Re: Re: Kraut - what kind of vinegar is best

[Guest guest]

To the best of my knowledge, if you use vinegar, you are pickling and not

wild fermenting. If that's what you want to do, then I recommend organic

apple cider vinegar.

Sabina

On Fri, Mar 19, 2010 at 12:33 PM, Kathleen <kathleencsa@...>wrote:

>

>

>

>

> What kind of vinegar is best for use in making kraut?

>

> Kathleen

>

>

[Guest guest]

No, not pickling. Using salt plus a little vinegar to " push it in the right

direction. "

" Do just once what others say you can't do, and you will never pay attention to

their limitations again. " R. Cook

________________________________

From: Sabina <waterfalling@...>

nutrition

Sent: Fri, March 19, 2010 12:07:32 PM

Subject: Re: Re: Kraut - what kind of vinegar is best

To the best of my knowledge, if you use vinegar, you are pickling and not

wild fermenting. If that's what you want to do, then I recommend organic

apple cider vinegar.

Sabina

On Fri, Mar 19, 2010 at 12:33 PM, Kathleen <kathleencsa@ sbcglobal. net>wrote:

>

>

>

>

> What kind of vinegar is best for use in making kraut?

>

> Kathleen

>

>

[Guest guest]

Quick and Easy " Kraut " recipe (lacto-fermented veggies)

One medium head of organically grown veggies, usually cabbage (add organic

carrots, beets, radish, herbs, etc.... with or without cabbage...

experiment!)

One tablespoon of good quality sea salt

Four tablespoons on whey (I use whey from kefir that I make myself - don't

use the store bought, so-called " kefir " , it's not the same thing, or you can

use whey from a good quality organic plain yogurt).

Mix in a large bowl crushing cabbage/veggies with hands until juices start

to form.

Put it all in a one quart canning jar, packing and compressing until all air

bubbles are gone and liquid covers the veggies (if you can, use something to

weigh the veggies down so as to keep them submerged, although I don't do it

this way, I simply push veggies under the liquid with a wooden spoon once or

twice during the initial fermenting period). Screw canning lid on somewhat

loosely. Sit on top of refrigerator for 48 hours.

" Kraut " should ready to eat at this point, or store in refrigerator for a

week or two to get better kraut flavors.

Keeps in refrigerator for several months, but probably won't last that long

if you eat it the way I do!

The result is a delicious, live-cultured raw vegetable product that can be

used with almost any dish and supplies valuable beneficial bacteria to your

digestive system.

My favorite breakfast Recipe:

2 organic eggs over easy, served with 2 tablespoons of homemade

" kraut " and 2 slices good organic whole grain sprouted/sourdough if possible

toast buttered with organic pastured and/or cultured butter!

I have this almost every morning! Sometimes with a side of fried wild

mushrooms (chanterelle, lepiota, porcini, tree oyster...) when available;

and/or sauteed or " caramelized " fresh organically (home) grown tomatoes

and/or sauteed organic peppers or zucchini, parsley, or whatever other

veggies or herbs are coming out of my garden at the time!

On Fri, Mar 19, 2010 at 1:07 PM, Sabina <waterfalling@...> wrote:

>

>

> To the best of my knowledge, if you use vinegar, you are pickling and not

> wild fermenting. If that's what you want to do, then I recommend organic

> apple cider vinegar.

>

> Sabina

>

> On Fri, Mar 19, 2010 at 12:33 PM, Kathleen

<kathleencsa@...<kathleencsa%40sbcglobal.net>

> >wrote:

>

>

> >

> >

> >

> >

> > What kind of vinegar is best for use in making kraut?

> >

> > Kathleen

> >

> >

[Guest guest]

I forgot to mention shredding the veggies, and you should use larger than a

one quart canning jar, I think I use a 2 quart or maybe it's a 28oz jar.

On Fri, Mar 19, 2010 at 2:04 PM, J Hawkridge <jhawkridge@...> wrote:

> Quick and Easy " Kraut " recipe (lacto-fermented veggies)

>

> One medium head of organically grown veggies, usually cabbage (add organic

> carrots, beets, radish, herbs, etc.... with or without cabbage...

> experiment!)

> One tablespoon of good quality sea salt

> Four tablespoons on whey (I use whey from kefir that I make myself - don't

> use the store bought, so-called " kefir " , it's not the same thing, or you can

> use whey from a good quality organic plain yogurt).

