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I am working my way through my first batch of homemade sauerkraut and it is absolutely delicious.  I would really like to ferment other foods but am totally new to this, so, does anyone have a book they can recommend or a website they use for recipes?

No advice for you - just wanted to say that I’d be interested to have more info too smile

Well done for making sauerkraut - was it easy to do?

Trying to do everything - failing madly!

Being constantly & lovingly educated by daughter Freya, 19 cheese

It’s delicious isn’t it!? I’m slightly addicted to it! My husband laughs when i ask him if he wants kraut with every meal, even eggs at breakfast :/


My friend runs workshops and has lots of knowledge, check ot her website if you like http://www.wildpickle.co.uk/ She has told me a lot about it. Particularly about links with your gut and other things such as depression and since my husband is recovering atm I’m sneaking a bit into most of his foods!!

Don’t post much here anymore but this cought my eye. only problem I have is making enough regularly to keep up with my rate of consumption!! smile

smile Mummy to DS born March 08 and DD born July 2010 smile

GP Lets No 119

crystalmummy - 01 August 2016 11:23 PM

No advice for you - just wanted to say that I’d be interested to have more info too smile

Well done for making sauerkraut - was it easy to do?

It was really easy to make, the hardest thing was leaving it to ferment for long enough!

Ronnie - 02 August 2016 10:33 AM

It’s delicious isn’t it!? I’m slightly addicted to it! My husband laughs when i ask him if he wants kraut with every meal, even eggs at breakfast :/


My friend runs workshops and has lots of knowledge, check ot her website if you like http://www.wildpickle.co.uk/ She has told me a lot about it. Particularly about links with your gut and other things such as depression and since my husband is recovering atm I’m sneaking a bit into most of his foods!!

Don’t post much here anymore but this cought my eye. only problem I have is making enough regularly to keep up with my rate of consumption!! smile

Thank you!  Will take a look wink

I agree with the waiting long enough til you eat it! Emma usually say 2-3 months, I’m lucky if I can wait a week! Does taste better the longer you leave it though. Once you have a jar on the go it’s always good to get more fermenting! Worse thing ever if you run out!!

smile Mummy to DS born March 08 and DD born July 2010 smile

GP Lets No 119

http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
I am going to try this recipe, I have the most amazing cabbages on the allotment and I have been wondering what on earth I was going to do with them.

moggy - 02 August 2016 11:16 PM

http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
I am going to try this recipe, I have the most amazing cabbages on the allotment and I have been wondering what on earth I was going to do with them.

Give it a go although leave it longer than three days it will taste much better the longer you leave it before refrigerating.  I am jealous of your home grown cabbages mine are still big seedlings!

Yes leave a good wek or even two on the counter top, it’ll need burping and then refridgerate. Make sure you weigh the top down so the kraut is totally under the liquid as well :0)

smile Mummy to DS born March 08 and DD born July 2010 smile

GP Lets No 119

I’ve just made my first batch and I don’t know what to expect taste wise - is it salty, taste pickle-ish? How will I know it’s a good batch? Is it important to get a good salt / cabbage ratio or can you play around with it and finally, does making into sauerkraut change the texture of the cabbage? I know it’s really good to eat raw but I have trouble with sensory / texture, so wondering if this makes it more easy to chew and swallow; I can’t bear all that cellulose texture…

not too fussy then?!

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The best ratio is 1kg cabbage to 1tsp salt - use good salt not cheap table salt! I once over did it and still ate it, hwever it wasn’t as nice too salty.

When it’s done it’s not at all pickly, it’s smooth and still crunchy but not as crunchy as fresh raw cabbage. It’s quite subtle in flavour too unless you add herbs and spices. I’ve found best not to add much herbs as they tend to increase in flavour somehow. Less is more…this is coming from me who LOVES spice and strong flavours!

smile Mummy to DS born March 08 and DD born July 2010 smile

GP Lets No 119

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