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02 February 2010 @ 10:30 pm
Sauerkraut  

Does anyone know a sauerkraut recipe that avoids both the use of whey (I can't do dairy) or extra salt (I don't like the taste if I add the extra tablespoon as it says in Nourishing Traditions)?  I experimented by using some water kefir in place of the whey and the results were terrible. 


 
 
 
All the Colours of the Merainbow on February 3rd, 2010 04:24 am (UTC)
you need the salt if you don't use the whey to act as a preservative.

if you don't like the increased salty flavour, a quick rinse in cold water before serving will take off a lot of the salt but leave most of the probioticy goodness (assuming you aren't heating it enough to kill things off).
joanhello on February 3rd, 2010 12:11 pm (UTC)
A friend of mine was stationed in Korea during his Army days and made some local friends. One of them provided a family recipe for traditional Korean farmhouse kim chee, which of course contains no whey because, like their Japanese and Chinese neighbors, Koreans are often lactose intolerant and have never had dairy products in their traditional cuisine. The basic principle of kim chee is that, if the cabbage is organic, all the beneficial microorganisms you need occur naturally between its leaves. This recipe is very different from the city style kim chee that calls for lots and lots of pre-ground dried red pepper. With farmhouse kim chee, the peppers are fresh and they go in merely chopped - and you can leave them out. In fact, you can leave all the seasonings out and end up with something kind of like Western sauerkraut, but only kind of; it won't really be the same in a Reuben sandwich. However, it can be quite good and it works with our kind of cabbage as well as the traditional Chinese or Napa kind. If you use red cabbage, it comes out pink.

Korean Farmhouse Kim Chee

Cut 1 lb (450 g) of white cabbage into 1-inch squares. Drop a layer of them into a large bowl, sprinkle on salt, add another layer, salt again, etc., using 2 Tbsp salt in all. Let stand 15 minutes. Rinse with fresh water, drain, and mix with:

4 shredded onions, green parts included,
2 or 3 chopped cloves of garlic,
1 small chopped fresh chili pepper,
a small piece of fresh gingerroot, finely shredded and
a handful of whatever firm vegetables you got lots of from the garden this year, washed and cut into bite-sized pieces (optional).

Mix it up well and pack it all into a wide-mouthed quart jar. Add

1 tbsp of salt and
water to cover.


Tighten the lid and shake to dissolve the salt. Put it aside, in the sun if possible. If the weather is warm, fermentation may be completed in 24 hours, but in colder weather or if not placed in the sun, it may take up to five days. Actually, I have known it to continue bubbling for two weeks. After fermentation, it lasts for months in the fridge. It is also very tolerant of being out of the fridge for long periods of time such as a half-day drive with a potluck at the end of it.

gwenavyregwenavyre on March 19th, 2010 09:06 pm (UTC)
I just attended a presentation/demonstration by Sandor Katz of Wild Fermentation and he feels that in his book he recommended too much salt out of paranoia of spoilage. He said as you crush the vegetable you should add salt to taste and taste throughout the process. He didn't think that a lot of salt was necessary or whey.
clatsopduck on April 5th, 2010 07:55 am (UTC)
kombucha?
You might try adding kombucha in place of the whey. I don't know, but it might just work.
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