Recipes, instructions, and tips for using the
sauerkraut, kimchi, and pickle maker
and the Harsch crock pot
Article: How to Make Sauerkraut & KimChi without salt
by Viktoras Kulvinskas
For recipes, I recommend the book "Wild Fermentation"
by Sandor Katz
For your first time making kraut, follow the recipes on the instructions.
After you learn how to use it, you may then experiment with different
recipes and ingredients.
These are ingredients I used for the last few batches of kraut:
1) Cabbage, celery, wakame, hijiki, dulse, small piece of horseradish,
ginger, Celtic sea salt.
2) Cabbage, bok choy, celery, daikon radish, horseradish, ginger, Celtic
sea salt, hot pepper
3) Cabbage, bok choy, celery, daikon, horseradish, galangal root, ginger,
turmeric, hot pepper, Celtic sea salt
4) Cabbage, celery, horseradish, ginger, dill, Celtic sea salt
I also use carrots, beets, burdock root, etc… and grate them up in a food
processor.
I love using the Frontier brand of Pickling spices, they have different spice
blends ranging from Mild, sweet, to spicy. You simply add the spices into
your batch of pickles or sauerkraut:
Click Here for Pickling, Sauerkraut, and KimChi Spices
Click Here for more info on pickling on the Frontier website
I always add a probiotic powder to the kraut and kimchi. The good
bacteria, also called Flora or probiotics, are what turn the vegetables into
kraut and kimchi. There are naturally occuring probiotics on the cabbage
although I am not sure which ones they are.
I use a probiotic that contains many different strains of flora. For example,
two common types of flora are Lactobacillus acidophilus (L. acidophilus)
and bifidus, which are usually found in dairy yogurt.
Four brands of probiotics I have used in the past with good results are
E3Live Probiotics, Jarrow, Garden of Life Primal Defense, and Udo's Choice.
I currently use the E3Live Probiotics with great results.
To use the probiotics, I measure out about a teaspoon of the powder. I
shred or grate the cabbage up with a food processor using the grating /
shredding blade (Not the 'S' blade!), or I will use a mandoline slicer such
as the Wooden Box Cabbage Slicer / Mandoline / Krauthobel.
or the steel Mandoline Cabbage and Vegetable Slicer.
It's important to use high quality salt. Common table salt is toxic to the
body and cannot be utilized. High quality unprocessed salt contains over
70 ionic minerals in a form that our body can absorb.
Some good salts are:
Celtic Sea Salt:
http://curezone.com/foods/saltcure.asp
Real Salt:
http://www.realsalt.com
Himalayan Salt:
http://www.americanbluegreen.com
http://www.mercola.com/forms/salt.htm
Check out these neat articles: Savouring Sauerkraut by Dr. Andrew Weil
http://www.drweil.com/drw/u/id/ART02021
Sold on Sauerkraut by Dr. Andrew Weil
http://www.drweil.com/drw/u/id/QAA281235
Dr. Andrew Weil writes "The salt draws water from the cabbage. Because
Dr. Weil uses only garden-fresh cabbage, a brine usually forms in a few
hours. But if, after 24 hours, enough brine has not formed to cover the
cabbage, which can happen with older, drier vegetables, "you can just add
salted water," at a concentration of roughly one teaspoon of salt per cup."
The brine will bubble out of the glass jar through the lid and airlock. Keep
the jar on a plate or bowl to capture the liquid brine. If too much brine
bubbles out, you may need to add extra salted water.
The temperature of the room is not that important. If it is cold in the
room, it will take longer to ferment. It depends on the recipe you are
following but in cold weather it may take 7 to 10 days to finish in the jar.
It may take 4 weeks or more in the Harsch.
If probiotics are added, it will take less time to finish fermenting.
If it is warm in the room, above 80 degrees Farenheit, and probiotics are
added, then it may only take 24 hours to 3 days to finish fermenting.
To read more about adding probiotics, read this article by Viktorus
Kulvinskas.
Question: How do I know if the sauerkraut / kimchi turned out correctly?
If the batch went bad, you will be able to tell by the texture, smell, and
taste. If the food has gone rotten, it will smell bad, it will feel slimey and
soft, it will taste bad, and it will not look good.
Correctly made sauerkraut will taste good and be slightly crunchy. To
taste what real unpasteurized sauerkraut tastes like, try the brands
Bubbies or Rejuvenative Foods, which are available in the refrigerated
section of most health food stores. If you live in Portland, Oregon, try the
brand called It's Alive.
