A month or so ago, my friend Sarah convinced me to try a bite of her homemade lacto-fermented pineapple. I was a little afraid of it, and thought it tasted kind of crazy, but found myself wanting another bite a few minutes later. This led to me pulling out my copy of Nourishing Traditions the following week for the recipe so I could make some myself. The pineapple was a success. All my kids liked it, with the exception of my oldest, Seth. A couple weeks later, Sarah hosted a little sauerkraut making party at her house. I’d never tasted sauerkraut before, but I definitely wanted to make some. Sarah offered to let me taste hers while I was there, but I ever so politely declined. I planned to use the two weeks that my own jars of sauerkraut fermented to build up the courage to actually taste it. My two weeks was up this past weekend. I opened one of the jars and my kids and I smelled it. We all agreed that it smelled like sewage just before I screwed the lid back on and tucked both jars in the back of the fridge. We didn’t taste it. We were scared. But then Sunday we had friends over, friends who wanted to taste my sauerkraut. I warned my first victim: “This might be nasty. We haven’t actually tasted it.” He tried it and said it was good. “Oh! Well, then you should take it home with you.” I asked our other friend if he would like to taste it too, and he said that he loves sauerkraut. Perfect! I put some in a bowl for him and he liked it too! I gave him my other jar of it, because it would have most likely just sat in my fridge forever. Then Silas started asking for his own bowl of it, so I gave him a little. He ate a couple of bites and seemed to like it. About an hour later, sitting at the kitchen table with Jonny and our friends I boldly plucked one shred of the sauerkraut out of Silas’ bowl and tasted it. It tasted kind of good, but kind of weird, but not gross like I expected. I encouraged Jonny to taste a shred as well. We both agreed that it was edible. So, yes, sauerkraut. I made some, and I gave it away.
Far more fun though has been the chain reaction that the pineapple and sauerkraut party started in my kitchen. The same day Sarah taught me how to make sauerkraut, she sent me home with milk kefir and water kefir grains. I’ve long been acquainted with milk kefir, but had never made my own. Water kefir: I’d never heard of it. Now we’re drinking smoothies made with the milk kefir every day and playing with the water kefir too. It’s so much fun. I am a little hyper about it. I love straining out my grains and admiring them and carefully starting my fresh batches each day. Every other day I make the kefir lemonade–but not really lemonade. We use two quarts of water kefir combined with the juice of two oranges, two lemons, and one lime. It’s really good and everyone loves it.
But I couldn’t stop there. Sarah pointed me to the Cultures for Health website for instructions and recipes for the kefir, where I became intrigued by their other products. This is my absolute favorite website right now. There is so much good information there, and of course I ordered sourdough and yogurt starters! I tried making sourdough bread a few years ago using the method outlined in Nourishing Traditions for catching your own wild yeast. I think I was successful in catching the yeast, but I never made a decent loaf of bread. In fact, I am pretty sure I gave up after the first brick-like loaf of bread I made. My new spelt starter is happy and bubbling. We have already made these sourdough pancakes a couple of times and they are really good. I am planning to try baking my first sourdough loaves today, so we’ll see how it goes. Jonny and I watched the video on how to do so, so I think I’m ready. I know I’m really excited. I’ll have to post a bread report later today on Facebook.
I haven’t made up my mind about the homemade yogurt. I’m kind of attached to my thick store bought stuff.
Next up is kombucha, because obviously I don’t have enough to maintain in my kitchen yet. I’ve got a friend who is going to get me started. And that is part of what I love about all this fermented stuff, the way it gets shared and passed around, friend to friend.
The other reason I love this, is that I am excited about being in my kitchen for the first time in what feels like years. That’s a very good thing.
p.s. The adorable teensy dog in the last photo belongs to one of our friends whom we shared sauerkraut with, so that makes the photo related, right?
p.p.s. Please share any advice, your expertise, or favorite books on fermentation with me. I want to know. I already know that I need to save for some of these jars.
After reading this post, a friend mentioned that Cultures for Health has an affiliate program, and because I am really loving this company, I signed up. The links to Cultures for Health in this post are now affiliate links.
