fermented cabbage

Add a spicy, sour tang to a cheese toastie with kimchi. The Korean fermented cabbage is a favourite ingredient of ours – it’s especially good in this toastie

Kimchi double-cheese toasties

mature cheddar, grated

emmental

spring onions, trimmed and sliced

mayonnaise

white sourdough

kimchi, drained

tsp sesame seeds (optional)

Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.

Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve. Twist it BLUE CHEESE Swap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour. LEFTOVER KIMCHI Use any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip – just blitz in a food processor with some soured cream and soft cheese until smooth.

This is my signature sauerkraut recipe that is incredible!  It&#039;s probiotic rich and nutrient dense, not to mention delicious!  It&#039;s a must-make for all fermenters, new or experienced.

How To Make Sauerkraut

4-4.5 lb. Cabbage (Sliced)

c Carrots (Chopped)

⅓ c Ginger Root (Peeled and chopped)

tbsp Whole Fennel Seeds (Freshly ground. Sub with dill seeds

(Pure

Inspect

Unless the cabbage has dirt on it, there is no need to wash the cabbage because the outer leaves are being removed.  Inspect the cabbage and remove any imperfect leaves.  The inner leaves are typically pristine after a few of the outer leaves are removed.

Remove Leaves

After the scrubby outer leaves are removed, next remove 2 to 3 of the newly exposed good condition leaves.  Keep these leaves in tact the best you can and set aside for later use.

Quarter Cabbage

Quarter the cabbage and cut out the stem portion.

Slice Cabbage

Slice the cabbage with a sharp knife or in a food processor.  A medium to thick slice is best.

Add To Bowl

Add all the shredded cabbage to a large mixing bowl.

The Cabbage

Prepare the carrot

Peel and chop the carrot and add to the mixing bowl.

Prepare the ginger

Peel and chop the fresh ginger root and add to the mixing bowl.

Grind the spices

Grind the spice seeds in a spice/seed grinder or a coffee bean grinder (completely cleaned out of course!)  Then sprinkle over the ingredients in the mixing bowl.

Combine everything

With your clean hands, give the vegetable mixture a light mixing as to incorporate everything.

The Other Ingredients

Sprinkle the salt

Sprinkle the salt over the vegetable mixture a little at a time.  In between each sprinkle, move the ingredients around as to fully incorporate the salt from top to bottom.

Rest the cabbage

Allow the cabbage/vegetable mixture to rest for 30 to 60 minutes.  During this time the salt will begin working on the cabbage by drawing out natural juices as well as softening the cabbage.

The Salt

Pound the cabbage

After the first rest period is complete, use your freshly washed hand to firmly massage the cabbage.  Additionally, you may use a wooden dowel to pound the cabbage.  Or, switch back and forth using hands and dowel.  Work the cabbage for 15-20 minutes. If you would like visual understanding of how to massage &amp; pound the cabbage, watch the video where I provide a demonstration.

After working the cabbage by massaging and/or pounding, it should be very tender and juicy.  An accumulation of natural juices will be at the bottom of the bowl and when you pick up &amp; squeeze a handful of the mixture, ample juice will release.Allow the cabbage to rest a second time for 15 to 30 minutes. After this second rest period, the cabbage will be loaded into the jars.  Optionally, a large fermenting crock may be used in place of jars.

Note

If little to no juice has released from the cabbage, then you have a &quot;dry cabbage&quot; meaning it does not have sufficient hydration for the salt to draw from.  See the alternate &quot;Dry Cabbage&quot; instructions below to know what to do.

Tenderize the Cabbage

Dry cabbage instructions

Skip these alternate instructions if your cabbage became nice &amp; juicy after the 1st resting period accompanied by massaging and pounding.However if you&#39;re cabbage is lacking natural juice formation, follow these alternate instructions to create a handmade brine.First, you won&#39;t know you have a dry cabbage until after the 1st rest period when it&#39;s become obvious that little to no juice has formed. Additionally, the cabbage will still feel stiff and will resist softening when massaged or pounded.Since the needed amount of salt is already added, simply pour 3 cups (700 ml) water over the cabbage mixture in the bowl. Lightly toss the mixture around as have everything coated by the water.

