Kefir Whey Based Sauerkraut (Part 1)
Uploader Comments (pocketsofthefuture)
All Comments (14)
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I live in Argenitna and the city where I live it´s almost impossible to find organic anything, except for some olive oils and other random things fresh produce is impossible. I was told by a leading expert in organic agriculture that lacto-fermentation actually neutralizes the agro-chems so he believes using a conventional when organic is not available is not that horrible
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I don't understand why it's so important to use organic veg when fermenting, what does it do to the toxins exactly?
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The only thing I can think of to do is to either rinse it off before eating it or mix it with other food that is not salted so that the salt in the sauerkraut balances out the whole dish. I would try to do the latter whenever possible. Good luck! Leslie
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What is the way to fix too salty sauerkraut? I used to much salt and now it's too salty to eat.
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Oh! I don't know why I didn't think of that... I just went to Michael's and found some Ball and Kerr jars. I got two 1/2 gallon, 6 pints and 6 quarts. Didn't spend that much because one of the employees used her discount on my order.. hahaha! How sweet of her! Now.. Where does one obtain Kefir grains?
what food processor attachment do you use? slice blade?
ninja781 1 year ago
@ninja781 A Bosch and yes. We used a finer blade a time or two but found that the sauerkraut made with too fine a cut tended to get soggy. Leslie
pocketsofthefuture 1 year ago
Are your spices organic too?
funkycowboy 2 years ago
Yes.
pocketsofthefuture 2 years ago
Where do you get those big jars? I want some!
LadyWeasel 2 years ago
Most of them are old pickle jars we picked up at the grocery store. The children ate the pickles and then we used the jars for milk. It takes a little while to get the pickle smell out but it does go away eventually and then you have a nice gallon jar. Leslie
pocketsofthefuture 2 years ago