Pam Gerhardt says
P.S. it was Sandor Katz, the author of The Art of Fermentation, that was interviewed on The Splendid Table.
Pam Gerhardt says
The Splendid Table just did a segment on making kombucha! You can get her podcast and take a listen. It sounds really quite simple, hoping to try it soon. Good for the digestion you know. 🙂
Maggie says
So exciting! My mum had a kombucha going for a while and I’ve been thinking I would like to have a go too, thanks for the reminder. And the water kefir sounds awesome as the lemonade, I’m going to look in to it. Good luck with it all. For sourdough books look up Yoke Mardewi she has recipes for almost everything, even croissants!
Micaela says
This just got me so excited. We are moving back to the States where I will have access to raw milk for kefir and a much better kitchen for fermenting. Yay! One thing i’ve added to the repertoire is kimchi. That is a fun one. although, I prefer the “white” non-spicy version. thanks for the tip on those jars! Expensive but handy! Have fun!
Laura says
You’ve inspired me – I’ve been wanting to try making Keifer for months! Yogurt Tip – you can use any good yogurt as a starter (i.e. with live cultures – Yoplait probably wouldn’t work) – I use Fage because its my favorite yogurt. To make thick Greek yogurt, place the completed yogurt in several lengths of cheesecloth folded in a strainer or tied into a bag and hung over the sink. When half of the liquid has drained out you have Greek yogurt; If you let the liquid keep draining until no more will drain out you have Labneh – a wonderful yogurt “cream cheese”. I’ve heard you can use the whey in baking and soupmaking but I haven’t really experimented with it.
Rach says
This is far too exciting – I’m wishing we lived in the same neighborhood right about now…. My attempts at sourdough were nasty – my fermentation batches seemed to go all wrong. I will be reading up more when I get the chance. A dear new friend dropped in three loaves of sourdough her husband made for me two days ago – what a treat! xx
Jennifer says
Can I have some kombucha starter when you have it??? I’ve been looking for some. Also, we are having a Liberian get together – I’ll email you the info.
Jenny
Ginny says
Definitely–in fact, the friend I am getting it from lives on a little farm in King George–and she may have enough to share with you too! I’ll let you know when I talk to her next week.
Maya says
Mmm…Reuben…
Nadja says
Yay, Ginny! We’re on the bandwagon, too…I have 3 gallons of Kombucha going at a time, 3 days apart so that we’re never without it, and I’ve gotten my mom and sister hooked, too. We do water kefir more than the milk variety, because the milk is more filling and the water kefir more refreshing in the hot weather. I haven’t been able to order the vegetable culture or sourdough starter from Cultures for Health, but I am dying to try the former when finances permit (we are unemployed again!), but I’ve made a wild sourdough starter before and I love my Bavarian style sourdough rye. I love my yogurt, and if you want it good and thick, just add about 1/2 cup of powdered milk to every gallon of milk you’re making into yogurt. That, or put your yogurt in cheesecloth and let it drain for a bit to get a thicker yogurt.
paula says
Kraut is good with Kielbasa. I don’t care for it alone…buy the kielbasa & cut it up so the kraut gains some of the flavor. Kielbasa is processed food, but there are polacks that make it fresh. Just something to keep in mind…although the cousins that moved away from detroit say they have a hard time finding it & sometimes buy it in detroit & take it home.
Ginny says
My local butcher makes it!
Bethany says
I love sauerkraut with avocado… the cool, smooth texture with the tangy crunch! I’ve tried water kefir, but it never worked for me. I’m going to explore the links I see here. I love kombucha too, but haven’t yet tried to make it. My kids love smoothies made with milk kefir… I think we avoided lots of colds during the change of seasons this year by having them almost every day!
Ramona says
I am currently making a “lemonade” out of elderberry flowers (I don’t know how it’s called in english, but the inflorescences of the elderberry bush 🙂 ). About 10 big flowers, one or two sliced lemon, 300g sugar (or up to your taste) and 4-5 litres of water in a big jar, let it in direct sunlight for a few days and then enjoy!! It’s soooo good!
