Sauerkraut Sluts's topics - tribe.net

to smash or not to smash

jessieb — Mon, 07 Apr 2008 18:15:41 GMT

when i make kraut: (basic recipe)
i add salt to shredded cabbage and proceed to smash the hell out of it until it is about 1/4 the size (at least) and covered with its own juices. repeat. many times until my jar is full of smashed cabbage/salt/cabbage water.

i have read some posts where people say that they don't pulverize their cabbage when making kraut and just add salt water to it and wait.

it makes sense cause when making kimche you dont pulverize the broccoli, etc.

it would be A LOT easier to just shred the cabbage and put it in a jar with some salt water. what do you do?

posted in Sauerkraut Sluts - 7 replies

excess juice from fermentation?

janeO — Wed, 09 Jan 2008 15:10:51 GMT

What do you do with excess juice from your krauts?

posted in Sauerkraut Sluts - 10 replies

sauerkraut videos

janeO — Wed, 26 Mar 2008 04:36:11 GMT

posted in Sauerkraut Sluts - 0 replies

kimchi and hummus!

jessica — Fri, 21 Mar 2008 03:00:47 GMT

so i got home a little drunk not that long ago, and was browsing my kitchen for some drunk munchies..and discovered that if you mix one part kimchi/sauerkraut with one part hummus, and use pita or rice crackers or whatever you desire...it is amazing..a little tangy, a little crunchy, the hummus (or babaganoush) balances the kimchi..it is the yin to the chi's yang..beautiful.

posted in Sauerkraut Sluts - 2 replies

'Ferment Change' event at Ecology Center in berkeley, March 22

girl mark — Mon, 10 Mar 2008 20:37:17 GMT

This is a bit offtopic to this tribe but I thought the fermented foods aspect was going to be fun for a lot of people:

http://www.ecologycenter.org/calendar/event.php?eventID=25195

Saturday, March 22, 2008
Ferment Change! A Benefit for West Oakland's City Slicker Farms

Come join us for a fermented food feast and celebration of Urban Agriculture to Benefit West Oakland's City Slicker Farms "growing fresh and affordable produce for West Oakland". There will be a presentation on the work of City Slicker Farms by founder Willow Roesenthal, a slide show of international urban agricultural by UCB lecturer Nathan McClintock, live music by Zoyres Eastern European Wild Ferment, and a live ferment workshop. Bring a fermented food and get entered in a drawing to win Homebrew, Sauerkraut, Plant Starts, and Gift Certificates to the Berkeley Farmer's Market.

Time: 7pm - 10pm.
Location: Ecology Center, 2530 San Pablo Ave, near Dwight Way, Berkeley.
Cost: A donation of $10-30 sliding scale is requested, no one turned away due to lack of funds..
Info: 510-548-2220 x233, max@ecologycenter.org.

posted in Sauerkraut Sluts - 0 replies

anyone have an easy suerkraut recipe... i am a beginner...

apple — Thu, 05 Jul 2007 18:27:52 GMT

That pretty much sums it up, help please if you do?

posted in Sauerkraut Sluts - 17 replies

Medicinal Saurkraut

Jason — Thu, 24 Jan 2008 20:07:54 GMT

Has anyone ever made a medicinal tonic saurkraut? Like with ecchinacaea, burdock, or other healing herbs and can comment about potency? I recently made one with daikon, horseradish, garlic, ginger, burdock, carrots, cayenne, and golden beets. It rocked!

posted in Sauerkraut Sluts - 2 replies

yummy snack

Molly_McGee — Thu, 14 Jun 2007 23:51:52 GMT

I haven't had much homemade kraut lately. I need to get on makin' a fresh batch of Kim Chi I think.

I got a sample jar of a friends' sea kraut...just green cabbage and yummy seaweed and added a couple scoops to my lunch-time kale salad today and it was SO good.

Yum.

What do you folks like to eat your kraut with??

