I hadn’t been able to do ferments for several months, because my home is always too cold and drafty. (I like it like that, but the ferments don’t.)
I decided to try it in my Excalibur dehydrator and had fantastic results!
Fed up with all the conflicting rules and regs, and with the blessings of my dear online support group, here’s what I did:
- Push veggies (a whole cabbage; several carrots; garlic cloves; ginger; onion) through my Omega 8005 homogenizer.
- Juice a couple of carrots to top its liquid up.
- Add sea salt and crushed peppercorns.
- Mix this up a bit and stuffed it into the jar.
- Press the batch down, to get all the air pockets out.
- Press some whole cabbage leaves on top.
- With at least 2″ of space between the veggies and lid, close the jar tightly.
- Put the jar of veggies + salt, and a thermometer, into my Excalibur dehydrator. Set the machine to it’s lowest temperature point, ie. just barely ‘on’. (It ran 18-24 Celsius, but mostly 20/21, which is perfect.)
Sure enough, at the end of Day 6, I opened the jar and it was a’ sizzling and a’ hopping. Pretty happy ferment, there.
Always chicken to try my newest batch, I put it in the fridge for three more days. Well, shiver me timbers, this was the most fantastic kraut I have ever had! It is tangy, zesty, flavourful –it sparkles in my mouth!! Oh, I love it so! The only challenge now will be going ‘low and slow‘ with it.
(This just in: My Eastern European Taste-Tester pronounced it “excellent” and has requested the recipe.)
Next batch I’m foraying into the world of curried krauts, as outlined in the book Vibrant Living.
I’m very happy about having one machine that can do my nut dehydration, crackers, SCD yogurt, and veggie ferments –even in a cold house. I didn’t love the sound of the machine for six straight days and nights, but it was certainly livable. Note: Those with a warmer house can simply set their jar anywhere. Others might use a simple heating pad, or wrap the jar in warm towels and set into an insulated bag, etc.