Ramona says
I forgot, also stirring in the jar with a wooden spoon two times a day 🙂
Amber says
Awesome! You’re quite busy. I’ve been wanting to try fermenting my own sauerkraut, so I think I’m trying it with some of the cabbage from our garden this year. I used to culture my own milk kefir grains until I realized that I was allergic to the kefir. It was making me severely sick. I was bummed because I thought it was strangely fun to strain the grains as well. Now, I’m back to my good ole’ refrigerated probiotic from Whole Foods. The kefir was so much more economical! LOL.
Christina // InThePineTree says
I haven’t read all the comments, yet – but I wanted to share my love of water kefir with you! I started making it this year and had a rocky start – but now that I figured it all out we are getting just the most lovely fizzy water kefir and it’s replaced pop for my husband and my son just loves it.
I found this resource incredibly valuable: http://users.sa.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua
For me – it was learning that water kefir is an anaerobic fermentation that made all the difference. I was initially just putting cheese cloth over it and it kept turning to syrup. Once I follow’d Dom’s advice (link above) and made it in an air tight container (Fido or Le Parfait) it made all the difference.
I simply make my water kefir with half organic white sugar and half organic light brown sugar, a pinch of celtic sea salt, a date (nut removed) and a few raisins. 1 tablespoon sugar and 1 tablespoon grains for each cup of water. I was using egg shell, lemon, baking soda… and it just wasn’t turning out. So I cut it all back to basic ingredients. But, as with all ferments – every set of grains is different! Just have to find what works for yours.
It turns out awesome every time! I can’t believe I only started making it this year! I wish I’d started years ago!
Ginny says
Great advice, and great article! I have been covering my jars with bees wrap, but just ordered some fido jars, so hopefully that will work a bit better!
Jennifer Miller says
I gotva yogurt maker for Christmas and have been making yogurt once a week since. A couple of weeks ago I read a blog that talked of Vietnamese yogurt. I tried it. It’s our new favorite. A little sweet,, a little tangy, super creamy and dee-lish with fruit and granola.
PKJ says
My favorite fermentation book is Wild Fermentation by Sandor Katz.
He has tons of amazing recipes and talks about the health benefits of fermentation and
the global history. It’s a great read.
Wendy says
Perfect timing, Ginny. I printed off a recipe for kimchee on Friday and am working up my courage to make it. I’m also very interested in kefir, so thanks for sharing your resources, and I’m looking forward to reading all of the advice in the comments!
Angelica says
We have been making water kefir for a few months, and the whole family loves it! One daughter likes hers with just a bit of vanilla extract added. My favorite has been the apple flavored water kefir. I have a sourdough starter and a Matsoni yogurt starter from Cultures for Health, but they are still in their dehydrated states for right now. I have the cheaper fermentation crocks from Cultures for Health while I save for the fancy glass crocks.
tara says
Oh wow, so cool! I had a friend in high school who is Polish and she forced me to try her homemade sauerkraut-it was DELICIOUS! Nothing like that store bought, disgusting sauerkraut. I’m really impressed you made your own.
Kefir and yogurt? You are impressive. I just made homemade butter the other day and was all proud of myself even though it only takes 5-10 minutes, tops! 🙂
Rachael says
So funny – I have just been starting fermentation in the kitchen; sourdough for me so far, hopefully soon to be joined by sauerkraut as I understand from some sources that it’s great for babies starting solids, as my youngest is. I’ve always been a pretty conventional foodie enthusiast – until I developed some health issues. I’ve so missed being enthusiastic and confident in the kitchen. Plus my older children seem to be suffering from various allergies and other “issues” so I’m prepared to give the older traditional wisdom a shot… plus it tastes good! Hoping to try some canning this year too. In for a penny, in for a pound…
Paula says
I would advise just getting plain Fido jars. Add an airlock to a jar that naturally has its own airlock is just a marketing scheme. And you will save money!
I am so glad I learned that the NT way of fermenting, is just a shortcut. IT takes at least 2 weeks to get the good bacteria full grown up!
So, if you want to make a kraut style recipe that you will love, try making the Curtido (south american kraut) but add fresh hot peppers rather then the dried and add 1 cup of pinapple to each quart that you make. That is how the real curtido is made. And it is delightful to the palette! Especially the pallete that is learning.
