Hello friends!
I thought I would share this video to demonstrate my simple, beginner method for making mixed vegetable sauerkraut at home. This is a fool-proof, easy method that requires no special equipment apart from a large fermenting vessel of some kind and a few other basic items you can make yourself. A large jar or crockery pot works well for this method. You don’t need a fancy lid or airlock!
As many of you know, I live in a sub-tropical climate, so this video shows your all the techniques you need to manage vegetable fermentation in warm weather.
I hope you enjoy the video and have a try at making some sauerkraut for yourself. You can start with a simple cabbage sauerkraut or add in some extras like I have here. The most important elements are the cabbage base and the 2% salt level, which I explain in the video. Apart from these two ingredients you can add all sorts of other flavours to your kraut!
Just remember the mantra – “under the brine and all will be fine”.
Your sourdough tutorial was fab, and so is this one. Can’t wait to try this. Thanks
Thanks Elly I did it and it taste wonderfull in mine I
Used carrots and cabbage .It's so wonderful in salad
I’m so excited! My kraut is ready, it smells heavenly & tastes delicious. I’m packing mine like you did but do I have to burp the jars once they’re in the fridge? Thanks so much for this video & showing me fermentation can taste good. First sour dough bread now fermented veggies, what next? I know! Soap 😏
Thank you I am usually into Kimchi, i will try your curry kraut for my next batch.Not sure how long( SEQ too), I usually ferment my Kimchi for 5 days but I read sauerkraut should be fermented much longer.
Could I use carrots cut in small disks or sticks? I don’t care for them grated.
Hi, just wondering when you removed the plastic rounds and gave them a wash l think after day 6 did you add them back into the jar or did you just leave them out? Thanks.
You have comments disabled on the easy sourdough video, so I'm here. Adding a sweet juice as the liquid in the beginning prioritizes yeast colonization. Pineapple juice actually would supercharge yeast with it's vitamin C. Sourdough needs other flora besides yeast to be great. Also at the end of the video, you never said anything about the smell of the bread that would confirm it was sourdough, nor the taste. While some sourdoughs do contain some fruit, it's normally grapes to harvest it's wild yeasts already on the skin. However not making the yeast consume the starch leads to retarded development of complex flavors and further selects the wrong strains of yeast that are more ideal to the sweetened mix.
Looks awesome.
Good job…I will definitely give this a go…
Can’t wait to try this! I’ve just started fermenting veggies and though I’m not a big fan of sauerkraut this looks really good. Thanks for the inspiration.
BTW, if you need video ideas, kimchi would be a good one, just saying 😏