15 replies to this topic

[ClotildeK]

I'm sort of assuming not, because of the whey. But I keep seing references to fermented stuff. Do I just ferment things with extra salt instead?

[Renée Lee]

If there is whey in them, then they are out...but lacto-fermentation doesn't necessarily include/involve whey. It's easy to get a starter from some yogurt whey, but you can buy packs of bacteria grains to start your culture up, free of dairy/whey.

You can also start a 'kraut jar with just salt, though...so ymmv?

(hopefully one of the other guys with more experience in fermenting stuff will add their thoughts)

[homerfrizzell]

Yes, you can do it just with salt. I've made sauerkraut and pickles this way.

[Susan W]

ClotildeK, on 11 January 2013 - 02:54 PM, said:

I'm sort of assuming not, because of the whey. But I keep seing references to fermented stuff. Do I just ferment things with extra salt instead?

There is a You Tube video link on this site that is really good. I will see if I can find it for you. I guess the guy is the guru of fermentation. I have his sauerkraut fermenting on my counter right now. Following his directions, this is what I did. I thinly shredded napa cabbage, carrots and purple cabbage. As I shredded, I placed it in a big bowl. I lightly salted each layer. I used Kosher salt. He didn't say what kind to use so hopefully that is fine. When you have your big bowl of veggies, you stir and squish and squeeze with your hands until water comes out of the veggies. That part took about 3 minutes or so. You want enough liquid to cover your veggies when you smash them into a jar or ceramic jug. Then you stick them into your chosen container smashing them down as you go. At the top, when you are finished, you will have some liquid covering the veggies. Done!

[homerfrizzell]

That's it. I'm making sauerkraut this weekend.
Sandor Katz is the guy (you can google for him and lacto fermentation and you should find the video). And I use kosher salt as well.

[Susan W]

homerfrizzell, on 11 January 2013 - 06:16 PM, said:

That's it. I'm making sauerkraut this weekend.
Sandor Katz is the guy (you can google for him and lacto fermentation and you should find the video). And I use kosher salt as well.

Yes!! That's the guy Homer.

[1Maryann]

That's what I did, Susan. Just cabbage and Kosher salt. But I kept the outer leaves to wedge on top of the shreds. The recipe I used said to use shot glasses or pinch bowls over the outer leaves to make sure the liquid level stays above the level of the vegetables. I made it last Monday, and it is frothing nicely. If this works, I may try fermenting other veggies, or varying the kraut recipe.

[homerfrizzell]

I put a batch in today - cabbage, salt and some allspice to keep things interesting.

[Susan W]

Homer, what a great idea to add allspice. I want that flavor in mine.

[homerfrizzell]

Definitely do. Another flavoring idea: caraway seeds and juniper berries; we got a jar of it from the Greenmarket. Delish.

[1Maryann]

Homer, I posted a question about sauerkraut in the cooking forum. Do you have any feedback?

[Susan W]

Maryann, was that the mold question? The fermentation guru (I always forget his name) speaks of mold, but yours sounded different. Hopefully Homer will be able to answer your question. You may want to watch the video. Homer posted his name on this thread or the other one.

[homerfrizzell]

Maryann, I'll need to do some research on this and get back to you. Quick question; what do you use to ferment your kraut in?

[1Maryann]

It's just cabbage and salt in glass Mason jars.

[Veronica Evans-Lacaille]

Whey should only be going into fermented dairy! Any fermented vegg recipe should only be calling for salt, not whey.

check out she has some awesome fermenting videos that not only walk you through how, but how to keep out bugs, what to do if it goes wrong, how to cover/store it, and how fermenting works in general.

vera

[Sarah Snyder]

=( My tummy misses it's cultured veg. True that it doesn't require whey but it's a little bit of insurance that I like for home fermenting. My first re-intro day will be dairy and will definitely include my cultured broccoli slaw!