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Wednesday, March 11, 2015

Homemade Sauerkraut

We finally took the initiative to learn how to make fermented vegetables. I have read about it for years. The more I read, the more I realized how good this process is for your health, and it is another way to preserve foods. This is our first, well second, but I'll get to that in a minute, batch of fermented cabbage. Let me back up and start with the books I have acquired so far. Here is the beginning of the story.

A few years back, I got this book. I had read little bits here and there over the years about fermented foods, but what I really wanted to be able to do is make a crunchy pickle. How are these two related? Well, I looked up how to brine pickles, and that led to pickle crocks, which led to other things to do with crocks, which led to sauerkraut and fermenting cabbage. So here we are, trying out our first home made sauerkraut. We bought the cabbage since ours is still in the seedling stage. But let me get back to this book and several others that I have bought recently, which include Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods and Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen.

The more I read about fermented vegetables and their health benefits, the more interested I became in trying them. Then after we changed our eating habits to include less carbohydrates, more nutritional vegetables and better protein sources, I learned more about how fermenting foods such as kefir, sourdough and sauerkraut lowers the carbohydrate content of foods. Thus, the motivation for learning how to ferment vegetables increased even more. An article over at Cultures for Health describes some of these benefits in this article: Low Carb Fermented Foods. "Fermentation occurs when bacteria feasts off of the carbohydrates found in a food. In making kombucha that food is the sugar. In making sourdough bread that food is the flour. In making sauerkraut that food is the carbohydrates in the cabbage. In making yogurt that food is the lactose naturally occurring in milk."

All of my reading and research lead me to use a crock made for fermenting. Some of my fermenting books indicate that there is no need for a special crock, while others recommend it. I chose this kind of crock so I wouldn't have to deal with the scum, or bloom, that typically grows on top of a crock of vegetables and has to be removed periodically. Or that is what I have read anyway. I didn't want to have to guess whether it was the good scum or the bad scum. I was leery enough as it was without wondering if what I had perking away in the crock would make us sick. I liked the idea of having the crock closed. 

A side note here. I found out the hard way to keep sourdough and kefir across the room from each other so their yeasts and bacteria don't have a little competition. The sourdough won at that time, and the kefir just about quit working all together. That meant that a week or so ago when I had all three out 'working', I placed them at the farthest three points on my cabinet that I could. The sourdough ended up stuck in the corner on top of the chicken scrap bucket, but it seemed to work and they all kept perking along.

We have hesitantly wanted to try fermenting vegetables for quite some time. I say hesitantly, because like anything, you have to be careful to produce a healthy instead of a deadly product. There are guidelines to follow when fermenting anything to make sure your finished product is edible, not something that will cause food poisoning. Neither one of us has ever eaten fermented vegetables before, and don't know anyone that does, except through things we have read both in books and on the internet. That goes back to why this isn't the first batch of cabbage we fermented.

 The first batch I started went like this. Chop up the cabbage very fine. Put in a the crock in layers, sprinkling it with salt, and pounding it down to compact it and release some of the juices in the cabbage. I used one full head of cabbage. The crock will hold much more, but it was an experiment, so I didn't want to over do it. I followed the directions in one of the books that said to wait 24 hours, then check and see if the cabbage juices had covered the cabbage and the stones used to weigh it down. There wasn't enough juice, so I added some filtered water, then let it sit and do it's thing for several weeks. The problem I ran into was having baby goats and getting busy with other things. This allowed the
water in the 'moat' to evaporate, thus allowing oxygen to enter the crock. When this happens, as it would if you used an open crock, scum or bloom as some folks call it, forms on top of the liquid. As long as this bloom is white, it is supposed to be okay. You can skim it off and let the cabbage continue to ferment. Well......... I just couldn't bring myself to trust that this was healthy instead of unhealthy bloom. Even though when I opened the crock, outside since I didn't know if the smell would knock me down or smell good, it had a nice tangy smell, we still didn't eat it. I just dumped it out in the garden. Nothing else ate it either, it just sat there.

Then I started another batch of cabbage. This time, after I chopped it up, I put a little in a large stainless steel bowl, sprinkled it with sea salt and pounded the whey out of it with a wooden pestle. I used the pestle the first time, too, but didn't pound it near has hard since I didn't want to break the crock. After 24 hours I was rewarded with a good amount of cabbage juice, but not enough to quite cover everything, so I added some filtered water. Surprisingly to me, it takes about a month for the cabbage to develop a sauerkraut kind of flavor.


