Comments on: Recipe: How To Make Sauerkraut http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/ No Diets, No Cardio, No Excuses Mon, 22 Mar 2010 03:08:01 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Hypoxia Gym » Blog Archive » Nutrition tidbits http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-8583 Hypoxia Gym » Blog Archive » Nutrition tidbits Mon, 12 Oct 2009 03:03:07 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-8583 [...] can see what a week’s worth of eating looks like below. I occasionally eat some homemade sauerkraut for the probiotic boost but I didn’t have a batch ready during the week I’m using as an [...] [...] can see what a week’s worth of eating looks like below. I occasionally eat some homemade sauerkraut for the probiotic boost but I didn’t have a batch ready during the week I’m using as an [...]

]]> By: How To Make Your Own Probiotic Food - Fitness Spotlight : Fitness Spotlight http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-8285 How To Make Your Own Probiotic Food - Fitness Spotlight : Fitness Spotlight Tue, 15 Sep 2009 17:05:25 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-8285 [...] detailed one of my sauerkraut making adventures previously. I still use a similar process, though in much larger quantities, as I now [...] [...] detailed one of my sauerkraut making adventures previously. I still use a similar process, though in much larger quantities, as I now [...]

]]> By: Herbal Remedies Girl http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-4263 Herbal Remedies Girl Wed, 26 Nov 2008 22:17:19 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-4263 I have never made my own sauerkraut, thank you for the recipe. I love to make hunter's stew but the sauerkraut I have been using was store bought. I bet making the sauerkraut myself will make the dish even better! I have never made my own sauerkraut, thank you for the recipe. I love to make hunter’s stew but the sauerkraut I have been using was store bought. I bet making the sauerkraut myself will make the dish even better!

]]> By: Digest - Biosolids, Diabetes, Fall Markets, Hypoglycemia | Modern Forager http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-4018 Digest - Biosolids, Diabetes, Fall Markets, Hypoglycemia | Modern Forager Tue, 30 Sep 2008 12:23:29 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-4018 [...] and kohlrabi, trying to get fancy but not properly sanitizing my jars and workspace. Check out Scott’s post on making sauerkraut before you waste your time (and vegetables). If you enjoyed this post, share it on StumbleUpon [...] [...] and kohlrabi, trying to get fancy but not properly sanitizing my jars and workspace. Check out Scott’s post on making sauerkraut before you waste your time (and vegetables). If you enjoyed this post, share it on StumbleUpon [...]

]]> By: steve http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-3869 steve Fri, 29 Aug 2008 12:27:05 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-3869 Hi all Sauerkaut is a no brainer but can drive you crazy with your second thoughts. Only because it is so easy it seems wrong. First you do not need a starter use 3 Tbsp of non iodized salt per 5 lbs of shredded cabbage add salt evenly mix very well you will see water come out continue to mix well and then pack in a non metalic container plastic or glass. Cover the cabbage with cheese cloth place a plate on top with some kind of wieght to keep the natural brine above the cabbage place in a room temp area out of the direct sunlight. add water if needed but if cabbage is fresh you will not need water or brine it naturally has plenty of water. Fermentation is a natural process and will not allow botulism to grow botulism needs low acidity and absence of air to cultivate. Fermentation is what wine goes through so it is a pure cleansing process. The fermentation process will form a "bloom" as they call it or a scum on the top it will not hurt you just lift the cheese cloth off and rinse them replace the cloth. Some people mix it in but make it more sour. Try your kraut after the first week and every week there after place in refer when the sour or flavor is right. Cabbage will get soft if fermented or placed in an area to warm. Soft is ok old school German people like it like that. The bubbles are a natural part of the fermention the are a good thing. Every so often pack the cabbage back down the bubbles will make it rise. Next time try this use red cabbage with raddish, dicon, fresh dill, shredded carrots ferment like sauerkraut this a an old school Romanian dish. ENJOY Scott if it has a sweetish flavor it needs to sit and ferment longer fermetation time is determined by natural sugar in veggies, natural yeast in the air, and mostly temp of the area. It will get sour if left long enough. you do not need a starter. Sauerkraut can take 4 to 8 weeks to complete the slower the the fermentation the fuller more complex the flavor. Try making Kimchi it is great....... good luck Steve Hi all Sauerkaut is a no brainer but can drive you crazy with your second thoughts. Only because it is so easy it seems wrong.
First you do not need a starter use 3 Tbsp of non iodized salt per 5 lbs of shredded cabbage add salt evenly mix very well you will see water come out continue to mix well and then pack in a non metalic container plastic or glass. Cover the cabbage with cheese cloth place a plate on top with some kind of wieght to keep the natural brine above the cabbage place in a room temp area out of the direct sunlight. add water if needed but if cabbage is fresh you will not need water or brine it naturally has plenty of water. Fermentation is a natural process and will not allow botulism to grow botulism needs low acidity and absence of air to cultivate. Fermentation is what wine goes through so it is a pure cleansing process. The fermentation process will form a “bloom” as they call it or a scum on the top it will not hurt you just lift the cheese cloth off and rinse them replace the cloth. Some people mix it in but make it more sour. Try your kraut after the first week and every week there after place in refer when the sour or flavor is right. Cabbage will get soft if fermented or placed in an area to warm. Soft is ok old school German people like it like that. The bubbles are a natural part of the fermention the are a good thing. Every so often pack the cabbage back down the bubbles will make it rise. Next time try this use red cabbage with raddish, dicon, fresh dill, shredded carrots ferment like sauerkraut this a an old school Romanian dish. ENJOY
Scott if it has a sweetish flavor it needs to sit and ferment longer fermetation time is determined by natural sugar in veggies, natural yeast in the air, and mostly temp of the area. It will get sour if left long enough. you do not need a starter. Sauerkraut can take 4 to 8 weeks to complete the slower the the fermentation the fuller more complex the flavor. Try making Kimchi it is great……. good luck Steve