Ferment it 2 weeks for sure, but you can do it up to 12 weeks. Personal taste determines how much longer past 2 weeks you take it.
FYI on the hot peppers. The fermentation process reduces the heat drastically. We use 3-4 Thia Chilies per quart, and its only a wee bit hot.
Carol in PA says
Oh Ginny! Thank you for this post. I’ve been wanting to try my hand at fermenting, and I’ve been so intimidated by the process. I have a copy of Nourishing Traditions, but I’ve never made anything from it yet. Do you have any recommendation for a good place to start?
Kate says
You had never tasted sauerkraut?! My husband grew up eating pork roast and sauerkraut, a recipe handed down from his German grandparents. His father remembers going into his uncle’s butcher shop, uncovering the barrel of sauerkraut and helping himself to a big handful. It’s one of his favorite childhood memories. My MIL taught me how to make the famous pork roast and sauerkraut and we have it often. My kids love sauerkraut – store bought or homemade; although I like the homemade kind better as it seems less “sauer.” In the years our garden cabbage is successful, I make a big crockful. I have a Hungarian friend who swears that the secret to good health is a daily serving of sauerkraut.
I’m kind of scared of kefir, believe it or not. It just looks so weird. I make my own yogurt from our goat’s milk, which I think is delicious. I’m not picky about the consistency (I think the thicker store bought kind is thicker because of added gelatin), I’m more concerned about the tangyness, which can be regulated by the culture and the age and source of the milk. I can’t stand most people’s goat cheese because it taste too goaty, but our milk doesn’t have that flavor. I don’t know why – maybe it’s because we don’t keep a buck which are horrifically stinky and impart some of their odor to the girls which gets into the milk. At least that’s my theory. I was scared of goat milk (because of bad experiences) before we had our own milking does. Now I love it and can’t stand store bought cow’s milk, which tastes burnt to me (probably the difference between raw and pasteurized). It does start to taste a bit different the older the milk gets, so I try to use fresh milk.
Jenn says
Pork roast and sauerkraut…mmmmmm. I grew up on it. It was a close to weekly staple in my mostly German family. Now my 3 year old son and I are the only two who eat it. But then my son also loves cucumbers, pickled beets and hard boiled eggs and several other foods I grew up on. My girls have tried it all and ‘Yuck’ is their answer. As for making the store bought less ‘sauer’ just rinse it well with water, it calms it down a lot.
sara says
Never tasted sauerkraut?? You must not be of German heritage! 🙂 It’s been a staple in our house since I can remember. Of course, back then it came from a can and probably didn’t actually contain any of those healthy cultures. Only in the last few years have we learned that we can make our own much more healthy version. Though I must admit that we mostly still buy it from the store — we are hooked on Bubbe’s, which is properly fermented.
Andrea says
What an interesting post! Although I am neither totally into cooking nor into preserving/fermenting food, I do exactly know the nice feeling when finally you have the time to try some new things in the kitchen. As I am German, I am of course very familiar with Sauerkraut (usually as a side dish for Bratwurst or a roast), although I do prefer “red kraut” from red cabbage. Nevertheless, my husband is from Morocco and was suspicious about the kraut-stuff and after 4 years in Germany still doesn´t like it. So I can understand your suspicion 🙂 On the other hand, I never heard of fermented pineapple, now that looks strange to me! 🙂
Liz says
Please share your results with regard to the gluten free sourdough bread!! My eight year old was diagnosed with Celiac spruce disease a year ago & the one thing she really misses is sourdough bread! I used to make bread all the time but have not had the heart to make any that she can’t eat. We use a bread machine for gluten free sandwich bread but it is just not the same. I cannot get the texture right for the gluten free version…. Good luck!!
Ginny says
I am using spelt, so it isn’t gluten free. I do know that Cultures for Health has a starter for gluten free sourdough though!
Liz says
Ah, I will look into it!!