We had our first, small helping today. It doesn't taste like sauerkraut you buy in the store since it hasn't been heat treated. Frank said it doesn't taste bad, but it doesn't taste good either. I thought it was pretty good. Crunchy, which I wasn't expecting, tangy, and different, but good. Since our bodies are not used to consuming fermented vegetables, we will go easy on it at first, so we will have time to adjust. I dipped out about a quart for us to eat on, and left the rest in the crock to continue fermenting. This was a recommendation in the books. Since it takes about a month to get to this point, I think I will start a second crock. That will give us a perpetual supply. For now, we will stick to cabbage. Before long though, we will be trying other vegetables as well, things such as turnips, carrots, cucumbers, okra and beets.


This is yet another new food adventure we have embarked on. I'm not sure how successful or long-term it will be, but it is something I thought was worth a try. It is another way to preserve food in a very healthy way. Fermented foods can be kept for years in a cool place according to my research. If this is something we can produce in the summer, when the garden is going great guns, then it will be yet another source of very good nutrition. If you have any information or recommendations for us, we would love to hear them. We learn a great deal from our friends out there in blog world, and appreciate all you regularly share with us. 

Until next time - Fern

35 comments:

  1. I too have been reading about fermenting but haven't given it a try yet. I enjoyed your post.

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    1. The more I read, Brenda, the more I realize that this is a very healthy addition to our daily diet. Thank you for the comment.

      Fern

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  2. Fern, this is so interesting to me. I think this would be wonderful in a SHTF situation since it doesn't require cooking. That means if we don't have electricity it wouldn't be as much of a problem, and we wouldn't have to use up precious fuel to cook vegetables to make them palatable (theoretically). Do you know anything about whether the final product is acidic? I have a medical condition that requires that I not consume acidic foods such as citrus fruits, tomatoes, etc. I like sour kraut, but I've only had the kind that is prepared with vinegar, which is of course acidic.
    Aren't fermented foods supposed to be more nutritious in some way? I hope you'll write many follow-up articles as you gain more experience in this. Maybe Frank will develop a taste for it in time.
    Thank you for another interesting article.

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    1. You're right, C.M. This is a good way to preserve food without electricity or a pressure canner. I will have to do more research before I am comfortable dipping up my kraut into a jar and leaving on the shelf in the pantry. According to what I have read so far, it would probably be just fine, but I need to learn more to insure I am doing it correctly.

      From what I understand, the fermentation process produces lactic acid. I do not know if that is considered to be acidic in the sense citrus and tomatoes are acidic. You will have to do more research on that one.

      The article I read this morning indicated that even though you can benefit from the vitamin C in cabbage, for example, by eating it raw in coleslaw or cooked in some way, you can absorb much more of the vitamin C after it has been released in the fermentation process. I have read similar things about kefir and sourdough enhancing the nutrient release in milk and whole grain flours.

      This is just the beginning of our fermented vegetable experience, C.M., so I'm sure you'll be hearing more about it. As far as Frank developing a taste? When we had a small serving of kraut with a salad for lunch today, he said he would never be able to say that it tastes anywhere near good, but that he would eat it for it health benefits. He has never been one to like the taste of sour things like I have.

      Thank you for sharing your questions and thoughts.

      Fern

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  3. I started with the recipe from Nourishing Traditions, Sally Fallon's book for the Weston Price organization. I remember her saying that if it was bad, the smell would be so bad that nothing in the world would convince you to eat it. I go by that advice a lot.
    The sauerkraut I make is great, but haven't yet been able to get a naturally fermented cucumber pickle that we like. They always have a funny aftertaste. If anyone has any suggestions, let me know.

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    1. Hmmm.....now you have me wondering if I will be able to produce that illusive crunchy pickle, Anne. I'll be trying this summer when the cucumbers are producing. Thank you for sharing.

      Fern

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  4. My husband would love for me to learn how to do this.
    Inspiration :)

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    1. I hope your first batch turns out better than mine, Sandra.

      Fern

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  5. "Wild Fermentation" claims that fermented cucumber pickles are about the hardest thing to ferment. Our one or two attempts were pretty lousy, though some friends have had excellent results, and I honestly don't know where we differed in technique.

    Your sauerkraut ought to get better with time -- several months of sitting isn't uncommon. We tend to have a lower rate of failure by fermenting in glass mason jars rather than crocks. Simply salt and pound the cabbage, stuff it in a jar, and screw the lid on. Plastic lids are nice for this, because the salt and acidity can eventually corrode metal ones. Pressure will build up and they'll fizz and hiss for a couple days, so keep them on a cookie sheet for the first week or so, at room temperature. After that, the initial rush of fermentation is over, and you can just put them on a basement shelf for however many months you want. We've done this with all kinds of stuff -- cabbage, green beans, onions, garlic, carrots, beets -- and it generally works well. We did this with jalapeno rounds, and they lasted two years, crunchy and nice the whole time.

