We have made sauerkraut with red cabbage (about 1.2kg) + 1 crispy apple (liquidised to a slush with the supposedly inedible, but apparently rich in pectin, cut up core of the cabbage). I found the recipe on Mary's Nest on YouTube in about March 2020 and we have made this pretty much continuously since then. It's crunchier and looks more appetising than the green cabbage kraut, IMO.
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Fermented foods
- Thread starter saor
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I've been using Andy Cooks from Youtube's recipes for pickles, sauerkraut etc. Dont know if anyone else follows him.
The pickles recipe works for anything...have used it for cucumbers, peppers, pickling onions. And I start eating them the next day.
www.andy-cooks.com
www.andy-cooks.com
The pickles recipe works for anything...have used it for cucumbers, peppers, pickling onions. And I start eating them the next day.
Quick pickled cucumber
Here's a simple pickling liquid you can use for any vegetable you like, I've used cucumbers but you can use cauliflower, courgettes (zucchini), radishes, and even watermelon rind. Pickled vegetables are great to have in the fridge for a cheese board, salads or avocado toast. It’s also an...
www.andy-cooks.com
Sauerkraut
Learn how to ferment your own sauerkraut at home. This is a classic recipe but you can tweak it to suits your tastes and other veg or seeds in there. It might take a while to ferment but it's really delcious so I think it's worth it.
www.andy-cooks.com
Kornhub
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I wonder if it's ok not to add sugar 
I've been using Andy Cooks from Youtube's recipes for pickles, sauerkraut etc. Dont know if anyone else follows him.
The pickles recipe works for anything...have used it for cucumbers, peppers, pickling onions. And I start eating them the next day.
Quick pickled cucumber
Here's a simple pickling liquid you can use for any vegetable you like, I've used cucumbers but you can use cauliflower, courgettes (zucchini), radishes, and even watermelon rind. Pickled vegetables are great to have in the fridge for a cheese board, salads or avocado toast. It’s also an...
Sauerkraut
Learn how to ferment your own sauerkraut at home. This is a classic recipe but you can tweak it to suits your tastes and other veg or seeds in there. It might take a while to ferment but it's really delcious so I think it's worth it.
First recipe is pickled not fermented.
SauRoNZA
Honorary Master
I wonder if it's ok not to add sugar
Likely required for the yeast to feed.
But not sure what exactly you are referring to.
The quick pickled cucumber recipe in the previous post:
Fermented foods
We have made sauerkraut with red cabbage (about 1.2kg) + 1 crispy apple (liquidised to a slush with the supposedly inedible, but apparently rich in pectin, cut up core of the cabbage). I found the recipe on Mary's Nest on YouTube in about March 2020 and we have made this pretty much continuously...
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I wonder if it's ok not to add sugar
Should be OK to leave it out but sugar often helps by increasing the alcohol percentage quicker which helps with keeping mould and bacteria at reasonable levels.
Jip, I know that. Just added it as pickles were discussed earlier in the thread.
That ok with you.
SauRoNZA
Honorary Master
The quick pickled cucumber recipe in the previous post:
Fermented foods
We have made sauerkraut with red cabbage (about 1.2kg) + 1 crispy apple (liquidised to a slush with the supposedly inedible, but apparently rich in pectin, cut up core of the cabbage). I found the recipe on Mary's Nest on YouTube in about March 2020 and we have made this pretty much continuously...
Joshua Weissman doesn’t have sugar in his and I’ve had great success with that.
1½ cups (350ml) white distilled vinegar
1 cup (250ml) filtered water
1 tbsp (18g) kosher salt
1 Fill a 1-quart (1-liter) canning jar with the desired vegetables and any fresh herbs and garlic (for example, cucumbers and sprigs of sage), leaving a bit of headspace.
2 Make the all-purpose pickling liquid. In a medium pot, combine the vinegar, water, and salt. Add the desired aromatics, excluding fresh herbs and garlic. (For example, you could add Sichuan peppercorns, toasted coriander seeds, and mustard seeds.) Bring the mixture to a boil. As soon as the liquid comes to a boil and the salt is fully dissolved, turn off the heat. 3 Pour the hot pickling liquid with the aromatics directly over the vegetables until they are fully submerged. To keep the vegetables from floating, place a paper towel folded to fit in the top of the jar over the vegetables. Keep the jar uncovered, and let it cool to room temperature. Once the liquid has cooled completely, remove the paper towel and screw the lid onto the jar. Refrigerate. Your pickles are done and ready to be enjoyed at any time. These will last for several months in the refrigerator. note: To make dill pickles, in a 1-quart (1-liter) jar, add quartered kirby cucumbers, 4 sprigs dill, 5 cloves garlic, and 1 tablespoon (8g) black peppercorns.
P.S. to my post of a couple of days ago: I hadn't looked at the YT post ("Pickled Red Cabbage Recipe - How to Make Sweet Fermented Red Cabbage", posting date 20 April 2020) for a long time but I did so after seeing comments about sugar. I see almost at the end of the post and after the fermentation process is completed the poster mentions adding e.g. maple syrup etc but only as a matter of taste. Not something I have done.
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Been smashing these pickles out regularly now. I get a bit lazy with fermented foods every now & then so this is a nice easy way to get the fridge full of jars of nice things. Been enjoying the onion + cucumber combo but added some radish as well this time.
SauRoNZA
Honorary Master
I know it’s not exactly food safe, you know with the use the lid once stuff, but in my mind anything that goes in there will die anyway.
But I have a habit of throwing any excess onions/cucumber/radish/chilli/whathaveyou during cooking and just topping up my jar and giving it a stir.
It’s almost like the composting process for things that work well in a pickle with no food waste.
Then once every six months or so I reset it again.
SauRoNZA
Honorary Master
One thing I do want to try is this fermented garlic thing I see going around but I believe that one can get quite dangerous…but for the same reason will rather do it myself than trust these tuisnywerheid specials.
Often have garlic going to waste.
Often have garlic going to waste.
Also dit some this morning. Jalapeno, pickling onions and cucumber.
Quick and easy and a nice snack. Have to make some every weekend. They just don't last. Still using the Andy Cooks recipe, loving the sweet and sour the sugar gives
SauRoNZA
Honorary Master
Also dit some this morning. Jalapeno, pickling onions and cucumber.
Quick and easy and a nice snack. Have to make some every weekend. They just don't last. Still using the Andy Cooks recipe, loving the sweet and sour the sugar givesView attachment 1829600
Hmm I like those bottles with the silicone rings.
Would work better for my use than the Console glass rings.
Douwe Egberts
SauRoNZA
Honorary Master
