While we were in the states for two weeks (which I still need to update you all soon) I picked up a Picklemeister (also called Fermented Vegetable Master, but I am going to call it Lacto Master). I read and heard many of the gals from my natural/organic livings group raving on about how delicious it is (better than the Mason jar method). So, of course I had to pick one up so I can try it out for myself and see if there really is a difference taste-wise. I made plans to use it when the time came to make more kraut.
So, Last Thursday afternoon I found that we were low on kraut and it was time to make more! I put everything through the food processor and mix everything up in two bowls. Now, this is where you normally start pounding the mixture, but I am SO HAPPY to share with you a “no-pound” method that I found at Kimi’s blog. No more pounding your cabbage for 15-30 minutes! Woohoo! That was one thing I didn’t particularly enjoy during my kraut-making routine, even though it was a good workout for my arms.
“No-Pound” Method
- Shred or chop your cabbage into a big bowl.
- Add sea salt and whey, mix it in well.
- Cover with a cotton towel.
- Chop, slice, or shred the rest of your veggies (optional).
- Mix it with the cabbage.
- Leave mixture for 15 – 30 minutes.
The sea salt naturally draws out the juices from the veggies. This was found in a Russian cookbook by Kimi.
That’s how the “no-pound” method works! So easy and less time-consuming. I can’t believe I didn’t think of that before because I’ve always knew that salt draws the water out of the veggies. I am sitting here, hitting my head and telling myself, “DUH!”. LOL!!
Anyway, I had so much juice that I actually had to take some out after putting the mixture into the Lacto Master, but you want to make sure you have the juice (brine) covering the cabbage mixture. I gave the extra juice to my chickens and they slurped it up :o)
After putting the lid and airlock on… I set it on my counter with a towel wrapped around the jar to keep the sun out. I let it ferment for 4 days (we were out of town through the weekend). On the fourth day, I tried it straight from from the jar and….
WOW… DOUBLE WOW!
The taste is fantastic! So much better than the mason jar method that I have been doing for over 2 years. I love how the sourness is not overwhelming as it sometimes is using the mason jars. I can totally eat this straight from the jar if I am looking for something quick and yummy to snack on.
So what made the difference? The airlock… It is set up to allow the gas to escape during the fermentation process while keeping air out, which will oxidize the veggies and promote mold growth. Because the gas is being released slowly throughout the fermentation process, there isn’t that slightly strong, yeasty flavor that I often find in my mason jar kraut. I had the rest of my family try it and they all noticed a big difference with the flavor. My dad noticed that it was juicier (from the “no-pound” method) and my hubby noticed that the veggies were crunchier. My mom even liked it and she normally doesn’t because of the whey (she doesn’t like the taste of it). I am guessing that the gas being released helped lessen it.
If you are wondering what lacto-fermentation is… read how you can benefit from it.
I made my Latin American Sauerkraut (Cortido) and followed these simple instructions:
Picklemeister (Lacto Master)
- Wash all parts in warm soapy water.
- Wash 4 medium cabbages, set aside a large outer cabbage leaf. Remove cores and slice very thin or as desired. Place in a large bowl, preferably plastic.
- Add 3-5 TBS sea salt (or 1.5 T sea salt and 1 cup of whey) to the cabbage and mix it in well. Slice, shred or chop any other veggies you like. Carrots and beets are good in kraut. (This is where you can do the “no-pound” method) Pound for about 10-15 minutes with a krautpounder, mallet, tenderizer or hammer till the juices come out of the veggies.
- Start adding the shredded cabbage/veggies to your jar a little at a time. Every time you add more cabbage, pound it down with your fist or krautpounder to press the juices out. Make sure there are no air bubbles trapped in the cabbage as you go. Fill the jar to the bottom of the cap threads. Most of the time, if you pounded long enough, it will produce enough juice (brine), to cover the cabbage . Add water if needed, to make sure the veggies are covered with liquid.
- Take the large cabbage leaf and set on top of your veggies in the jar. Gently press it down so it is covering your veggies, submerging them under the liquid. You want your vegetables to be submerged under the liquid during fermentation so the air in the jar won’t oxidize the veggies on top and turn them brown.
- Now screw on the lid, fill the double bubble air lock with water to the marks on both sides, then insert the air lock gently, but firmly into the grommeted hold in the lid until it stands straight up on its own.
- Set the Picklemeister on a plate or saucer in case of over-flow during fermentation.
- Move the Picklemeister to a cool place about 60-75* and away from sunlight. Leave for 4-5 days.
- Either move the sauerkraut to another container, or remove the air lock from the Picklemeister and use a solid cap on it. It’s ready to be refrigerated. I like to divide it up into pints and quart jars.
- Many people believe the sauerkraut gets crunchier and the taste gets better after a week or so in the fridge. It should keep well in the refrigerator for several months, even years.
- Enjoy. Your guts will love you for it!
