Today, I’m a guest on Beyond The Peel TV, hosted by Joshua and France of the Beyond The Peel blog. Joshua and I talk about my family, my classes, how easy it is to get started with traditional foods, and lots more. Joshua is a great host. No wonder he’s doing an internet TV show — he’s a natural!
That’s our video interview above. Be sure to visit the Beyond The Peel YouTube Channel and subscribe. Joshua and France are creating some great videos — and often!
I mentioned some links in the show, and here they are.
- The free video and instructions for starting your own sourdough starter
- My new book: The Complete Idiot’s Guide to Fermenting Foods
- My online classes
- GNOWFGLINS on Facebook
- The book that got my family started on this wonderful journey: Nourishing Traditions
- Simple, no-pound sauerkraut (recipe below)
Simple, No-Pound Sauerkraut
I described this process on the show, and here’s the print version of the recipe. People used to pound cabbage to get it good and juicy for fermentation. Pounding isn’t necessary when you let salt do the work instead.
- 1 medium head cabbage
- 1 tablespoon fine-grain sea salt (or 1/2 tablespoon sea salt + 1/4 cup leftover kraut juice from a previous batch)
Makes 1 quart. Quarter and core cabbage, discarding outer leaves. Shred cabbage by hand or in food processor. Put in a large bowl and sprinkle with salt. Cover bowl with a tea towel and set aside for half hour. Remove towel and stir. Recover with tea towel and set aside for another half hour. Remove towel and stir. It should be getting juicy. Transfer cabbage to a sterilized wide-mouth quart canning jar. Press down firmly to remove any air gaps and pack cabbage tightly. Fill jar to within 1″ of the rim. Cover tightly with metal band and lid. Leave at room temperature (around 70 degrees Fahrenheit) for 3 to 7 days, burping daily to remove pent-up gases. (Or, use an airlock jar.) During the first 24 hours, open the jar a few times to press the cabbage down beneath the level of the juices. Transfer to refrigerator or cold storage, where it will continue to age for many months. Can be eaten any time.
Remember to come and chat with me on Thursday for the Fermenting Foods TweetChat!
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