This looks amazing!! Cannot wait to try it! I have experienced some digestive issues so this looks like a great remedy to help with a whole lot of health benefits! THANK YOU!
I (Duane) get some digestive upset as well from time to time and fermented veggies and Kefir seem to help. I do have to take it easy though as too much and things can go sideways quick! 😉
My favorite ferment! Lately I cant get in the house with a head of cabbage because I am "mugged" by the chickens....."What you get for me" ?.....Im a Survivor also! 15 Years!.....I need some new fermenting jars..I see the Ball ferment lids.......will get some from your store next payday! Many Blessings!
Hey Dan! I (Duane) knew we were brothers in more ways than one. Amazing how your perspective changes when you face something that has a strong chance of taking your life. This present "madness" is a good example as we've basically changed nothing in our lives shy of what is "required" now that folks have a taste of the reality that someday we all face our maker. I can't imagine what would happen if the actual danger was far greater. As for the cabbage, yes I can imagine the chickens would really love to help with "harvesting" as much as you'll share!
Can't wait to try all of our fermented veggies tomorrow afternoon. That's the same fermenting jar (Ball brand) that we used. Looks amazing, can't wait to try this recipe, and thank you for sharing. We may even try fermenting beets which is my favorite vegetable.
Hey Daniel, you'll have to share what you think of those first few that you tried. This one is really good also and we found that, unlike regular Sauerkraut that gets much better with age, this one is really good after just a few days in the fridge.
Healthy Farm Living okay we cracked open the fermented veggies and they were absolutely delicious, thanks again for all of the fermenting videos and the red cabbage sauerkraut is next on our list along with beets.
. . . to get those outside leaves off intact, simply cut along the base of the leaf at the core.. . . oh, I just noticed - -you are color coordinated. with the cabbage. lol
I was wondering if the cabbage was washed but wasn't shown in the video. All other vegetables were washed before fermenting so is it different for cabbage? Does it need to be dried really well if washed? Also, if you open the jar to test whether it's ready will that let air in and ruin the fermentation or is that just with canning? Also, once in the fridge, how long can you keep it before it is not safe to eat? Do you need to sterilize jars, lids, etc or is that just for canning that things need to be really clean? Thanks so much!!!
These are some GREAT questions! We do rinse the outside of the cabbage once we remove the first layer of leaves, but not any further. The natural bacteria on the veggies is what drives the fermentation process. Same goes for testing during fermentation, but you do want to be mindful of keeping them below the water level as much as possible. Not too sure on how long they last in the fridge, but we have had kimchi last several weeks in the fridge with no issues and it usually has very little brine left after fermenting. Mold growth would be a dead giveaway there. As for the equipment, we wash it with soap and very hot water, but nothing else. If you're used to canning (we love to can too!) this will be much easier to get the hang of. A lot less stress on exact measurements and having to sterilize everything.
I have fermented white cabbage and other vegetables. All succeeded. Three weeks ago I tried to ferment red cabbage, but it started to turn brown. Why did the cabbage turn brown? Hygiene was good. The cabbage was also completely covered in liquid.
Glad you're enjoying these! We leave the brine in the ferments. They do continue to ferment, albeit very slow once they're in the fridge. The brine also helps to preserve them in the fridge for several weeks.
Do you have to “burp” the process daily while it’s fermenting? I’ve seen other videos that say it’s critical to release the gases or use air lock lids.
This looks amazing!! Cannot wait to try it! I have experienced some digestive issues so this looks like a great remedy to help with a whole lot of health benefits! THANK YOU!
I (Duane) get some digestive upset as well from time to time and fermented veggies and Kefir seem to help. I do have to take it easy though as too much and things can go sideways quick! 😉
My favorite ferment! Lately I cant get in the house with a head of cabbage because I am "mugged" by the chickens....."What you get for me" ?.....Im a Survivor also! 15 Years!.....I need some new fermenting jars..I see the Ball ferment lids.......will get some from your store next payday! Many Blessings!
Hey Dan! I (Duane) knew we were brothers in more ways than one. Amazing how your perspective changes when you face something that has a strong chance of taking your life. This present "madness" is a good example as we've basically changed nothing in our lives shy of what is "required" now that folks have a taste of the reality that someday we all face our maker. I can't imagine what would happen if the actual danger was far greater. As for the cabbage, yes I can imagine the chickens would really love to help with "harvesting" as much as you'll share!
Can't wait to try all of our fermented veggies tomorrow afternoon. That's the same fermenting jar (Ball brand) that we used. Looks amazing, can't wait to try this recipe, and thank you for sharing. We may even try fermenting beets which is my favorite vegetable.
Hey Daniel, you'll have to share what you think of those first few that you tried. This one is really good also and we found that, unlike regular Sauerkraut that gets much better with age, this one is really good after just a few days in the fridge.
Healthy Farm Living will do later today when we open them.
Healthy Farm Living okay we cracked open the fermented veggies and they were absolutely delicious, thanks again for all of the fermenting videos and the red cabbage sauerkraut is next on our list along with beets.
@@danielfisch655 that is great to hear! We're hoping to have more up soon.
. . . to get those outside leaves off intact, simply cut along the base of the leaf at the core.. . . oh, I just noticed - -you are color coordinated. with the cabbage. lol
Oh, now that would definitely make a difference!
I was wondering if the cabbage was washed but wasn't shown in the video. All other vegetables were washed before fermenting so is it different for cabbage? Does it need to be dried really well if washed? Also, if you open the jar to test whether it's ready will that let air in and ruin the fermentation or is that just with canning? Also, once in the fridge, how long can you keep it before it is not safe to eat? Do you need to sterilize jars, lids, etc or is that just for canning that things need to be really clean? Thanks so much!!!
These are some GREAT questions! We do rinse the outside of the cabbage once we remove the first layer of leaves, but not any further. The natural bacteria on the veggies is what drives the fermentation process. Same goes for testing during fermentation, but you do want to be mindful of keeping them below the water level as much as possible. Not too sure on how long they last in the fridge, but we have had kimchi last several weeks in the fridge with no issues and it usually has very little brine left after fermenting. Mold growth would be a dead giveaway there. As for the equipment, we wash it with soap and very hot water, but nothing else. If you're used to canning (we love to can too!) this will be much easier to get the hang of. A lot less stress on exact measurements and having to sterilize everything.
I have fermented white cabbage and other vegetables. All succeeded. Three weeks ago I tried to ferment red cabbage, but it started to turn brown. Why did the cabbage turn brown? Hygiene was good. The cabbage was also completely covered in liquid.
We've had that happen from time to time and we've found that upping the salt content a bit usually helps.
Thank you for your reply. I'll have to try if adding salt would help.
Did you drain the brine out after it was done and you put it in the fridge or do you leave the brine in? I am really enjoying these by the way.
Glad you're enjoying these! We leave the brine in the ferments. They do continue to ferment, albeit very slow once they're in the fridge. The brine also helps to preserve them in the fridge for several weeks.
Do you have to “burp” the process daily while it’s fermenting? I’ve seen other videos that say it’s critical to release the gases or use air lock lids.
The lid that we're using here has an integrated airlock feature to it. Otherwise you would need to burp them each day.
Thanks!
. . have you ever added a smidge of clove to that kraut ?
Hmm, no we haven't tried that. Maybe on that next batch we need to give that a shot!