fermented veggie tips

[Guest guest]

does anyone have any tips for making them? I am thinking of making several large batches a month, so I can use my sisters processor without investing yet in my own... I feel like it would be awesome to use them to supplement the probiotics and yogurt....I have seen the how-to's on the internet, but wondering if anyone has specific tips... and if anyone uses starter from body ecology, etc? Thank you in advance for your advice!~ Dana

[Guest guest]

I have made my own sauerkraut and also fermented carrot-ginger. Both recipes are in Nourishing Traditions.For sauerkraut: shred 1 head of cabbage, mix with 1 tbsn sea salt, 4 tbsn whey (from your dripped homemade yogurt), and 1 tbsn caraway seeds and pound it till juices come out (book says about 10 min.). You can pound it in a big bowl. Transfer to a mason jar making sure there is at least 1 inch space above the liquid. Press down on the cabbage so the liquid covers it. Let it rest at room temp for 3 days and then put it in the fridge. (I'm unclear about whether it can sit at room temp longer than that, I've put in a question to someone from Weston A Price but haven't gotten an answer.)

The carrot-ginger thing works the same way, you use 4 cups of shredded carrots, and 1 tbsn shredded fresh ginger, add 1tbsn sea salt and 4 tbsn whey. Pound, let sit 3 days, then in the fridge. Very yummy!misha

 

does anyone have any tips for making them? 

I am thinking of making several large batches a month, so I can use my sisters processor without investing yet in my own... I feel like it would be awesome to use them to supplement the probiotics and yogurt....

I have seen the how-to's on the internet, but wondering if anyone has specific tips... and if anyone uses starter from body ecology, etc? Thank you in advance for your advice!~ Dana  

[Guest guest]

Thanks for the directions Misha!!!

>

> For sauerkraut: shred 1 head of cabbage, mix with 1 tbsn sea salt, 4 tbsn whey

(from your dripped homemade yogurt), and 1 tbsn caraway seeds and pound it till

juices come out (book says about 10 min.). You can pound it in a big bowl.

Transfer to a mason jar making sure there is at least 1 inch space above the

liquid. Press down on the cabbage so the liquid covers it. Let it rest at room

temp for 3 days and then put it in the fridge. (I'm unclear about whether it can

sit at room temp longer than that, I've put in a question to someone from Weston

A Price but haven't gotten an answer.)

>

> The carrot-ginger thing works the same way, you use 4 cups of shredded

carrots, and 1 tbsn shredded fresh ginger, add 1tbsn sea salt and 4 tbsn whey.

Pound, let sit 3 days, then in the fridge. Very yummy!

>

> misha