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Salt for Sauerkraut? DIfference from Sandor Katz's Fermentation books? Kefir folklore?  RSS feed

 
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For Wardeh: How does your book differ or improve upon the two books on fermentation by Sandor Katz now out, including Wild Fermentation, and the new one that is getting so much press? Do you have any added folklore about Kefir cultures? And how do you stand on the issue of whether or not to use salt when fermenting cabbage into sauerkraut? I love fermenting, and would love your book! THANKS!
 
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Location: Lone Oak, TX
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I know very little about fermenting foods. I'm doing good to know that sauerkraut is one of them as is the Korean version that's called "Kim Chee." Not sure I spelled that right. My question is: are these two forms of fermented cabbage really basically the same thing? I do know that Kim Chee is often MUCH HOTTER!!
Oh, and welcome to Permies!!
 
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Posts: 31
Location: Oregon
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Hi, Elizabeth and Betty.

Elizabeth, the differences between my book and Sandor Katz's have been recently spelled out by reviewer Claudia Keel, a Weston A Price chapter leader in NY.

http://www.westonaprice.org/thumbs-up-reviews/the-complete-idiots-guide-to-fermenting-foods-by-wardeh-harmon
http://www.westonaprice.org/thumbs-up-reviews/the-art-of-fermentation-bysandor-ellix-katz

No, I don't have any added folklore about kefir. The folklore I've learned has been from Sandor's first book.

Betty, sauerkraut and kimchee differ in ingredients and technique in some regions. yes, Kimchee is hotter and traditionally includes fish sauce. Both are delicious. You might could say that kraut is more plain and kimchee is dressed-up.



 
Wardeh Harmon
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Location: Oregon
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Oh, salt. I always use salt in kraut. Are you trying to avoid it?
 
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Australia's kefir guru says his kefirkraut can be made without salt. It ferments rapidly because of the live kekir grains in the recipe.
http://users.sa.chariot.net.au/~dna/kefirkraut.html
 
Wardeh Harmon
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Location: Oregon
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I don't have any reason to doubt Dom's results, and it makes sense because the kefir culture is protecting the kraut from invaders/spoilers -- one of the jobs of salt though salt does it differently.
 
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Wardeh: do you think it might be feasible to substitute certain traditional salts (like the completely-burned ashes from certain plants) for sodium chloride when fermenting foods? Are there any obvious disadvantages you can think of?
 
Wardeh Harmon
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Location: Oregon
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Cal, I really don't know, but if they function like salt in all other uses, I can't see any drawbacks. Great question, wish I could help!
 
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