Welcome to Sauerkraut 101 - a free video course showing you how to make sauerkraut.
You may be interested in The Science Behind Sauerkraut Fermentation or want to download the ebook (pdf) version.
Here is the list of the videos included in this course. Clicking the link below will bring you to the page with the video. You can watch the videos at your convenience at any time.
Before we start: Jars Recommended for Fermenting and the Issue of Plastics (What is my favorite jar?)
OPTIONAL: Making Brine for Immediate Use (only if you need brine; if you don’t, skip to Step 7)
OPTIONAL: Filling Jar With Brine
OPTIONAL: Making Brine not for immediate use
Step 7: Adding Screen and Packing Tight
BONUS: Start of Ferment and How the Fido Works
BONUS: How Long to Leave Out and When Can I Eat It?
To be added:
Gaseous Stage Begins
End of Gaseous Stage
I’m wondering if you have the recipe for making the sauerkraut and the brine. You explained it in the video, but do you have something I could refer back to in writing? Thanks!
Sure! I use 15 grams of salt per 2 pounds of cabbage. You almost always won’t need to worry about making the brine. My cabbage was 4 weeks old, so it was a little dry.
If you do need it, use 3 TBSP per quart of water.
Thanks for asking!
I can’t see any videos. Just a big blank spot!
Click on one of the links in the list above, and it will bring you to the page with the video.
Which one are you trying to view?
Hi — I was wondering what you used to test for mold. I would like to use something to test for mold for my ferments - - I was surprised when you wrote that even though layers deep down under a moldy part that looked and smelled great still tested positive for mold. I am thinking about beet kvass and cultured veggies I make. Also I was wondering do you always have to eventually transfer to a fridge or can you leave in the basement (during a hot New England summer) for months and months? I look forward to your reply. Kind Regards,
I took a brine sample with a pipette on these microscope slides and viewed the brine under this microscope. It’s quite easy to spot spoilage organisms - they don’t look like LABs at all.
As a rule yes, once you are going to be opening it daily you should transfer to fridge as you are exposing your ferment to oxygen each time you open it.
However, since I found I dislike sauerkraut once it’s been refrigerated, I will be testing jars to see if I can get away with leaving it on the counter even when opening daily. I will post my results when I have them.
I started my Sauerkraut yesterday and saw your wonderful sight today:( I am all worried about it now that I see all your information. It will be 24Hrs. today. Can I still tranfer it to the kind of jar you recomend or is it to late?
No, it isn’t too late! Swap it out
Lea,
Some where I got my info mixed up. I have left all my ferments out for 8 weeks. Maybe it was because of your 8 week survivor test? I have carrots, oriental cukes, sauerkraut, beets, zukes and a jar of mixed stuff. They still look beautiful. No mold, - slime, or funky stuff. Have you had success with ferments left out for 8 weeks. Have I ruined them?
Have you fermented garlic or onions? What are the guidelines for those?
Thanks
8 weeks is fine! Mine tested great. I didn’t like the 12 week one, though. Anything after 4 and up to 8. I am not sure when between 8 and 12 it starts to taste yucky. The 12 week one was sulphury and I didn’t like it.
I have done onions. I used 3 TBSP salt for the 1 liter size Fido.
OMG!!!! We got the courage to open the jars this AM. The sauerkraut was jaw dropping awesome! I used white kraut with a red leaf on top and it filtered down red color on to the white and looked really pretty! DH kept digging in the jar so I kindly removed it from him and put it up! I can already see that we are going to have issues of him sneaking in the kraut jar! The Pickles - they tasted ok but were really soft…. I had put a grape leaf in them too. Do you know how to make crunchy pickles? I used Asian Cukes - the kind that get 20 inches long. They are wonderful in green smoothies and salads!
I am cutting up celery now and putting it in a 3 liter bottle. I have several more plants that need to be put in jars too! Have you tried celery? I am wondering if it is worth the effort for me to do more?
I am low on Fido jars, can I take out my fermented stuff that is done fermenting and in the fridge and put it in a canning jar now so I can reuse the jars? Or does it need to stay in fido?
Have you fermented green beans? I read on the Harsch Crocks web site that you are suppose to boil green beans first, because they have some kind of toxin in them. That does not really make sense because I eat raw green beans all the time and don’t get sick. What say you?
What is the shelf life of fermented foods? At what temperature should finished fermented food be kept at? Sorry for all the questions. Thanks for all your help ! You don’t know what a blessing you are!
Hooray!!! I am so glad you are pleased with your sauerkraut
It sounds super pretty.
If the grape leaf wasn’t enough, I would try more salt, 5% solution, or add some black tea. It could also be the kind of cukes you used. I’d try the smaller pickling cukes with some black tea and see if that helps
No, I haven’t done celery, but I bet it does well! It has natural salt, too, so I bet it preserves well.
I need to get you in touch with our Fido Fermentation Facebook group! There are many more experienced fermenters there who have fermented much beyond sauerkraut. I think they could answer some of your questions better: http://www.facebook.com/groups/FidoFermentation/
I do know that yes, you should blanch the green beans first.
Fermented foods, if fermented to completion (not 3-10 days!) will keep well for a very long time (months, or until consumed). That is the purpose of fermentation - to preserve - right?!
I keep my finished kraut at room temp until they are done. Some people like to refrigerate them - up to you!
Happy Fermenting!!!
Thanks so much for setting up these videos. I watched them, haven’t started yet (still gathering supplies), but at least I have a point of reference. This really helps!