Easy Lacto-Fermentation Part 1 - Sauerkraut, Kimchi, Dill Pickles, Jalapeno Hot Sauce
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- เผยแพร่เมื่อ 25 พ.ค. 2019
- Easy Homemade Vegan Kimchi Kraut + Sauerkraut + Lacto Pickles + Jalapeno Habanero Hot Sauce 🥒 Lacto-Fermentation Part 1
WATCH PART 2: • Easy Lacto-Fermentatio...
This is the first of 2 videos about lacto-fermentation, or the art of simply using salt, water, and time to make healthy and easy fermented “pickles” at home. In Part 1, I show you how to prepare the vegetables and the "brine" needed to lacto-ferment, and I give you a few ideas of what you can preserve using this fermentation method.
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A few people have brought to my attention that the glass weights that I used in this video might not be food safe. Do some research before purchasing glass weights, and I will look more into whether or not the ones that I have purchased can be used with food.
You can also find glass weights at masontops. It solves a lot of problems! www.masontops.com/collections/fermentation/products/pebbles-pipes-fermentation-tool-set-wide-mouth
there are plenty of food safe glass weights for fermentation purposes at Amazon at reasonable prices as well as different sizes of glass jars and those silicon toppers you were using
I appreciate the fact that Monson was trying to keep the cost down. I wouldn’t be concerned about the glass pebbles being food safe. Glass is not porous so wash them and use them. IMHO
It's glass. Sterilize it and use without worry. People need to complain for some reason.
i use a upside down regular plastic lid in a large mouth bottle.seems to hold things down if it does not do that i put something like some marbles to help
Gotta tell you this.....Six years ago, when I bought my house, I picked up a one-gallon jalapeno plant at Walmart. The plan was to plant it in the backyard. It was already July and I knew it would die in a few months with the snowy winter on the way so I thought I would just keep it alive indoors until the following spring. It gave me jalapenos all winter long. When spring came, I just got busy and again, didn't plant it outside. It is six years later and the jalapeno "tree" in my living room provides me with more jalapenos than I have use for. I see how much you use them. I always do a couple jars of jalapeno pickles when I pickle cucumbers. Thought I would share. Thanks for your videos!!!!
I'm jealous! Thanks for the story and thanks for watching!
Cool. You must have a sunny window... Btw, how would you rate their heat level? I've been having trouble finding hot jalapenos these days; not sure if the seed sellers have done this for the gringo market or if it's something else.
@@dreamingrightnow1174 very VERY hot...and I put Korean chili paste on everything. The key is to pick em when they are still pointy at the end.
@@vegantattoo7292 I'll try that; I've never heard about that. There's a really good video out on different peppers to plant by Growing Your Greens; they're so easy to grow, as you've proven, and so many varieties.
@@dreamingrightnow1174 Do peppers really need a lot of light? I had a similar situation as vegantattoo... But I grow medical cannabis and a pepper plant ended up staying in my grow room... It never got much light and just kicks around in the corner of the room. I thought I read something about how they actually prefer to grow in the shade rather than direct sun.
sometimes forget to water it. The thing has dried right out and been near death so many times but keeps sending out new branches. One of the easiest plants I have ever grown in my life.
I never thought that making pickles would be THIS easy. It's so straightforward, and your instructions are easy to follow.
Glad I could help. Thanks!
I use clear glass marbles intended for floral arrangements. If you put them into a “pouch” made out of a couple layers of cheese cloth they work better keeping everything submerged and are easier to remove once you’re finished as well!
Good tip.... I don't about the cheese cloth, though... Does that introduce anything into the brine that you might not want?
Cheese cloth is made for food production, but I always give my piece I’m about to use a quick hand-wash with dish-soap followed by a good rinse right before I use it to make sure!
you could also boil your cheese cloth also the glass stones to sterilise
Great tip!
FOR PEOPLE SAYING THIS IS FERMENTATION AND NOT PICKLING:
Acid is created from the fermentation. A fast way to pickle is to use vinegar, but the old fashioned way is to use his method of salt water. Over time, it will actually turn into its own vinegar and pickle the pickles. In America, pickles used to be fermented this way and had amazing probiotics. Now, in order to standardize pickles and make things easier (not dealing with bacteria while having the same taste) as well as keeping easy crispness, pickles sold in stores will usually only be vinegar based rather than fermented.
