If you have a stomach problem drink cabbage juice and eat sauerkraut! A bit salty taste but crunchy and delicious. Let it ferment longer and the sliminess will generally disappear. You can skip salt completely. We made our first batch of kraut in, as per your instructions, an crock with a plate and a rock. It’s not bad per say, but very strong. . Katz will be in Australia from mid-February for a series of workshops and presentations in collaboration with Flynn and The Fermentary across 18 dates and five states. Can you tell me what you think caused the cabbage to go black? It’s summer time and I only use air conditioning to keep my house at 79 degrees or even 80. Is this normal? Thank you for the extra information after the packing, salting and weighting of how many days to check the kraut. When I read the ingredients …it was only cabbage, water, salt…I thought ‘ICANMAKETHIS! I then placed the jar inside a steel bowl so any juice would be contained. 3 Plate that fits inside crock or bucket. There's no reason to be afraid of making sauerkraut in your own home, Katz says. For instance, you can substitute kale for napa cabbage if you like or add crushed fennel seeds instead of coriander. We’re now at day 4 and tomorrow I will try some of the kraut to see where it’s at. Its a great food!!! . Just a thought. This size batch will normally fill five full jars with a meal size left-over. Hi, I’m making my 2nd ever sauerkraut, the first one was very yummy but then became infested with little midgely bugs. It’s like that here in Tennessee in summer and I make kraut, just smaller batches for shorter time-periods. Your an inspiration and a terrific writer. No! Then I “punch” down that quarter. Um, so you know, the hippies that preceded us by 20 years . Its been a while since you posted this and I am fairly novice, however each of my batches have initially overflowed their jars. The texture of the cabbage leaf made it adhere to the sides of the jar and kept everything from floating above the surface of the water. I then replaced the glass lid without the rubber canning rim attached. Miso, sauerkraut, and kimchi are on the bucket list. or something. Taste the kraut after 4 days; it should be ready to eat. These are maggots, and evidently you did not protect the sauerkraut from flies. Heck, you can use just about any combination of shredded vegetables, herbs and spices. The rate of fermentation will be faster in a warm environment, slower in a cool one. Contrary to what most people think, to make sauerkraut or preserved lemons at home we just need the ingredients, salt and some basic techniques of hygiene and food preparation. How does one wait? Thanks for the instruction! White cabbage juice is the #1 natural healing method of ulcers. What causes the deterioration? Whoever is talking about stomach cancer caused from “populations that eat a lot of salt preserved pickled foods have a high rate of stomach cancer” and relating it to kraut is 180 degrees off. the soil will stay cool, and it would be worth a shot for some kraut. Who should we send this to? Thank you very much! Testing testing 1. Don’t worry. I just made a batch of sauerkraut using salt with anticaking agent. Sandor Ellix Katz, the creator of this site, has earned the nickname “Sandorkraut” for his love of sauerkraut. or just grab it and eat? I’ve thought using juice from an old batch was not the best way to start a new one as it might disturb the sequence in which fermentation takes place. Cover an open crock securely with a cloth to keep flies away! I used about 2 and 1/2 lbs of cabbage and around 1 and 1/2 tablespoon of kosher salt. If you should encounter surface growth, remove as much of it as you can, along with any discolored or soft kraut from the top layer, and discard. This is my first attempt. Keep kraut submerged to prevent that. Even when we run the A/C the temperature rarely gets below 28C (82F)and it’s usually a lot warmer. Great interview recently on NPR, btw. This is the best recipe I found about “sauerkraut”,even if Excellent post. I used sea salt. However, we usually use whole cabbage without shredding them, the serving size is much bigger, like 20-something cabbages at once, and we leave it alone for a much longer time, usually for 1-2 months. Learn how to make sauerkraut like Sandor Katz. I would guess the salt over time, though I washed it well afer previous use. Sauerkraut means “sour cabbage” in German. Maybe that could be the real source for their idividual cases of cancer. There is no pay for play: We only recommend products and services we love. I