I am so excited about this one! I’ve had interest in fermentation for a while now and this is my first successful project. I have tried making dairy free yogurt several times but it did not work. I also tried making sauerkraut about two years ago, honestly I think the only reason it didn’t work is because I got scared of contamination/botulism etc…
A couple of weeks ago I came across this video:
Sandor, makes fermentation look so easy! The tips he gives at the end are perfect and took most of the guess work out of it for me. I just ordered his book and hopefully it will give me a lot more insight about the fermentation process. It does seem to be gaining popularity and I am following this trend.
Originally, I wanted to make sauerkraut or probiotic salad because I was following The Beauty Detox Solution diet. I still read Kimberly Snyder’s blog and I agree with pretty much everything she has to say, however I could not keep up with this lifestyle. Really, I am jealous of anyone that can and one day maybe I will go back to it.
The Vitamix video below is Kimberly instructing us on her way of making the probiotic enzyme salad or sauerkraut.
If you have went ahead and watched both you see the obvious similarities and differences. What I did was a hybrid of both I’ll describe below.
Red Cabbage Sauerkraut
1 red cabbage
1/2 sweet onion
salt to taste
1-2 clean glass jars with lids
1 cup spring water
- shred the cabbage, carrot and onion and add to a large bowl
- sprinkle with salt
- massage the cabbage until it is soft and juicy (this could take 20-30 minutes)
- taste to make sure the salt amount is to your liking (the salt will also help break down the cabbage so don’t be stingy)
- when the cabbage is nice and juicy start packing it into the clean jar or jars
- top off with some filtered water if there is not enough brine to cover the cabbage (some use a whole piece of cabbage or a small jar to keep the cabbage down, i did not do this)
- place jars in a warm dry place
- everyday open your jars and make sure the brine is still over the cabbage, if not pack down with a spoon or even a clean hand, (i used the Vitamix tamper)
- at any point if you see something funky, such as mold, growing on the surface, just scoop it off and discard (like Sandor, talks about in his videos)
- on day 2 this happened:
- on day 3 (which is about how long is should take) I tasted it and it was READY! However, you may need or want more time!
- put in refrigerator where the fermentation will continue, but slow down