That's interesting, I was wondering if a dairy or live yogurt starter would work. Actually years ago no starter was used as I recall. I think some grocery stores cabbage has been irradiated somewhere in the supply chain, and the natural lactobacillus bacteria in the cabbage has been killed along with everyother living thing, so one would need a cultured starter. Try and try again I guess.
I must be doing something wrong, I've never tasted any sauerkraut that I'd describe as "delicious", or even "palatable". The stuff I've made is barely edible. Very salty, bland yet strangely repellant. Is it just me?
Thank you! I knew that there had to be a way of making cultured vegetables that did not include buying those expensive "starter" packets that other websites are selling. Thanks!
Thank you! I knew that there had to be a way of making cultured vegetables that did not include buying those expensive "starter" packets that other websites are selling. Thanks!
I need to find your kefir cheese videos now, so I can have some whey.
2-5 days turn around time is pretty great, but how does this style of kraut making compare to the "traditional" method of letting the kraut ferment for a month without any help from kefir whey? I'm looking for a flavor as well as a pro-biotic content comparison...
As soon as I have some kefir surplus, I am going to make some kefir cheese, so thanks for including that, too!
Does it have a squeeky texture.I used salt and ginger.And the texture tickles my mouth.Is this a normal texture.I didnt use whey but is my second batch.first one was purple cabbage and sea salt and had the same texture without whey.
@jmohno I don't remember having a squeaky texture but I am far from expert on fermentation. How much ginger did you use? Perhaps you might try a bit less?
@pocketsofthefuture i used garlic and purple cabbage my first one and had the same texture.Squeeky it s the only way to describe the texture.is it water logged or somethhing?Also i have some cloudy sediment at the bottom of my krout greyish is this ok? ive had it in the fridge for 3 weeks and tasting better but not shure if its normal or ok. Any good sites for safety and troubleshooting?
@pocketsofthefuture not much like an inch chunk.was a similar texture with the garlic cabbage salt one too. I used maybe a clove or two of garlic per head.Also is a greyish sediment on the bottom of 3 week old refrigerated saurkrout ok.?I dont know if its a good thing.doesnt smell or taste bad.tastes better than earlier though.any good sites on these types of questions?
it annoys me to see people use metal bowls and utensils in the kitchen, they are harmful for the friendly bacteria, pro-biotic and humans as well, use wood, glass or plastic bowls or ceramic utensils
@777pvtube Boy, would I love to have wooden bowls! Not easy to come by, however, and yet more plastic is not welcome in my kitchen for compelling health reasons. Aside from that, according to my research, as long as the metal is stainless steel and (I am assuming) the contact is brief and not 24 hours a day, then the friendly bacteria are fine. Such is not the case with aluminum or tin, for instance. I actually don't like metal much. Wish I could replace it just for my own reasons. Thanks Leslie
They say that whey in general will keep in the frig for up to 6 months. This is not our experience. For one thing, we generally use it up faster than that and for another we have sometimes had it start to smell a bit off. It probably depends upon how much milk solids are mixed in. Definitely keep it in the frig. We store ours in a Mason jar with a plastic lid. It will certainly keep for at least a couple of months. Easy to use up, though, so no worries! Leslie
Simply pour some kefir into a somewhat loosely woven cotton cloth. We use something called butter muslin which is made for draining soft cheeses. Hang this to drip over a bowl. The liquid that comes out is kefir whey. What is left behind in the cloth is a soft kefir cheese. Leslie
@jxmarti1 Thank you for your question. What gets poured into the cloth is the kefir itself. When the whey drains out, you have kefir cheese left behind in the cloth. The grains are already back in the jar making their next batch of kefir.
My wife has just put up a detailed post with many of the benefits and how to's of how to make sauerkraut yourself. Please find Simple Sauerkraut How To's on our pocketsofthefuture DOT com/blog?p=145. It is blog number 145 under the Real Food, In the Kitchen and Preparedness categories.
For some reason I thought it would be a very complicated process. But I must admit I have never had sauerkraut or cabbage for tha matter! How sad is that. I definfetly want to give this a try though. Fermenting foods just seems like a very simple, natrual process to have wholesome foods. Thanks for posting.
That's interesting, I was wondering if a dairy or live yogurt starter would work. Actually years ago no starter was used as I recall. I think some grocery stores cabbage has been irradiated somewhere in the supply chain, and the natural lactobacillus bacteria in the cabbage has been killed along with everyother living thing, so one would need a cultured starter. Try and try again I guess.
Nice video, thanks.
rayunseitig 2 weeks ago
This has been flagged as spam show
Lecker..... yummy ..... best wiches from germany , please look on my german version :)
druidenwerk 1 month ago
I think the squeakiness is because it needs to be thoroughly pounded.