I like it especially on sandwiches...it's good with eggs too!

posted in Sauerkraut Sluts - 8 replies

low sodium kraut?

cocoafiend — Sat, 16 Apr 2005 19:33:22 GMT

Does anyone know of any low sodium brands of sauerkraut? Either that or recipes for making your own? The response I usually get is just to rinse before consuming, but does this really work that well?

posted in Sauerkraut Sluts - 7 replies

nut pulp ferments?

tangelicious — Tue, 19 Jun 2007 16:00:49 GMT

anyone know of the possibility of making any kind of ferment out of say almond, cashew, or hazelnut pulp?
i'm totally interested and if i find anythang i'll pass it on.
cheerio,
tangelina

posted in Sauerkraut Sluts - 2 replies

kraut kontainers

esmillie — Fri, 17 Nov 2006 22:08:34 GMT

Hey, what are the best containers for making kraut? I saw a link to the Hirsch crockpot over at fabulous fermentation tribe, but it costs $100. What pots, jugs, jars or barrels are you people using, and where did you get them?

My first batch was a success, but the jar is not optimal - gotta get something different. I think m ideal would be a large glas jar that doesn't narrow at the neck, so i can find a plate that fits and get it in there just right.

E

posted in Sauerkraut Sluts - 10 replies

Easy sauerkraut recipe

TheRawFoodsGuy — Wed, 07 Nov 2007 18:47:47 GMT

Hello friends,

There is a great photo tutorial for making sauerkraut at

http://www.rawfreedomcommunity.info/forum/showthread.php?highlight=sauerkraut&t=1110

I also found a good article about making sauerkraut with a Starter Culture-

http://www.therawdiet.com/vikraut.html

Enjoy!

Mike

posted in Sauerkraut Sluts - 1 reply

salads

Rev.Seven — Thu, 16 Aug 2007 00:29:38 GMT

Does anyone have any ideas for salads with sauerkraut as a base?

posted in Sauerkraut Sluts - 6 replies

new sauerkraut recipe at the Raisin Farm!

Jessi F. Junk — Wed, 09 Feb 2005 16:44:36 GMT

Just wanted to let you all know that we've made our second flavor of sauerkraut at the Raisin Farm: lemon dill. Ymmmmm. I'm alsways up for dill. Especially now that I eat free range SAUSAGE!

posted in Sauerkraut Sluts - 2 replies

pineapple

banshee — Sat, 09 Jun 2007 15:31:00 GMT

anyone ever tried adding pineapple juice to a kraut?
just at the last stages, i think it would promote a rapid recomposition and maybe pave to way for kimchii (mush!) spread/dip/dressing.

posted in Sauerkraut Sluts - 0 replies

Batch size

Sandra — Fri, 06 Apr 2007 05:03:29 GMT

What is the smallest size batch of sauerkraut that one can make? I would like to try something like a quart canning jar size perhaps...just to get an idea if this is something I want to do on a regular basis.

I would like to use the pre-shredded cabbage that can be purchased by the bag...only for this trial batch because the heads of cabbage at the store yesterday looked like crap. My assumption would be since the precut cabbage is likely to be a bit drier than fresh that I would do well to make up a brine solution to add to the cabbage. Would this be correct?

I realize that making a larger amount is likely to not be that much more work but I would really hate to make up that much and either not like it or not have it come out right. I figure if the small amount works then I can use the crock insert from my extra crockpot which is not being used to make larger batches in the future.

posted in Sauerkraut Sluts - 1 reply

NEW TRIBE! Have you ever wanted to learn something or share your skills with others?

