View Full Version : Sauerkraut without the salt? help??
02-11-2007, 12:09 PM
I finally bought a head of cabbage, hoping to finally try (and succeed) in creating a sauerkraut or whatever it is called lol. i am really nervous about the fermentation process and I don't have a recipe yet.
Anyway, do I need salt? We don't have any salt (unless you count their nasty table salt). Help?
02-11-2007, 01:11 PM
no you dont need salt according to what ive read , but ive no experience .
but i was at a site on it and i'll go find it and bring it back . this site was suggested by someone here .
from memory this women packed shredded cabbage tightly into a canning jar or crock pot then filled it with pineapple juice then covered and let sit for at least 4 days .
02-11-2007, 01:16 PM
www.bodyecology.com . find the cultured vegi page . its some women with a bunch of recipes and good natural health care ideas .
click on ' raw cultured vegis ' when get to site .
02-11-2007, 01:21 PM
Hey Lunar*Fey -
I have done sauerkraut on various occasions, never using salt. We did the following:
Chopped up a head of cabbage finely in the food processor.
Packed it tightly in a crock pot container. You want there to be juice covering the cabbage. As you press it down, juice should form.
Placed a plate on the top that was only slightly smaller than the opening of the crock.
Placed a jar on top filled with beans to act as a weight.
Covered the whole thing with a paper bag to keep flies off.
Check every 3 or 4 days for taste.
Hope this helps. Let me know if you have any questions/problems.
02-11-2007, 03:09 PM
Michigan Roman- thank you so much, it was so kind of you to look up the website. I will check it out :)
perfect, thank you very much for posting this!! All that is needed is the cabbage and liquid? Oh what if I don't have a crock pot? We have one but its huge and not washed well [they cook lots of animal carcass in it =( ]...anything else I can use? thnak you so much! I have never ever had sauerkraut before.....*yay*
02-11-2007, 10:15 PM
Hey Lunar -
I think something made out of porcelain, glass, or something like that would be good. A large glass bottle with a wide mouth could work...
02-11-2007, 11:39 PM
Personally I wouldn't risk botulism, which has no taste or smell but can kill you, by not using salt.
HOWEVER, that said, here is a saltless recipe I found online:
INGREDIENTS AND UTENSILS
You'll need the following:
1 bushel of red, green, or mixed cabbages (this will make a big batch of kraut . . . you might want to try making a few two- or three-head batches, perhaps with different herb and spice mixtures, before you go whole hog)
any spices, herbs, or vegetables you wish to add (peppers, cukes, beets, carrots, and cauliflower are popular choices)
1 five-gallon earthenware crock
a plate or heavy pot lid that fits inside the crock
a baseball bat
AND AWAY WE GO
Thoroughly clean the crock, plate, and bat, as well as the cabbage and other vegetables. Set aside some of the large outer cabbage leaves. (In the directions that follow, treat any additional vegetables in the same manner as the cabbage.)
Cut or shred the cabbage into fine strips.
Put about a two-inch layer of shredded cabbage in the crock, and pound and press it with the bat until the cabbage is covered by its own juice.
Sprinkle your chosen herbs and spices over the cabbage, using a half teaspoon for each head. Dill, caraway seed, and thyme work well, and kelp or dulse, available in most natural foods stores, can be added to impart a salty taste.
Add a second layer of cabbage and pound as before, then add seasonings again. Continue the process until the crock is about threequarters full or until you run out of cabbage.
Place a few of the whole outer cabbage leaves on top and cover them with the plate or lid, which should be weighted down with a well-washed rock.
Cover the crock with a clean cloth and place it in a cool place (60°-70°F). After a few days, a froth will appear on top of the liquid. Skim this off, remove the weight and lid, and wash them in hot water before replacing them. Repeat this step every few days.
Depending upon your taste preference, it will take one to three weeks for the kraut to be ready. (Just try a sample each time you clean the lid and rock.) At that time, store the sauerkraut in sterile glass jars.
Refrigerate the kraut. Without salt, fermentation will continue, so the sauerkraut will spoil if it's not refrigerated. It will, however, stay delicious under refrigeration for about three weeks.
EDITOR'S NOTE: When testing Mike's recipe, we found that there's less risk of spoilage if the kraut is allowed to "work" in an area that maintains a temperature of no more than 65°F.
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