Basically this is still pickling, depending on how long he ferments it for to create acid. In order for the correct fermentation this method must create acid (vinegar) in order to fully preserve his batches.
Vinegar itself is actually created through fermentation. The vinegar you buy from the store will be strong and kill most bacteria, but it is a quick way to get the flavor you want and not necessarily the probiotics. A common vinegar on the market that will still have probiotics is apple cider vinegar with the mother.
Thank you. Honestly. Thank you. People have been gunning for me about these terms and you said what I've been trying to say perfectly. Thank you.
Well said!
@Nettie Reynolds. I am not liable if you get sick or any other worst case scenario. But if you want my opinion, I believe your 3 year old vinegar pickles should be okay to eat.
Just check the top for mold and smell for freshness, if those pass than have a taste and see if it’s still tasty. You will be okay even if you are tasting a bad batch, but if there is mold that’s a dead giveaway that it’s not good anymore.
Often it will still be good but the quality and taste won’t be there anymore. It’s up to you if you still want to use some funky pickles.
fermentation produces a lot of other chemicals. so it's different
No doubt that vinegar is created through fermentation. The other bacteria and chemicals are why standardized pickles on the market are just in vinegar. They are made from generally the same process with different variables and margins depending on ratios and what you are pickling.
My favorite combination for pickled carrots is Thai chilies and lemongrass. Give it a try! Thanks for the very clear and informative video!
That combination sounds incredible! I will next time for sure.
That sounds interesting. Have you done it with cucumbers?
For dill pickle try more dill leaves and stems along with 2-3 slivers of horseradish root and 3-4 cloved of garlic cut it half along its length. I also add 2-3 leaves per 1L glass jar pulled from my grape vine. I use mixture of 15g of non iodized salt (aka Kosher salt) per 1L of hot water.
Thank you for the suggestion.
The grape leaves make the pickles crispy.
Glass can easily be sterilized. It’s perfectly safe for a weight. The jars are made of glass. Nothing’s better. People love to look for something to complain about. It doesn’t have to be specifically for canning. Glass is glass, your fine. I throughly enjoyed the video. Thanks for taking the time.
Thank you. I appreciate the info.
unfortunately glass is not glass though it would seem to be... glass can contain contaminates such as lead (remember when people were storing wine in leaded crystal bottles and it transferred into the wine?) which can leach into the food...
@@inlovewithhealth Colored or painted glass, according to WebMD. www.webmd.com/children/news/20171106/how-safe-are-your-drinking-glasses
I used to pickle/ferment a few years ago. Life happened and that was put on hold. This video is a refresher course. I have all the equipment and all I need are veggies. I never thought of making only carrots, I think I will like them. Thanks so much.
Love it ! No ego , just info and healthy stuff !
I appreciate that. Just sharing what I know with folks. Thanks for watching!
I use my French press for keeping the cabbage under the brine, you have to remove the Center stick, and use one of those multi-purpose silicon lids to cover it, allowing gases to escape.
Love those lids. I usually let me ferments hang out for about 2 weeks. Seems to be a good time for pickles and peppers, though pickles might go for slightly less time. Adding a couple of bay leaves helps keep things crunchy. I need to try making kraut next, thanks for this video.
The lids are amazing! And if I did this all over again, I would have let things ferment for at least another week to get a bit tangier. Thanks for watching!
Like how you cut the cabbage rounds, genius.
Thanks!
After watching your video I made my sourkraut of red and white cabbages and I eat them when I drink beer. I advise the beer drinkers to make sourkraut of cabbages to eat along while drinking beer to enjoy and to protect their liver. 2 table spoon is enough with 4 pints of beer. This journalist have done a great job showing the method and he is thankful for this. ok.
so many helpful tips and ideas... glass weights=genius! - I'm glad you make videos
That's so nice of you to say. I'm glad I make videos, too. It's a creative outlet, and it allows me to connect with people. Thanks for the love.
These fermentations are so interestingly presented!
Push down on cabbage as you go instead of when jar is full. It’ll release more water and pack more
Thank you!
Just made the kimchi and used the fermentation tops you recommended. Can’t wait to try it out. Thanks!
