To ferment or not to ferment

[cassandra]

So I made my first ever sauerkraut in the special: Sauerkraut fermenting pot, which I was given by my naturopath friend. I was really excited about it cos I love sauerkraut, and was very disappointed to find that I can't even receive unpasteurised raw sauerkraut online in North England (UK)
And it's very healthy in the micro biota, vitamins way. Not so much in the sodium way, but Hey...


So I (hubby) cut the cabage finely, mix it with salt (10 grams per 1/2 kilo but I forgot this step) and put it with some salt in the ceramic pot. Stamp it a bit so the leaves are crushed, leave it 'to the air' so the salt gets the water out of the cabbage leaves. Than put something heavy on top so the cabbage is under its own liquid (I used the provided special stones). Close the lid, fill the rim with water so the fermenting cabbage can burp, but no air can come in. Wait 8 (eight) days orso and voila.


After a week I started having nightmares about me opening the pot and finding it completely overgrown with fungi.


After 8 (orso) days I bravely opened it, and it smelled and looked like sauerkraut! Wowy, I tasted some, and it was delicious, but when I started to take it all out there was quite some white (apparently okay) and green mould (not okay) on the inside of the pot. So I threw it.


But I'll try again, after all these lessons learned.


Anyone else ferments foods?


Love, Cas

[kickingandscreaming]

I used to make sauerkraut.  I experimented with low sodium.  Didn't have a fancy pot. Jusr used jars.  It takes a lot of energy--something that I have in short supply.  Carrh on.  It's great stuff.

[cassandra]

Thanx for the encouragement KaS


   

[Jean]

 I never have but it sounds interesting. Keep on posting, will you please??

[Paul]

OK, I am in two minds if I  should post this or not. On one hand I am a firm believer in making your own foods, and would never encourage anyone to buy "store bought" over home made. On the other hand I want to point out that unless by "North England" you mean "some teeny tiny little island miles off the coast of northern England", then you can indeed buy unpasteurised raw sauerkraut online to be delivered "up north". Hit Google, search for "unpasteurised raw sauerkraut" and you get several dealers, including Amazon (although Amazon's fresh foods may not be available in your area yet) and several others.

[cassandra]

...I want to point out that unless by "North England" you mean "some teeny tiny little island miles off the coast of northern England", then you can indeed buy unpasteurised raw sauerkraut online to be delivered "up north". Hit Google, search for "unpasteurised raw sauerkraut" and you get several dealers, including Amazon.....

Thanx Paul, you are absolutely right pointing that out. I found them, but I'll keep trying to make it myself cos £10,- for a pound of sauerkraut inspired me somewhat.


Love, Cas

[kickingandscreaming]

It's much better to make it yourself.  You can vary the ingredients (carrots, spices, other veggies) and you can modify (to an extent) the salt content.  I still have several jars in my fridge from a couple of years ago and they're still fine.

[Paul]

It's much better to make it yourself.

In all things. Particularly now. For example I started making my own sausages years ago, but since being on a kidney diet it is even more important because I can regulate what goes in (no salty meats, no high potassium filler, etc).

[Charlie B53]

OK Ladies, remember that I am a 'Guy' and easily confused.

All I know about sauerkraut is it comes in a can or a bag at Krogers.   I get the bag, there's more of it.

I often mix that bag with a bag of ready-made cole slaw mix, just the grated veggies.  Once cooked down it lessens the 'bite' of the sauerkraut making it 'softer' (?) Is this a good description?

I haven't a clue what the difference is with 'raw' or um-pastuerized kraut.  But IIRC Gramma used to keep a couple of old crocks loaded with kraut, pickles, etc.  It was very common to see grey and or green molds.  She would just rinse everything off before it went on the stove.

We all grew up healthy.

[cassandra]

.... But IIRC Gramma used to keep a couple of old crocks loaded with kraut, pickles, etc.  It was very common to see grey and or green molds.  She would just rinse everything off before it went on the stove.

We all grew up healthy.

If I were not for over 20 years on D and if we weren't heading towards winter and the usual healthcare crisis I might have risked it. But for 50 pence for cabbage and salt, asking Hubby again to slice the cabbage, I'll try again
 
 

[Paul]

I haven't a clue what the difference is with 'raw' or um-pastuerized kraut.

Pasteurizing is the process of killing bacteria with heat. Raw and unpasteurized means this has not been done. In short it means "Tastier, but eating it might kill you".

[kickingandscreaming]

Cooking it destroys most of what is good about it.  The big thing about sauerkraut is that it is loaded with probiotics.  Heating and paseurizing it kills all that.  Most sauerkraut that you buy unrefrigerated (can, bag, jar) isn't really fermented.  It's pickled in vinegar.  That's why it's so sharp.  The real stuff isn't sharp.  It's yummy.

[Charlie B53]

Maybe I need to find a recipe and look and see just what is in there.

If I had to have guessed, I would have packed a crock with thinly sliced cabbage layered with light doses of salt, then filled it with a vinegar solution and left it sit long enough for the organic material to 'soften'.

Between the salt and the vinegar I don't think anything really bad could exist.  Both being 'natural' preservatives.

Then again, I'm just a 'Guy' and according to most of the Ladies, we are Wrong.

[kickingandscreaming]

You were right up until the vinegar.  No vinegar in naturally fermented sauerkraut.  Just lactic acid.  That's what makes it tangy.