SUBSCRIBE for new videos every week: Why I prefer fermented vegetables over raw. Watch this video through to learn the benefits and recipes. What’s your favourite fermented food? Let me know in the comments below. =)
Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach.
________________
Stay connected and follow me:
Joanna Soh:
(Subscribe to my website for printable workouts & recipes)
________________
SAUERKRAUT
1) 3lbs / 2kg of Green Cabbage, shredded
2) 1.5 tbsps. Salt
Steps:
1) Simple combine the cabbage and salt. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands until the cabbage is watery and limp. This will take about 5 to 10 minutes. Be patient!
2) Grab handfuls of the cabbage and pack them into your jars. Pour any liquid released by the cabbage into the jar.
3) Then place one of the larger outer leaves of the cabbage over the surface to cover the cabbage.
4) To weigh the cabbage down, slip a smaller jar into the mouth of the jar. I’ve added stones into the small jar to add weight.
5) You want to make sure that the cabbage is fully submerged beneath its liquid. Cover the mouth of the jar with a cloth to make sure it’s airtight.
6) Allow the cabbage to ferment for 3 to 10 days, keeping the sauerkraut away from direct sunlight and at a cool room temperature
This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated.
JAPANESE PICKLED CUCUMBER
1) 3 Japanese cucumbers, thinly sliced
2) 2 tsps. Salt
3) ¼ cup Rice Vinegar
4) 2 tbsps. Brown Sugar
6) 2 tbsps. Sesame Seeds
Steps
1) In a bowl, add the cucumber and sprinkle it with the salt. Set aside for five minutes.
2) Rinse off the salt and drain the cucumbers.
3) Combine all ingredients in a bowl: rice vinegar, brown sugar, sesame seeds. Mix well.
4) Transfer into a jar and let it sit in the fridge for at least 24 hours. And this is really to be eaten. This goes perfectly with rice!
PICKLED CABBAGE & CARROT
1) 3 cups Red Cabbage, shredded
2) 1 cup Carrot, thinly sliced
3) 2 tsps. Salt
4) 1 cup Rice Vinegar
5) 3/4 cup Brown Sugar
6) ½ tsp. Sesame Oil
7) Pinch of hot chili flakes
Steps
1) In a large bowl, toss the cabbage together with the carrots. Set aside.
2) In saucepan over medium heat, stir together the vinegar, sugar, sesame oil chili flakes and salt. Mix until sugar has dissolved for about 3 minutes. Allow the sauce mixture to cool down.
3) Then pour it over the cabbage and carrot mixture and toss well. Cover and chill in the fridge for at least 8 hours or overnight. The next day, transfer the cabbage mixture into airtight jar.
All the recipes will store for a long time in the fridge, So you can make a huge batch and consume 1 – 2 servings daily.
________________
26 comments
The title is misleading. How can vegetables laden in sugar and vinegar be classified as ferments? Am I missing something?
Robert Mugabe is died am happy
Vinegar kills the lactobacillus, hence no fermentation in the last 2 recipes. Also, fermentation takes a lot longer than 24 hours. You need to educate yourself before you try educating other people.
There's a video on Youtube that claims eating Sauerkraut can give you "Stomach Cancer"…..I was shocked when I saw it….watched it and realized the guy is not a kook…seems to know his stuff…..research has shown that a large amount of people in Southeast Asia get Stomach Cancer……I wont babble on ….look for the video yourself
..
when i love your accent so much. i dont follow anymore 😍
You are wonterfoul i like
You resipes very much.!!!!!!!!
Does it have to be rice vinegar or can i use cooking vinegar or apple cider vinegar for the cabbage and carrot recipe?
Great video!!! How long will it last in fridge? Does it have to STAY in the airtight container to preserve it in fridge??
Saurkraut helped to fix my digestive issues including regular constipation
Best way to weigh down the cabbage is to use a sealed food bag filled with water
Wow! I’ve been working out to two of your videos for about 4 years now and I didn’t realize how many healthy lifestyle videos you have on you channel. I’m amazed. Thank you Joanna!
Hi, thanku for ur input..can u please tell.me salt content? Sodium content in it? Will it b too salty to consume? Can hi bp patient consume fermented vege?
Awesome info!!!! Thank you
can I use normal salt instead of pink salt??
Doesn't eating to much fermented food cause cancer
There's that mushroom also
Miso, tempeh are sterilized and infected with mold and I wonder why they do this instead of normal (RAW) fermentation. I think that crops are heavily contaminated with chemicals and boiling reduces those chemicals by vapouring them.
I would rather advise people to learn fermentation by themselves, without adding sugar, without infecting with mold. Let's begin with sourdough for example – You can make it out of different seeds, no only out of rye.
Thank you .It is very informative.
nice
There is a difference between "pickled" and "fermented". Big difference. One of these is a "ferment" and two of these are "pickles". Can anyone guess which is which?
I like your presentation of your videos .i never get bored .
Kimchi is one candidate
The last 2 are not fermented.
Outstanding video!
Thank you for sharing.
Kimchi everyday !
how much of these foods is considered one serving?