a lot? Looking forward to experimenting next month with some different vegetables. Please help if you can. Thank You.
Landon Sunrich wrote:I had a bunch a beet kavas going with damn near a half inch of various molds on top of it. I just poor it out past it (the mold mat floats) and dilute with water and drink. It's great stuff. Super invigorating. Beets. Water. Salt.
My home-made Apple Cider Vinegar has a "mother" too and that is a good sign. You can share a piece of that mother with someone who wants to start a batch themselves. It has all the good bacteria in it that makes fermentation the great thing for your body that it is.
If you get hairy, blue, red, green stuff it's probably mold, so throw that out. I don't mean red sauerkraut, that's ok. I use beets and red cabbage. Cheapest form of antioxidants and tastes great.
Lots of bubbles at the beginning are totally normal. That's just the fermentation happening.
They are all different. Observe carefully.
John Saltveit wrote:Observe carefully.
And sample slowly! You'll know pretty quick if it's no good, if you don't strait spit it out it will not sit well if it has a bad sort of funk to it. over rather than under salt is my general rule. I mostly do tonic and soup stock type stuff though. I've only done a couple kim chi batches though and really only watched others do the kraut thing.
I'm not sure why it started working, although I cut the failed kraut reasonably finely
and now it's always really chunky...
I had a sauerkraut in the fridge for months,
and it stayed crunchy and fresh-tasting till I finished it the other day
Test with your nose before you use your tastebuds,
and as others have mentioned, mould doesn't always mean it's off;
although I'd chuck anything with mould that's black, or yellow, pink, orange or red.
Beetroot ferments are getting lots of love here.
For my version I just fill a jar with big, unpeeled cubes,
add quite a bit of salt, top up with water, lid it and give it a good shake.
Test the brine (it needs to be saltier than I feel comfortable eating)
and sit it on a plate or beet juice will inevitably get everywhere!
I have heard that putting a grape leaf or an oak leaf in can keep them crunchier longer. Probably add some more good probiotics also.
Easiest veggie recipes=
Vegetables chopped + 2% salt by weight. (Ex. chop cabbage and weigh it, then mix in 2% of that weight in salt.) Massage, weigh down and cover. Try to keep the solids below the liquids (ie, use a plastic baggie full of water to weight the solids down/use a weight of another kind)
Vegetables chopped + saltwater brine. Easiest recipe I've found for this is 2tbsp. salt in 1 qt. water. I forget the percentage this comes out to, but it works well. Again, weigh vegetables down so they sit below the brine line.
Shortcut called the "burp and shake". In lieu of an airlock, or if you don't want to try and weigh down the veggies, here's an easy shortcut: Ferment in a jar that can seal with a mason jar lid (band+ring type). Leave it very slightly open so it can offgass, then vent the air once or twice a day and shake it afterwards, then close it back up loosely, so the gas can continue to escape. By keeping it almost-closed you'll keep the majority of bad bacteria from charging in. Venting/burping it will let the gas out (although if the lid isn't twisted down hard it should be able to vent on it's own - but you should still give it an extra burp to let off pressure) Shaking it makes sure that all of the contents get covered in salt regularly, so no bad bacteria can grow.
Tip - the smaller you cut things the faster they'll ferment (more surface area for bacteria and less thickness for them to penetrate) and the more even/consistent the product will be. Often people struggle with their first kraut because it's too chunky.
Try these methods with your favorite veggies, you'll be surprised how easy and delicious this is! And once things have fermented to a sour state they'll keep a loooong time in the fridge. Have fun!