>

> Mix in a large bowl crushing cabbage/veggies with hands until juices start

> to form.

> Put it all in a one quart canning jar, packing and compressing until all

> air bubbles are gone and liquid covers the veggies (if you can, use

> something to weigh the veggies down so as to keep them submerged, although I

> don't do it this way, I simply push veggies under the liquid with a wooden

> spoon once or twice during the initial fermenting period). Screw canning lid

> on somewhat loosely. Sit on top of refrigerator for 48 hours.

> " Kraut " should ready to eat at this point, or store in refrigerator for a

> week or two to get better kraut flavors.

> Keeps in refrigerator for several months, but probably won't last that long

> if you eat it the way I do!

>

> The result is a delicious, live-cultured raw vegetable product that can be

> used with almost any dish and supplies valuable beneficial bacteria to your

> digestive system.

>

> My favorite breakfast Recipe:

> 2 organic eggs over easy, served with 2 tablespoons of homemade

> " kraut " and 2 slices good organic whole grain sprouted/sourdough if possible

> toast buttered with organic pastured and/or cultured butter!

>

> I have this almost every morning! Sometimes with a side of fried wild

> mushrooms (chanterelle, lepiota, porcini, tree oyster...) when available;

> and/or sauteed or " caramelized " fresh organically (home) grown tomatoes

> and/or sauteed organic peppers or zucchini, parsley, or whatever other

> veggies or herbs are coming out of my garden at the time!

>

>

>

>

> On Fri, Mar 19, 2010 at 1:07 PM, Sabina <waterfalling@...> wrote:

>

>>

>>

>> To the best of my knowledge, if you use vinegar, you are pickling and not

>> wild fermenting. If that's what you want to do, then I recommend organic

>> apple cider vinegar.

>>

>> Sabina

>>

>> On Fri, Mar 19, 2010 at 12:33 PM, Kathleen

<kathleencsa@...<kathleencsa%40sbcglobal.net>

>> >wrote:

>>

>>

>> >

>> >

>> >

>> >

>> > What kind of vinegar is best for use in making kraut?

>> >

>> > Kathleen

>> >

>> >

[Guest guest]

I concur it really only takes a 2-5 days depending upon conditions to wild

ferment. You can then refrigerate for months without problems if you want a

really sour taste, but it's good to eat as soon as it tastes good to you. I

do not think that vinegar enhances anything in terms of microbial content.

You can use salt alone if you don't have any whey for lacto ferment, but a

combination is great.

Sabina

On Fri, Mar 19, 2010 at 2:04 PM, J Hawkridge <jhawkridge@...> wrote:

>

>

> Quick and Easy " Kraut " recipe (lacto-fermented veggies)

>

> One medium head of organically grown veggies, usually cabbage (add organic

> carrots, beets, radish, herbs, etc.... with or without cabbage...

> experiment!)

> One tablespoon of good quality sea salt

> Four tablespoons on whey (I use whey from kefir that I make myself - don't

> use the store bought, so-called " kefir " , it's not the same thing, or you

> can

> use whey from a good quality organic plain yogurt).

>

> Mix in a large bowl crushing cabbage/veggies with hands until juices start

> to form.

> Put it all in a one quart canning jar, packing and compressing until all

> air

> bubbles are gone and liquid covers the veggies (if you can, use something

> to

> weigh the veggies down so as to keep them submerged, although I don't do it

> this way, I simply push veggies under the liquid with a wooden spoon once

> or

> twice during the initial fermenting period). Screw canning lid on somewhat

> loosely. Sit on top of refrigerator for 48 hours.

> " Kraut " should ready to eat at this point, or store in refrigerator for a

> week or two to get better kraut flavors.

> Keeps in refrigerator for several months, but probably won't last that long

> if you eat it the way I do!

>

> The result is a delicious, live-cultured raw vegetable product that can be

> used with almost any dish and supplies valuable beneficial bacteria to your

> digestive system.

>

> My favorite breakfast Recipe:

> 2 organic eggs over easy, served with 2 tablespoons of homemade

> " kraut " and 2 slices good organic whole grain sprouted/sourdough if

> possible

> toast buttered with organic pastured and/or cultured butter!