Allow the cabbage to rest in the salty water for 15 to 30 minutes.

When you feel the cabbage after the second rest period, you will notice that it still has firmness to it.  This is normal for a dry cabbage.

Load the jars in the exact same manner as given in the next group of instructions.Be aware that due to the firmness of the &#39;dry cabbage&#39;, it will not pack down as tightly as the natural-brine cabbage.  Therefore an extra jar will most likely be needed.

Alternate Instructions For A Dry Cabbage

Wash the jars

Prepare the jars and fermenting weight by washing them with hot soapy water.  Sterilization is not required, hot &amp; soapy water is sufficient.

Load the jar

Take 2 large handfuls of the cabbage mixture and drop it into the jar. A canning funnel is very helpful with this step because it prevents the cabbage mixture from spilling out during the loading process. However, it is not required.

Pack the ingredients

With either your fist or a dowel, firmly press the mixture down as to push out any air pockets.

Add juice or brine

With each handful of cabbage mixture, make sure it is nice &amp; juicy by grabbing the wet stuff toward the bottom of the mixing bowl.If you are working with a &#39;dry cabbage&#39;, add a small scoop or two of the handmade brine and add to the jar.

Repeat

Repeat this process of loading and packing until the jar is 75-80% full.

Load the Jars

cabbage leaf topper

It is time to make the cabbage leaf topper. With the cabbage leaves set aside from earlier, tear off pieces of the leaves to fit into the jar overtop the sauerkraut.  Use the friction of the leaf piece against the glass to create a secure hold.  The cabbage leaf topper will help hold the sauerkraut beneath the brine during the fermentation period. It also helps protect the finished sauerkraut during long term storage.Use several pieces of the leaves to completely cover the top of the sauerkraut.  It doesn&#39;t have to be perfect since a glass fermenting weight will be used next.If you would like to see a demonstration of how to create the cabbage leaf topper, watch the video at the 9min,15sec time stamp where I provide a visual example.

Load second jar

Load the 2nd jar exactly in the same way including the cabbage leaf topper.

Use remaining brine

Evenly distribute any remaining juice/brine from the bottom of the mixing bowl by pouring it over the sauerkraut in both jars.

Fermenting weight

Add the fermenting weight to each jar and press it down.  The brine should either cover the weight completely or by at least 80%.

If you find yourself significantly short on natural brine do this: Add 1½ teaspoon of fine salt to 1 cup of water or 10g salt to 250ml water.  Mix thoroughly then pour the additional handmade brine into the jars that need it.

Place a loose, regular lid on the jar. So long as the lid is loose and not tight, the fermentation gasses will be able to escape and you will not need to burp the jar during the fermentation period.Alternatively, you can use a specialty fermenting lid but it is not required.

Cabbage Leaf Topper

Fermentation time

Place the jars of sauerkraut on a dish towel and leave on the counter for 21 to 30 days.  The dish towel under the jars will catch any possible brine overflow that may occur during the 1st week of the the fermentation period.

Environmental temperature

The ideal environmental temperature between 70-85°F (21-29°C). This is an optimal range that will allow the sauerkraut to ferment at a nice pace, not too fast and not too slow. Note:  The cooler the environmental temperature is, the slower the fermentation will take place.  The warmer the environmental temperature is, the faster the fermentation will take place.

The Fermentation Period

Signs of fermentation

Colors will change from vibrant to muted.Carbon dioxide bubbles will form during the 1st week of fermentation, then die off during week 2 and 3.A healthy fermentation should have a light soury-sweet smell with hints of sulfur due to cabbage being high in sulfur compounds. If the fermentation smells offensive or rotten, throw it away.