For questions call Mike Snyder at 503-771-3904. I am located in Portland,
Oregon in the Pacific time zone. Call anytime between 8:00am and 9:00pm.
Best Regards,
Mike Snyder
Contact info:
Phone: 503-771-3904
email: mike (at) therawdiet.com
Address:
5803 SE 83rd Ave.
Portland, Oregon 97266
~*~*~*~*~*
~*~*~*~*~*
Click Here for the complete instructions for the Sauerkraut / KimChi /
Pickle Maker Jar.
RECIPES
Click Here for Real Pickles from Wild Fermentation
Article: Vegetable Fermentation Further Simplified
http://www.wildfermentation.com/resources.php?page=vegetables
Quote from the Vegetable Fermentation article:
"...The simple key to successful vegetable fermentation is to make sure
your vegetables are submerged in liquid. That’s it, the big secret.
Usually the liquid is salty water, also known as brine, but
fermentation can be done without salt, or with other liquids, such as wine
or whey. Typically, when fresh vegetables are chopped or grated in
preparation for fermentation—which creates greater surface area—salting
pulls out the vegetable juices via osmosis, and pounding or tamping the
vegetables breaks down cell walls to further release juices, so no
additional water is required. However, if the vegetables have lost moisture
during long storage, occasionally some water is needed; if brine hasn't
risen to submerge the weighted vegetables by the following day, add a
little water..
~*~*~*~*~*~*~
Click Here for the Ultimate KimChi Recipe
~*~*~*~*~*~*
Hot and Spicy Kim Chee
From 'Rainbow Green Live Food Cuisine'
by Gabriel Cousens
4 Cups green cabbage, shredded (save 3-4 outer leaves)
2 Cups Napa cabbage, shredded
2 Cups carrots, grated
1 Cup Daikon radishes, grated
Mix vegetables in a large bowl
4 jalapeno chilies
2 Tablespoons ginger, grated
1 Tablespoon Miso, any type (I prefer the brand South
River Miso) www.southrivermiso.com
or use a teaspoon of probiotics, or use a previous batch of sauerkraut as
a starter
Blend Chilies, ginger, and miso with 2 Cups water and stir into mixed
vegetables.
Spoon mixture into crock or gallon glass container. Pound mixture to
release juices and remove all the air.
Top off (to cover cabbage) with a little water if mixture is dry. Cover with
outer cabbage leaves to create a tight seal with edge of container. Set a
plate on top of cabbage leaves and weight down with suitable-sized rocks
(or other object). (The small lid in the Kraut jar takes the place of the
heavy weight).
Leave Kim Chee in warm (60 to 70 degrees Fahrenheit) place for 5 days.
Do not uncover during this period.
After 5 days, remove covering, scraping away top layer of vegetables (do
not be concerned if you see mold; remove top layer and the rest is good
to eat).
Kim Chee will become acidic as it ferments, but it takes on a sweeter smell
and flavor when it is ready to eat. If you have never tasted Kim Chee,
Rejuvenative Foods sells a raw version that you might want to try to help
you determine when your own batch is done.
~*~*~*~*~*
~*~*~*~*~*
Pickled Vegetables
From Rainbow Green Live Food Cuisine
by Dr. Gabriel Cousens
4 Carrots, cut into rounds
4 whole dried chilies
2 zucchini, cut into rounds
2 Cucumbers, finely chopped
2 red bell peppers, finely chopped
4 cloves garlic
3 sprigs fresh oregano
2 Tablespoons coriander seeds
2 Tablespoons cumin
2 Tablespoons fresh ground black pepper
1 1/2 Tablespoons Celtic Sea Salt
Raw apple cider vinegar
Add all dry spices to a gallon jar and place vegetables on top. Fill the jar
two thirds full of apple cider vinegar (I like the Braggs brand).
Fill the last third with water and close the jar; shake well. Keep in the
refrigerator, shaking every day for at least 1 week before eating.
~*~*~*~*~*
~*~*~*~*~*
The text below is quoted from "The Lovers Diet" by Victoras Kulvinskas,
page 163 .
This is where I learned about using E3 Live probiotic supplements with
kraut.