GygaxGirl 1 month ago
I must be doing something wrong, I've never tasted any sauerkraut that I'd describe as "delicious", or even "palatable". The stuff I've made is barely edible. Very salty, bland yet strangely repellant. Is it just me?
bsktool 4 months ago
Thank you! I knew that there had to be a way of making cultured vegetables that did not include buying those expensive "starter" packets that other websites are selling. Thanks!
elliemay1229 10 months ago
Thank you! I knew that there had to be a way of making cultured vegetables that did not include buying those expensive "starter" packets that other websites are selling. Thanks!
I need to find your kefir cheese videos now, so I can have some whey.
elliemay1229 10 months ago
2-5 days turn around time is pretty great, but how does this style of kraut making compare to the "traditional" method of letting the kraut ferment for a month without any help from kefir whey? I'm looking for a flavor as well as a pro-biotic content comparison...
As soon as I have some kefir surplus, I am going to make some kefir cheese, so thanks for including that, too!
AscensionHelp 1 year ago
Does it have a squeeky texture.I used salt and ginger.And the texture tickles my mouth.Is this a normal texture.I didnt use whey but is my second batch.first one was purple cabbage and sea salt and had the same texture without whey.
jmohno 1 year ago
@jmohno I don't remember having a squeaky texture but I am far from expert on fermentation. How much ginger did you use? Perhaps you might try a bit less?
pocketsofthefuture 1 year ago
@pocketsofthefuture i used garlic and purple cabbage my first one and had the same texture.Squeeky it s the only way to describe the texture.is it water logged or somethhing?Also i have some cloudy sediment at the bottom of my krout greyish is this ok? ive had it in the fridge for 3 weeks and tasting better but not shure if its normal or ok. Any good sites for safety and troubleshooting?
jmohno 1 year ago
@pocketsofthefuture not much like an inch chunk.was a similar texture with the garlic cabbage salt one too. I used maybe a clove or two of garlic per head.Also is a greyish sediment on the bottom of 3 week old refrigerated saurkrout ok.?I dont know if its a good thing.doesnt smell or taste bad.tastes better than earlier though.any good sites on these types of questions?
jmohno 1 year ago
it annoys me to see people use metal bowls and utensils in the kitchen, they are harmful for the friendly bacteria, pro-biotic and humans as well, use wood, glass or plastic bowls or ceramic utensils
777pvtube 1 year ago
@777pvtube Boy, would I love to have wooden bowls! Not easy to come by, however, and yet more plastic is not welcome in my kitchen for compelling health reasons. Aside from that, according to my research, as long as the metal is stainless steel and (I am assuming) the contact is brief and not 24 hours a day, then the friendly bacteria are fine. Such is not the case with aluminum or tin, for instance. I actually don't like metal much. Wish I could replace it just for my own reasons. Thanks Leslie
pocketsofthefuture 1 year ago
@777pvtube Stainless bowls will keep up with the pounding of the pestle. To sanitize you can boil them or stick them in the oven on low.
terryleebo 11 months ago
I love the sauerkraut recipe. I have one question, How long will kefir whey keep and should it be kept in or out of the fridge? (oops 2 questions)
Thanks for site
angelbrade 2 years ago
They say that whey in general will keep in the frig for up to 6 months. This is not our experience. For one thing, we generally use it up faster than that and for another we have sometimes had it start to smell a bit off. It probably depends upon how much milk solids are mixed in. Definitely keep it in the frig. We store ours in a Mason jar with a plastic lid. It will certainly keep for at least a couple of months. Easy to use up, though, so no worries! Leslie
pocketsofthefuture 2 years ago
How can i make kefir whey from scratch at home?
newnaturalway 3 years ago
Simply pour some kefir into a somewhat loosely woven cotton cloth. We use something called butter muslin which is made for draining soft cheeses. Hang this to drip over a bowl. The liquid that comes out is kefir whey. What is left behind in the cloth is a soft kefir cheese. Leslie
pocketsofthefuture 2 years ago
Regarding making the whey, the kefir that you pour into the cloth, is it the actual kefir grains or the kefir milk?
jxmarti1 1 year ago
@jxmarti1 Thank you for your question. What gets poured into the cloth is the kefir itself. When the whey drains out, you have kefir cheese left behind in the cloth. The grains are already back in the jar making their next batch of kefir.
pocketsofthefuture 1 year ago
My wife has just put up a detailed post with many of the benefits and how to's of how to make sauerkraut yourself. Please find Simple Sauerkraut How To's on our pocketsofthefuture DOT com/blog?p=145. It is blog number 145 under the Real Food, In the Kitchen and Preparedness categories.
pocketsofthefuture 3 years ago
For some reason I thought it would be a very complicated process. But I must admit I have never had sauerkraut or cabbage for tha matter! How sad is that. I definfetly want to give this a try though. Fermenting foods just seems like a very simple, natrual process to have wholesome foods. Thanks for posting.
dionysusstar 4 years ago