What To Expect

By the third week, the sauerkraut will have reached its desired level of fermentation. The flavors will have intensified, the probiotics will be maximumly developed and the nutrients of the ferment will be increased such as B-vitamins and enzymes. At this stage, you can choose to end the fermentation or continue fermenting for another week if you prefer a stronger sour flavor.

Remove weight

With clean hands, remove the fermenting weight.

Taste test

With a clean utensil, pull back the cabbage leaf topper.  Then take out a bite to taste test! Be sure not to double dip if you eat from the utensil.

Storage

To store the sauerkraut long term, do not return the weight to the jar. Place a tight lid on the jar and store in the refrigerator. If everything was done correctly, the sauerkraut can last 1 to 2 years properly stored in the refrigerator.

If you plan on eating the sauerkraut starting now, you don’t have to keep the cabbage leaf topper on.  You can take it out and eat it!  If you plan on storing the sauerkraut for some time before getting to it, keep the topper on because it will help preserve and protect the sauerkraut below until the jar is opened later.

Ending The Fermentation

https://www.youtube.com/watch?v=rKALDNykmSU

This is the ultimate guide on how to make sauerkraut at home / how to make fermented cabbage! It just may be the best sauerkraut recipe due to the added savory spices and flavorings.😊

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➡️WRITTEN RECIPE:
https://cleanfoodliving.net/how-to-make-sauerkraut/

===============
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➡️ MENTIONED VIDEOS:

⭐ Fermenting Lids Comparison:
https://youtu.be/-Ra1AANY440

⭐PH Reader Comparison:
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⭐Disappearing Brine:
https://youtu.be/q8yJUn0dhT4

⭐3 Stages of Fermentation:
https://youtu.be/dKW7mLnSxU4

⭐5 Safeguards of Fermentation:
https://youtu.be/dTHkb2VWQt8

⭐4-Point Fermentation Checklist:
https://youtu.be/AQyEMZk-tgA

⭐Wild vs. Cultured Fermentation:
https://youtu.be/OtqD0ddbLic

⭐5 Types of Fermentation:
https://youtu.be/bQcK-6pmXS4

⭐12 Probiotics In Sauerkraut:
https://youtu.be/wGwAxPqMZF0

⭐Kahm Yeast:
https://youtu.be/PQe69UGtxbE

⭐Slimy Brine:
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⭐Complete Fermentation Funk Series:
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⭐DIY Fermentation Weight Ideas:
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⭐Fermented Onions: 
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⭐Fermented Carrots:
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⭐Fermented Kale:
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⭐ Fermentation Recipes Playlist:
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⭐Fermentation Education Playlist:
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===============
➡️ CHAPTERS: 
00:00 Intro
00:54 The Cabbage
03:23 Other Ingredients
05:07 Salt
06:31 Tenderizing The Cabbage
08:05 Loading The Jars
13:10 Dry Cabbage & Water
16:45 The Fermentation Period
23:33 Ending The Fermentation

===============

NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links. There is no an obligation to use the links. Thank you for your support!

Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

Best Sauerkraut Recipe! (Fermented Cabbage) The Ultimate Guide

Easy traditional Balkan method for fermenting whole cabbage heads. Known as kiseli kupus, this pickled delicacy, and its juice (rasol) is incredibly tasty.

Fermented Cabbage Heads and Kraut Juice (Kiseli Kupus i Rasol)

green cabbage heads (for scale, one cabbage head is usually about 2 pounds (1kg))

salt (substitute with sea salt)

water (tap if clean, filtered,

corn

(Optional) 2-3 handfuls of peppercorn or mustard seed

Take a cabbage head, and check that it&#39;s fresh, recently harvested, and sturdy. Remove three or four outer leaves, and check further that there are no dark spots on the cabbage, and/ or other damage. (If there are and they&#39;re small, cut them out. If they&#39;re large and deep, discard them, and start working on another cabbage head.)

