Sauerkraut has become one of my staples since I revamped my diet. It's what I consider a keto super food providing protein, fiber, and vitamin C. Great video on making your own sauerkraut. I had no idea it only takes cabbage, non iodized salt and time A great YT channel about 18th century life which could be 21st century life if we eff things up.
I add a bit of kombucha to mine and use the extra scoobies I end up with to top/seal the kraut. Works really well
I watched a clip about how the amish made sauerkraut before , and was really a lot simplier than I thought it would be . Still haven't tried it on my own yet . Thanks for the video ,,,and the reminder .
Now you're prepared to move on to kimchi. Virtually any vegetable, and doesn't have to be spicy. A brit/korean friend of mine pointed me to this site when I asked her for her recipe: Quick, fresh kimchi (Baechu-geotjeori: 배추겉절이) recipe - Maangchi.com
There are stages of sauerkraut fermentation that might be changed when adding other bacteria cultures. This is one reason you're not suppose to add any of the juice from a prior batch to a new batch. I am not an expert so you could check into it more with people that might know (e.g., culturesforhealth.com). I can't see any harm from adding kombucha :^) Here is a short article I found that covers the phases: The Stages of Sauerkraut Fermentation | OlyKraut
i love anything fermented Rejuvalc provides cheap probiotics if you have gut problems like diarrhea or constipation Sprouting- Using Stored Grain, Nuts, Seeds to Optimize Health i love kim chi there is a recipe on this part of the site Lacto-Fermentation: Anyone else preserve foods this way? any kind of fermentation can be done with salt that is not iodized cant wait to see you branch out... there are all kinds of flavors available and its great for your digestion