]]> By: Pam http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-3271 Pam Mon, 17 Mar 2008 20:45:02 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-3271 Thanks for your quick reply. I just did a quick internet check. Seems like protein fermentations have a high risk of botulism. One site said Sauerkraut has a pH of 3.5 and botulism grows at 4.5 (probably explaining the acidic tomato phenomenon). One thing mentioned of importance here was the amount of salt added to the fermentation process is important! Lots of salt inhibits botulism and other nasties from forming. I have some pH test strips at home I think I'll test the sauerkraut with before I eat it. That should determin if I did too many things wrong or not. Thank you! Pam Thanks for your quick reply. I just did a quick internet check. Seems like protein fermentations have a high risk of botulism. One site said Sauerkraut has a pH of 3.5 and botulism grows at 4.5 (probably explaining the acidic tomato phenomenon). One thing mentioned of importance here was the amount of salt added to the fermentation process is important! Lots of salt inhibits botulism and other nasties from forming. I have some pH test strips at home I think I’ll test the sauerkraut with before I eat it. That should determin if I did too many things wrong or not. Thank you!
Pam

]]> By: Scott Kustes http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-3270 Scott Kustes Mon, 17 Mar 2008 16:59:24 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-3270 Hey Pam,<br />Hmmm....I have always added the brine at the end and that's worked out just fine.  I usually put in enough cabbage and brine to bring it very close to the top, then I fill the top with some rolled up cabbage leaves as in <a href="http://www.modernforager.com/blog/wp-content/uploads/2007/12/picture-052.jpg" rel="nofollow">this picture</a><br /><br />I haven't removed the bubbles though as I think they are part of the fermentation process, hence all the pressure that builds up.  I have no clue about botulism.  I know that an anaerobic environment can bring it about, but I'm not sure if what you've done will do it.  Have any air bubbles appeared again?  Is there any way to detect botulism from smell/taste?<br /><br />Cheers<br />Scott<br /> Hey Pam,
Hmmm….I have always added the brine at the end and that’s worked out just fine.  I usually put in enough cabbage and brine to bring it very close to the top, then I fill the top with some rolled up cabbage leaves as in this picture

I haven’t removed the bubbles though as I think they are part of the fermentation process, hence all the pressure that builds up.  I have no clue about botulism.  I know that an anaerobic environment can bring it about, but I’m not sure if what you’ve done will do it.  Have any air bubbles appeared again?  Is there any way to detect botulism from smell/taste?

Cheers
Scott

]]> By: Pam http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-3269 Pam Mon, 17 Mar 2008 00:49:37 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-3269 Hi Scott, I tried your recipe yesterday and am excited to try it. I did make a few blunders though. First, I didn't add the brine as I went- I added it last because I forgot. But I poured enough of it on to bring the liquid level up to the top. After I sealed it and put it up in my cupboard, the little bubbles I saw in and around the cabbage began to play with my mind. Was I supposed to push those out? Was I supposed to take the level of the brine all the way to the very top of the jar? So the second day, I serilized a spoon, opened the container and pushed out all the air bubbles and added a bit more bottled water to take the liquid to the very top. Now I sit here wondering if I introduced any yeasts or molds into my batch. Also, maybe there is supposed to be air in the batch. Worst of all now I wonder if I haven't created an anaerobic atmosphere for botulism. Do you have any answers to ease my over active mind? -Pam Hi Scott,
I tried your recipe yesterday and am excited to try it. I did make a few blunders though. First, I didn’t add the brine as I went- I added it last because I forgot. But I poured enough of it on to bring the liquid level up to the top. After I sealed it and put it up in my cupboard, the little bubbles I saw in and around the cabbage began to play with my mind. Was I supposed to push those out? Was I supposed to take the level of the brine all the way to the very top of the jar? So the second day, I serilized a spoon, opened the container and pushed out all the air bubbles and added a bit more bottled water to take the liquid to the very top. Now I sit here wondering if I introduced any yeasts or molds into my batch. Also, maybe there is supposed to be air in the batch. Worst of all now I wonder if I haven’t created an anaerobic atmosphere for botulism. Do you have any answers to ease my over active mind?
-Pam

]]> By: Scott Kustes http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-3111 Scott Kustes Wed, 02 Jan 2008 20:33:32 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-3111 Well, here's the verdict. It's good, but vastly different from the batch made with a culture. It has a more sweetish-sour taste (only way I can think of to describe it) and the cabbage is much softer (less crispy) than previous batches. I like it! It took until about Friday to be edible, so 5ish days of fermenting on my counter. Good luck! Scott Well, here’s the verdict. It’s good, but vastly different from the batch made with a culture. It has a more sweetish-sour taste (only way I can think of to describe it) and the cabbage is much softer (less crispy) than previous batches. I like it! It took until about Friday to be edible, so 5ish days of fermenting on my counter.

Good luck!
Scott

]]> By: Scott Kustes http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-3092 Scott Kustes Wed, 26 Dec 2007 18:16:15 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-3092 Still waiting Jay. I tasted it today and it still tastes mostly like cabbage. I suppose not using the starter culture means that it takes a bit longer. I also started some coconut water and coconut meat fermenting today...if they turn out well, we'll have some fun on my second batch. I'll let you know when something comes of this kraut. Scott Still waiting Jay. I tasted it today and it still tastes mostly like cabbage. I suppose not using the starter culture means that it takes a bit longer. I also started some coconut water and coconut meat fermenting today…if they turn out well, we’ll have some fun on my second batch. I’ll let you know when something comes of this kraut.

Scott

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