Stress free Ferments & krauts: for newbies!

[Guest guest]

Hello,

I see a common thread running through many of the posts

here, people stressing about the 'correct' way to make ferments,

krauts etc.

I was a bit worried too when I first started making Krauts.

Oh no am I doing this right, will I get food poisoning, etc etc etc.

I started out trying to teach myself to 'can' heat preserve food in

jars, and I thought what a con job!!

I have to cook the life out of this food to preserve it and these darn jars &

lids are expensive, never mind a canning pressure cooker!

I had always wanted to learn how to make Krauts and already new people

used ferments/brines/pickles LONG before the canning industry.

But we are taught to FEAR raw foods, they are even illegal in some countries:

People get busted & arrested for selling raw milk in some countries, a raw food

buying/selling co operative in Los Angeles was recently raided by law

enforcement !!!!!!!!!!!!

What next????

Anyway!!

So what I would suggest to anyone new to Krauts, ferments:

Don't stress, experiment, enjoy!

The main word is experiment.

Obviously if you are doing meat ferments that is different.

But I am mostly Vegan :>)

My 'golden rules' for krauts/ferments:

+Keep it clean, boil wash jars, utensils.

+Keep the air out of you ferments.

+Stir once a week -at least !

+Krauts: Sea salt or pickling salt ONLY!!!

+If it develops a 'bloom/mould' remove it, clean jar/container

and put kraut/ferment in clean jar.

I hope this is helpful.

Fermenting has really made me happy in my stomach & guts!