Sandra — Mon, 30 Apr 2007 22:03:20 GMT

I have started a new group.

http://tribes.tribe.net/mentoring

I am hoping it will allow us to find people close to us to learn from and to share our knowledge with...feel free to post what it is you would like to learn or what skills you are willing to share with others. Make sure your post contains your location so folks in your area can connect with you.

posted in Sauerkraut Sluts - 2 replies

kimchee dip

jessica — Wed, 14 Mar 2007 02:31:51 GMT

oh my gosh, i had the munchies in my kitchen late the other night, and found myself with a bag of pita chips. i then decided to mix equal parts of kimchee and hummus, and dipped my pita chips in it!! ssssoooooooooooo goooooooood.....wow, try this sometime!!

posted in Sauerkraut Sluts - 0 replies

has anyone made sauer-salsa before

conrad — Thu, 03 Aug 2006 07:26:17 GMT

Idunno, going to attempt it
1/2 shredded cabbage
1/2 blended tomatoes, peppers, onions, garlic, cilantro and basil
wish me luck

posted in Sauerkraut Sluts - 6 replies

easiest kraut-like ferment- kimchee

girl mark — Sat, 12 Aug 2006 06:18:27 GMT

Crossposting something I posted at the Fabulous Fermentation tribe:

For years I"ve been making kimchee, and I think it's a bit easier than kraut. Kimchee is fairly fool-proof because it relies on making a brine of known salt proportions to protect the cabbage (or whatever vegetable) from the wrong microbes, and it's easier to get the amount of salt right even if you don't know how much (by weight) cabbage you're really working with- you just pour brine over it till it's covered. YOu generally dont get molds or other undesirable things growing in or on kimchee during the processing, unlike kraut (I think), because the kimchee is easier to keep submerged in brine.

you can kimchee lots of different vegetables. Cabbage is a nice crunchy texture of course. In traditional kimchee the dominant spices are ginger and garlic and very hot peppers. I've done very untraditional kimchees red cabbage, a little bit of turmeric, and a beet thrown in for good color. Eye candy!

Besides Korean kimchee, other cultures made ferments using brine to easily preserve vegetables- for example, Russians and Ukrainians brined many different vegetables (those Jewish refrigerator cuke dill pickles are brined rather than heat-processed like American canned pickles are) and Russians even brine-preserved fruits like watermelon and apples.

step 1:
-small head of cabbage
-half a large daikon

slice cabbage into small pieces (I just put it through the food processor) and cut the daikon into half-moons: slice it in half lengthwise and then slice the halves.
soak for 24 hours in a brine with the following proportions of salt/water:
5 cups water
2 1/2 Tb salt
if you need more than 5 cups water then make sure your brine retains the same proportion of water/salt.

Krauting 101: you need the salt to inhibit the wrong bacteria (think compost bacteria) and to encourage the salt-loving lactobacillus and other sauerkraut/kimchee bacteria.
If you don't like salt you can always rinse the kraut before eating, though it wont' resemble Korean kimchee anymore if you do this because the spices will rinse off also.
If you use too little salt it'll compost. Yeck.
if you use too much salt then it'll be inedible and no amount of rinsing will save it (ask me how I know)

soak the cabbage and daikon for 24 hours in the brine, in a bowl with a tight-fitting plate on top to weigh it down. That'll make it shrink a little so you can squeeze it into jars more easily.

Step 2:
Then:
Drain most of the brine off into another bowl
mix the following condiments into the cabbage:

several Tb of grated ginger
several cloves of garlic
several scallions cut into little bits
1 Tb cayenne pepper or several hot peppers minced
1 Tb sugar

For some reason I believe the hot pepper gets less hot after fermenting, but I could be wrong.

Mix all this with the cabbage and pack some big glass jars with it.

The cabbage wants to float to the top after a while and that's where the evil compost bacteria will get it.
I weigh the cabbage down by stuffing a ziplock bag into the jar, and filling it with brine (rather than water, in case it leaks!). Sometimes I stick a pint beer glass down on top of the ziplock bag to keep it all in the jar.

Let ferment for 3-7 days, it'll have a slightly off flavor earlier on and should stabilise to a nice sauerkraut tang a few days later.

posted in Sauerkraut Sluts - 1 reply

Freshy batch on the way!!

Molly_McGee — Fri, 10 Feb 2006 01:07:24 GMT

Wow, I haven't made kraut in SOO long and I have a huge ass batch goin right now. I can't wait to sample it. It's gonna be so naughty.

