The Complete Beginner's Guide to Fermenting Foods at Home
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00:00 - Intro
02:42 - Science of Lacto Fermentation
05:51- Sauerkraut
10:20 - Sriracha
13:36 - Easy Kimchi
20:07 - Kvass (Fermented Beats)
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Etekcity Digital Food Scale:
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Cuisinart 14-Cup Food processor:
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8 oz Fermentation Bottles:
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Stainless Steel Measuring Cups & Spoons:
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I know this is a rather long video but I wanted to give you a complete guide to lacto fermented food all in one place! In this video we cover just a taste of the science behind lacto fermented foods and then we get down and dirty on the 4 different recipes below! please use this as a guide to help you navigate the wonderful world of fermenting foods! #kimchi #kvass #sriracha #sauerkraut
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Red Cabbage Sauerkraut (German Style no Fermentation, Quick Recipe) | The Frugal Chef
This red cabbage sauerkraut recipe is not fermented. I learned this from my mother who learned it from my German grandmother. We would often serve it with hotdogs or Kielbasa and mashed potatoes when I was a child. I still love it a lot.
In the original recipe we add 1 teaspoon of sugar. However, since I am keeping this low carb I am omitting the sugar all together. If you are not following a low carb diet, go ahead and add it. It will balance the vinegar's acidity.
Enjoy this red cabbage sauerkraut with pork chops, pork tenderloin, sausage, Kielbasa or hot dogs.
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Sauerkraut no Fermentation
1 small red or green cabbage
Salt
Peppercorns
Oil
White distilled vinegar
Half the cabbage and slice it thinly. Rinse and drain.
Heat some oil in a pot. Add the cabbage and cook, stirring often. Cook until the cabbage is slightly browned and softened.
Add salt, peppercorns and cover with vinegar. Simmer for about an hour until cabbage is completely cooked through and wilted. You will have quite a bit of liquid left. Keep it to store the sauerkraut in a closed container in the fridge.
Serve the cabbage without the liquid.
NOTE - you can add a teaspoon of sugar to this if you want. You can also add a small apple — peeled and cubed.
1/2 cup serving size - Calories 48.294 kcal, Fat, Total 1.204 g, Saturated Fat 0.141 g, Sugar, Total 1.761 g, Total Carbohydrate 3.336 g, Protein 0.637 g, Cholesterol 0.000 mg, Trans Fatty Acid 0.000 g, Sodium 596.106 mg,
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How to make Fermented Kale Sauerkraut and Napa Cabbage Sauerkraut // Bog Life
We’re experimenting making sauerkraut using Napa cabbage and kale, using lactofermentation. The process is the same as making regular sauerkraut, but we’re trying some new flavors!
Recipe
Napa Cabbage Sauerkraut
Ingredients:
Napa Cabbage
Salt (approximately 2 tablespoons)
Directions:
Wash Cabbage
Clean Jars
Cut up Cabbage and put into a pot
Add salt
Knead Cabbage to release water and turn into brine (approximately 45 - 60 minutes)
Add Cabbage and liquid to Jar
Add glass weight (or whatever you have)
Cover with silicone burping lid
If you don’t have a silicone lid lightly add the metal lid that comes with the jar
You will then have to “burp” the lid as it ferments, so the pressure doesn’t build.
Everyday pop the lid off to relieve the pressure.
Wait the desired amount of time (7 days)
After fermenting, place the lid on it and put the jar in the refrigerator. This will stop the fermentation process and help keep your pickled vegetables longer.
Kale Sauerkraut
Ingredients:
6-8 bunches of Kale
Salt (approximately 1 ½ tablespoons)
½ - 1 cup of water
Directions:
Wash Kale
Clean Jars
Cut up kale and put into a pot
Add salt
Knead kale to release water and turn into brine (approximately 45 - 60 minutes)
Add kale and liquid to jar to just cover the kale.
Add glass weight (or whatever you have)
Cover with silicone burping lid
If you don’t have a silicone lid lightly add the metal lid that comes with the jar
You will then have to “burp” the lid as it ferments, so the pressure doesn’t build.
Everyday pop the lid off to relieve the pressure.
Wait the desired amount of time (7 days)
After fermenting, place the lid on it and put the jar in the refrigerator. This will stop the fermentation process and help keep your pickled vegetables longer.
#BogLife #Bog #Life #Sauerkraut #FermentedSauerkraut #FermentedKale #Kale #NapaCabbage #FermentedNapa #Recipes #Howtomake #Howto #Cooking #Recipe #Pickling #Fermented #Lacto #Lactofermentation #Lactofermented #Lactobacillus #Fermenting #Cabbage #Canning #Preserving #Jars
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HOMEMADE SLAVIC STYLE SAUERKRAUT FROM START TO FINISH
Sauerkraut is a fresh cabbage cut in fine slices and fermented in a salty brine. It is a very popular food in many European countries and well know here in the US. There are so many versions of sauerkraut, and here is my version. I try to make it just like my Russian mama made it a long time ago. My family loves it.
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Easy Lacto-Fermentation Part 1 - Sauerkraut, Kimchi, Dill Pickles, Jalapeno Hot Sauce
Easy Homemade Vegan Kimchi Kraut + Sauerkraut + Lacto Pickles + Jalapeno Habanero Hot Sauce ???? Lacto-Fermentation Part 1
WATCH PART 2:
This is the first of 2 videos about lacto-fermentation, or the art of simply using salt, water, and time to make healthy and easy fermented “pickles” at home. In Part 1, I show you how to prepare the vegetables and the brine needed to lacto-ferment, and I give you a few ideas of what you can preserve using this fermentation method.
Note: I watched all of the videos on FarmSteady’s YouTube channel, and I was heavily inspired by their work over there. Check it out:
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Delicious Sauerkraut in the village! My grandmother's cabbage recipe
Hello! My name is Alina, I live in Ukraine and I love to cook delicious food in the village. Today I want to show you the best sauerkraut recipe. We have been using this method of preparing cabbage for decades.
Sauerkraut recipe:
- Cabbage
- Carrots
Marinade for 10 liters of water
- 10 tablespoons of salt
- 20 tablespoons of sugar
After cooking, keep the cabbage in a cold place. The fermentation process will take 1-2 weeks. Cabbage juice will flow out of the dish, it should be. After that, sauerkraut will be ready to eat.