That's awesome! Keep me updated.
Thank you !!! You are an excellent communicator and have a relaxed presentation 👏🏻👏🏻👏🏻
It would have been nice to see the blades you where using on the food processor.
Thanks! I'm not sure exactly what they are. They came from a thrift store...
Great recipe Kermit!
What a great idea! I made pickles ages ago and had forgotten about the process. I remember a "fail" when I made sweet pickles and they came out soft instead of crunchy. The farmers market has tons of pickling cucumbers - but I'll wait to get your opinion on whether the silicone tops worked.
I wonder why the sweet didn't work? I do know that sugar levels when laco-fermenting can affect the time it takes. The pickled carrots I made came out so good. I just had them in a salad, actually. The lids are awesome. They let out just enough pressure to keep things from exploding, but they keep the bad bacteria out. It's essentially a one-way valve.... I'm impressed so far, and they stuff I have fermenting now seems to be doing just what it's supposed to.
@@MonsonMadeThis Hi! I always use a couple of Bay Leaves in my pickles or any veggie I want to be crunchy, crisp. The leaves have tannin which keeps their crispness. It also adds a touch of earthy flavor which is delightful!
Thanks for sharing with us of easy Lacto fermentation past 1, Kimchu, Dill Pickle, and Jalapeno hot sauce😀👌👍, I'm going to do it again cause I did it last month and it was good!!👍
I wonder what my Korean neighbor would think of your kimchi process. You made it seem so easy. I'm going to give it a shot. Thanks so much!
I by no means claim this to be kim chi, by any stretch. Haha. I purposefully call it a "kim chi kraut" so that I don't get roasted for doing it in a very nontraditional manner. I just wanted to make a fermented cabbage that had a similar flavor profile that would satisfy my craving for the real thing. It does the job, but it's not the "real" thing.
I love those lids for fermenting foods. I've used different things for fermenting and these lids are the quickest and easiest.
I use pickle pebbles to weight my jars. I buy the pickle pebbles from Masontops.
I'll have to look those up.
You should add something with tannins to the pickles. Even just some loose leaf tea would work fine. Grape leaves or oak leaves are used too. The tannins will help keep the pickles crispy during the fermentation. Perhaps it is more important if you plan on letting them ferment for a medium or long time period.
Thanks for the tips!
Look, get a kimchi container sold in Korean stores. They are the experts. My kimchi and sauerkraut used to get moldy. A lot of work to remove each time the mold. Once I bought the kimchi container all mold it’s gone. I can ferment also salsa.
I've actually been looking online at fermentation crocks, but I've been more into vinegar preservation lately. If I ever get back into a fermentation kick, I'll get some larger ceramic crocks with weights. Thanks!
Caution: random glass not made for foodservice use may have metals in it. It's most likely fine but some industrial glass products make it into the waste stream. Some waste products are repurposed, perhaps illegally, as art glass, such as melted down CRT screens. Counter-intuitive but clear glass can have a small proportion of metal mixed in. This article is mostly about glazed ceramics but the same principles apply; acidic foods in particular leach metals: www.ncbi.nlm.nih.gov/pmc/articles/PMC3127121/
Thank you for bringing this up. I will do some more research.
@@MonsonMadeThis How about a plastic bag/zip-lock to hold & isolate the weights?
I'm glad I found this! I'm in Canada and they are charging anywhere from 30$-58$ for those pickle weights. A trip to the dollar store and 3$ later I'm all set. Thanks for that.
Hope those aren't filled with lead which leaches into the fermented veggies.
love the lids
The end where a cucumber is attached is called the stem end. The other end that is more smooth is the bloom end. I love that pickle jar, it looks so much better for pickles than a regular Mason jar!
Mmi
Sauerkraut came out beautiful!!!! Thank you for sharing.
That's awesome! Thank you!
This is awesome. I have been wanting to try to make Sauerkraut. You make it look easy. Can’t wait to see how it turns out. Exited about the hot sauce too
It is way easier than I thought. Just takes a bit of waiting. A couple more days, and I'll be filming Part 2.
Great tutorial, I like the simplicity, why people start questioning your method, if they don’t agree with, why are they watching it? Thank you for taking the time to teach us.
