Kefirkraut, the other easy-to-make probiotic

[MasK]

Hi!

Today I've made my own sauerkraut, but instead the common one, I wanted to try the Dom's method. Dom is the owner of the most informative site on kefir that could be found on the internet.
Here's the link to the kefirkraut recipe :

http://users.sa.chariot.net.au/~dna/kefirkraut.html

Basically you need a fresh cabbage, some kefir grains (water, milk or both), a jar or terracota, another glass that fits in the jar, and a lot of energy!

I used only the cabbage, and not all the vegetables in the recipe, that are in my opinion facultative. The cabbage is the source of lactic acid, and the kefir grain will help ferment it. The fermentation takes 4-5 days, instead of some months for the classic sauekraut.

Here are some pics I took from the jar filled with cabbage, kefir grains, and some water, because the cabbage needs to be covered by liquid. As I did not get so much juice from the cabbage, I put maybe too much water, but I hope it will work... Basically if you do it right, it should work lol.



On this pic you can see the milk kefir grains at the bottom of the jar, and the plastic bag tight sealed. I also added water kefir grains in the middle of the jar, before filling it to the 3/4 with more cabbage.



Here you can see the glass that I put on the top of the cabbage to prevent it float over the liquid.

I hope the fermentation will work and I will post my results.
Cheers!

MasK

[Auburn]

I just read Dom's article about kefirkraut. Very interesting. He says it tastes better than regular sauerkraut, that's good news because I find it too strong.

Good luck with this project!