Stay tuned, because I might do a Lacto Master giveaway in the near future! Meanwhile, if you can’t wait to get one… simply purchase one @ Cultures for Health.
Did you know?The earliest written instructions for making lactic acid fermented foods are found in the writings of the Roman scholar, Pliny, in the 50 AD. The Romans knew the benefits of sauerkraut and other lactic acid fermented products. On extended journeys to the Middle-East, Emperor Tiberius carried several barrels of sauerkraut which they believed protected them against intestinal infections and kept them strong.Also, in the 18th century many sailors suffered from scurvy, a deficiency of Vitamin C. When Captain Cook sailed around the world, he carried sauerkraut which is very high in Vitamin C and over his three years voyage did not lose a single man. During that time they begun to focus more on nutrition. The same thing is happening in our time! For many years we, as a culture, have gotten away from live food. More and more benefits are being rediscovered from them simple, age-old tradition of lactic acid fermentation. There is a growing group of people are rediscovering not only better health, but also great tasting food; Letting food be their medicine and medicine their food. -Wisemen Trading and Supply
I love the rich history that surrounds lacto-fermentation! It is truly amazing how these people survived and thrived on fermented food. As always… there are valuable lessons we can learn from history. Just because it is history doesn’t mean it can be done again today.
So, If you do get one or have one already… PLEASE leave me a message and let me know what you think! Thank you and enjoy!!
Very neat tool! I am curious as how this would work with other things?
-muffy
Muffy – you can make pickles, pickled ginger, salsa, fermented drinks, etc… the list is almost endless!
I didn’t even know about the pounding part, but this is really cool.
This is great! I have been wanting one of these for a while. I just purchased a yogotherm, to make my own yogurt, kefir and buttermilk ( as well as soft cheeses) and this is next on my list of things to get! I am happy to hear that you loved the results!
That is a cool gadget. I’ve been wanting to include some lacto-fermentation products into my repertoire for a few years now but I keep putting it off. I don’t know why. Now is the time to do this.
Divina – Yes, this is a must have for everybody! Please let me know when you get started and how it went!
Jenn – Can you tell me more about the yogotherm?
Hi i love your blog… well done!!! I am from Australia and i would love one picklemeister, do you know if i can get them on the internet, thanks!!!! I havent found anywhere here…. thank you so much!!! kel
Hello Kelly! Welcome to my blog! You can try ordering them on http://www.culturesforhealth.com The gal who runs it might be able to help you locate some. Hope to see you more often! Thanks for stopping by :o)
Okay, I am convinced! I am ordering mine right now. I suspect I will want more than one, with a large family, but I am going to start with one. Thank you for the review.
These can be made easily, especially if you have a handy husband. The S airlock is around $2. from a wine supply house. Then have your hubby dril a hole a bit larger than the airlock in your jar lid. Go to a hardware store and get your gasket, slip it through the hole and then insert your airlock.
Wha-lah, a Picklemeisters for around $4. each.
Just saying….
Ber
Xerix – I know… I made 4 large jars of my own after getting the Picklemeister. I am planning to make more :o) So easy and much cheaper! LOL!
Can you send pictures and detailed instructions on how to make one I would like to have one when I make my fermented veggies for my LARGE family. When we get a group visiting or someone here maybe they can make one or 2 or more for me.
Hey Michelle! I wish I could help you with that, but we are about to host a large group for the week and have 2 more groups coming in after them. Then we leave for the states. Really, you can have each person shred up 1 LARGE cabbage (or 2 mediums or 4 smalls), 5-6 carrots, 2-4 onions, 2-4 Tbsp oregano, 4-6 Tbsp chopped garlic, and whatever else you want to add in… add in the amount of sea salt & whey said in the above instructions. That should fill a gallon jar easily. Do that and you can get however many gallon jars of fermented cortido you want. With ginger carrots, just shred up enough that fills up a gallon jar and go from there. Same with everything else.
The instructions above are pretty detailed and you don’t really need to have pictures. Just eyeball the amounts in everything. I hardly ever measure my veggies now because it is always a science experienment, no matter how perfectly you follow instructions. Make sense? Sorry I couldn’t help more!
Hi. Since my wife died a few years ago, and my kids have moved out, I found I had more time to experiment…somehow I found the pickle meister on line. I and my friends loved the results. I ended up buying a big stone crock and make about 3 gallons at a time. As you said, I make everything in my meister and crock and friends beg me for the results. I can’t believe that I didn’t study more as my grandmother did this to almost all the vegies in her garden. I still remember her “root cellar” with shelves of produce to last us all winter.
how much whey would you need to add to the cabbage?
Usually 1/2 cup š
What could you use instead of Whey? My family has issues with Whey (Bad Headaches).
Thanks
Robert
I actually don’t use whey anymore and haven’t for a long time! I use extra salt! Usually 2 Tbsp extra is good!