Fermentation revivalist Sandor Ellix Katz teaches us how to make sauerkraut and shares some ideas about fermentation. For more videos check out feastforward.org.
Sandor Katz rocks.....he is so easy to understand and follow....fermentation is not scary...it's easy just follow the steps including trying new things
I am starting on my journey of learning about fermentation and I feel I came across the most amazing source of knowledge. You know as it is said... when the pupil is ready, the master appears
I would highly suggest getting the book the Art of Fermentation. It has a ton of information and gives you an understanding of exactly how it works and why some ferments might go bad and how to fix it. When carbon dioxide forms it will create a layer between "the air" and the food. I do mine in a 2 gallon ceramic crock that I bought through True-Value for ~$20. You can also spend hundreds on specialized containers that are nice, but essentially the same type of food safe ceramic you can get cheap at a hardware store. Thanks Sandor. You revitalized my love of making fermented foods.
Hi . I attended an event , don’t remember where , years ago . I got your book Wild Fermentation , which you autographed . Now I “found “ you on RU-vid. I’m “ surviving CLL w/o chemo or radiation, but w/ fermenting. :)
don't you have to make sure that all the cabbage stays submerged? What do you feel is the best way of doing that? I was using a glass ramikan but that was tricky. I have purchased some glass weights and will try that. I also bought an airlock system. as my last experiment in a FIDO ended up getting moldy...
I am beginner. I made a quite fine cut with a mandolin and afterwards a really thorough kneading. I belive I like the result of the kneading, but wonder if there is a smart machine that could do this job? (As I want to make a lot, and save time). Maybe a slow juicer? Or the cabbage would become to dry and hard pressed? (I did not try to use a wood stomper yet) Blessings!
2 gallon glass jar,,would it work? and if after fermenting should it be divided into smaller jars or would it be safe if clean utensils are used for removing part?help dont want to ruin this and we never bruised our veggies overseas,,hmmm
I'm on a strict low sodium diet and really miss being able to eat sauerkraut because of it. Is there any way to do this without salt? I've tried to look up this information but there seems to be very little on the subject so it's hard to gather enough information. I've seen recipes that just omit the salt and warn that you're more susceptible to bad bacteria growth. I've seen others that say to use something like whey, a starter, left over juice from a previous batch, or even celery juice. I know salt isn't essential for fermentation to happen, just very beneficial..... so can it be done?
You don't need salt to make kraut. However, to receive the benefits of salt without the sodium, a low sodium salt alternative is Indian black himalyan (aka: kala namak). Here's an article on black salt to help you better understand why you may wish to include it in your diet: www.onegreenplanet.org/vegan-food/everything-you-need-to-about-black-salt/
+Mac intoSser it is only high pressure for a couple days, until acid level hits about 5 and fermentation starts to slow. If kept cool and dark it only needs to be "burped" once or twice a day to keep from building too much pressure.
Air locks are just a reason to spend $ on unnecessary things. You can fermint in a any vessel without a lid all you need to do is make sure plant matter is under the water. You don't need a lid you only need to cover with a towel to keep nats and dust out. I use a rubber band to hold towel in place.
