Fermented Veggie Kraut

[DebB]

I made veggie kraut today. This batch has red & green cabbage, bok choy, carrots, daikon radish & garlic. I will test it after 4 days to see if it's sour enough.

Fermented veggies (raw, non-vinegar) are loaded with probiotics and very good for us. Experts say that we should eat 1/4 cup with every meal.

The Liferegenerator has a good YT video (http://www.youtube.com/watch?v=OpURFOTdycE&feature=feedu)up today on this. *Ü*

[MysticTree]

I would use sea salt rather than that regular looking stuff in the vid but it looks good otherwise. I have a glazed pot I guess I could use ... I certainly don't have a glass jar that big but then maybe it works in smaller quantities also. I'll definitely try it.

[DawnD]

I was just saying the other day that we need to eat fermented veges because right now we don't. We get our probiotics in a capsule! Looks easy enough. Thanks Deb!

Have you seen Dan the Man's Dance Party video? It is the cutest. He is dancing with his daughters.

[Bookish Lass]

The garlic doesn't kill the probiotics you're trying to grow?

[DebB]

I would use sea salt rather than that regular looking stuff in the vid but it looks good otherwise. I have a glazed pot I guess I could use ... I certainly don't have a glass jar that big but then maybe it works in smaller quantities also. I'll definitely try it.

Yes, you can definitely use smaller size containers. I've fermented in quart and pint jars and they worked very well. *Ü*

[DebB]

I was just saying the other day that we need to eat fermented veges because right now we don't. We get our probiotics in a capsule! Looks easy enough. Thanks Deb!

Have you seen Dan the Man's Dance Party video? It is the cutest. He is dancing with his daughters.

I've been in the mood to make some kraut for a week or so, Dan's video was my push. I ran to the store and got the ingredients right after I watched it.

No - I didn't see his dance party video, sounds fun though! *Ü*

[DebB]

The garlic doesn't kill the probiotics you're trying to grow?

Good question ~ it's my understanding that garlic does not kill the probiotics. Donna Gates (BodyEcology) also uses garlic in her kraut mixes and she's *so* knowledgeable about fermenting - as does Sandor Katz, another expert. Hope this helps. But - you absolutely do not need to add garlic. In fact, this is the first time I've added it. And you don't want to add too much because the fermentation process makes it very strong tasting and if you have too much it will overpower the kraut (I learned that from Donna Gates). *Ü*

[GreginND]

Well, the Koreans are the masters of fermented veggies. Just look at their huge variety of different kimchees they make. They use lots of garlic.

[DebB]

I tasted the kraut yesterday after just 6 days of fermenting and it was so good. Not so sour like it gets when I let it go almost 2 weeks, so lesson learned there. It has a nice kick to it, probably from the garlic and daikon radish. It's a beautiful pink from the red cabbage. We're really going to enjoy this batch. *Ü*