Super Probiotic Jalapeno Apple Lacto-Fermented Sauerkraut
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- čas přidán 25. 12. 2017
- Super Probiotic Old-Fashioned Jalepeno Apple Sauerkraut
Yum... and yum. This is good. The ginger, jalepeno, apple and garlic make for an amazing combination and spin off of the ‘normal’ sauerkraut...totally different flavor profile.
In this video Carolyn and her guest, Kelsey from Full of Days, will show you how to make this old time favorite. Check out the complete written directions here: homesteadingfamily.com/apple-...
As with most sauerkrauts, this will take about 5-7 days to ferment on your counter but will last just about forever in cold storage afterwards. It’ll be great at the 6 month mark and still good at a year old. What a great and easy (and very frugal) way to get those probiotics into your diet!
Watch this video for complete, step-by-step directions to making sauerkraut:
Check out Kelsey and all of the amazing recipes over at Full of Days here: fullofdays or here at www.everydayfull.com
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Take a towel and dip the corner of it in vinegar. Run it around the rim of the jar before putting the lid on. This prevents mold. I do this on all my canning including jam.
Great idea! Thank you!
apple cider vinegar of course for this recipe! You definitely want to keep everything sanitized when it comes to pickling, canning, jarring, fermenting etc!
I grew up with the cabbage only sauerkraut.
As an adult I ordered a Reuben sandwich at this little mom and pop diner that tasted so much smoother (not as sharp of a bite) which tasted wonderful. I asked the owner about it and he said it was the recipe his wife grew up with in Germany. In addition to the cabbage it included apple and a pinch of ground caraway. The apple provided a touch of sweetness to cut a little of the sour. The ground caraway wasn’t enough that to alert you to the fact there was caraway but enough so that you could tell there was something different.
Look forward to trying this without the jalapeño.
Hard to find caraway and juniper in Jamaica. I used Pimento seeds (allspice), fresh oregano, and Rosemary. I have no starter fluid because my sister and I finished everything. Yum!
You can put a layer of olive oil on top of the brine that will act as an airlock too. Typically the "floaters" don't go past the oil, then the lid just works to keep the dust out.
Great idea.
Sounds great 👍
Thats what I do,works everytime.THEY FORGOT THE PEPERCORNS!HaHa I throw some garlic gloves unpeeled in also.
Can’t wait to try this! Going to replace the apple with pineapple and will add a little cilantro. Yummmm
Simple suggestion, but I know you have a KitchenAid mixer. You can use the mixer to do most of your pounding. Put a few handfuls of your cabbage in there and let it go for a few minutes until the cabbage juice begins to release. I wouldn't recommend it for the other veggies, but definitely for the cabbage! (I have wrists which really can't take the pounding, so the KitchenAid is a life saver for me.)
What an excellent idea! Which attachment do you use??
@@Dr_No I just use the paddle.
I’ve already printed out this recipe. Just getting started with fermenting foods. I am fortunate to have a dwarf Meyer lemon tree, and make salt preserved lemons regularly. Today I started your pickled limes, Carolyn! Next: sauerkraut. I hope my one gallon Ohio stoneware crock will be suitable. Thanks so much!
I made this and the carrots stick and ginger carrots and they have all been wonderful!!!
Wow! The title alone blew me away. I'm makin this today. Love your vids.
That sounds so good, I can't wait to try this!
never got in on fermenting, but this video stirred me up. Especially liked the informative comments. Ok, will give this a try.
Thanks for this I make regular sour Kraut all the time but I have been reluctant to add anything. This looks so good and varying the tastes is a very good thing. Thanks Again!
Thank you so much ladies!
Great tip about using the fermented brine liquid from the previous batch!
Lady your recipes are stellar!
Interesting information about being able to freeze this and it come back to life…thank you for sharing this looks delicious…stay blessed
I will be trying this recipe. Looks great!
OMG! I’ve tried another ferment that I tolerated because I know it’s good fo me. BUT, I tried this and I love it and look forward to it. YUM! I didn’t have a jalapeño so I substituted red chili flakes. Thank you
Great work ladies thanks for sharing the proper food
Looks like a good recipe! I won’t have the patients to wait to try it! Love your videos!💝💖💕
love this
I am definitely making this. I have wanted to make some for a while. Great demo and explanation! I love your channel. Hugs❤️
+Terra Ranch 😁
Nice, I'll try this one soon.
I use a plastic bag, with a bit of water in it to hold everything down, btw.
Fun stuff. I curently have many types if ferments going.
I made this and it was soooo yummy! I did cut back on the salt some and it came out good any way. I love fermented foods, but don't tolerate salt very well. I've never had any problems using less salt. I use about half the salt you used, but I go more by taste. This works well for me; still a bit salty but not too much. However, I do use a smart fermenter where I can vacuum out the air to make sure it's truly anaerobic. I feel this is important if you're going to go with a low salt method. Also, using a starter helps when going low salt.
What is a smart fermenter? I too, don’t like things too salty, but if that is what it takes…
I left sauerkraut in the fridge for over 6 months and it tasted better than ever!! It did not even had liquid covering it!!
Ymmm....apple, jalepano, onion, garlic along with the cabbage, I can only imagine how GREAT the taste, thanks ya all for sharing and trying it over here! :)
I enjoy your videos.
Awesome Vid. Thanks!
+Annie Gaddis Thank you!
Thank you 😇🙏🏻🙏🏻🙏🏻
Thank you.
I will just make this
Fantastico
Thank you :)
Fermented garlic is 7 times more potent than unfermented raw (medicinaly)
Two cuties preserving natures medicine. Definitely giving this one a try. Still a newbie, and your videos are broadening my fermentation skills. Thanks for sharing.
Hey Now!
wow thanks ladies i did a first time one, and didnt do the last steps to keep it under the water properly, but i just ditched like 1/3 of it from the top, and the rest is great, i used too much salt tho and have to rinse it but im gonna do 2 spoons like u guys did. and put other stuff in there.
also i wanted to know should i put some garlic and tiny pickled onions in there? or just fresh tiny onions? what else can i put?
sauerkraut is literally so good omg i had never eaten and i had never done anything right in the kitchen but i did this and was so happy... im eating it a couple days now all day
Also i wanted to say technically Rose Namajunas brought me here
We use our hands working out with cabbage and salt , cabbage liquid coming out pretty fast and only then we mix all ingredients and put in glass or ceramic conteiners.
we make sauerkraut with 25 kg cabbage, 3kg of (grated) carrots and 3kg of (grated) beetroot and 0,75-1,5% salt (Healing with wholefoods, Paul Pitchford). Thank you for all your posts
I used a rock to weigh mine down but didn’t boil it first 😬. Will that be safe to eat?
Sterilized glass marbles in cheese cloth or plastic netting from an onion bag works good too.
Help for what? Every time we have tried to make this it molds on top and we have to throw it out. Will the marbles prevent this from happening?
@@lindanwfirefighter4973 yes they weigh it down so the cabbage doesnt touch the top and stay under the water. also are you sure you are using enough salt? and you have to clean ultra-clean the glass and lid, and pay attention to the specific lid, they are a lil tricky
Great idea BUT avoid that plastic netting at ALL costs. A plastic lid is fine as long as it doesn't end up dunked in the brine. Just tie a knot at the top of your cheese cloth & you're good to go. The ferment will break down that plastic and you'll be consuming something that is very bad for you. Happy & healthy fermenting.
2 questions can I use a plastic bowl or do I need a stainless steel bowl and can I use the pestal from my morter set that is stone?
When you store this in the fridge (after it is done fermenting) can we use a regular mason lid? Or do we need to buy some of those plastic lids? I only have two of the fermenting lids on hand, I want to use those for the making the ferments and not for the storing.
Excited to try this!!!😋
by the way, I did enjoy the video.
Yay, I have all of the ingredients for this.
Where did you buy your kitchen food scale? Thank you! I really enjoy watching your videos!
+j b Hi there... I got it from Lehmans years ago... www.lehmans.com
6 months, if you want a great kraut leave it in the basement or fridge for 14 or more months.
Yes it is faster to use a starter, but it could by pass the first stage.
As for whey from a milk based product, krout is a vegetable based ferment not milk-based, therefore the bacteria is a completely different strain. While you can use whey, it will die off fast and replaced with the natural bacteria.
Six months slow fermenting? I make sauerkraut and ferment it on my table 70-74 degrees, and 5 weeks is to long because it gets to sour.
Can you use beets also?
And, can you use a mallet looking kind of thing for pounding?
How much whey do i use to ferment cabbage? How long? 2 weeks? Im new to this and leaning into homemade probiotics to hopefully heal my gut. Thank you for your video. 🙏🏼
I know you love to use your freeze dryer for a lot of things. Would freeze drying this work or would it destroy it?
I have fresh cabbage and apples but my jalapeños and garlic are already fermented individually. Can I use the already fermented peppers and garlic?
Could you do a video of the chores? Also I would love to see a Vlog! Just fallowing you through your day, from chores, to homeschooling!
+Hannah Parks I’ll put that on the idea list!
Homesteading Family Thank you for taking it into consideration! I am a young wife, and plan to be a stay at home wife to grow all our groceries, and homeschool our future children. You are an inspiration!
Question: Does this come out crunchy or soft in texture?
Can you freeze dry your ferments? Also, can you use ACV with the mother to start the culture? Perhaps a spiraliger would be of benefit for this type of recipe - if there’s space in the kitchen!
Once you open this for consumption, can you save it in the fridge? For how long?
So i have just tried this and i am not a very salty liking person so 1 week it perfect for my tastes but i thought i needed to eat it fast. When its done do ypu need to drain it or anything? Doesnt it continuously get more Fermented if the liquid remains? Sorry if these are dumb questions
can you please do a Jicama Ferment.
What if the pounding does not produce enough fluid to submerge the cabbage? The leaf on top did not appear to be submerged to me... Should we put chlorine free water to fully submerge the top before fermenting?
Can't figure out what I did wrong but the top 1/3 or more of mine turned a yucky grayish color after I refrigerated. I scooped it all off and put the rest into a clean jar. It seems to be doing fine and tastes good. Wonder what would have caused that to happen?
Looks fantastic, but I am not a very spicy person, so will probably leave the Jalapeno out. I have heard though, that the Jalapeno gets a little more mild over time? True or not?
Followed your recipe for the plain sauerkraut, used a glass weight and put a piece of paper towel over as suggested and underneath as it overflowed, guess we are at full moon or because we live near the sea! Anyway 5 days on and checked it and the top is very dry, took out the weight and no liquid. Is it safe to top up with water? Is it safe? Thanks in anticipation.
After 1 week when vegetables got fermented, can we remove water and store the vegetables in some bowl in refrigerator? Or we need to keep the water and refrigerate the bowl?
Is the brine the juices you pounded out of the cabbage? I'm new at this and taking notes, but I want to make sure I do it correctly.
yes it is. how yours went?
So what if you want to use the liquid from a store brought that you love can you use it? If yes, how much salt to add to the liquid
When you said you forgot it do you mean after you put it in jars for storage? Or you left it to ferment for 6 months?
I threw the other 🍁🍂🍃🌿 away so what can I put on top if I do t have that?
can you use the crock from a crock pot
Hi there. A canning question. I have heard that we shouldn't store the jars with the rings. What is your take on that? BTW, thank you for this recipe! I love making sauerkraut and am looking forward to trying this one!
+Nancy Libby Hi Nancy! You can either loosen the rings significantly but still keep them on the jars or just remove them completely. I usually remove mine and store them without any ring. You just don’t want a false seal.
The Mrs. says: I use a dry apple, Granny Smith are better they do not become so mushy, then again a de hydrated apple might be even better. It's an individual thing when it comes to fermenting.
Meat Tenderizer stamper work's well for pounding the cabbage 😂
How would I modify recipe if I use whey please
I recently made the same recipe minus the apple.
What is the difference between canning and fermenting? (JW Wichita, Kansas USA)
My take: canning preserves, kills all bacteria and can be left on the shelves. Fermenting promotes the growth of *good* bacteria and will 'preserve' over long periods of time in *cold* storage.
How about canning it.
3:05 Holy cow! Where the heck do you get a bowl like that! Awesome!!!! What is the size of that thing?
My thoughts EXACTLY!!!
@@amyziesmer5189 my mom has one i used it . it was fun
metamud any kitchen supply store.
Those can easily, and very inexpensively, be found at any restaurant supply store and all cities will have them. During these covid time, they would love your business!
Got mine @ thrift store for couple dollars.
Can we use freeze dried red bell pepers or onions?
+Patricia Lee Sure!
Why would you not be able to. I would reconstitute them first.
at the 3:19 to 3:25 min mark your friend added things from those small bowls what were they?
Jordan Olsen cut up ginger
I love sauerkraut but my wife hates it. Somehow I need to sneak into the kitchen late at night to try this as it sounds wonderful.
Have you ever tried canning, scrambled eggs, want to do this for my dog?
The flavor is delicious but I have to rinse it in cool water just to take out enough salt for it to be edible. Am I doing something wrong? I feel like rinsing it takes the probiotics properties out.
Cut your salt back a little at a time, another site I read says you want 2.5% salt by weight.
I like massaging it roughly with my bare clean hands, more than pounding. it goes so much faster. :)
…me too, and I just use my fist to pound it into the jar…something really tactile about it all!
i dident catch what shes chopping the red bell but what else is she sprinkleing on i so got lost
What about the white stuff that develops on the top ...I figured it is yeast is that bad?
That's a yeast that's a natural byproduct of fermentation. It's not bad! You can skim it off the top if you like, but it won't hurt anything.
Okay, this sounds good. Just plain ol' sauerkraut isn't doing it for me. I need more depth (and bite) to my ferments. Thanks!, ladies. (Looking forward to trying your "Fermented Cranberry Sauce", Carolyn).
How much ginger?
I'm sorry. I couldn't tell if you kept the seeds for the peppers, especially the jalepeno peppers in the recipe. Can anyone tell me which works better? Thanks.
I'd suggest no seeds because they are more likely to find a way to flow to the top & promote mold growth.
Two questions please.
1 - what if the brine liquid enough to come above the ingredients, what would I do at that point?
2 - if don't have anything to weight it down, does the olive oil to top it off at top would work or would that stop the fermenting? Any other suggestions?
You can create more brine by boiling water or using filtered water and adding 2% salt and top it off. You can also weigh it down with a food safe item like a plate, little cup, etc.
Why is the salt not layered in as well ?
To get rid of too much salt, could you rinse it before eating?
Carol Hilton.
I was under the impression that mold spores have long tendrils that reach deep into a food product and that scooping it out is not very effective. Do you have any knowledge about this. I love the idea of fermenting, but it makes me nervous.
I was always told mold is only where it's at. So Idk!! Two different stories. Lol I've cut mold off if food and scraped off the top of jars because that's what I have always been told. I'm still here. Not sure what it does wants inside if it doesn't kill us. LMBO but people in the past ate molded cheese. Eskimos eat molded and maggot infested fish. LMBO uck!!
what is the recipe again ?
Mine is overflowing on cabinet, what to do?
Audrey Stewart I usually put my jars in a baking tray or something similar to catch the overflow when frementing
what i want to know is where can i get Jalepano apples?
Clay Mccormick it’s a jalapeño and an apple.
Lol. That would be one spicy apple
My husband is very resistant to fermented foods. He does, however, like spicy foods. I'm hoping the jalapeño might be enough to entice him. 🙂
I've heard of fermented hot sauces. I'm curious if he'd like that.
Wouldn’t it make more sense to just pound the cabbage? Maybe add the rest and pound slightly at the end?
So it is only 5 days to ferment? I just threw away one batch because after 10 days it smells like rotten cabbage :-(
Made that exact same mistake (10 day ferment) and I drank a wee bit of the brine after decanting --- I'm now feeling a bit 'tipsy". I'll be dumping this batch and try again! ugh. We're learning!!!
@@Dr_No I made two more batches and let it ferment for only two days and the second three days and placed it in the fridge. Better!
@@Marfilla Wow Marlene, only 2 days? Do you live in a warmer climate? I've got everything I need now and making this tomorrow.
You have mentionef the size of your family many times. How many adults and children are in your family?
Kelseys link doesn't work
everydayfull.com/
How do you make the brine?
the juice from the cabbage and the salt make their own brine, so to speak.
+Danuta Presutti The salt and the pounding pull out the justices from the cabbage which makes its own brine with the salt...