>

> I have this almost every morning! Sometimes with a side of fried wild

> mushrooms (chanterelle, lepiota, porcini, tree oyster...) when available;

> and/or sauteed or " caramelized " fresh organically (home) grown tomatoes

> and/or sauteed organic peppers or zucchini, parsley, or whatever other

> veggies or herbs are coming out of my garden at the time!

>

>

> On Fri, Mar 19, 2010 at 1:07 PM, Sabina

<waterfalling@...<waterfalling%40gmail.com>>

> wrote:

>

> >

> >

> > To the best of my knowledge, if you use vinegar, you are pickling and not

> > wild fermenting. If that's what you want to do, then I recommend organic

> > apple cider vinegar.

> >

> > Sabina

> >

> > On Fri, Mar 19, 2010 at 12:33 PM, Kathleen

<kathleencsa@...<kathleencsa%40sbcglobal.net>

> <kathleencsa%40sbcglobal.net>

>

> > >wrote:

> >

> >

> > >

> > >

> > >

> > >

> > > What kind of vinegar is best for use in making kraut?

> > >

> > > Kathleen

> > >

> > >

[Guest guest]

Kathleen,

Your breakfast sounds delicious and nutritious. Yum!

Millie

From: J Hawkridge

Sent: Friday, March 19, 2010 4:04 PM

nutrition

Subject: Re: Re: Kraut - what kind of vinegar is best

Quick and Easy " Kraut " recipe (lacto-fermented veggies)

One medium head of organically grown veggies, usually cabbage (add organic

carrots, beets, radish, herbs, etc.... with or without cabbage...

experiment!)

One tablespoon of good quality sea salt

Four tablespoons on whey (I use whey from kefir that I make myself - don't

use the store bought, so-called " kefir " , it's not the same thing, or you can

use whey from a good quality organic plain yogurt).

Mix in a large bowl crushing cabbage/veggies with hands until juices start

to form.

Put it all in a one quart canning jar, packing and compressing until all air

bubbles are gone and liquid covers the veggies (if you can, use something to

weigh the veggies down so as to keep them submerged, although I don't do it

this way, I simply push veggies under the liquid with a wooden spoon once or

twice during the initial fermenting period). Screw canning lid on somewhat

loosely. Sit on top of refrigerator for 48 hours.

" Kraut " should ready to eat at this point, or store in refrigerator for a

week or two to get better kraut flavors.

Keeps in refrigerator for several months, but probably won't last that long

if you eat it the way I do!

The result is a delicious, live-cultured raw vegetable product that can be

used with almost any dish and supplies valuable beneficial bacteria to your

digestive system.

My favorite breakfast Recipe:

2 organic eggs over easy, served with 2 tablespoons of homemade

" kraut " and 2 slices good organic whole grain sprouted/sourdough if possible

toast buttered with organic pastured and/or cultured butter!

I have this almost every morning! Sometimes with a side of fried wild

mushrooms (chanterelle, lepiota, porcini, tree oyster...) when available;

and/or sauteed or " caramelized " fresh organically (home) grown tomatoes

and/or sauteed organic peppers or zucchini, parsley, or whatever other

veggies or herbs are coming out of my garden at the time!

On Fri, Mar 19, 2010 at 1:07 PM, Sabina <waterfalling@...> wrote:

>

>

> To the best of my knowledge, if you use vinegar, you are pickling and not

> wild fermenting. If that's what you want to do, then I recommend organic

> apple cider vinegar.

>

> Sabina

>

> On Fri, Mar 19, 2010 at 12:33 PM, Kathleen

<kathleencsa@...<kathleencsa%40sbcglobal.net>

> >wrote:

>

>

> >

> >

> >

> >

> > What kind of vinegar is best for use in making kraut?

> >

> > Kathleen

> >

> >

[Guest guest]

Right. There ARE some so-called kraut recipes that use a LOT of vinegar,

but if you use a couple of tablespoons then it just adds a little acidity.

I use cider vinegar, mostly because it's what I have and I like the flavor,

but for kimchi sometimes I use rice vinegar. The only other vinegar I

have is red wine vinegar, which is just too red.

I don't like white vinegar at all ... it's usually made from corn although

they don't have to say. Some " cider " vinegar is just colored white

vinegar too (it's called, if you look close, " cider flavored vinegar " ).

I've used juice from the last batch too, but I tend to use that up

for other things and vinegar works just fine.

