Kimchi, Kefir, Sauerkraut and all other fermented foods

Water kefir is good, don't know why it isn't more popular, better than having some monster scoby to deal with

You can make a caffeine free kombucha. You can use pretty much any fruit or veg juice

Thanks both. Will try both and see what comes out better!

Anyone watched the kimchi documentary on Netflix?

Looks incredibly delicious.

Though advance warning for vegetarians…

Any good recepies for Sauerkraut? Or specifically Cabbage:Salt ratios? Made one using the BBC recipe and it was pretty salty

I used bbc recipe too and agree, too salty.
Next batch I used 1/2 the salt. Much better and produced excellent results.

I did add a sliced green chilli and seeds to the cabbage and carrot so while not too salty, it's quite hot

You can do 2% salt by weight of cabbage (and any other ingredients)

2% for pretty much any fermentation for me too

Thanks for the mentions of water kefir here I got some grains recently and am now at the drinking stage of the first batch which I'm very happy with. I've liked the milk kefir from the shops I've been having but the water kefir is so much lighter that I'll be sticking to it moving forward. Think my production is going to be way more than my consumption at this point though so might have to start drinking more of it through the day as well.

How long did it take you to activate the water grains? I know I’m being impatient but it doesn’t look like much is happening… 300ml water, 15g white sugar, 15g light brown sugar…

I think I left mine for 3 days in the end I think. The instructions I followed said that the activation will not do loads with the sugar water which will still be sweet and I don't recall noticing much of a change in the water/grains visually either. I got live(?) grains though rather than de-hydrated so that could be something of difference depending on what you've got?

Thanks, I bought the ‘Kefirko’ ones below, I know the instructions say it takes time but a week in and still not a whiff of CO2…

2 Attachments

Question about the ferment liquid, the brine. After eating the vegetables in the brine can the brine be reused by adding more veg? Is it good to drink the liquid in terms of probiotic benefits?

You can use the brine. Some salt will be in the veg you take out so it's not great for another ferment if you care about the accuracy of salt levels. Often people will put a splash in a new ferment to kick-start it. Can also use it for marinades and it's got great flavour. You can drink it sure but I think the benefits of the probiotics might be outweighed by unnecessary salt intake. Best just eat the veg IMO

Thanks. They sell cucumber brine as a drink at my local Polish shop.

Agree that tge configuration of salt to probiotics is a consideration. A thing I wonder about with all the ferments, they're all salty

As my water kefir production increases I’ve started to look at flavouring options. So far been drinking it mostly plain but I’ve started to get so much and inspired by this sparkling hop water stuff that I got hooked on when I was in Bangkok last year I’ve been adding some spare hops that I’ve got from brewing. Still experimenting with how long to leave it in to get the desired flavour but tasty so far. Not sure if the hops are killing any of the good stuff in the kefir but still have my main bottled batches for that stuff.

1 Attachment

I know I should really be making it, but until that happens where is the best place to get good, properly active Sauerkraut?

I don;t know if its active but my favourite is the bags of it from the polish supermarket. sooo cheap and tastes good.

Sainsburys and morrisons also do it, around £1.20 for a small bag or so

Anyone want any milk kefir grains? I've got loads, it's going a bit out of control.

Collection Beckenham or could deliver if nearby

Sainsbury vs local Romanian shop

2 Attachments

Quite the difference! London premium too, that stuff is £1.49 in our local polish shop.

Pak choi okay for additional volume in kraut/kimchi? Or too flimsy?

Choi sum might be preferable but I don’t see why pak choi wouldn’t work

Does making pickled red onions count?

Any one pickled red onions and have a trusted process?