Maureen Sklaroff says
I had also just started doing more with fermented foods. I’ve liked my yogurt, but am going to try adding the gelatin that Amy mentions, because thick yogurt is extra awesome. I just read and article from the NY Times that made me want to experiment with fermented foods even more. It’s a bit long, but worth the read IMHO – http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=all&_r=0
Luckybeans says
We’ve often made yogurt (for years in Malawi and Zambia it was the only way, and we eat about a gallon’s worth a week). I like it thick and sweet, and can’t be bothered to strain it. I use raw whole milk and then place the jars (canning jars) in a cooler with 120 degree water for 3 hours, then transfer it to the fridge. Keeping them at the optimal temperature in the cooler and then not stirring them seems to result in thick, creamy yogurt with minimal effort on my part. Just, you know, in case you want to add that to your to-do list!
Tina says
We have been doing the water kefir for a few months now. We have to boil our city water to get rid of the chlorine. We had been getting pretty good results, but I noticed that when we visited my in-laws (and their well water) our kefir grains were more bubbly. So, I finally bought some mineral drops and all of a sudden my kefir grains are going crazy! They’ve finally started multiplying and this last batch was actually pretty fizzy after the standard 2 days.
I guess to make it short, if you use city water, might want to look into adding some trace minerals.
I hope to try making kraut this summer.
Joy says
I went through the exact same phase a few years ago. 🙂 Some of it stuck long term but others were more trouble than they were worth or no one like them. We still eat lacto-fermented carrots and cukes on a regular basis, and I’m pretty religious about either soaking our grains or making sourdough. The water kefir never worked well for me. My kids love homemade kombucha with juice and chia seeds added.
Lada says
Mmmm, sauerkraut, I’m already missing it, since sauerkraut season just finished here (Croatia). I guess typical peasant meal sarma is my all-time favorite food! I’m also to kefir making lately and those recipes sound great.
Elizabeth says
Nice! and healthy too! yay! 🙂 always great to be happy in one’s kitchen! 🙂
Katharine says
When I’ve made yogurt with my friend, we’ve just strained it to get the whey out, which makes it nice and thick. Just like store-bought Greek yogurt, but tangier.
Amy Taylor says
Hi Jenny! I am with you on the yummy thick store bought yogurt but recently found a trick. In Ashley English’s book she recommends adding one tablespoon of gelatin for every 4 cups milk if you want it to be thicker. I bought a gelatine online that Jordan Rubens mentions in The Makers Diet (Bernard Jensens’ 100% Bovine Gelatine) and it works like a charm. Ours turns out more like custard. I added maple syrup to one batch (add when heating milk) and it was soooo good! Good luck!
Cari says
I have not yet started eating fermented yet, although I LOVE saurerkraut on chili-cheese hot dogs (think that probable kills any health benefits from the kraut though!!!!) We will be back in Va the end of June/beginning of July & I hope to share some of your starter stuff!!! Can’t wait!!!
michele says
I grew up in a Polish and German family and ate tons of sauerkraut! The key is in the preparation before eating. If you put it in a strainer and rinse it well, then heat it up, it tastes MUCH better! It especially tastes good with sausage and mashed potatoes but that’s my Polish side speaking 😉
Helena says
As a fellow Pole, I agree. 🙂 Some good kielbasa, mashed potatoes, and sauerkraut, and a little good mustard or horseradish. Yes.
Denise says
A really good way to eat sauerkraut is to bbq bratwurst or italian sausage and put them on a toasted crusty bun with mustard and sauerkraut…I’ve never tried eating sauerkraut on its own but it’s great with sausage.
Sarah says
Not sure if your family eats meat, but if you do make a pork roast or country-style ribs in the kraut. After the meat is done, take it out and then peel and grate (small holes so you get mush) a potato into the kraut and let it bubble in the oven for a bit. The potato really mellows out the kraut and once you put the meat back into it (shred it first) it is fantastic! I can’t get my family to eat it, but I was raised on this style of kraut and my German grandmother can’t be wrong!
Liz says
We also just discovered water kefir! The kids love the lemonade version and I love it with ginger and lime after sitting for another day or two. I think I need to get some tighter bottle though, I can’t seem to get any real bubbles. That or I’m letting ferment too long?
