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Up until this time, the only sauerkraut I had ever seen came from a metal can and the slimy sight and rank smell of it was enough to make me gag.
After staring at the jar of fresh kraut in the fridge for about a week, I finally put my big girl panties on and decided to give it a shot.
Turns out fermented foods are chock full of the beneficial bacteria our bodies need to thrive. When I felt I had sufficient knowledge about the process of making sauerkraut, it was time to try it out. I chopped cabbage (which took FOR-ever), salted it, massaged it (and strained muscles I didn’t even know I had!), placed it in a half gallon canning jar, weighed it down as best I could, covered the jar and waited for the magic to happen. I struggled to find a way to keep the kraut properly submerged and I ended up with a stinking, slimy mess. Attempt #2 was a success, but I ended up with a half gallon of kraut, only to realize the rest of the family would not touch the stuff. After wasting so much time, effort and food, I was beginning to become discouraged and I gave home fermenting a rest for the remainder of the year. Then this spring, as grilling season approached and I was mourning the thought of a summer with no fresh kraut for my burgers and brats, I decided to give DIY fermenting another go. Reading recipes for big batches of kraut and pickles had left me feeling nervous and overwhelmed.
Making small batches was the perfect solution for me – it allowed me to try out recipes and learn the fermenting techniques with minimal time, effort and money.
As I thought back on my fermenting failures of the past, it seemed to me that failing to find the perfect fermenting container and equipment was my real issue. My friends used the Mason jar method and highly recommended it to me, but I had great difficultly figuring out an effective way to keep the food completely submerged. This past spring, The Pickle Pipe by Masontops kept popping up on my Facebook news feed, which promised to make fermenting foods virtually fool proof. Use Real Salt or sea salt for best results (iodized salt or salt with any anti-caking agents are not recommended).
Vegetables that are left in larger pieces (chopped or whole) will typically take longer to ferment than vegetables that are sliced or grated.
Using these rough guidelines, I felt ready to start working on my own fermented kitchen creations.
Note from Katie: My dear friend Wardee teaches fermentation to thousands, and she has a Fermentation Formulas Cheat Sheet that she gives away totally free! Come to think of it, Lori will probably be upset with me that I didn’t send this her way when she started this project…oops! Armed with my ingredients (a medium sized cabbage and some kosher salt), fermenting equipment (wide mouth canning jars, rings, wooden packing tool and fermenting tops) and a mandolin slicer, I rolled up my sleeves, took a deep breath and prepared myself for the hard work of making sauerkraut. I massaged and kneaded the cabbage for about 2-3 minutes, until there was a good amount of brine in the bowl. After that, I set the Pickle Pebble on top of the cabbage (the Pickle Pebbles work perfectly in a wide mouth pint or pint-and-a half jar), put the Pickle Pipe on top with a canning ring and I was DONE!
I had a little cabbage left over, so I filled a wide mouth pint jar with the remaining kraut, packed it down, set a Pickle Pebble on it, poured water in the airlock and screwed on the Fermentation Creation airlock top. True confession – I was so giddy about how EASY it was to make the sauerkraut that I scoured my fridge and garden, looking for anything else I could ferment right then and there!


