[comrade1234]

I have some sauerkraut fermenting right now. It's in a kilner fermentation jar which has a water lock to keep it anaerobic. I'm also separately starting a new kombucha batch tomorrow.

I started making these because I just like them - the sauerkraut is a great ingredient to have for various dishes or just to eat, and the kombucha was because I was getting bored with white wine at dinner and wanted something with a similar acidity level.

But since I started making them I've noticed that both instantly settle my stomach when it's upset and both also make my, um, digestive system move more...

If you want to start making sauerkraut all you need is a decent fermentation jar that can keep the interior anaerobic. For kombucha you need a bit more - big jars (it's aerobic though) and beer bottles - I also have a ph meter, BRIX measurer, etc

[masfuerte]

For sauerkraut you don't even need a fancy jar. I use a big old coffee jar. I cut a cabbage leaf to fit over the top of the shredded cabbage so none floats up. I weigh that down with an old spice jar. The cabbage stays under the surface of the brine so the environment is naturally anaerobic.

[svilen_dobrev]

it's easier than that. Take small cabbage heads (also works if cut into pieces, salad style). Put in some container - plastic tank, wooden barrel, glass jar, whatever - 2-or-20-or-120 liters. Add (sea) salt - 30-50g-per-liter-of-water (handwavey, can be corrected later), some grains of corn (or whole cob), a piece of apple, maybe some ginger, fill with water to cover the ingredients.. add something on top to keep things down, like river stone or heavy dish. Keep at below 15'C without freezeing (here usually in November, outside in the balcony.. until March). Once in a while have the water go up-down-up - which i do by just quickly kicking the jar for a minute.

Best eaten as salad with oil and red-pepper, and of course, wrapping pork minceballs.

nazdrave

https://www.bgfermer.bg/Article/13055366

[kakacik]

Back home in eastern Europe every household I knew (during communism when I was growing up but this continued) had a 30-50l glazed clay barrel with lid (same material) which would have a deep groove at the top where lid touched the barrel, which was filled with water to let the gasses out naturally once a bit of pressure accumulated. Usually in the cellar, and then common rooms for cellars in typical communist apartment blocks smelled accordingly (nothing bad, just matter of getting used to that).

Putting sauerkraut into barrel was a ritual for whole family - cutting cabbage heads on manual spinning cutter, then smaller person in the household would but a plastic bag on one foot/both feet and stand in the barrel, while family was adding more layers (to compress it all and get juices from cabbage out and salt in). It was mixed with some apples, spices like whole black pepper and salt. Once closed and water was put in, over time it would start regularly 'farting' out excess gasses from fermentation.

Lasted whole winter and then some, base for many nice meals but by far the best is hearty cabbage soup, tradition for not only Christmas dinner. That sauerkraut tasted/tastes much better than best bio stuff I can buy in most expensive Swiss/German shops.

[entropie]

> sauerkraut

It’s basically a secret weapon when it comes to dog care. If your dog has eaten something hard to digest (like a toy or a bone), feed them a serving of sauerkraut, and most dogs will need to go outside 10 minutes later and everything will come out.

[ebbi]

Sauerkraut and Kimchi are like a cheat code for people on various diets where too many sauces aren't allowed. Turns a boring, bland meal into a something much more flavourful.

[keysersoze33]

If you think sauerkraut and kimchi make things move more, wait till you try homemade kefir!

I'm quite sensitive to it and can only have a spoonful or so and generally plan to work from home the next day. Note that the store bought stuff is often heated or similar and doesn't contain anywhere near the same level of bacteria.

[Forgeties79]

Maybe I am misreading this or missing the nuance of what you’re saying, but I feel like if I have to stay home because of something I ate the day before…that’s generally not a good thing?