Disclaimer: I received a FREE copy of this product through the HOMESCHOOL REVIEW CREW in exchange for my honest review. I was not required to write a positive review nor was I compensated in any other way.
We received the Starter Kit containing:
- Himalayan powdered salt that is so finely ground it will dissolve in cold water.
- Stainless steel corrosion-resistant lid to fit a wide mouth canning jar.
- Rubber canning gasket.
- A glass weight sized to fit inside a standard wide-mouthed canning jar. It keeps the ingredients under the brine solution.
- Rubber stopper and airlock system allow good bacteria to grow by keeping oxygen out and allowing carbon dioxide to escape.
- Instructions to use the kit include a recipe for sauerkraut.
Note: You need to provide your own large mouth canning jar and lid ring.
How we used the kit:
I purchased cabbage when our kit arrived and found my husband was serious about helping. Our daughter was a little skeptical and squeezed into our cramped kitchen to supervise dad’s efforts and scold him for not wearing an apron.
Although the recipe called for two heads of cabbage, a single two-pound shredded head fit perfectly in a large mouth quart canning jar. My husband chopped and then shredded the cabbage through a food processor.
The Himalayan salt included a conversion chart to help calculate how much to use. Mixing it into the cabbage released natural juices. Our daughter packed the jar and used the glass weight to submerge the cabbage under its natural juices.
We installed the airlock system and finished by filling the airlock halfway with non-chlorinated water. The recipe suggested fermenting for 3-14 days. We waited for seven days.
How it turned out:
I wish I had a photo of the finished kraut, but my husband grilled bratwurst and it was all eaten before I thought to get the camera out.
I am honestly surprised by how good the sauerkraut was, and how quickly it disappeared. Although my husband recommends fermented food as part of a healthy diet, he never usually eats it. He normally tolerates a small portion once a year on St. Patricks day.
This was the first time I had made sauerkraut, but it will not be the last. It was so much better than anything I have ever purchased at the store.
Words from my husband:
It seems kind of odd that I am writing this while we are in the middle of a virus pandemic. But one of the reasons I keep hoping I can grow to enjoy fermented foods is the amazing boost they can give to your immune system. Working as a Physical Therapist for the last 20 years, I often receive questions about boosting our immune systems through health and fitness. Medical sources usually cite that around 75% of our immune system is in our digestive tract, so the healthier our gut, the more resistant our bodies will be to disease. Unfortunately, while I have tried multiple styles of sauerkraut I have yet to find one that I truly enjoy eating. While I wish I could say I loved the Fermentools sauerkraut recipe, I honestly can’t. But I can say that it actually is the best I have tasted so far. The cabbage was crisp and the flavor was not overpowering. This will be a mainstay for one of my probiotic sources and to help keep my immune system at its healthiest. That said, I refuse to give up on flavor and plan to try fermenting a refrigerator sweet pickle recipe.
As we have begun planting our vegetable garden we look forward to trying more fermenting recipes. We plan to add a few more Fermentools kits to our household. A 15% discount is available from now through June 30, 2020, with coupon code: Crew2020
Visit the Homeschool Review Crew to read more reviews of the Fermentools Starter Kit.