Ever wanted to punch a cabbage? Well, I do and here’s why! It’s actually how I make sauerkraut and this is what Rob Blackmore (from Sunshine Coast Radio) and I chat about on the morning show. We also talk about spraying mangoes with copper fungicide, dealing with weeds, native bees, and more. Enjoy!
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Please watch: “5 Fruit Tree & Veggie Patch Questions”
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Thanks Mark i'll have a go at making sauerkraut, never tried it or tasted it before but i'll give anything a go !! Seeya Rob
Mine's too small too! Size matters. Lmao!
When I lived in Norway I enjoyed sauerkraut with caraway seeds. Just a few sprinkled into the fermentation. You might be able to find a wooden mushroom shaped kitchen implement. We used them in the olden days for forcing food through a large sieve which looked similar to a garden soil sieve. Perhaps you could make one or get a wood turner to make one. Definitely better than punishing your fists. No point in me making sauerkraut as I am the only one who likes it.
Love the intro music change! Your cabbages are fabulous. Great tip to harvest and get more from one plant…..I only thought that was possible with broccoli! Thanks!
I still haven't managed to make my own sauerkraut.
Save your fist, use a thick stick.
Those cabbages you grew are gorgeous! Much better than the majority of store bought.
Excellent harvest! I only started gardening last year and really appreciate all the gardening videos!
I use 20g of salt for 1kg of cabbage.I always premix shredded cabbage with salt and let it stand for 5 minutes until it "sweats". Use only non iodized rock salt (like Himalayan salt) not a sea salt, you want those extra minerals in the process. Iodine may interfere with fermentation process resulting in kraut or gherkins to spoil. Ferment in dark. Back in Europe we used only "winter" cabbage, it results in better tasting kraut.
The cabbage is a preventive natural medecine against infections … I love this kind of cabbage.I cook with curcuma and olive oil garlic A bomb .
How deep are the roots of cabbage?
Awesome! I have just cut 9 cabbages and made sauerkraut.. thanks heaps!
I got for about one tablespoon for one whole decent sized cabbage. I also start massaging the salt and cabbage in the bowl because it is then easier to ram down into the jars.
Also wanted to mention I hate cobblers pegs as well but apparently they are edible and eaten as a vegetable in Africa.
Nice reds! We make all kinds of sauerkraut, kimchi and pickled cabbage. There’s usually something fermenting here! Sounds like our summer is about the same as your winter here in northern Canada
Have you ever tried just massaging the salt into the cabbage in a large bowl to work the juices out? A lady on another site I visited did that and it seemed to work great and it saved on the knuckles.
Can dandelion greens be fermented?