Carefully cut out the root, avoiding cutting too much of the actual cabbage head, and also avoiding cutting through to the other side of the cabbage. An easy way to do this is to make a ‘pentagon’ or ‘hexagon’ around the root with the knife. At first, make shallow cuts in the shape of a pentagon, and as you circle around, stab the pentagon a little bit deeper each time. At some point, it’ll get easier and easier to cut around until you’ll be able to easily pull out the root with your hand. Fill the root hole generously with salt. Push the salt in with your fingers and add more if possible.

Repeat the previous steps for all cabbage heads.

Prepare the Cabbage

The cabbage will be fermenting for at least 6 weeks (about 40 days), and it&#39;s important to find a good fermenting spot. This type of fermentation requires cool or cold temperatures (not freezing though!), and shade or dark. Additionally, a good spot will have a stream of air coming through frequently, or some type of a draft, due to the strong fermenting whiff. Think the shed, basement, storage with windows or air supply, garage, or shaded balcony.

Transfer your barrel to the fermenting spot while it&#39;s empty, and fill it with ingredients on the spot.

Find a Fermenting Spot

Transfer the cabbage heads into the barrel. (Sides with the holes and salt should be up.) Freely apply some pressure as you are pushing them together, and place in as many as they&#39;ll fit. Cabbage should be positioned extremely tightly together. (You can even quarter a few cabbage heads to put in the smaller empty spaces.) At this point, add any additional optional ingredients.

Place your weight(s) on top of the cabbage. At this point fill the barrel up with water until it reaches 1-2 inches (2-4 centimeters) above the cabbage. Fasten the lid well. Let it rest for 2-4 days.

Assemble the Cabbage

About 2-4 days later, open the barrel. The cabbage will have absorbed some of the water, and its level will be lower than before. Refill the water so that it&#39;s once again at about 1-2 inches (2-4 centimeters) above the cabbage. Fasten the lid and let it rest for 6 weeks or about 40 days.

Add More Water and Wait

We don&#39;t do this step, and are proud to say that our cabbage has turned out great almost always. You&#39;re welcome to do it, but keep it to the minimum!

Some people check the cabbage before the 40 days is up to see whether it has fermented. Others like to add a little more water here and there. The most important advice is to always return the weight(s) on the cabbage and to close the lid well.

(Optional Step)

After about 6 weeks (40 days), open the barrel. Remove the weight(s), and take out a cabbage head to see whether it&#39;s fermented. Remove one or two outer leaves and then taste it.

Cabbage that&#39;s fermented well should taste tangy, salty, and crunchy. (The saltiness is usually the best-determining factor.) In looks, it should be translucent, almost like plastic, and just slightly yellow. The kraut juice (rasol) should be the color of lemonade. (If you added corn on the cob, it&#39;ll be a bit more yellow.) Check below for signs it has gone bad.*

If it&#39;s not there yet, return it to the barrel, put the weight(s) on top, close the lid, and let it ferment for a few more days to a couple of more weeks.

Open the Barrel

Taking out of the barrel: when ready to use fermented cabbage, take the lid off the barrel, remove heavy objects, and take out however many cabbage heads as you&#39;ll need. Transfer them to a deep bowl immediately as they&#39;ll be dripping with kraut juice (rasol). Also, take as much kraut juice as you need as well, or use whatever drips out of the cabbage heads (they hold a lot of it). Transfer the juice to a bottle and keep it in the fridge. After you&#39;re done taking what you need out of the barrel, return the weight(s) on top, and fasten the lid.

Serving and/ or using fermented cabbage for a dish: before you use sour cabbage, taste it. If it&#39;s too salty for your taste, wash it out under lukewarm water. Remove outer 1-2 leaves, and use the rest for your chosen dish.

If you have leftover fermented cabbage, place it in an airtight container and keep it in the fridge for up to 2-3 days. Kiseli kupus smell packs a punch, so be warned!

Freezing fermented cabbage: freeze whole heads (if you have a big freezer) in a freezer bag for up to 6 months. However, if you plan to use sour cabbage for salads only, shred or grate a desired amount, put them in the freezer bags, and transfer them to the freezer for up to 6 months. Finally, if freezing to use in sour cabbage rolls (sarma), freeze whole leaves. Simply remove leaves from a cabbage head, stack them in piles of 5-10, and then roll the stacks up. Place rolls in a freezer bag. Transfer to the freezer for up to 6 months.