Thank you for this. I love kimchi and make my own. I used to love sauerkraut, but once I was introduced to Kimchi, I only like it. I make my own vegan kimchi and have often wondered if I made a "kimchi" sauerkraut, would I love it again. You have inspired me to go ahead and try it. I am almost out of kimchi, so it is perfect timing.
Glad I could help inspire. Thanks for watching and taking the time to comment.
I guess you don't know that kimchi doesn't have meat, so you add the word vegan ?
It often has shrimp in it, which is not vegan.
griseldarosas .rosas Kimchi is not vegan. It is traditionally made with fish sauce and sometimes ground baby shrimp. I was also surprised to find this out because I had also assumed it was vegan.
Love this video, and how you made the circle piece and placed weights on it! You have to try making the kimchi with napa cabbage, it ferments quite differently from regular cabbage :) Also, as a tip, you can use a disposable glove to mix the kimchi, to really get it all mixed well.
Thanks! I wanted to make something that tasted like kimchi, but that wasn't as labor intensive. This was the best of both worlds. I do love Napa, so I'll probably use that next time. Also, I wanted to avoid disposable gloves, so that's why I was awkwardly using tongs. I had gloves in my cart at Target, and then thought, what if I just use tongs instead? It's a learning process for sure. Thanks for the help!
@@MonsonMadeThis I hear you on avoiding the plastic. I just watched your ramen video, and was thinking you should make kimchi ramen in another video, once it's all fermented :) Another dish I think you would like that you may not have had before is kimchi pancake! It's fantastic if you use perilla leaf as the green, I think you'd appreciate the flavor characteristics.
@@MonsonMadeThis Thanks for your open mindedness and honesty.
@@sophiagrande8966 You're the best and so helpful. Thanks for the variation info on his recipes.
You need to massage the cabbage more to release more liquid before placing in jar. Also get a kraut pounder.
Awesome! I have a new best friend... lol. (i'm Not a guy, my name is caren).... It is a great idea, like your sauce base... do the base and explore. In this case making 3 products all at once, is more encouragement to create our own. Saves time and money. Thank you! ON my growing list now of things to make.... sauerkraut---- We love it!
Hello Caren! I'm very excited about the possibilities.
C. 12451 😌
This video is very well made and I enjoyed it. Thank you for sharing your knowledge.
Glad you enjoyed it!
Need those lids like no tomorrow. Im so doing all this.
Sorry for the late reply, but I'm glad to hear you're giving it a go! Keep me updated.
if using a widmouth jar i found a 1/4 pint jar will fit through mouth . its what i do . you are right about the glass peices, was told to watch out for any with pearlecense , which is metal most likely
Great suggestion. Thanks!
Can't wait to see how these turn out!
You'll be the first to know! Haha.
For the hot sauce, I’ve never seen this done with water, it usually requires either ACV or white vinegar with salt.
This video is about fermentation, so after about a week or so, the brine in the jars is pretty much the same as a vinegar, which is what pickles the veggies. The shortcut method would be to must use vinegar. But if you wanted to do a sauce that was actually fermented, this would be the way to do it. Hope that helps. Thanks for the comment.
Monson Made This helps very much, I’m just starting to get information before I begin to try the method. Basically asking questions as a student would. Appreciate all you information, along with the reply. Very helpful. Also I was wrong myself in my first statement, I used the term sauce instead of juice, there in lies the difference.
You make this look easy. I've never pickled but would be interested in making my own sauerkraut. I had no idea about those lids. Haven't seen them in Canada but to be honest haven't looked.
It's super easy. The pickled carrots are the only ones done at this point, but they are so good. Here is my amazon link (www.amazon.com/shop/monsonmadethis?listId=RY0JRIAENBQJ) not sure if you can get them in stores. They are really cool, and make it so easy!
Absolute-best-demo-yet!-Been-bindging-ferments-for-days...subed.
Aw... Thanks!
One thing to watch out for is to make sure the glass weights purchased at a hobby type store are OK to use with food. Some of the glass is made with lead and you don't want that. I would purchase from a good vendor that deals with food ready products.
This has come up a few times, and I pinned a comment at the top in reference to it. Thanks!
@@MonsonMadeThis Yes I saw it afterwards. Thanks for being a pro. :)
Ive made the kimchi and the hot sauce. Both amazing and I will continue to make these.