Brooke says
Awesome! The fermented red pepper recipe in the book is great! I just throw a few red peppers on baking sheet put in the oven, lightly babysit till the skin pulls away, leave on the counter till cool, peel and ferment. So great in homemade pizzas and dips, just about everything PLUS people think you are fancy when you take them somewhere. I have developed a completely unjustified good cook rep with ferments. Impress your friends! Have you tried kombucha?
Krisha says
I make my own yogurt and also strain it through a wire mesh strainer. Once you start eating the strained homemade yogurt, there is no going back to the gooey stuff from the store. 🙂 Happy fermenting!
Lori says
Can’t believe I missed the Sauerkraut! I will just wait for someone to give me some! hehe!
Heather says
Oh I love fermented foods. I had to stop for a bit when my youngest was a baby. I had two sourdough starters(from wild caught yeast), yogurt, kefir and kombucha. They started to feel like more children with their care and feeding! I am back at it again recently. I am not doing sourdough this time as we do not eat bread (my kiddos loved the English muffins I made with the sourdough though. If you want the recipe, let me know). I am trying water kefir this time as well, since we avoid dairy (amazing how our diets shift and change!) It is good to hear that you like it! Michael Pollan has a new book entitled Cooked, which covers this topic as well. I listened to his interview on NPR’s Science Friday. Good stuff. Also if you need a crock for sauerkraut, ACE sells them. I bought a big one. Oh and one last thing, sandor Katz has a great book on fermentation called, Wild Fermentation. He is one of the gurus in the field. Happy eating!
Heather says
One last thing, will you share your pineapple recipe?
Kris Sherrill says
Yay, another fermenter! I love making sourkraut. And I have had kombucha for years now. Love it. First thing every morning for me. And I have just recently gotten water kefir. I am loving this too. I got some of the tall brown bottles from Cultures for Health and use them for the water kefir after straining and adding juice. I have found that if I leave them bottled for longer than a day, the bottle cap almost pops off and I lose all the juice. So less than a day and it’s perfect. Also, leaving it out a day or so makes it really thick. I’ll have to try the lemon and orange juic enow. I’ve been using plain pmegranite or just cherry jiuce so far. Have fun with all your fermenting! I love it and it’s amazingly good for you.
Rachel Wolf says
You did it! Baby steps. Baby steps, friend. As for the Cultures for Health yogurt, give it a couple of batches. It gets thicker as you go. Also don’t use as much starter as they tell you to and it will be much, much thicker. Trust me on this one. Glad you crossed over into fermented food land! x
renee~heirloomseasons says
Neat Ginny! We love sauerkraut! I have been craving it and wanting to make a new batch, but I am being put off by the idea of using store produce that’s been sitting and losing nutrients already. So I am waiting for fresh garden veggies to ferment, and since whole heads of cabbage are months away, I have been thinking of other ideas… radishes, baby carrots, kale…
The only dairy culturing I do so far is buttermilk and sour cream. Yogurt hasn’t happened yet. Nor keifer, but I have heard of water keifer. I wonder if I my family would like that.
And after more than a decade of baking all of our own bread I think that it’s about time I start some sourdough!
Thanks for the kitchen inspiration!!
Erin says
Love this story! Sauerkraut is really tasty paired with bratwurst. Give it a try.
jacq says
Strain your yoghourt through cheese cloth, it well be super thick and yummy! And cheap!
erin says
Your sauerkraut story made me laugh! Coming from a family of german immigrants homemade sauerkraut was a staple for me growing up and I still love it – it’s one of my favourite foods!
My kids love kosher pickles (I use the recipe from Wild Fermention). They can’t get enough of them! I plan on trying to ferment some dilly beans this summer as well. I tried some at a friend’s house and they were so good!
Briana (justamouse) says
I ordered Cultures For Health’s milk kefir and water kefir grains and LOVELOVELOVE them! Such a fantastic company. And we’re fermenting all kinds of stuff here, too. SO much fun. My kids LOVE water kefir lemonade. And I love that they love it.
I love sourdough starters, but I have to say, I prefer the Nourishing Traditions way of soaking the flours first.
I’ve been making my own yogurt for years, and I have a blogpost on how I make it so that it comes out thick. I don’t like watery yogurt, either.
This fermenting stuff is so much fun.