Thawing fermented cabbage: a few hours before you plan to use it, take it out and let it thaw at room temperature. Use it for the recipe. Keep leftovers in the fridge in an airtight container or a freezer bag.

Handling

This is my lighter spin on a very old northern Greek idea — meat cooked with pickled or fermented cabbage. Traditionally it’s done with pork, but chicken works beautifully and makes the dish more contemporary.

In our interview, Dr. Zaoutis talked about how changing the microbiome can change how the immune system behaves — and that fermented foods help keep that balance. Greeks have always had some form of pickled or brined vegetables, especially in winter. So this stew is really Greek good sense on a plate: cabbage that’s already alive with flavor, plus chicken, olive oil, spices, and lemon.

Chicken Stew with Fermented Cabbage (Láchano Toursí)

Greek extra virgin olive oil

chicken

onion

tomato paste

cabbage

dry white or red wine

water

–4 allspice berries

hot pepper flakes (boukovo)

tsp sweet or smoked paprika

Salt and black pepper

lemon

Tbsp chopped fresh dill

Heat the olive oil in a wide pot over medium-high. Brown the chicken pieces on all sides and remove.

In the same pot, add the onion and cook until soft. Stir in the tomato paste and cook 1–2 minutes.

Add the fermented cabbage, allspice, hot pepper flakes, and paprika. Stir well.

Return the chicken to the pot. Add the wine and enough water or stock to come about halfway up the pot contents.

Cover, lower the heat, and simmer 30–40 minutes, until the chicken is tender and the flavors have married.

Finish with lemon zest, lemon juice, and dill. Adjust salt and pepper and serve.

This delicious and warming soup is full of flavour and nutrients. It is ideal for cold winter days. Find more recipes like this at markieskitchen.com

The best cabbage soup recipe (Czech zelňačka)

sauerkraut ((fermented cabbage) net weight)

bay leaf

potatoes

250 g chestnut mushrooms

tbsp sunflower or vegetable oil

150 g smoked sausage (kielbasa) (or bacon)

paprika

tsp marjoram

tbsp plain flour

tbsp low-fat cream (for serving, optional)

parsley (for serving)

Drain the sauerkraut using a sieve.

Chop the cabbage roughly on a chopping board, so the slices are shorter and easier to eat.

Place the cabbage into a large stock pot, cover with water and set on high heat. Add the bay leaf and bring to boil. Once bubbling, lower the heat to medium and leave to simmer for about 30 mins.

In the meantime, prepare the potatoes: Peel them, wash and cut into small dices (about 1cm thick). Cook the potatoes in a separate pot (sauce pan) for only about 7-10 mins, depending on the size. They need to be just soft, but not too soft. It’s important to cook them separately, as the acids from the sauerkraut would prevent them from cooking (they would stay raw!).

Wash and slice the mushrooms. If using dried ones, remember to soak the in advance, drain them. Add the mushrooms to the soup.

Keep checking the water level of the soup, so there is enough to cover the cabbage. Add more water if needed and stir occasionally so it doesn’t burn from the bottom.

Chop the onion and cut the sausage into thin slices.

Add the oil into a frying pan and bring to medium-high heat. When hot, add the sausage bits and fry for a couple of minutes from both sides until brown. Add the chopped onion, toss and fry for about 3-4 mins or until the onion is soft and glossy.

Add the fried sausage and onion into the soup and stir.

Add the cooked potatoes and season with paprika and marjoram.

In a mug, mix the flour with 150ml of water. Using a fork, stir the mixture until smooth.

Turn the heat up and bring the soup to boil. Add the flour and water mix the soup, whilst stirring. This will make it nice and thick. Lower the heat again and leave to simmer for 5 mins, stirring occasionally.

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