A Community Recipe by Bitt
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Comments
Top voted
bitt
May 19, 2012
of course! i think adding another veggie is fair game. haven't done it yet but i am going to try a more complex kimchi today.
yay for fermented foods!
i have heard a lot of people fear them but i think as long as it doesn't get too hot i wouldn't be worried. our house temp is generally cool. i think this helps.
laiabird
May 19, 2012
I got several heads of cabbage in my produce share from a local farm and wasn't sure what to do with them. I thought about making kraut but was a little intimidated by the process. Thanks for making it so clear! I am getting them out and going for it TODAY! Yes! This is a great way to eat raw, local and in season, too. Let's see how I do....
rawemotions
May 23, 2012
the thought of botulism freaks me out a bit. but I guess it's just as big if I buy raw sauerkraut, so might as well give it a try...
All
rawemotions
May 23, 2012
the thought of botulism freaks me out a bit. but I guess it's just as big if I buy raw sauerkraut, so might as well give it a try...
bitt
May 19, 2012
of course! i think adding another veggie is fair game. haven't done it yet but i am going to try a more complex kimchi today.
yay for fermented foods!
i have heard a lot of people fear them but i think as long as it doesn't get too hot i wouldn't be worried. our house temp is generally cool. i think this helps.
laiabird
May 19, 2012
I got several heads of cabbage in my produce share from a local farm and wasn't sure what to do with them. I thought about making kraut but was a little intimidated by the process. Thanks for making it so clear! I am getting them out and going for it TODAY! Yes! This is a great way to eat raw, local and in season, too. Let's see how I do....
IsisDC
May 18, 2012
Can one also add spring onion or garlic?
IsisDC
May 18, 2012
Well, this looks great! I am going to comb the thrift shops for good jars.
I have been splurging on raw krauts at the organic market as a once in a while treat, because they charge so much for them.
Now, I can make my own!
Thank you for this recipe and good tips!
greenie
May 18, 2012
bitt,
I'm definitely going to try it your way next time. It looks a whole lot easier to do it that way.
bitt
May 18, 2012
isis--i just used filtered water.
yes you could use other veggies. basically you need something starchy. i hope to play around with some of this stuff soon.
greenie- sorry didn't see your recipe. pretty similar, huh? good minds think alike. :-) i have heard of adding probiotics and then you can reduce the salt amount.
actually what i read was to keep the air OUT. some people even have special sealers to suck the air out.
but it does seem like it's kind of hard to screw this up. people do it different ways and it seems to do ok.
greenie
May 18, 2012
Does it really work this way, without leaving any way for gases and extra liquid to escape?
I've always heard you have to leave some way for gases to escape, i.e. not cover tightly. That's the way I've made my sauerkraut for years, with a top that's covered but not sealed (see my recipe http://www.therawtarian.com/community/recipe/sauerkraut-oh-baby).
IsisDC
May 18, 2012
Very good!
Thank you!
Distilled water? I love fermented foods and kombucha.
Are there any other veggies this works with? Beets? Carrots?
bitt
May 18, 2012
you add water as needed just to be sure the cabbage is covered.
you don't need starter because the cabbage itself contains bacteria.
joannabanana
May 18, 2012
thanks for this recipe!! i never know how to make fermented foods and i'm glad you gave step-by-step directions. i can picture my cat walking up to this stuff and wondering what the heck it is.
IsisDC
May 17, 2012
do you add water or some kind of starter?
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