I think I'll crack it open when My sister's in town this weekend.

Tree, you should come over....it's kim chi!

haha!

I'll let y'all know how it was.

Have you all still been slutting yourselves out for the kraut?? (oh shit, I think i just coined our new tribe slogan...

posted in Sauerkraut Sluts - 0 replies

My oh my!!

Jessica — Sat, 25 Jun 2005 05:05:29 GMT

My oh My!! The People's Coop in Portland has the best sauerkraut ever! Sea Veggie... mmmmm Dil... mmmmm! I love the kraut!

posted in Sauerkraut Sluts - 1 reply

hey sluts

DosTiempo — Fri, 24 Jun 2005 04:18:02 GMT

i just gotta say,
i love makin kraut with the ladies.

posted in Sauerkraut Sluts - 3 replies

kraut on my gents

Molly_McGee — Mon, 04 Apr 2005 18:30:48 GMT

Hey Krauties!

Jessi Junk and I frantically searched for some kraut on our way home from rocking out in Tahoe last week but sadly, we could only find a can of kraut where we stopped. Bummer! Not to be discriminatory, but kraut from a can just doesn't sound too good to me (though I think Jessi Junk would've done it had we had a can opener with us)

We wanted some kraut so bad, it's the only thing we wanted in the whole wide world. Kraut is the best for recuperating your electrolytes after a raging madness extravaganzaa. We never did get some kraut that day.

A couple nights later, I dreamed of looking through the aisles of the grocery store for kraut and not finding the right kind. i kept questioning myself whether I would settle for less than the best and almost did....then I found it... Bubbies Sauerkraut! Yummy. I was so stoked.

Geez, I need to make some kraut, I'm jonesin'

anyone else jonesin'?

posted in Sauerkraut Sluts - 4 replies

lost my cherry

DosTiempo — Wed, 16 Mar 2005 22:33:26 GMT

alan showed me the ropes and a made my first stinky jar over the weekend.
that garlic is dank.

posted in Sauerkraut Sluts - 2 replies

oh yes!!

Jessica — Thu, 10 Mar 2005 19:54:49 GMT

Sauerkraut and Pizza! mmmmmmmm......

posted in Sauerkraut Sluts - 6 replies

abstaining from sauerkraut is a bummer!

Jessi F. Junk — Wed, 23 Feb 2005 03:50:10 GMT

fairwell to my fond friend: fermented cabbage. alas, i am cleaning the icky stuff from my intestines for the next 9 days as I MASTER CLEANSE. Maybe there will be a nice juicy batch waiting for me when I return to slutty sauerkraut land.

posted in Sauerkraut Sluts - 2 replies

New photos posted!

Molly_McGee — Thu, 17 Feb 2005 15:33:27 GMT

I posted a couple photos of our homebrewed sauerkrauts! check 'em out!!

posted in Sauerkraut Sluts - 2 replies

cant stop till you get enough

Fri, 11 Feb 2005 23:15:18 GMT

oh kraut on my junk today....
its all about the kracker, the kraut, and the goddess tofu spread..

Sauerkraut Sluts's topics - tribe.net

to smash or not to smash

excess juice from fermentation?

sauerkraut videos

kimchi and hummus!

'Ferment Change' event at Ecology Center in berkeley, March 22

anyone have an easy suerkraut recipe... i am a beginner...

Medicinal Saurkraut

yummy snack

low sodium kraut?

nut pulp ferments?

kraut kontainers

Easy sauerkraut recipe

salads

new sauerkraut recipe at the Raisin Farm!

pineapple

Batch size

NEW TRIBE! Have you ever wanted to learn something or share your skills with others?

kimchee dip

has anyone made sauer-salsa before

easiest kraut-like ferment- kimchee

Freshy batch on the way!!

My oh my!!

hey sluts

kraut on my gents

lost my cherry

oh yes!!

abstaining from sauerkraut is a bummer!

New photos posted!

cant stop till you get enough

oooohh yeah baby