Like you're style 😊
Nice to see you making lacto-fermented goodies - as the jar tops are from the States and I assume the shipping and taxes will be high - I will be using my usual ones.
I believe they are from the states. They might be available internationally. Check the links and see if they are available. www.amazon.com/shop/monsonmadethis?listId=RY0JRIAENBQJ
Is pickling salt best? What Brand? Will Pink Himalayan salt work?
I just used kosher salt. But I'm sure any salt besides iodized table salt would work.
I'm using Korean crocks. Love them for extra large batches! I've got about 30 pounds of cabbage I just harvested from my garden and am tending to it right meow! I already got my smallest crock full of ginger carrots, while the largest will be full of curtido! I think the middle one will either be just a plain kraut or maybe...kimchi. Can't decide. Ugh. I may do a fennel, apple kraut. I like that.
Oh...I also pickled four quarts of red onions with jalapeños and will be pickling about 10 pounds of cabbage tomorrow. It has to sit in salt overnight before I brine and water bath can it.
I been successful with Kraut ( found a 6month old bottle of Kraut in the back of my fridge Like me it just gets better with age) kimchee should not be a problem actually the pickled green bean were quite tasty. and my big surprise was pickled eggplant make sure you peel. I also made some decent hot sauce.
I definitely want to try green beans.
In the few videos I have watched on fermenting no one tells you about preparing the jars. I remember my Mother canning and having this big boiler that she sterilized the jars in. Do you have to boil your jars for the fermenting process? Also, once your veggies have finished fermenting for 5 days or so, do switch containers? Do you store the container in the refrigerator or the pantry. How long are they good?
To sanitize, I just wash everything in the dishwasher, and then then I'll usually microwave them for about 30 seconds before I actually go to use them. I store the ferments in the fridge, in the same jars, with reusable lids. When they are fermented to the point that I like, I just put them in the fridge. The refrigerator stops (slows considerably) the fermentation process so that they stay at that level of sourness. Stored in the fridge, they should stay good for quite a long time. Fermentation is an ancient form of preservation, so once they are "pickled", they and fully able to be stored in the fridge for at least a few months. If you wanted them to be shelf stable and last a very long time, you would have to look into canning methods that would require a heat seal.
Yum. I’m trying this wizardry
Please do!
Monsoon made this.. Thank you you so much for sharing your fermentation video, cannot wait to try 💚
Thanks for watching! Keep me posted on how they turn out.
Thank you very much for your time!
Thank you very much for watching.
If you get a 4oz canning jar it will fit in a wide mouth jar. Use it as a weight
I'll try that. Thank you.
I hope they work to keep fruit flies out. I love fresh fermented stuff. You whipped up some tasty stuff and it didn't take a not of time. Well done!
I didn't have a problem with them, but I'm not sure that we really have a problem with them where I live. They are pretty much like the top of a baby bottle, they let gas out, but don't let anything else in. Thanks for watching!
You need either a Dymo Omega, or Brother P-Touch labeller. The labels peel off easily leaving no mess when you are finished. They are mighty 😉
I'll check them out.
FANTASTIC VIDEO well explaining for someone like me just getting into this. Thank you! Thumbs Up!!!!
Thanks! Glad I could help.
I’d buy the weights for fermentation. The weights are designed to fit the jar so the ones with a handle is easier to remove when your done.
I agree.
I'm wanting to get started on this for awhile
Great!
Great!
Great video I subscribed. I'm going to have to try this with okra!
Thanks! I'm happy to inspire.
Great presentation! Will give it a try.
Thanks! Let me know how things turn out!
I like your pickling process. I also think you should have added more dill, just my opinion.....but your cucumber pickles looked lovely in your jar! I love your glass pebble weight idea. All you would have to do is wash them to make them sterile. No problem at all in my opinion.
Thanks.
Nice. Very clean. Fermented veggies (pickles) stimulate Agni (in Ayurvedic theory), and help the body digest. the heavy bland foods that are the meat and starch of life, as do herbs and spices and in small amounts salt and sweet tastes. Agni is one of the roots of a healthy immunes system, along with Mind.
Thanks.
