Sauerkraut And Kimchi Basics

The art and science of fermented cabbage

What you'll learn

You will be able to make your own delicious fermented creations at home

You will be able to troubleshoot problems with your ferments if needed

Requirements

None! This course is for every level.

The only basic tools are cabbage, salt, a knife, a cutting board and a jar or crock.

Description

Learn how to confidently create your own sauerkraut, kimchi or curtido! Dig into some of the benefits and science, the hands-on how-to and suggestions for getting creative with your own. We will get you going, make sure you are staying safe, and support your exploration! As we go, we will explore some of the history, the various methods for creation and the three main types of this delicious ferment. Come check it out!

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Lecture 2: Course Introduction

Lecture 3 Lecture 3: What the heck is a lacto-ferment?

Lecture 4 Tools and Ingredients

Lecture 5 Knife Skills

Section 2: Section 2: Sauerkraut

Lecture 6 Introduction to Sauerkraut

Lecture 7 Materials Review

Lecture 8 Making your 'kraut

Lecture 9 Options to Explore! Carolina Style Kraut

Lecture 10 Options to Explore! Low and No Salt Kraut

Section 3: Section 3: Kimchi

Lecture 11 Introduction to Kimchi

Lecture 12 Materials Review

Lecture 13 Making your kimchi

Lecture 14 Options to explore! Bok Choy Kimchi

Lecture 15 Options to Explore! Farm Kitchen Kimchi

Section 4: Curtido

Lecture 16 Intro to Curtido

Lecture 17 Materials Review

Lecture 18 Making Your Curtido

Lecture 19 Options to Explore!

Section 5: Troubleshooting

Lecture 20 When to hold 'em, when to fold 'em (Mold vs Yeast)

Lecture 21 My cabbage isn't fermenting…

Lecture 22 Salty, slimy, just not right?

This course is for anyone interested in creating their own delicious, tangy, probiotic sauerkraut, kimchi or curtido at home,Anyone interested in improving their gut health at home for themselves