start eating it when the kraut is young and enjoy its evolving flavor over the course of a few weeks (or months in a large batch). what an interesting world!). As Sally Fallon Morell, author of Nourishing Traditions®, puts it: ‘Sandor Katz has labored mightily to deliver this magnum opus to people who ar… Try at frequent intervals. I just started my kraut yesterday, and it smells good! Recently my mother also started adding whole Allspice – it gives a nice smell. Repeat if necessary. Gave this a shot and tried to keep up with the kraut, but after a couple weeks noticed tiny worms around the rim of the crock. Thanks for all the info on your site. FYI: purple cabbage makes a gorgeous deep pink sauerkraut that looks great on a plate as well as in the fridge. Is it O.K. excellent article by Mercola about eating fermented foods and how healthy it is for your gut. Taste your kraut and I’ll bet it’s delicious. We have enjoyed trying your fermentation recipes. I would have had no idea what to do if not for informative sites like yours. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor. Go make some and try it; you’ll thank me later! Thank you for this healthful wonderful resource. While I can appreciate the need to acquire fresh produce, it seems fairly unlikely finding this freshness at even an organic grocer in the city, sometimes even the once a week farmer’s market. Copyright ©2021 by Foundation for Fermentation Fervor. Since this conversation with Sandor, I’ve had some homemade fermented foods at least once a day and notice how much my body loves it! . He started with the Wild Fermentationwhich became a huge hit with people looking for scientific ways to ferment. Bubbling can be very subtle. Pack the salted and squeezed vegetables into your jar. Only Elton John rocks more gigs on a … I am on the Budwig/cancer diet.. so need to start making my own sauerkraut…I want to use hymalayan salt… will this be ok to use please….. and how long would I leave it to ferment..! I have my first batch of sauerkraut fermenting away. Fermentation would work (it’s anaerobic) but the bag would explode due to the pressure of carbon dioxide produced by the process. Next time you get heart burn or acid reflux, take a big spoon of it and see what happens. Move to the refrigerator if you wish to stop (or rather slow) the fermentation. Sandor Katz (VO) And you know, I made the first sauerkraut that I made in a crock that I found in the barn. Wowee Zowee! I’m italian. Taste after the next step and add more salt or seasonings, if desired. Pickled means vinegar. The fermented vegetables beneath will generally look, smell, and taste fine. I actually drank the juice and it had the greatest tangy-sweet flavor. Thanks for detailed explanation. I have one question about recipes declaring the use cabbages within 48 hours of harvest. Sandor Ellix Katz, dessen Spitzname Sandorkraut ist (von Sandor und Sauerkraut), ist so etwas wie der Fermentations-Papst der Moderne. (Both your books / DVD just arrived from amazon and I’m deep into reading them…. I started my first batch 2 weeks ago but have been gone on vacation for the last week so added 2 cups salt water before leaving.The water still evaporated below the cabbage line and there are lg splotches of blue-green mold on the wood plate though nothing on the kraut and it smells fine. I started with cabbage, garlic, and salt, but now I am wishing I had added carraway seeds. at room temp depends on what room temp is; in a cool cellar indefinitely; in summer heat it will start to get mushy after a few weeks. If there’s anyone more fermentation crazy than us, it’s Sandor Katz. The best! A self-described "fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been called a classic, "the bible for people embarking on DIY projects like sourdough or sauerkraut", and "especially notorious for getting people excited about fermenting food". Until I saw them in a catalog as “sauerkraut crocks,” I thought our stoneware crocks were just for holding wooden spoons! This recipe from fermentation guru Sandor Katz is a guideline—not something set in stone. It’s totally gone. I will enjoy all winter. To-Dos allows Tasting Table members to store and remember all of the food and The surface growth can break up as you remove it, making it impossible to remove all of it. Thank you so much for your recipe and your work. I would only add that it helps to use a fermentation weight to keep the veggies below the brine. Lids to keep protected., videoed below are on the top this to! 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