The B.U.G.S.S.S. acronym is a fun way to remember six of my best fermentation tips that will help you ferment safe and delicious sauerkraut.
How much salt? Should I use a starter? Or, how long should I ferment my sauerkraut? These are just some of the common questions about fermentation. After fermenting hundreds of batches of sauerkraut and other vegetables, I’ve amassed a whole arsenal of helpful tricks and time-saving tips.
Whether you’re trying to prevent dry sauerkraut, figure out how to keep your ferment below the brine, or want to know what to watch and monitor as your sauerkraut is fermenting, I’m here to make sure you are able to ferment a variety of foods you and your family will love to eat.
Cabbage is a must have when making sauerkraut, but what other vegetables or spices work? Ensure delicious sauerkraut with these suggestions.
Crucial for successful fermentation of sauerkraut is keeping everything below the brine and away from air. This is done with fermentation weights and…
Two essential keys to effectively remove smells from silicone & plastic kitchenware. Banish odors of garlic, onions, sauerkraut & tomato from lids, sealing rings.
15 Fermentation Tips to ensure you successfully ferment your sauerkraut. #7 The best way to hold your ferments below the brine. #4 Do you need to sanitize equipment?
Are there uninvited guests lurking in your jar of sauerkraut? Follow the three basic fermentation rules and wave good-bye to slimy, moldy, mushy sauerkraut.
Fermentation signs for sauerkraut to monitor and tweak. Bubbles rising to the surface? Smell? Color? Overflowing brine? Browning? Dry? Add brine? Or not?
Are you looking for evenly fermented sauerkraut that tastes WOW! How to slice cabbage to get the texture you want. Chef’s knife? Mandolin? Food processor?
Dry sauerkraut is frustrating to experience. Why? Where did all the brine go? What to do? Simple tips to deal with dry sauerkraut. BONUS Gut Shots Recipe.
Storing fermented sauerkraut can be a challenge when there is not enough room in your refrgerator. Freeze? DIY root cellar? Canning? The heat of canning…
Why a starter culture, whey, vinegar, celery juice or leftover brine is not necessary to safely ferment sauerkraut or vegetables. What happens if used?
How much salt – and which salt – is best to repeatedly ferment delicious sauerkraut batch after batch? Salt by taste? Salt by measuring? Salt by weight?
I often get questions: Has my sauerkraut gone bad? Is my sauerkraut safe to eat? How do I know? Let’s look inside my fridge to see if there’s some bad stuff.
Tired of bad batches of sauerkraut? How much salt did you use? Learn how a scale and weighing ingredients can make for SureFire Sauerkraut, every time.
Find out about benefits, customs, fermentation and fun stuff associated with sauerkraut. What is lacto-fermented sauerkraut? Does sauerkraut give you gas?