This may be a stupid question, but I'm new to fermentation. Can you make sweet pickles and other veggies this way instead of dill? I'm not a big dill fan. I also recently had some spicy maple bourbon pickles that were amazing. I'm wondering how to make using this method.
Thanks for sharing. I like your Food Processor what is the Brand name please. Thank you again
"Protect my hands from Jalapenos" hilarious. you should cook in a skirt too of you are aftraid of one of the mildest "hot peppers" there is. LAUGHS
Can you use dried peppers in these (as a spice)? I tend to have bags of dried chilies and throw them in lots of dishes.
Absolutely!
Fantastic
Nice work. Hot water for pickles. You can also add in some white vinegar along w/ that as an adjunct. .I have yet to try making kimchi
Thank you. This is a different kind of "pickle". These are laco-fermented instead of vinegar pickled.
Do you pickle or ferment in fridge or in a dark space ?
Do you know if the glass discs you are using for weights are lead free or any possible toxic chemicals free? Very creative thinking
I do not. I pinned a comment to the top since a lot of people had similar comments. I have since just purchased glass weights from Amazon. They were only about $10 for 4, and I get a lot of use out of them.
I
I enjoyed the video, but can tomatoes be fermented?
Excellent, thank you!
Thanks for watching!
Awesome video I'm gonna try making all of them
Great! Let me know how they turn out.
Just Wanted to let you know that they are currently out of the Silicone fermenting lids on amazon and it says that they don't know when it will be restocked :-( I was stoked to get some! :-)
Great video and like the idea of venting with the silicone lids. I've been doing lacto-fermentation for about 10 years on and off. Its such a great thing to do! Love the video and channel!
NOOOOOO... Honestly, there are a few brands that make these. Google it, and I'm sure you'll find another brand. This company gave them to me to try, and I loved them, but I've seen a few versions around. Good luck! and thanks for the love.
TrooHealth
On December 14th, I counted 11 different sources for those silicone tops on Amazon.
None of the manufactures were out of them. One brand is called “pickle pipes”, But I typed in “silicone fermenting lids” to find them.
So as of this date, most of them guarantee delivery before Christmas
@@earthangel2522 Thanks so much for the reply!! Also love the name you picked "awakened One!" I'll be ordering some silicone fermenting lids! :-)
Thank you for sharing simple easy way to make pickles/kimchi.
One important note I want to point out is that NO Gochujang should be added to when you make kimchi.
Even so, I am so curious how it will turn out.
Love your recipes.
I wanted to shortcut the process. I didn't want to put in the work to make it traditional, I just wanted something that would taste like it, but which took a bit less effort. I filmed the taste test video yesterday, and that one was my favorite. Stay tuned for Part 2.
Is the paste stuff hot you put in cabbage? Can you just use a plastic bag with water as a weight and a loose lid?
It is a bit spicy, but not really. There a so many ways to cover the tops and allow for venting without allowing anything to get back in. I'm not sure of the exact technique you're asking about, but I'm sure if you Google it, someone has done it.
Thanks
Nice work, like it
Thank you.
What is the red paste you put in the Korean cabbage? I couldn't hear what you called it. Also, can you use Korean chili powder instead of flakes and is the measurement the same?
The korean chili paste is called "gochujang". In terms of the amount of chili powder, the Korean chili flakes are a bit larger, so I use twice the amount of flakes as I would a chili powder.
How would you make a hot sauce less vinegar based? Kinda like Cholula (more of a sauce) vs Tabasco (more of a vinegar heat)
I guess you would avoid fermenting or adding vinegar. Just puree the peppers?
@@MonsonMadeThis Thank you for your response
N!
Everyone says dont let any air in the jar. You tasted the carrot then put the lid back on. Does it spoil now? I am confused
Once it's fermented, it's fine.
I use those nipple lids they work great ! The package came with nice glass weights off amazon .
They are so good! I was "gifted" these ones, and they didn't come with weights. If I bought my own, I would for sure make sure I got the weights with them.
Hi Monson, are we supposed to let it ferment at room temp or in the fridge?
Room temp. Out of direct sunlight.
If you don't have the fermenting lids, should you leave the lid slightly open for the air to escape?
