Hi Amanda,

Thanks for letting me know that you love the podcast!

As to the sauerkraut yes I do store in the fridge. After it has fermented it will keep for an astoundingly long time in the fridge. Usually it doesn’t last that long in my home because people eat it but I have kept jars of it for up to a year.

I wonder if your family won’t eat sauerkraut, whether they’d enjoy another vegetable ferment like fermented carrots or cortido?

Hi Stephanie. I have never done this. I know, from working with beetroot, that it is quite particular in fermentation. It often goes slimy and may not work well. My suggestion, if you want to try it, is to start with a 90/10 mix of cabbage/beet and see what happens. If it works you can increase the beetroot. I’ll be recording a fermented vegetables FAQ session with an expert for Ancestral Kitchen podcast later in the year. I’ll include this question!

Thanks, Alison

Thank you Alison, I’ll give that a try!

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!

Thank you for any ideas you can share.

Cheers!

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.

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!