Sauerkraut and Kimchi Basics

Name: Sauerkraut and Kimchi Basics
Rating: 4.5 (10 reviews)

The art and science of fermented cabbage

Created byCultural Revivalists

Last updated 6/2018

English

English [Auto],

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

Course content

5 sections • 22 lectures • 2h 16m total length

Introduction2:49
Welcome to the kitchen!
Lecture 2: Course Introduction1:02
Explore fermented cabbage through sauerkraut, kimchi, and three regional variants, learn lactoferrin basics, essential tools and safety, basic recipes, history, health benefits, and troubleshooting.
Lecture 3: What the heck is a lacto-ferment?11:03
Learn how lacto-fermentation creates a pathogen-inhibiting environment that favors beneficial bacteria, uses sugars in foods, and enhances gut health through prebiotic effects.
Tools and Ingredients5:03
Develop essential tools and quality ingredients for basic sauerkraut fermentation, from jars and knives to airlocks and salt, with guidance on cabbage, water, and avoiding table salt.
Knife Skills5:06
Section 1 Assignment: Get Prepped!

Introduction to Sauerkraut7:55
Explore sauerkraut, a sour cabbage fermented in German tradition, and learn how fermentation enhances nutrients. Discover simple ways to enjoy it as a condiment on hot dogs or with eggs.
Materials Review1:52
Making your 'kraut16:56
Options to Explore! Carolina Style Kraut11:51
Get the recipe here - https://tinyurl.com/RealFoodFermentation
*Affiliate Link
Options to Explore! Low and No Salt Kraut7:29
Get the recipe here - https://tinyurl.com/WildFerment

*Affiliate Link
Section 2 Assignment: Do it!

Introduction to Kimchi6:22
Explore kimchi: a Korean cultural staple with over 200 variations, learn the basic recipe, fermentation, and beginner-friendly options with traditional ingredients.
Materials Review1:53
Review the essential materials for making sauerkraut and kimchi, including ingredients like cabbage, ginger, chiles, and gloves, and prepare for hands-on fermentation procedures.
Making your kimchi11:54
Options to explore! Bok Choy Kimchi5:40
You can find a recipe for bok choy kimchi here at Fearless Eating https://fearlesseating.net/how-to-make-bok-choy-kimchi/
Or just wing it!
Options to Explore! Farm Kitchen Kimchi7:37
There is no recipe for this one, you're going to have to wing it!
Section 3 Assignment: Make ye some kimchi

Intro to Curtido5:04
Discover curtido, a Latin American relish, and its regional variations as a traditional preservation dish formed before refrigeration, highlighting salt-based methods and culinary staples.
Materials Review0:52
Provide a final materials review for sauerkraut and kimchi basics, examining cabbage and carrots and considering how kitchen choices affect what you eat.
Making Your Curtido3:54
Shred cabbage finely and mix ingredients evenly for curtido. Explore different batches and variations and note how short preparation times affect flavor.
Options to Explore!6:18
Explore options for making sauerkraut with variations like green cabbage, garlic, and carrots, using brine and salt to adjust color and flavor, and learn basic troubleshooting through feedback.
Do it!

When to hold 'em, when to fold 'em (Mold vs Yeast)7:29
My cabbage isn't fermenting...3:23
If your cabbage isn’t fermenting, move it to a warmer spot to counter cool conditions, ensure enough salt and brine, and check that bacteria are present for fermentation.
Salty, slimy, just not right?4:45
Learn to manage salt balance in sauerkraut and kimchi, fix overly salty batches with cooking, dilution, and pairing with greens, potatoes, or grains during fermentation.
Section 4 Assignment: Go forth and populate the world with lactobacilli!

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!

Who this course is for:

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

Sauerkraut and Kimchi Basics

What you'll learn

Explore related topics

Course content

Introduction5 lectures • 25min

Section 2: Sauerkraut5 lectures • 46min

Section 3: Kimchi5 lectures • 33min

Curtido4 lectures • 16min

Troubleshooting3 lectures • 16min

Requirements

Description

Who this course is for: