OMG, stop looking at the camera while you're using that mandolin!!!!!!!!!!!!! Watch your fingers!!!!!!!!!!!!!!
@daveymorgan909
Жыл бұрын
Good video and I'm a fan of fermentation.
@brianhull7401
4 жыл бұрын
this was great.....i learmed how to become a better human
@chrissica1503
8 жыл бұрын
Thanks for sharing, my coworkers always wince when I open my lunch container and within is a salad with fermented red cabbage and sardines! One lady thought she smelled a gas leak.
@billjoe39
8 жыл бұрын
informative...... on other sites some people say if store bought, refrigerated sauerkraut is best, and non-refrigerated, 'shelf' sauerkraut won't contain the healthy bacteria, just dead ones....true ?
@ThuLe-eh1xe
3 жыл бұрын
I use glass mason jar, but some pieces of cabbage float above the water level and create mold although i put weight on top of the water. I give up.
@matthewsurprenant2386
9 жыл бұрын
Thank you for this video! I tried to do the mason jar version but I think some things went wrong. Try as I might I kept spotting tiny air bubbles no matter how hard I pressed down and it was still submerged. Also are we supposed to leave the lid off during the fermentation process? Mine was kept on the entire time. Thank you again for your help!
@sallygreimes6585
4 жыл бұрын
The bubbles are the fermentation process. This is why some choose to use airlock lids to allow gases to escape. If you just have lids, you will need to "burp" the jars.
@ThuLe-eh1xe
3 жыл бұрын
Yes, i did in glass jar and the cabbage float above the water and create mold although i put wieight on top. I give up.
@ImNotStalkingYou
9 жыл бұрын
The mandolin looks like a very dangerous way to shred cabbage. I just used a knife and it took just a few minutes
@dlee3710
8 жыл бұрын
Your knife habits are scary. Perhaps it's good that you have a day job.
@gaillove6118
Жыл бұрын
Very scary knife technique. Place the cabbage cut half down. Same with cutting out the core. I don’t know if anyone noticed that her right hand was raw and bleeding after she removed it from the cabbage.
@matthewrolli2842
10 жыл бұрын
awesomeness. simple and clear directions. thanks. one question: do other veggies take longer to ferment like carrots?
@MotherEarthNewsMag
10 жыл бұрын
Matthew, here is Jennifer's response: The length of time you allow a ferment to work is variable based on temperature (colder temperatures require longer ferments) and your personal tastes. Start checking after a couple of weeks, and taste until you have what you like! Thanks for your comment!
@plhartley
7 жыл бұрын
Love the caraway seeds too!
@polishprick78
9 жыл бұрын
I use a 20 gallon imperial crock.
@indrekkpringi
8 жыл бұрын
If you add a bit of sugar will that destroy the fermentation process? The Polish pickles I had and the homemade pickles my aunt made were all sweet'n sour.-salty.
@lhuber1941
5 жыл бұрын
Did you cover your crock with a cloth. You have the bag of water on top, but do you need to rubber band a cloth on top to kerp dust & bugs out?
@lonnieke
6 жыл бұрын
I've heard those old crocks have lead in the glaze.
@cut--
6 жыл бұрын
They do! those old stoneware crocks make great decorations but are DEADLY to use for cooking and especially fermenting! Perhaps it's not an old one but as an antique dealer it looks late 19th C to me.
@dlerhussein9448
2 жыл бұрын
Cool
@pattikemp-gettmann9646
6 жыл бұрын
Does caraway seeds make a sweet Bavarian style kraut?
@Yogamama100
7 жыл бұрын
Do you place the pot crock cover over the ziplock bag?
@haroldclark9794
8 жыл бұрын
Very informative, thanks. Just a little tip, most people don't use pounds, but metric measures. Maybe you could include measures. Thanks
@lynneceegee8726
6 жыл бұрын
People DO use pounds!
@chrisbullard4155
9 жыл бұрын
She's awesome :D
@schellsNcheez
8 жыл бұрын
how much carraway do you use?
@eamesgoren
8 жыл бұрын
Can I use seasoned salt ?
@77fib77
8 жыл бұрын
if you put in a mason jar, you don't seal in air tight?
@dawnbolton6024
8 жыл бұрын
No you don't you have to burp it every day
@21503dlmoore
7 жыл бұрын
what kind of salt. does it matter
@donnakeeley7924
6 жыл бұрын
terry Mummaw I have found that Himalayan pink salt works best for me. Pickling or canning salt also works well but has chemicals in it so it won't clump. The pink salt has a ton of minerals in it so is extra healthy.
@dhurd4099
7 жыл бұрын
Good video but it had me cringing because of unsafe cutting and shredding techniques. Also I wouldn't use plastic on my food while fermenting. Please be safe people.
@smack1able
7 жыл бұрын
I enjoyed your presentation, Jennifer... However, I believe it should be pulled immediately... Someone, failing to use the steel mesh gloves that are designed to be used with a mandolin, is going to do major harm to themselves...
@pemacal57
6 жыл бұрын
I put a "like"...but I still am scared about your knife manage
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