Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 You really do not need anything to make sauerkraut...just shredded cabbage, a glass or food-grade safe glazed ceramic crock, a teensy bit of sea-salt water solution, a cheesecloth or unbleached coffee filter, and time! On Sat, Apr 17, 2010 at 9:41 AM, Doris W <canadiangirlsdream@...>wrote: > > > recently I have been getting the urge to experiment with making my own > sauerkraut. I read or heard once that it is possible to make it with > kombucha. If someone has tried this, would you please share your recipy ? > Thanks in advance! > Doris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 You really do not need anything to make sauerkraut...just shredded cabbage, a glass or food-grade safe glazed ceramic crock, a teensy bit of sea-salt water solution, a cheesecloth or unbleached coffee filter, and time! On Sat, Apr 17, 2010 at 9:41 AM, Doris W <canadiangirlsdream@...>wrote: > > > recently I have been getting the urge to experiment with making my own > sauerkraut. I read or heard once that it is possible to make it with > kombucha. If someone has tried this, would you please share your recipy ? > Thanks in advance! > Doris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 thanks for your reply, . The recipe I found called for adding kefir whey, but I don't have any, that's why I thought adding kombucha instead. So you are saying its not necessary to add anything to kick start the fermentation, not even apple cider vinegar? Do you use the cheesecloth or unbleached coffee filter to cover the top, they way we do with kombucha?. > > > > > > > recently I have been getting the urge to experiment with making my own > > sauerkraut. I read or heard once that it is possible to make it with > > kombucha. If someone has tried this, would you please share your recipy ? > > Thanks in advance! > > Doris > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 nutrition/ This is a good group to explore things like Sauerkraut. I've watched a few videos on making Sauerkraut and fermented veggies. They have said that if you want to ferment any veggy to put some cabbage in, as cabbage has the necessary components to ferment properly. I just started my kefir yesterday. After I get going I'm going to make cheese with it, and then I'll have the kefir whey. I've read that you can use the whey instead of water when making bread too. So many ways to do things! (My hubby thinks I'm crazy...but that's OK...I'm happy and healthy. And that's all that matters!) Warmly, Velma kombucha tea From: canadiangirlsdream@... Date: Sat, 17 Apr 2010 16:43:47 +0000 Subject: Re: Kombucha Sauerkraut? thanks for your reply, . The recipe I found called for adding kefir whey, but I don't have any, that's why I thought adding kombucha instead. So you are saying its not necessary to add anything to kick start the fermentation, not even apple cider vinegar? Do you use the cheesecloth or unbleached coffee filter to cover the top, they way we do with kombucha?. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 ,I agree..just a tinsy sea salt, pressure, maybe a baseball bat,if you pound it and time,i make without added water,makes its own brine... smile,Jahjet > > > > > > > recently I have been getting the urge to experiment with making my own > > sauerkraut. I read or heard once that it is possible to make it with > > kombucha. If someone has tried this, would you please share your recipy ? > > Thanks in advance! > > Doris > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 ,I agree..just a tinsy sea salt, pressure, maybe a baseball bat,if you pound it and time,i make without added water,makes its own brine... smile,Jahjet > > > > > > > recently I have been getting the urge to experiment with making my own > > sauerkraut. I read or heard once that it is possible to make it with > > kombucha. If someone has tried this, would you please share your recipy ? > > Thanks in advance! > > Doris > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 Finding out how to make sauerkraut is all over the web. I have made sauerkraut twice since last fall. The basic recipe is cabbage and salt. You have to shred it and then pound it very well to get the cabbage to release its juices. It gets packed into a jar very tightly so that the cabbage stays under the juice. Usually there is a plate to weigh it down. The cabbage juice and the salt create lactic acid which ferments the cabbage. It is kept at room temperature for a few days and then put into a cool place. Do not tighten the lid on the jar. I had one explode. According the Nourishing Traditions cookbook, it can be accelerated with 1-2 tablespoons of whey, which has lots of lactic acid. The easiest way to get whey is to strain yogurt in a towel or sieve over a bowl to catch the liquid. The thickened yogurt can be used as cream cheese or sour cream. The whey can be kept in the fridge for 6 months. I do not know if kombucha has lactic acid. I don't know if the acids in kombucha will make good sauerkraut. I think you should try it and let us all know! Cabbage is cheap. Pounding cabbage is a good work-out. Nothing ventured, nothing gained! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 Finding out how to make sauerkraut is all over the web. I have made sauerkraut twice since last fall. The basic recipe is cabbage and salt. You have to shred it and then pound it very well to get the cabbage to release its juices. It gets packed into a jar very tightly so that the cabbage stays under the juice. Usually there is a plate to weigh it down. The cabbage juice and the salt create lactic acid which ferments the cabbage. It is kept at room temperature for a few days and then put into a cool place. Do not tighten the lid on the jar. I had one explode. According the Nourishing Traditions cookbook, it can be accelerated with 1-2 tablespoons of whey, which has lots of lactic acid. The easiest way to get whey is to strain yogurt in a towel or sieve over a bowl to catch the liquid. The thickened yogurt can be used as cream cheese or sour cream. The whey can be kept in the fridge for 6 months. I do not know if kombucha has lactic acid. I don't know if the acids in kombucha will make good sauerkraut. I think you should try it and let us all know! Cabbage is cheap. Pounding cabbage is a good work-out. Nothing ventured, nothing gained! Quote Link to comment Share on other sites More sharing options...
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