Kefir Whey Based Sauerkraut (Part 2)

http://www.pocketsofthefuture.com/KefirGrains.htm
In the tradition of Nourishing Traditions watch Leslie make kefir whey based sauerkraut.

Category:

Howto & Style

Tags:

• sauerkraut
• homesteading
• kefir
• nourishing
• traditions
• organic
• culture
• food
• traditional
• foods

[jmohno]

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.

[pocketsofthefuture]

@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?

[777pvtube]

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

[pocketsofthefuture]

@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

[rayunseitig]

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.

[GygaxGirl]

I think the squeakiness is because it needs to be thoroughly pounded.

[bsktool]

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?

[elliemay1229]

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]

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.

[terryleebo]

@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.

[AscensionHelp]

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!

[jmohno]

@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]

@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?