Recipes « Kraut Pounder

"I just received the two kraut pounders that I ordered. I used one to make 2 bottles of sauerkraut and it is wonderful to work with!!!"
- Roberta, NJ

"My new favorite tool! This is perfect for making your fermented foods. I recently bought this lovely tool and wish I had done so years ago."
- Jessica

"last summer my sister found your kraut pounder and gave me one. It is a great tool."
- Jane, VT

"I really appreciate all the good work and efforts you and your chapter do. We're all excited about pounding us some kraut!"
- Don, Portland, OR

"I also really liked how useful it was for pressing the vegetables down into the jar – it was more efficient and did a better job at packing than anything else in my kitchen."
- Wardeh, Eugene, OR

Basic Sauerkraut

Makes 2 quarts

1 medium to large head cabbage 1 TBS caraway seeds 1/4 cup whey (liquid strained from live yogurt) – Optional 1 TBS unrefined salt

Directions: Follow General Directions below.

1 medium head cabbage (green, napa, or combination) 4 green onions 1 jalepeno pepper 1 ripe bell pepper (red, orange or yellow) 1 TBS fresh ginger (grated) 1 tsp fresh garlic (grated) 1 tsp powdered paprika 1/4 cup whey (liquid strained from live yogurt) – Optional 1 TBS unrefined salt

Directions: […]

Ginger Veggies

Makes 2 quarts

about 3 lbs mixed veggies, such as: 8-12 carrots (grated) 4-6 ribs celery (diced) 1/2 turnip, rutabaga, or several radishes (or mixture of all – diced) 1 handful chopped onion (green, white or yellow) 1 TBS grated fresh ginger 1/4 cup whey (liquid strained from live yogurt) – Optional 1 TBS unrefined […]

Pink Powerkraut

Here is a recipe for a beautiful pink mixed vegetable ferment. It is flavorful with ginger and garlic.

Makes 2 quarts

1 medium head green cabbage 2 turnips (Scarlet variety if available or substitute red radishes) 1/2 cup grated dikon radish 1 cup grated beet root 1 TBS grated fresh ginger 2 cloves garlic 1/4 […]

General Directions

Directions: Grate, chop or dice veggies. Mix all ingredients in a large mixing bowl. Let sit for about 15 minutes to allow the salt to soften the vegetables. Pound with Kraut Pounder until vegetables have released their juices. We recommend using a container with straight sides, such as a stock pot, crock pot or deep […]

Whey

Q: What is “Whey”? In our recipes, the whey we refer to is the liquid strained from live yogurt. Not whey protein powder and not whey from cheese making (these types have been heated and are not live sources of probiotic cultures).

Q: Why do you use whey? A: The method we recommend is based […]

Alternative Cultures

By Kelly Holderby

An alternative to making fermented vegetables with whey and salt is to use a starter culture. The brand I like is from Body Ecology and can be purchased from their site (www.BodyEcology.com).

An advantage to using a starter culture is that it contains a wide variety of probiotic strains. […]

"Thank you very much for providing a wonderful product that will last the distance, is handcrafted from natural materials by loving hands at a very good price.

"I love the story behind the Kraut Pounder. Being of German birth I can relate to all these foods and as a very young child was raised on these types of foods."
- Monika, Australia

"I own one of your pounders and love it!"
- Leah, Seattle, WA

"Thanks for being willing to ship us so many!
- Julie, Vancouver, WA

"Great to hear that you are a small business/co-op and not a large company and happy to support you."
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"I'd love to buy one of the sauerkraut pounders!"
- Sally Fallon, Washington DC (April, 2007)

Links

Basic Sauerkraut

Kimchi

Ginger Veggies

Pink Powerkraut

General Directions

Whey

Alternative Cultures