My family makes sauerkraut for years now, from soups to "pierogi" with sauerkraut and mushrooms. I could eat that in any form, and will give a shot for those recipes of yours! That turmeric one may be a nice twist :)
Whenever I make fermented veggies I also like to puree and ferment some separately to use as a starter liquid for making fermented vegan cheeses. I was always draining too much liquid from my ferments for this and drying them out, but no more! The cheeses taste so much better than using a bought starter too! I love that little helping hand you have there!!!
Many Eastern European and Asian countries use sauerkraut/fermented cabbage a lot. It can be added to soups, dumplings or salads as well. It's a staple in our household, but we don't use anything fancy, just regular glasses etc.
Those little hands👶❤. So what can we do with that liquid? And can we use this fermented veggies to salads.? My people might go crazy if i introduce in the kitchen let's see. I love all your videos especially about spices and some healthy recipes.Informative and inspirational!! 😊
This can be eaten in salads very well 😊 The extra liquid can be used as a "starter" for other ferments. You could ferment nut/seed paste with it, or cooked beans/chickpeas, etc. Many recipes online, google for example "fermented vegan cheese", "fermenting beans" etc 👍
She loves Sauerkraut, so she was really excited to be a part of the process and was also looking for the perfect opportunity to run away with the food. 😄
I only rinse the whole cabbage with water before shredding it. So that dirt or soil residues are washed away, and that is because I am using the outer leaves to cover the contents in the jar, I would not like any soil contaminating the ferment.
You can use red cabbage too, but it may not give so much juice like white cabbage when you rub it with salt. In that case, prepare additional brine and use some of it to submerge the content when bottling it.
Please edit immediately! HELP! You are on double speed! We want to watch your video and make thisBut you’re talking way too fast dude! Hope you get this message
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Your subtle humor is great. Thanks for the kraut with turmeric recipe!
My family makes sauerkraut for years now, from soups to "pierogi" with sauerkraut and mushrooms. I could eat that in any form, and will give a shot for those recipes of yours! That turmeric one may be a nice twist :)
Great video with the right amount of info. Thank you
Whenever I make fermented veggies I also like to puree and ferment some separately to use as a starter liquid for making fermented vegan cheeses. I was always draining too much liquid from my ferments for this and drying them out, but no more! The cheeses taste so much better than using a bought starter too!
I love that little helping hand you have there!!!
So happy you are teaching us how to make sauerkraut. Our family spends too much money on store bought. Thank you
VERY INTERESTING AND EXCITING VIDEO ❤ I WILL MAKE ONE TO SEE HOW IT WILL BE ❤ THANK YOU SO MUCH ❤
Many Eastern European and Asian countries use sauerkraut/fermented cabbage a lot. It can be added to soups, dumplings or salads as well.
It's a staple in our household, but we don't use anything fancy, just regular glasses etc.
Excellent srikanth ....who is that little hand helping you
Made the turmeric version few weeks ago, just tried it today. Oh, I'm a convert, very good.
Those little hands👶❤. So what can we do with that liquid? And can we use this fermented veggies to salads.? My people might go crazy if i introduce in the kitchen let's see. I love all your videos especially about spices and some healthy recipes.Informative and inspirational!! 😊
This can be eaten in salads very well 😊
The extra liquid can be used as a "starter" for other ferments. You could ferment nut/seed paste with it, or cooked beans/chickpeas, etc. Many recipes online, google for example "fermented vegan cheese", "fermenting beans" etc 👍
I subscribe 👍👍 Love from Pakistan 🇵🇰❤
😂😂😂😂 such a cute baby
Bravoooo
That’s a cool accent you have. Are you from India?
Thank you :) Yes, I am from India :)
This is the first time I ever heard of such a thing!
Btw, is that your daughter's hand helping you? ❤
She loves Sauerkraut, so she was really excited to be a part of the process and was also looking for the perfect opportunity to run away with the food. 😄
@@HappyBellyfish 😊❤
Dear Srikant. Do you not wash and dry the cabbage before shredding it.!
I only rinse the whole cabbage with water before shredding it. So that dirt or soil residues are washed away, and that is because I am using the outer leaves to cover the contents in the jar, I would not like any soil contaminating the ferment.
I love all your recipes. Could you please tell me what we do with the juices. Are we suppose to drink it or throw it out.
can I use red cabbage?
You can use red cabbage too, but it may not give so much juice like white cabbage when you rub it with salt. In that case, prepare additional brine and use some of it to submerge the content when bottling it.
@@HappyBellyfish thanks for the advice:)
Please edit immediately! HELP! You are on double speed! We want to watch your video and make thisBut you’re talking way too fast dude! Hope you get this message
Please check the settings in your player. You can slow down the speed in the bottom right corner