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Red Cabbage & Sauerkraut

Program: Raw Vegan Not Gross Series 2 | Episode: 10 | Runtime: 6m 38s | Release date: 2015

This week Laura gets her hands dirty showing us how to make some homemade sauerkraut.

Featuring:
Laura Miller

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More From Raw Vegan Not Gross Series 2:

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Claude Carter | 1 year ago
Hi! I followed the recipe step-by-step (though I am generally creative with recipes, I figured I'd follow this one! ;-) ) and after 4 days there is a brownish (1/4 inch or a little less?) layer on top of the beautiful red mixture. I removed it, but since it got brown from being out of the wet part (with the fermentation process I noticed air came in, so it isn't all submerged under liquid), what do I 'refill' it with? Water (bottled, filtered or tap)? Or apple cider vinegar? Or something else? The weight I put on top of the veggies didn't really help keep things around it to stay under liquid. Or do I leave it as is? Does it matter? It looks like oxidizing but no mold.
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Pauline Balidiong | FMTV | 1 year ago
Hello Claude, thank you for doing this recipe! As for the layer, sometimes this brown layer can form. It’s ready when it tastes sour and tangy and the cabbage has become soft. Skim off any white scum that appears on the surface. This is a harmless natural ‘kahm’ yeast and nothing to worry about, but it can also be mold, which is not consumable :)
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Claude Carter | 1 year ago
Pauline, than you for replying! I understand what you are saying, but my question was, what do I do with the brown layer? Do I skim it or not? Should I replenish the fluids? If so, with water? Or vinegar? or something else? I double checked and it is definitely not mold, nor is it white scum. It is just this brown layer.
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