I read in other recipes like this that a grey mold appears and should be scraped off. . . which really turned me off to making this but yours does not have the grey mold, right? Have you ever heard of this? Seems like if mold appears that something was done wrong. Like I said your recipe looks great! Can't wait to try it :)
@HotPhlash Hi Hot, yes grey mold will grow on any bit of cabbage that isnt submerged below the waterline. simply scrap it off discard; the kraut below the water is fine and still good (due to the probiotics in it). Thats why you weight the cabbage down to stay below the water level and force out as much air space as possible.
@HotPhlash Hi Hot, yes grey mold will grow on any bit of cabbage that isnt submerged below the waterline. simply scrap it off discard; the kraut below the water is fine and still good (due to the probiotics in it). Thats why you weight the cabbage down to stay below the water level and force out as much air space as possible. As for 'dipping' who cares, its our own food. Think where your fingers were before you put them near or into your food/mouth... a public doorknob? upon money?
Yeah, I successfully made my first batch of SK. Thank you for the helpful vid. Having had SK 3x previous in my life and not liking any, I just wanted to try things I knew I liked. I made mine with cabbage, carrots, daikon and a serrano chile. It took 3 days to figure out my house was too cold so I wrapped the jars in paper towels and placed them in one of those silver hot/cold bags, then the fermentation was visible. Very tasty! Thanks again!
It sits at room temperature (70-90 degrees) for 4-30 days and should be in a draft free area for optimal fermentation. Refrigerate when you are finished letting it ferment as the cold stops the fermentation process.
Probiotics can also be found in cultured dairy products such as yogurt or kefir, however, the number of live organisms varies greatly from product to product due to differences in processing methods. Fermented foods such as SAUERKRAUT also contain probiotics.
Look in my favorites section for an excellent video called PROTEXIN for further information.
Actually, the juice from the prior batch of kraut I added had tons of good bacteria or probiotics in it that helped the cabbage ferment. But also all veggies have bacteria on them that will ferment when preparing them in salt like this.
You can use a probiotic if you desire. I used the juice of a prior batch of kraut that had tons of probiotic in it. Also veggies have the good bacteria on them already and will ferment without any additional probiotic.
Sorry, I cut out the machine working it was too noisy, but i did have some clips of it. I dont care for it so much because large veggies dont fit into it so well and the straight board mandolines would be better.
I eat sauerkraut raw out of the fridge by itself and only about a 1/2 cup. It is recommended to have two 1/2 cup servings of probiotic/fermented foods per day to assist with improving health and fighting off candida issues.
I read in other recipes like this that a grey mold appears and should be scraped off. . . which really turned me off to making this but yours does not have the grey mold, right? Have you ever heard of this? Seems like if mold appears that something was done wrong. Like I said your recipe looks great! Can't wait to try it :)
HotPhlash 4 months ago
@HotPhlash Hi Hot, yes grey mold will grow on any bit of cabbage that isnt submerged below the waterline. simply scrap it off discard; the kraut below the water is fine and still good (due to the probiotics in it). Thats why you weight the cabbage down to stay below the water level and force out as much air space as possible.
StarFlower99654 4 months ago
@HotPhlash Hi Hot, yes grey mold will grow on any bit of cabbage that isnt submerged below the waterline. simply scrap it off discard; the kraut below the water is fine and still good (due to the probiotics in it). Thats why you weight the cabbage down to stay below the water level and force out as much air space as possible. As for 'dipping' who cares, its our own food. Think where your fingers were before you put them near or into your food/mouth... a public doorknob? upon money?
StarFlower99654 4 months ago
recipe looks and sounds great but dude....you triple dipped :) that's like putting your whole mouth in it (Seinfeld episode reference) hahahaha
HotPhlash 4 months ago
what did you do to weigh them down?
dave1233345 5 months ago
@dave1233345 a small condiment cup filled with the juice. Anything that will fit into the opening would work. Ive seen people even use rocks.
StarFlower99654 5 months ago
I made my first batch last week and I actually tasted sweet and sour at the same time. I had some for luch today and it was awesome.
I made a batch with one head red and one white but it comes out looking all red anyway.
Love this stuff, I find that three tablespoons for 5 lbs too much so the next time I cut back just a little.
Nice vid.
rosewood513 8 months ago
Excellent video, thank you!
anarchore 1 year ago
What was the ingredient in the bag that they added to the blender? Thanks.
tsolorio3001 1 year ago
Thanks for making the video, this looks easy enough even for me...
JimboJitsu 1 year ago
Yeah, I successfully made my first batch of SK. Thank you for the helpful vid. Having had SK 3x previous in my life and not liking any, I just wanted to try things I knew I liked. I made mine with cabbage, carrots, daikon and a serrano chile. It took 3 days to figure out my house was too cold so I wrapped the jars in paper towels and placed them in one of those silver hot/cold bags, then the fermentation was visible. Very tasty! Thanks again!
MsKibznBitz 2 years ago
Awesome Mskibznbitz!!! Glad the vid was of help.
StarFlower99654 2 years ago
did I miss something? Where is this stored for the fermenting process. Refrigerated, or not?
Alive2u 2 years ago
It sits at room temperature (70-90 degrees) for 4-30 days and should be in a draft free area for optimal fermentation. Refrigerate when you are finished letting it ferment as the cold stops the fermentation process.
StarFlower99654 2 years ago
some say 5 weeks and cheese cloth.. your way is most def easier but I wonder about bacteria counts.. thanks!
RMCrowley 2 years ago
Probiotics can also be found in cultured dairy products such as yogurt or kefir, however, the number of live organisms varies greatly from product to product due to differences in processing methods. Fermented foods such as SAUERKRAUT also contain probiotics.
Look in my favorites section for an excellent video called PROTEXIN for further information.
EssiacHempLaetrile 2 years ago
Hi, only saw you put in salt and I don't understand what makes it Saurerkraut or what makes it ferment.
sweetiepie1018 2 years ago
Actually, the juice from the prior batch of kraut I added had tons of good bacteria or probiotics in it that helped the cabbage ferment. But also all veggies have bacteria on them that will ferment when preparing them in salt like this.
StarFlower99654 2 years ago
I LOVE THIS VID!! I will have to watch it again and make some notes so I can make some. You didn't use a probiotic huh?
313HealthyMe 2 years ago
You can use a probiotic if you desire. I used the juice of a prior batch of kraut that had tons of probiotic in it. Also veggies have the good bacteria on them already and will ferment without any additional probiotic.
StarFlower99654 2 years ago
Sounds good, then I am gonna try it your way completely. I like the garlic one because I am a garlic-O-holic....hahahaha
313HealthyMe 2 years ago
I wish you'd show the processor working, I've never seen one like that. Thanks for sharing, I can't wait to try this!
KimberleeMelissa 2 years ago
Sorry, I cut out the machine working it was too noisy, but i did have some clips of it. I dont care for it so much because large veggies dont fit into it so well and the straight board mandolines would be better.
StarFlower99654 2 years ago
Thanks for sharing. They look delicious. Do you usually eat them alone or in combination with other food?
LosingInCA 2 years ago
I eat sauerkraut raw out of the fridge by itself and only about a 1/2 cup. It is recommended to have two 1/2 cup servings of probiotic/fermented foods per day to assist with improving health and fighting off candida issues.
StarFlower99654 2 years ago
What is the thing that you used to shred the cabbage?
LosingInCA 2 years ago
Its an electric mandoline i got it at Target.
StarFlower99654 2 years ago