On Fri, Mar 19, 2010 at 12:51 PM, Kathleen <kathleencsa@...> wrote:

> No, not pickling.  Using salt plus a little vinegar to " push it in the right

direction. "

>

>

>

>

> " Do just once what others say you can't do, and you will never pay attention

to their limitations again. " R. Cook

>

>

>

>

> ________________________________

> From: Sabina <waterfalling@...>

> nutrition

> Sent: Fri, March 19, 2010 12:07:32 PM

> Subject: Re: Re: Kraut - what kind of vinegar is best

>

>

> To the best of my knowledge, if you use vinegar, you are pickling and not

> wild fermenting.  If that's what you want to do, then I recommend organic

> apple cider vinegar.

>

> Sabina

>

> On Fri, Mar 19, 2010 at 12:33 PM, Kathleen <kathleencsa@ sbcglobal. net>wrote:

>

>>

>>

>>

>>

>> What kind of vinegar is best for use in making kraut?

>>

>> Kathleen

>>

>>

[Guest guest]

Thank you, . I almost used white vinegar. I'll use my ACV and hope the

mother doesn't start growing (I'll only use a very small amount). Someone

mentioned organic malt vinegar. What would that be use for?

Kathleen

" Do just once what others say you can't do, and you will never pay attention to

their limitations again. " R. Cook

________________________________

From:

[Guest guest]

Don't worry about the mother growing: it takes a long time and the kraut

doesn't have the right stuff to make vinegar anyway, I think. And you

won't notice the flavor much, no matter what vinegar you use. The main

reason for the vinegar is so less salt is needed for a consistent outcome.

Malt vinegar is made from beer: it tastes good, but is not gluten-free

so I can't use it.

On Fri, Mar 19, 2010 at 5:42 PM, Kathleen <kathleencsa@...> wrote:

> Thank you, .  I almost used white vinegar.  I'll use my ACV and hope

the mother doesn't start growing (I'll only use a very small amount).  Someone

mentioned organic malt vinegar.  What would that be use for?

>

> Kathleen

>

>

>

>

[Guest guest]

We do not use vinegar for making kraut. We do, however, use an innoculant to

give the beneficial bacteria a boost. That is the purpose of using vinegar ( or

a similar purpose) to make the initial environment conducive to beneficial

bacterial growth.

Ellis Hein

Re: Kraut - what kind of vinegar is best

What kind of vinegar is best for use in making kraut?

Kathleen

[Guest guest]

Thank you, .

Kathleen

Don't worry about the mother growing: it takes a long time and the kraut

doesn't have the right stuff to make vinegar anyway, I think. And you

won't notice the flavor much, no matter what vinegar you use. The main

reason for the vinegar is so less salt is needed for a consistent outcome.

Malt vinegar is made from beer: it tastes good, but is not gluten-free

so I can't use it.

[Guest guest]

Hi ,

I'm following your method of wilting the cabbage. I'm also adding into the mix

carrots and kale. I've already shredded the carrots and added to the big bowl

of shredded cabbage. Should I wilt the kale also?

Thanks!

Kathleen

" Do just once what others say you can't do, and you will never pay attention to

their limitations again. " R. Cook

________________________________

From:

[Guest guest]

I would wilt the kale too. Just let everything wilt. I wet it, mix in

salt, cover it, and let it sit on the counter til it looks right. If

it tastes too salty when it's done, I soak it briefly in fresh water

and rinse. If it doesn't taste salty enough, then I add more salt,

plus water if needed to cover. If it doesn't wilt enough, or I don't

have time to let it wilt enough, then I pound as needed.

It's really not a hard and fast rule. The basics are:

1. It has to be wilty enough to fit well into the jar.

2. It has to taste good (not too salty, but enough salt/vinegar to

discourage mold and encourage lactobacilli)

3. There has to be enough liquid to cover the cabbage

On Sun, Mar 21, 2010 at 4:42 PM, Kathleen <kathleencsa@...> wrote:

> Hi ,

>

> I'm following your method of wilting the cabbage.  I'm also adding into the

mix carrots and kale.  I've already shredded the carrots and added to the big

bowl of shredded cabbage.  Should I wilt the kale also?

>

> Thanks!

>

> Kathleen

>

>

>

>

>

> " Do just once what others say you can't do, and you will never pay attention

to their limitations again. " R. Cook

>

>

>

>

> ________________________________

> From: