Comments on: Super-Simple Sauerkraut Recipe

By: Teri

Teri — Fri, 28 Feb 2025 23:06:22 +0000

In reply to Alison Kay. Thank you Alison, I'll give that a try!

By: Alison Kay

Alison Kay — Mon, 24 Feb 2025 09:08:01 +0000

In reply to Teri.

Hi Teri,

Some cabbages don’t release as much water as others. My suggestion is to re-squish the cabbage by hand now or use a wooden mallet to squish it. Some liquid should be released. Then, top up what you don’t have with the step 7 instructions. I hope this helps!

By: Teri

Teri — Sun, 23 Feb 2025 20:20:24 +0000

Hi Alison, I loved the Wise Traditions podcast interview with you and Hilda. I’m now fermenting my oats and am making my first batch of sauerkraut! I shredded my head of cabbage (1100g) added 15g real salt and massaged it well then covered it and put in the fridge. 24 hours later, no liquid at all. That’s weird. Why is that? What do you suggest I do now? Do I follow step 7? That’s a lot of brine to make when it “should” have generated its own.

Thank you for any ideas you can share.

Cheers!

By: Alison Kay

Alison Kay — Thu, 20 Feb 2025 09:50:15 +0000

In reply to Kathleen Swartz.

Hi Kathleen,

I’ve never found a fruit/veg that won’t ferment. As long as you give it the right environment – salinity and keep it under the brine, it should go well. I’ve never done papaya but it should work. Carrots have a tendency to go a bit slimy if you leave them too long, so perhaps check this mix after 5/6 days.

By: Kathleen Swartz

Kathleen Swartz — Wed, 19 Feb 2025 21:18:32 +0000

I also came to hear you speak on the Wise Traditions podcast. I live in northern Florida and a volunteer papaya tree recently grew and produced abundantly. However, we had a hard frost and most of the fruit wouldn’t ripen. I’m fermenting them now with some shredded carrots and garlic (1st go of it ever). Have you ever found a veg or fruit that doesn’t ferment well?

By: Alison Kay

Alison Kay — Sat, 15 Feb 2025 18:24:54 +0000

In reply to Kate Adey. Hi Kate! So glad you enjoyed my interview with Hilda. And nice to hear you're here in the UK! Yes, your calculation is good. If you can't get enough liquid out of the cabbage by squishing, also add a brine that's 5g of salt to a cup of water to top up. Make sure all the cabbage is under the brine. Enjoy!

By: Kate Adey

Kate Adey — Sat, 15 Feb 2025 17:15:53 +0000

Hi Alison,

I loved your chat on the Wild Traditions podcast – one of my go too’s. Your story is inspiring. I’m in the UK & love to cook what I love so your take away landed with me!
I bought purple cabbage today at the farmers market. Question: Your sauerkraut recipe says ‘Weigh out 1.375g of salt for every 100g of cabbage you have.’ . Just checking as I have 370g cabbage so roughly 5g of sea salt. That seems a very small amount. Is it correct? Thank you.

By: Ali

Ali — Thu, 13 Apr 2023 11:26:46 +0000

In reply to Deirdre Brown. Hi Deirdre! You are doing well to be up to number 37 :-) I'm so glad the podcast is bringing you joy.

By: Deirdre Brown

Deirdre Brown — Wed, 12 Apr 2023 18:25:25 +0000

Greetings from Virginia, USA

Thank you so much! I have been listening to you and Andrea’s podcast for the several weeks now. I believe I found out about it through Melissa Norris’ podcast. I started from the beginning, currently on #37, and it has been quite a treat! I have a 45 minute commute to and from the office, so it’s perfect. Thank you again for all of the wonderful information that you both have been sharing!

By: Ali

Ali — Mon, 23 Aug 2021 11:44:27 +0000

In reply to Juli Schmitz. Hi Juli. Glad this helped and that you like the podcast! Feel free to chat to me on IG. Sending greetings back to you :-)