In this video, I show you a simple way to make cultured, fermented vegetables and Sauerkraut. I talk about the power of …
bjbjLULU When you put the cabbage in and you
put a couple tablespoons of the lake salt,
or the sea salt, Celtic sea salt, which is
very rich in minerals, you just want to mix
it and just toss it like this. Toss it around,
and then go in and squeeze it, because when
you squeeze it, all the water comes out and
the water is the brine. Essentially, it's
all nutrient rich substances coming out of
the vegetables. It's going to help culture
it over the next couple of weeks. I've actually
put inside here some ginger, some carrots,
cabbage, capsicum. If you want to be more
creative and you want spicy, you can put in
pepper, chile, or even turmeric, which is
going to be very anti-inflammatory as well.
So you can be very creative. Once you've made
your base, you can go hell for leather and
just put whatever vegetables you want. Once
I've actually popped it into the jar, which
I have done here. I've just put it in big
jars. Ideally, you want to have a jar that
has a wide top. I had a big one. So I pop
it in here. Then what I've got here is I keep
some of the extra cabbage leaves, and then
I just roll them up. You can roll them up
and then pop them into the top at the end.
You've got a weight to push the cabbage down
below the level of the brine. You really want
to have it below. The brine's going to continue
to rise, and then you've got a weight that
pushes it. That's what I do to ensure that
the brine stays above the level of the cabbage.
Afterwards, you want to put the lid on reasonably
lightly. What happens with fermentation is
it releases gas, and this will just blow the
top off. So just put it on lightly, and then
what I normally do is put in a little tray
underneath, too, so if it does spill over,
you haven't got it basically wrecking your
cupboard. Put a little tray in on its own.
Put it in a dark cupboard and leave it for
about one to two weeks. Open it up and just
taste it to see how sour you want to have
your cultured vegetables. So basically, once
you've decided that's about as sour as you
want to go, put in the fridge and the process
of fermentation will then stop. Then you can
just consume it out of the fridge and slowly
over ach every meal and really enjoy your
cultured vegetables. So really that's about
how easy it is. I just want to show that it's
very, very easy. Just remember, whatever vegetable
you want to do, put salt and then just really
massage it into the vegetables and allow the
brine to develop. I found that the organic
and fresh cabbage makes brine more easily.
If you're buying non-organic cabbage, you
might find that you don't get that water coming
out so well. It does pay to go organic where
you can. But if you don't get access to that,
then basically you might have to make some
brine yourself with some apple cider vinegar
and some water and add to that additionally.
Even if it's not organic, but it's fresh,
it's very easy to get that brine coming out.
So that's how easy it is to make, and I look
forward to seeing you make your own next time.
Enjoy. h\($ h\($ h\($ hiC~ gdiC~ When you
put the cabbage in and you put a couple tablespoons
of the light salt, or the sea salt rjd1 Normal.dot
rjd1 Microsoft Office Word When you put the
cabbage in and you put a couple tablespoons
of the light salt, or the sea salt Title Microsoft
Office Word Document MSWordDoc Word.Document.8

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