktiGoddess1 6 months ago