Comments on: How to Make Sauerkraut & Other Fermented Vegetables

By: Paul

Paul — Tue, 12 Jan 2010 21:41:47 +0000

Just getting started with the fermenting process, how does this equate with long term storage of vegies like canning and root cellers.

By: KristenM

KristenM — Mon, 09 Mar 2009 04:13:32 +0000

Ed — Yeah, I would probably cut the cabbage by hand. But I *hate* grating of any kind and save all that for the food processor. Cheese, carrots, whatever. If it’s grated, I use the food processor to do it.

By: Ed Bruske

Ed Bruske — Mon, 09 Mar 2009 00:07:47 +0000

I’m with Sandor. I don’t like cleaning the food processor. I’d rather chop by hand.

Ed Bruske

By: Weekend Link Love | Mark's Daily Apple

Weekend Link Love | Mark's Daily Apple — Sun, 08 Mar 2009 16:25:32 +0000

[...] Renegade has a delicious post on making your own sauerkraut. The DIY video features previous MDA guest blogger Sandor [...]

By: Sample Some of These Tasty Morsels | Food Renegade

Sample Some of These Tasty Morsels | Food Renegade — Thu, 05 Mar 2009 07:56:39 +0000

[...] Lastly, Jenny over at The Nourished Kitchen spells out the health benefits of fermented foods, which I thought segueyed rather well into my post on how to make sauerkraut. [...]

By: Julie

Julie — Wed, 04 Mar 2009 13:44:38 +0000

Very good. I also like his hands on way of getting the juice out of the vegetables. It seems more effective and a whole lot easier on the arms and shoulders than pounding with a wooden dowel (this is what I had been doing). Very inspirational. Thank you !

By: Kyle

Kyle — Wed, 04 Mar 2009 04:56:01 +0000

Wow, thank you!

By: KristenM

KristenM — Wed, 04 Mar 2009 04:55:54 +0000

Motherhen68 — It’s a great book, isn’t it? Very inspiring.

William S — Those both sound delicious. YAY for experimenting. I’m inspired in new directions now.

Kelly — Sounds like your alcohol-ish ferments had too much sugar or starch in them, not enough salt or whey. Which recipes did you use? Not to sound harsh, but I really don’t like the fermentation recipes from Nourishing Traditions (except the raisin chutney, that’s a winner!). Plus, many fermentations do get a slight yeasty smell to them. Perhaps that’s what you’re identifying as a beer taste?

Carrie — I know! Sandor teaches that all the bacteria and yeast on our hands, in the air, and on the vegetables is enough to start the lacto-fermentation process (without adding whey), so he’s all about getting your hands dirty. But adding the whey does jump start the process and make it quicker.

By: Carrie at NaturalMomsTalkRadio

Carrie at NaturalMomsTalkRadio — Wed, 04 Mar 2009 04:29:13 +0000

OMG I am so excited that he totally just used his HANDS to punch down the vegetables. I totally thought that you weren’t supposed to touch them lest you introduce some funky bacteria that would mess up the lactofermentation process.

That one tip has me totally stoked to try some new varieties now. Cause I never could figure out how to quite get all those fat veggies under the brine. Other than salsa, that’s easy because the tomatoes are so watery.

Carrie at NaturalMomsTalkRadio

By: Kelly the Kitchen Kop

Kelly the Kitchen Kop — Wed, 04 Mar 2009 02:35:39 +0000

I wish someone would make me a few different kinds to try, so I can see if I like it before “wasting” everything in case I don’t.

I’ve tried salsa, but thought it tasted like beer. (Nothing against beer, of course, but I’d rather my salsa just tasted like salsa.) I tried pickles and they were so bland – I never did get the flavor right on those. I tried pineapple chutney…again, I tasted the alcohol. I so badly wanted to love these, knowing how nutritious they are!

I have a long way to go in the fermenting department, but oh how I want to get there!

Kelly the Kitchen Kop