Don't Wait! Start Extra Today. 4th Month Day 3

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Higher protein blueberry waffle with peanut butter and banana sandwich.
No fermented red nastiness.
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Everose said:
I put that stuff on everything, it was the hot dog that didn't taste good.View attachment 2851996
Pizza with lacto fermented cabbage and hot sauce.

View attachment 2851998
Chicken soup with lacto fermented cabbage and hot sauce.

View attachment 2851999
Turkey burger with lacto fermented cabbage and hot sauce.

View attachment 2852001
As you can see, my homemade supply is getting low and I'll be whipping up another batch in the near future.
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I would love to know how to make that!! Deets please!
 
Mfranks said:
I would love to know how to make that!! Deets please!
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https://probioticscouncil.org/make-your-own-sauerkraut-for-a-homemade-probiotic-treat/

This article has a recipe and lists some benefits. It's chock full of probiotics, I believe there was a comparison study done and the world's leading brand of probiotic pill didn't have as much probiotics in the whole bottle as the kraut did in like two tablespoons. I eat this stuff like crazy when I'm sick and in general I just binge the stuff cuz it's so dang good.

I don't add spices, just the Celtic gray salt. I tried it with onion once... :sick . I just like it Palin and simple. I have a wooden pounder for the making of kraut, I also have glass weights and fermentation lids. There are videos on YouTube (can't remember which ones specifically) where Russian ladies just make it with their hands and a bowl.
 
Everose said:
https://probioticscouncil.org/make-your-own-sauerkraut-for-a-homemade-probiotic-treat/

This article has a recipe and lists some benefits. It's chock full of probiotics, I believe there was a comparison study done and the world's leading brand of probiotic pill didn't have as much probiotics in the whole bottle as the kraut did in like two tablespoons. I eat this stuff like crazy when I'm sick and in general I just binge the stuff cuz it's so dang good.

I don't add spices, just the Celtic gray salt. I tried it with onion once... :sick . I just like it Palin and simple. I have a wooden pounder for the making of kraut, I also have glass weights and fermentation lids. There are videos on YouTube (can't remember which ones specifically) where Russian ladies just make it with their hands and a bowl.
Click to expand...
Interesting.

Tell us more about the hot sauce...
 
Everose said:
https://probioticscouncil.org/make-your-own-sauerkraut-for-a-homemade-probiotic-treat/

This article has a recipe and lists some benefits. It's chock full of probiotics, I believe there was a comparison study done and the world's leading brand of probiotic pill didn't have as much probiotics in the whole bottle as the kraut did in like two tablespoons. I eat this stuff like crazy when I'm sick and in general I just binge the stuff cuz it's so dang good.

I don't add spices, just the Celtic gray salt. I tried it with onion once... :sick . I just like it Palin and simple. I have a wooden pounder for the making of kraut, I also have glass weights and fermentation lids. There are videos on YouTube (can't remember which ones specifically) where Russian ladies just make it with their hands and a bowl.
Click to expand...
I don’t add any spices to our kraut. I don’t massage the sliced cabbage either. Kraut can be fermented in either canning jars or a crock.

A while back, I posted my crock method for kraut in the recipe section.

My family has used both these methods for fermenting Kraut.

In quart canning jars I fill with sliced cabbage leaving 1.5 inch of head space and sprinkle the top with 2 tsp of canning salt. I then add enough cold water to just cover the cabbage and loosely top with a lid and leave the screw top loose. This keeps out flies during the fermentation. I place jars on a rimmed cooking sheet covered with newspaper because the jars will foam during the fermentation process and will liquid will leak out. A good place to set the tray is in a cool garage…kraut can have an odor during fermentation. At four to 5 weeks, I rinse off the outside of the jar, wash the
lid and rim and seal the jar by processing jars for 5 minutes in a water bath.

By crock, I ferment in the spring as I harvest cabbage. In the crocks, I layer the cabbage and canning salt (ratio: 20 pounds of shredded cabbage and 7/8 cup canning salt) in the crock and pack with a pounding stick each layer.…layer cabbage and add a little salt repeating the layers. This mixes the salt and cabbage similar to massaging And the cabbage makes its own juices. I pack up to 5 inches from the top of the crock. I use heavy round glass crock plates for over the cabbage and place weights in ziplock bags on that. If you don’t have the glass dome for the crock, you can cover with towels, tie them tight with twine and then cover this with a sheet of plastic secured with tape. These I set in my cool garage on wood sticks to keep the crock off the floor. At four weeks, I check the crock and reseal if I think it needs more time. At 6 weeks the kraut is packed in canning jars, reserved liquid is added to the jars and these are sealed and water bathed for 5 minutes.
I have kept kraut made this way in a dark closet away from extreme temperatures safely for 4 years.
 
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