I have been wanting to add more fermented foods to my diet, but I assumed that the process of fermentation was a lot more difficult and labor intensive. Turns out, that it’s beyond easy, and just take a bit of waiting time to get some amazing, sour, probiotic rich foods that you can pretty much add to any dish.

For this series, I made a simple sauerkraut, a kimchi inspired kraut, a jalapeno habanero hot sauce, and classic dill pickles. With just a some chopped up veggies, salt, and a bit of water, I was on my way to fermentation heaven.

I was gifted the fermentation lids from a company called AIEVE on Amazon. I told them I would give then a try and provide my honest feedback. And honestly, I loved them. Follow this link to get your own.

The first video shows you how I prepared and set-up each of the items to be fermented. The second, is the big reveal and taste test. Watch them both, and then scroll down for the full recipes for each.

Note: I let each item ferment for 6 days before I filmed the taste test video. If I had it to do all over again. I would have let each of them go for another few days. They tasted great, but they call could have used a bit more of a sour punch. As long as you test them with a clean utensil, you should be able to put the fermentation lid back on, and let it continue to ferment.

Easy 2 Ingredient Sauerkraut
Prep Time
30 mins
Fermentation
7 d
 
Course: Condiment
Cuisine: American
Author: Monson Made This
Ingredients
  • 1 large head organic green cabbage
  • 2 to 3 tablespoons salt
Special equipment:
  • 2 32 ounce (1 quart) wide-mouth canning jars with metal rings
  • 2 fermenting lids (link in notes)
  • Weights: glass stones, large marbles, or fermentation weights
Instructions
  1. Remove the wilted outer leaves of your cabbage. Reserve two leaves, and cut them into discs, using the metal rings as a guide. Set aside.
  2. Cut the head of cabbage into quarters, and remove the core. Using a food processor with the 4mm blade, or a knife, cut the cabbage into thin ribbons.
  3. Place the cut cabbage into a large bowl, and add the salt. Massage the salt into the cabbage for 3 to 4 minutes. Set aside for at least 20 minutes.
  4. Optional: Prepare your jars by microwaving them for 2 minutes,to help kill anything that might be in the jars. Otherwise, just make sure your jars are washed and rinsed well.
  5. Divide the cabbage between the two jars and press it down firmly. Divide any remaining liquid between the two jars. Push the cabbage down below the surface of the liquid, and place the cabbage discs on top. If your cabbage wants to float, you will need to weigh it down below the surface of the liquid to ensure that all cabbage is fermenting in an anaerobic environment. I used decorative glass stones. Be creative just make sure what you use is glass and food safe.
  6. Secure the fermentation lids on top of the jars with the metal rings. Store in a dark area, about 70 degrees F, for 5 to 7 days.
  7. During the fermentation time, you will notice bubbles forming and rising to the surface, and the fermentation lid might balloon out a bit. That’s exactly what you want.
  8. After 5 to 7 days, taste your kraut using a clean fork. If it’s soured to your liking, then replace the fermentation lid with a sealing lid, and store in the refrigerator until ready to use. If you want it more sour, then allow it to continue to ferment until it reaches the desired flavor. If after a week, it’s still not where you want it, let it keep going.
  9. As long as you use a clean utensil and seal the jar tightly after use, your sauerkraut will last for a few months in the refrigerator.

Easy Vegan Kimchi-Style Sauerkraut
Prep Time
30 mins
Fermentation time
7 d
 
Course: Condiment
Cuisine: American, Korean
Servings: 2 32 ounce jars
Author: Monson Made This
Ingredients
  • 1 large head organic green cabbage
  • 2 to 3 tablespoons salt
  • 2 tablespoons gochugaru, Korean chili flakes
  • 2 tablespoons gochujang, Korean chili paste
  • 1 large carrot, grated
  • 4 to 6 cloves garlic, peeled
  • 1/2 yellow onion, thinly sliced
Special equipment:
  • 2 32 ounce (1 quart) wide-mouth canning jars with metal rings
  • 2 fermenting lids (link in notes)
  • Weights: glass stones, large marbles, or fermentation weights
Instructions
  1. Remove the wilted outer leaves of your cabbage. Reserve two leaves, and cut them into discs, using the metal rings as a guide. Set aside.
  2. Cut the head of cabbage into quarters, and remove the core. Using a food processor with the 4mm blade, or a knife, cut the cabbage into thin ribbons. Grate your carrot using a box grater or the grating blade of a food processor.
  3. Place the cut cabbage, smashed garlic, onions, and grated carrot into a large bowl, and add the salt. Massage the salt into the cabbage mixture for 3 to 4 minutes. Add the gochugaru and gochujang and toss with tongs until fully incorporated. Set aside for at least 20 minutes.
  4. Optional: Prepare your jars by microwaving them for 2 minutes,to help kill anything that might be in the jars. Otherwise, just make sure your jars are washed and rinsed well.
  5. Divide the cabbage mixture between the two jars and press it down firmly. Divide any remaining liquid between the two jars. Push the cabbage down below the surface of the liquid, and place the cabbage discs on top. If your cabbage wants to float, you will need to weigh it down below the surface of the liquid to ensure that all cabbage is fermenting in an anaerobic environment. I used decorative glass stones. Be creative just make sure what you use is glass and food safe.
  6. Secure the fermentation lids on top of the jars with the metal rings. Store in a dark area, about 70 degrees F, for 5 to 7 days.
  7. During the fermentation time, you will notice bubbles forming and rising to the surface, and the fermentation lid might balloon out a bit. That’s exactly what you want.
  8. After 5 to 7 days, taste your kraut using a clean fork. If it’s soured to your liking, then replace the fermentation lid with a sealing lid, and store in the refrigerator until ready to use. If you want it more sour, then allow it to continue to ferment until it reaches the desired flavor. If after a week, it’s still not where you want it, let it keep going.
  9. As long as you use a clean utensil and seal the jar tightly after use, your sauerkraut will last for a few months in the refrigerator.