Acidophilus, Bifidus, and Probiotics: Internal Enzyme Factories
Over 25 years ago at the Hippocrates Health Institute I pioneered the
fermentation process. I not only based it on totally non-animal milks but
also found ways to accelerate the fermentation.
In the past, to get successful results, one had to add salt and ferment the
cabbage for weeks. With my system, the kraut are ready in 2 to 3 days,
and salt is unnecessary.
By starting a batch of the following recipes with 1 teaspoon of pro-biotics
(friendly bacteria), you will be giving your intestinal bacteria a major boost.
In a matter of 1 hour, 1 bacteria becomes two, within another hour it
becomes 4.
If this is allowed to keep on for 8 hours, the total bacteria count in a
preparation increases by 256 times.
Remember though, that the fermentation process produces a high lactic
acid content, so you do not want to over-use fermented foods in your
meal plan. Experiment with a few tablespoons or more; find out what
works.
Because of the acid component, the ferments are NEVER to be combined
in the same meal with starchy foods such as bread, rice, and other grains,
root vegetables, ect.
Although sunflower seeds (which I find the most delicious of the lot) are
most often used for cheese or yogurt, you could just as well use almonds
or a mix of sesame with sunflower (comes out quite sharp), pumpkin,
cashew, tofu, ect.”
~*~*~*~*~*
~*~*~*~*~*
Live Sauerkraut Recipe
by Elaina Love
5 cabbage (red or green)
(You may also substitute some of the cabbage for other vegetables such
as carrot, daikon radish, beets, sea vegetables, bok choy, turnips, a small
piece of horseradish or ginger, or other hard root vegetables.)
Optional: 1/2 to 1 tsp. Himalayan Crystal Salt or Celtic Sea Salt
1/2 cup lemon juice
4 Tbs. dried dill or
1/2 cup fresh dill chopped
2 Tbs. caraway seeds
4 to 8 cloves garlic, crushed
Equipment required:
- Harsch Kraut pickling crock pot with weighting stone,
0r
- 1 gallon glass sauerkraut kimchi jar.
- Also helpful is either a food processor or wooden box mandoline slicer
from Germany for slicing cabbage.
1. Slice the cabbage using the 1mm setting on a mandolin or food
processor, or cut paper thin with a knife. Discard the outer leaves.
2. Mix all the ingredients together and massage it with your hands.
Continue to work the cabbage until the liquid starts to release. You may
need to let your hands rest, so leave the cabbage sitting and come back
to it every 1/2 hour until when you press on the cabbage, liquid rises to
the top. [If you have a Harsch Kraut pickling crock pot with weighting
stone, you just have to mix thoroughly, and the stone will do the rest.]
3. Place the kraut in a 1 gallon glass sauerkraut kimchi jar.
Press the cabbage down until the liquid rises above it about 1/8 inch. The
juice may sink back down a little and that is okay.
4. Place a lid on the jar and let sit for 1-4 days, depending on desired
sourness.
5. Once the sauerkraut is ready, place it in the refrigerator.
Sauerkraut will keep for up to 8 months in the refrigerator.
~*~*~*~*~*~*
~*~*~*~*~*~~*
Making Sauerkraut is Easy!
Sandor Ellix Katz, the author of Wild Fermentation: The Flavor, Nutrition,
and Craft of Live-Culture Foods (Chelsea Green, 2003) has earned the
nickname "Sandorkraut" for his love of sauerkraut. This is Sandorkaut’s
easy sauerkraut recipe, one of more than 90 ferments included in his book.
Timeframe: 1-4 weeks (or more)
Special Equipment:
Harsch Ceramic Fermentation Crock Pot or a Sauerkraut / Pickle / KimChi
Maker Jar
Plate that fits inside crock
Ingredients (for 1 gallon):
5 pounds cabbage
3 tablespoons sea salt
Process:
1. Chop or grate cabbage, finely or coarsely, with or without hearts,
however you like it. I love to mix green and red cabbage to end up with
bright pink kraut. Place cabbage in a large bowl as you chop it.
2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the
cabbage (through osmosis), and this creates the brine in which the
cabbage can ferment and sour without rotting. The salt also has the effect
of keeping the cabbage crunchy, by inhibiting organisms and enzymes
that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of
cabbage. I never measure the salt; I just shake some on after I chop up
each cabbage. I use more salt in summer, less in winter.
3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other
vegetables I’ve added include onions, garlic, seaweed, greens, Brussels
sprouts, small whole heads of cabbage, turnips, beets, and burdock
roots. You can also add fruits (apples, whole or sliced, are classic), and
herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper
berries are classic, but anything you like will work). Experiment.
4. Mix ingredients together and pack into crock. Pack just a bit into the
crock at a time and tamp it down hard using your fists or any (other)
sturdy kitchen implement. The tamping packs the kraut tight in the crock
and helps force water out of the cabbage.
5. Cover kraut with a plate or some other lid that fits snugly inside the
crock. Place a clean weight (a glass jug filled with water) on the cover. This
weight is to force water out of the cabbage and then keep the cabbage
submerged under the brine. Cover the whole thing with a cloth to keep
dust and flies out.
6. Press down on the weight to add pressure to the cabbage and help
force water out of it. Continue doing this periodically (as often as you
think of it, every few hours), until the brine rises above the cover.
This can take up to about 24 hours, as the salt draws water out of the
cabbage slowly. Some cabbage, particularly if it is old, simply contains less
water. If the brine does not rise above the plate level by the next day, add
enough salt water to bring the brine
level above the plate. Add about a teaspoon of salt to a cup of water and
stir until it’s completely dissolved.
7. Leave the crock to ferment. I generally store the crock in an
unobtrusive corner of the kitchen where I won’t forget about it, but where
it won’t be in anybody’s way. You could also store it in a cool basement if
you want a slower fermentation that will
preserve for longer.
8. Check the kraut every day or two. The volume reduces as the
fermentation proceeds. Sometimes mold
appears on the surface. Many books refer to this mold as ’scum’, but I
prefer to think of it as
a bloom. Skim what you can off of the surface; it will break up and you will
probably not be able to remove all of it.
Don’t worry about this. It’s just a surface phenomenon, a result of
contact with the air.
The kraut itself is under the anaerobic protection of the brine. Rinse off
the plate and the weight. Taste the kraut. Generally it starts to be tangy
after a few days, and the taste gets stronger as time passes.
In the cool temperatures of a cellar in winter, kraut can keep improving for
months and months. In the summer or in a heated room, its life cycle is
more rapid.
Eventually it becomes soft and the flavor turns less pleasant.
9. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in
the fridge. I start when the kraut is young and enjoy its evolving flavor
over the course of a few weeks.
Try the sauerkraut juice that will be left in the bowl after the kraut is
eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic.
Each time you scoop some kraut out of the crock, you have to repack it
carefully. Make sure the kraut is packed tight in the crock, the surface is
level, and the cover and weight are clean. Sometimes brine evaporates, so
if the kraut is not submerged below brine just add salted water as
necessary.
Some people preserve kraut by canning and heat-processing it. This can
be done; but so much of the power of sauerkraut is its aliveness that I
wonder: Why kill it?
10. Develop a rhythm. I try to start a new batch before the previous
batch runs out. I remove the remaining kraut from the crock, repack it
with fresh salted cabbage, then pour the old kraut and its juices over the
new kraut. This gives the new batch a boost with an active culture starter.
~*~*~*~*~*~*~*~*~*~*~
~*~*~*~*~*~*~*~*~*~*~
Fermented Dill Pickles (by the gallon)
Use the following quantities for each gallon capacity of your container.
4 pounds of 4-inch pickling cucumbers ( enough to fill jar to top )
2 Tablespoons dill seed, or 4 to 5 heads fresh or dry dill weed **
2 dried red peppers (optional)**
2 teaspoons whole mixed pickling spices (optional)**
3-6 Tablespoons salt (3 T to every 2 cups water)
1/4 cup raw apple cider vinegar (5 percent)
8 cups water and one or more of the following ingredients:
2 cloves garlic (optional, but yummy)
**You can also substitute the 5/8 oz packaged pickling spices that
contains pepper and bay leaves for the dill, peppers and pickling spice
(usually found in the Mexican spice section- it’s much less expensive too!)
Divided in half per instructions below.
Wash cucumbers. Remove blossom end and discard, leaving 1/4 inch of
stem attached if you can.
Place half the dill and spices on bottom of a clean, suitable container. Add
cucumbers, remaining dill, and spices.
Dissolve salt in vinegar and water and pour over cucumbers. Add suitable
cover and weight.
Ferment pickles for 4 full days in Pickle Maker.
Fermented pickles may be stored for about 4 to 6 months or longer in the
refrigerator.
|
|