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    1. Your list of fermented vegetables is very encouraging, Joshua. I am especially interested in trying jalapenos this way since it works for you. We like our peppers crunchy instead of soft, so I will ferment some this summer.

      I have a question. Do you cover the vegetables in the jars with liquid from a previous fermentation process?

      I can see where I will be learning a lot in the next few months. Thank you very much for sharing your experiences and encouragement.

      Fern

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  6. My mama used to make sauerkraut in mason jars inside our well platform..... I don't make it because I'm the only one that likes it, but I'll have to ask her how she did it. I'm pretty sure she just put some salted, beat up cabbage in the jar, then capped it and set it down inside the well to do it's thing, until it was ready to eat. I'll ask her how she made it. Ps, lest you should think my mama is a relic, she hasn't hit 60 yet...LOL! :)

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    1. Great information, Goodwife. Thanks for quizzing your Mama.

      Fern

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  7. We do this at my home. We don't use crocks tho, we use food grade plastic buckets and it turns out wonderful! Once I ate the homemade kraut, I will never buy any again.

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  8. I have a question. Where did you get your cabbage? I ask this as you mentioned there was little watter in the cabbage and you had to add some. Or is moisture content related to variety or time of harvest?

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    1. We bought the cabbage at the store, Fiona, so I doubt if it was very fresh. I am really curious what our own homegrown cabbage will be like. I read the fresher the cabbage, the higher the moisture content, so I'm guessing that is what necessitated adding water. Thanks for the questions, it always helps me learn.

      Fern

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  9. I have never been able to stand the canned sauerkraut that my Mom eats (she's German). She got some raw sauerkraut at the store and I still can't stand it, but I didn't think that had a sour taste at all. Yet I have learned to love Kimchi recently, and it has really helped my bad stomach. I have been thinking about making some, but am also afraid. I read that you can use the juice left over in the jar to start a batch. If you are interested in trying some, the Kings brand is really good and has a mild variety if you don't like spicy food. I found another brand called Sinto Gourmet that makes a radish kimchi that is delicious and crunchy, but my family gets upset every time I open the jar. It gives off a terrible gas. Luckily the smell is nothing like the taste.
    Kimberly

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    1. Well, now that we have made our own kraut, Kimberly, I am very interested in fermenting all kinds of fresh veggies from our garden. I doubt if we will try kimchi, though. Frank spent time in Korea when he was in the Army, and doesn't have any interest at all in making kimchi. It's good to know eating fermented vegetables has helped your stomach problems, though. I have read of similar experiences in a number of places. Thank you for sharing.

      Fern

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  10. Fern & Frank,
    Whip out the almanac & make sauerkraut during the new moon and up to the first quarter. You can also make sauerkraut without a crock. When my crock broke I got a plastic 4 gallon icing tub for free from the local bakery.
    Shred don't chop the cabbage. You want dime size slices of cabbage. Mix the salt into the cabbage in small batches. Layer it in the crock/bucket and allow the cabbage to wilt from the salt. It takes a little time to bring up the juice. An easy way to make sure the cabbage is covered it to fill a zip lock plastic bag with water (double the bags for strength & prevent leaks) an set it on top of the cabbage in the crock or bucket. The water filled bag keep the cabbage covered and under brine. The water makes it easy to adjust the weight. It takes about 4 weeks with a temperature of about 50F - 65F to make good sauerkraut. Good Luck!
    ps
    wasn't sure if i make a duplicate comment :-)

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    1. Thank you for all of the pointers, Katherine. The crock I use has weight stones in it to keep the vegetables down in the brine, and so far the salt/cabbage ratio seems to be okay. I did the cabbage in layers and salted each layer the way you described. Thank you again for sharing.

      Fern

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  11. Fern - great post! we looooove fermented vegetables around here - have you ever tired kimchi? it is a spicey form of korean fermented vegetables and we love all kinds of kimchi (cabbage kimchi, nappa kimchi, carrot kimchi, radish kimchi - etc.). there are tons of different "kimchis" out there and kimchi is just the korean way of saying "fermented" veg. some vegs, like cabbage in particular, actually produce and provide more vitamin k when fermented. lots of people don't know that anything that is pickled using salt or vinegar is a fermented food. lots of people don't know that sourdough, kefir, yogurt and a variety of cheeses are fermented foods! fermented foods are so very good for you - just as good as fresh food and depending on what season of the year it is - fermented food can get you through until you have access to fresh again.

    i love all of the books that you have listed here...but we don't have a crock, although, hopefully soon we can afford one. until then, i just use canning jars and they work fine.

    keep playing with your sauerkraut - you will find what amount of time is best for you to keep it fermenting. i love sauerkraut and you can often find me taking a spoonfull of it, or any other fermented veg, or spicey kimchi right out of the jar with a fork. i think that once your body gets used to fermented foods, it begins craving it. and having a nice forkfull of fermented food in between meals - deeevine!

    your friend,
    kymber

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    1. That's the way that I feel. After I got used to the taste of kimchi, I started craving it all the time.
      Kimberly

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    2. I knew you would share a comment, Kymber, since you've told us before about eating fermented vegetables. Well, we are finally under way. Now we can add fermented vegetables to our daily intake of milk kefir and almost daily intake of whole wheat sourdough rolls. I really appreciate your encouragement and zest for life, Kymber. Thank you for sharing.

      Fern

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  12. Ok I just talked to Mom and she made it both ways, in a crock and in jars, but she said it never turned out like they like it, so she didn't make it again. It didn't spoil or anything, just didn't have the taste Dad was looking for.....so there's that! LOL

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    1. Thanks for the Mom update, Goodwife. Frank doesn't really like the flavor of this cabbage either, but we'll eat this one up and keep trying. I'm sure I will learn a lot, just like learning to make bread. We ate a lot of 'brick' bread when I was still in the learning stages. It was edible, but it wasn't very good.

      Fern

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  13. Do a search on tsukemono. Pickled vegtables are a Japanese favorite. I should try making some myself.
    Thanks for the post and inspiration.
    73,
    Terry
    Fla.

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    1. I had never heard of this, Terry. Thanks for providing another learning experience. It's not hard to ferment cabbage. It just sits there day after day until it has the flavor you want. It's an interesting process.

      Fern

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  14. I've tried twice to make sauerkraut.

    I'm like you --- I was afraid to actually eat it, but the first batch was fine.

    The second batch was inedible - too salty! I used WAY too much salt. When I tried to rinse the salt off before eating it, all the tanginess got washed away and it tasted like something I found in the back of an abandoned refrigerator.

    Fermentation is definitely an art. I love good kraut, but I can't make good kraut.

    Just Me

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    1. I think learning to ferment will be like when I was learning to make bread. There were more flops than I care to remember before I could easily make a good batch of bread. And then, every so often, it would still flop. We can't say this batch is really yummy, but I am excited at all of the possibilities. Keep trying, Just Me. You never know what you may learn in the process.

      Fern

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  15. Anne Mark, go to hickeryhollerfarm.com blog and search for her fermented dill pickles. I have been making them for two years and they are great! Fern, you will love the fermented veggies especially once you are comfortable making them. I know your perserving will produce success. Enjoy. Thanks for all your posts. We don't have goats or a CB but we enjoy all the information you and Frank provide us. Trying to soak up as much knowledge as we can. Blessings, Marilyn in SW Mo

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    1. CQ over at Hickory Holler (it's on our blogroll) has some great recipes, techniques and advice. I'm glad you reminded me of her dill pickles, Marilyn, now that we have the crock up and running. I am really excited about learning how to ferment a wide variety of vegetables.

      Goats and CB's are good things to have. You never know when you may need to talk to someone down the road or share a good glass of milk. (-: Always keep learning, Marilyn, you can never soak up enough. Blessings to you and yours.

      Fern

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  16. Hi I just wanted to let you know how much I enjoy your blog and to share my sourkraut recipe with you. 1 cup pickling salt, 1 cup vinegar, 1 gal. cold distilled water.Heat string until salt has dissolved. Put chopped cabbage in jars pour hot liquid over cabbage remove air. put on lids and rings just finger tight. In 7 to 10 days in a warm dark place and you have wonderful sourkraut. When I make this for supper I drain the liquid and fry in a little oil some times I add cut up weenies. I cook just until it starts to brown and is warm through. Hope you enjoy. Janett

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    1. Hi, Janett. Thank you for sharing your recipe, it sounds good and so does the way you serve it. I'm glad you enjoy your time here.

      Fern

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  17. My husband bought me a fermenting crock for Christmas. I'm gonna try to make some too!!! I can't wait! I love homemade kraut.

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    1. We have had our crocks for about that long, SFG. I'm glad I finally took the plunge and tried it out. Very glad. I can see where there will always be something 'perking' along in it now. I hope yours turns out great! Thank you for the comment.

      Fern

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