Using the basic guidelines from Culture for Health of 1-3 tablespoons of salt per quart of brine, I dived into the wonderful world of fermented vegetables. After a quick trip out to my garden, I found cucumbers, carrots, radishes, garlic and dill to use in my ferments.
Every day, I checked my ferments for scum (which, to be honest, I never really saw) and to taste the vegetables.
In the spirit of true disclosure, I did have one fermenting fail when I was trying my Small Batch Fermenting experiment.
I’m not sure if that caused the failure or if it was the fact that I left it unattended for 2-3 days during a stretch of hot weather while we were on a short vacation, but by the time we got back, the radishes had been fermenting for 5 days and there was bright green mold floating in the brine.
As for my other fermented vegetables, I found I liked the flavor and texture of the sauerkraut at about 12 days, and the carrots and cucumbers were perfect at 7 days. As my vegetable garden is coming into full bloom, I’m chomping at the bit to make more fermented veggies. Small Batch Fermenting with the proper equipment has filled me with so much confidence and enthusiasm. Facebook0 Twitter5 Google+2 Pinterest465472 Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price. During Thanksgiving I didn’t drink a single green smoothie and binged on rich, heavy foods for 3 days straight. The Beat Winter Bloating Probiotic Green Smoothie is packed with probiotics, fiber and healthy fats that will keep you full, cleanse your digestive track and reduce bloating.
I am glad to have come across your blog as I have recently started reading about the benefits of fermentation. Here in winter I cannot get cucumber to grow and I like to eat seasonal vegetables, so what do you suggest to replace the cucumber in winter? I reluctantly agreed and placed it in my fridge until I could work up the courage to open the jar.
I tentatively took a tiny bite, standing next to my sink, fully expecting to spit it out… and instead, fell in love. When it was gone, I looked at the jar in despair and I decided I needed to learn how to make my own fermented foods! Ha!), which sounds gross, but actually fermented foods (like sauerkraut, yogurt, kefir, kimchi, pickles etc.) are really, REALLY good for your health.
This time, however, I decided to scale back the whole operation, since the rest of my family is not so excited about my fermented kitchen experiments! Instead of following recipes that called for several head of cabbage or pounds upon pounds of cucumbers, I realized I could make small amounts just for me. Losing one small mason jar of food is easier to swallow than having to throw out gallons of an experiment gone bad! I was intrigued and mentioned to Katie that I would love to try it out and see if it helped me overcome my fermenting issues.
As a former art student and teacher, I cling firmly to the concept that form and function must go together. My only complaint about the Fermentation Creation set is that it does not come with weights to submerge the food, so you are left to figure that out on your own. In the past, when ever I have had questions about yogurt or milk kefir, I went over to the Cultures for Health website, which is full of great information, tutorials, recipes and just about everything related to cultured and fermented foods.


I loved how basic, flexible and forgiving the recipes on Cultures for Health were – the variations were endless! I simply cut enough vegetables to fit in the container and mixed up a batch of brine, stirring until the salt dissolved in the water (1-3 tbsp of salt for each quart of water).
I had run out of Pickle Pipes and Pickle Pebbles by the time I got around to radishes (I started them a few days after the cabbage, cukes and carrots), so I used a coffee filter to cover the jar and a small mason jar filled with water to weigh down the vegetables. I’m guessing this time frame varies greatly depending on room temperature, freshness of the produce, and personal preference, so it really IS important to sample the ferments every day or so. While most people looked scared to try them and politely declined, my adventurous nieces stepped forward. If I had to choose just one food out of all of the healthy foods I eat, this would be the one. Its called Coconut Water Kefir which is packed with probiotics, enzymes, minerals and vitamins.
The majority of ingredients in this smoothie are vegetables which hardly have sugar in them. If you are using a standard blender or a food processor (I used to use one before I bought a Vitamix), add the liquid and leafy greens first and blend them for about a minute or while you are chopping up the rest of the fruit and vegetables. You can use a powdered kefir starter to ferment coconut water into Coconut water kefir too. As careful as I was, inevitably a few radishes slices would bob up and slip between the two jars. My 9 year old niece loved the carrots, and my 3 year old niece and I had to fight over the cucumbers!
I would recommend either one of them, but will admit I have soft spot for the beauty and simplicity of the Pickle Pipe. I drink them almost every morning because they are energizing, hydrating and it’s really easy to get several servings of vegetables from just one green smoothie. I added this green smoothie to my diet when I got back from vacation and the bloating went away, I had more energy and just overall felt better.
This health tonic was first introduced to me in Donna Gates’ book, “The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity”. I recommend buying live milk kefir grains, because they will produce milk kefir sooner than the dehydrated ones that take a little longer to activate. It seems silly that a fermenting set could be both these things… but it’s true!
Having this for breakfast will start your day on the right track to getting all of the live enzymes, vitamins, minerals and fiber your body needs to perform its best.
Always check with a healthcare professional before making any changes to your diet or exercise program.



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