Definitely. You need to let gas out, but prevent anything from getting.
can you use home grown frozen veggies
Ok so I fermented saurkraut, and did all the right steps (packing tight, brine covered tip with not o2 touching the cabbage ect) However, I notice the kraut looks drie below brine and can see areas of pockets that are not packed. I assume its from the pressure pushing up? But I dont know. Is it ok for the kraut to be dry below the brine?
You need to make sure that the kraut is in an anaerobic (zero oxygen) environment. So, all the kraut should be below the liquid line. There will be bubbles that form, but you really want to make sure that all of the cabbage is below the line of your brine. If not, it's just exposed to the elements, it's rotting, not fermenting.
@@MonsonMadeThis Ok. Makes sense thank you so much for replying. So the dry look and seeminly open spaces (all below brine) are ok?
@@luvfitall As long as it's all below the brine. Air bubbles mean that it's fermenting, so that's a good sign. If you were to tap or adjust the jar, would some of them rise to the surface?
I thought that the difference between sauerkraut and kimchi is basically that sauerkraut fermentation is an anaerobic process and kimchi uses an aerobic process. You can add other vegetables to sauerkraut too, I'm used to seeing thin strips of carrot, but the ratio is smaller because of the amount of juice from cabbage is determining factor.
I'm not really sure. I was just wanting to make an easy ferment with cabbage that tasted a bit like kimchi.
Flip that whisk over and use the flat end maybe? Helps pack it down I think.
Great information video.
Glad I could help. Thank you!
when you cut off the blossem end about 1/4" it has a emzymes that can cause your pickles to soften so cut off the blossem for nice and crunchy pickles
Interesting. Thanks!
@@MonsonMadeThis He just told you to cut off the blossom end to do both, which is it.
Hi, thanks for the video. what do u do with water when u r eating it? do u just eat along or drnk it or just throw?
You can use it as vinegar. You could drink it. It's full of probiotics. You could even pickle other veggies in it.
Please help. I made my first batch of sauerkraut 10 days ago and pushed the cabbage below water level. Now the waters gone. Do i add water, throw it away, or leave it alone? Why has this happened? Is it normal? Thank you.
That's very strange. Did you weight your cabbage down? Is it gone, or has the cabbage just gone above the water level? Was your container covered so that the brine couldn't evaporate? At this point, if there is any part of the cabbage exposed, and not under the brine, then it's not in an anaerobic environment. And that's not a good place for the cabbage to be. Being completely submerged is what keeps the food safe. At this point, I think you're going to have to scrap the batch. Was there any visible mold?
Hi, i measured all the cabbage and used 3% salt. The jar is a ball mason jar with a proper two part lid. I pushed all the caaccage down and jist used cling film on top. Im nkt going to eat it as its my first attempt and as ive never done it before im very wary but i have kept it to see what happens. It doesnt smell, it hasnt got mold anywhere and its nit slimmy. I bought one from a shop and the liquid seems gone too.?????
Nice, can't wait to see it! Thanks so much
I'm excited. So far, things seem to be going well.
I've seen some who leave their ferments like sauerkraut for 4-6 weeks. Is 1 week really sufficient?
1 week is "sufficient", but not optimal. A couple weeks would be better for sure. Or longer. It all depends on how sour you want your kraut.
Do the seeds have to be below the brine
Question please? After you get your pickles fermented to the flavor you like (5 - 7 days), can you put a plastic canning lid on and store them in my pantry for long term storage? And how long can I store them for?
From what I understand, if they are left at room temp, they will continue to ferment and release gasses. I'm not sure what you would actually need to do to make them shelf stable for long term storage, though. Considering this is a very ancient way of preserving, there has to be a way. Most canning that is done for shelf-stable storage is boiled for at least 10 minutes to help the jars seal and stay sanitary. I don't know if that would be any good here because it could kill the bacteria that you worked hard to cultivate. I wish I could be more help, but I'm sure there's someone out there on the internet with the answer.
@@MonsonMadeThis Open un-refrigerated pickles can become toxic, as one of the Rrhea sisters tough me!
I just hate all the Rrhea sisters, Dia, Pyor, Sebo, and Gonorrhea! All nasty be-itchs ?
Are you using tap water or purified water?
Those have to be the easiest sauerkraut and kimchi I have ever seen.
Yup. And it's as easy as what you see here.