Fermentierter Kohlrabi - gesund und lecker - Schritt für Schritt

Hello everyone! Today I would like to ferment kohlrabi with you. Fermented foods are hard to find and not without a reason. Due to the acidification of milk, very, very great bacteria are formed, which are responsible for our health, for our immune defense, in our intestines. Maybe some of you know that. If you have to take antibiotics, the intestinal flora is totally out of balance. And also because of the diet today, all fast and ready-made products, etc. many of us have problems with an intact and healthy intestinal flora. And not only that fermented vegetables last longer, it is also super, super healthy for us. We have just harvested two kohlrabi in the garden. Simon will show you. We'll just get two kohlrabi now. I would like to get the red ones out of the bed. First open here. I'll get the most beautiful and biggest ones out. Once. The earth may stay in the bed. Once. The second. Twice. Then we close here again. This is the kohlweißling. And other stupid critters don't go in here. So. Okay. We cut off the trunk directly. It can go on the compost right here. We don't have to take it in. Off with it. Then let's see. The leaves we don't need, we'll give to the chickens now. The leaves, by the way, have even more vitamins and minerals than the buds themselves. And are also edible. And if you've seen my video Stielmus from the kohlrabi, you can also make it from the leaves. But I always have to decide a little bit. The chickens also need something. That's why, except for the fine middle leaves, the big leaves will now get my chickens. Let's go. Simon is with us. You don't know him. So. Then. Enjoy your meal, girls. And the rooster is always the first to go. So. And off to the kitchen. And now back in the kitchen. I washed them properly. And we'll work on them in a minute. But first we need half a liter of water. And we need 10 grams of salt. And I have rock salt here. That was a bit much. I have rock salt here, free of any additives. And that's important. So no iodine salt, no table salt. In iodine salt, of course, there is iodine in it. And in table salt there are rhizohypha in it. And we want to use the wild yeast that are on the vegetables anyway. And additives don't come that well. 10 grams of salt. Half a liter of water. That means we make a 2% salt solution. And that has to boil on the stove first. Because the whole thing has to cool down again. Heat it up once, let it boil. So that there are no foreign germs or bacteria in it. So that the salt dissolves. Especially when it comes to foreign germs and things like that. If I have a failure when fermenting and mold forms. Then that has something to do with hygiene. For example, I have now boiled a liter of tulip glass from away. Below is the lid. And there's a fermentation weight in there. I boiled it all in the pot. And then put it in such a way that nothing can get in there. Hands are really, really thoroughly washed, scrubbed. And here too, knife, board. It all has to be really picco bello. So that we prevent the risk of dragging in foreign germs into our fermentation. So, but enough talking. Let's get started. Then I'll pick up one or two nice big leaves. I'll use them later. And the little ones will end up in the salad tonight. And then we want to peel them. And I washed them beforehand on purpose. Because from the garden, the earth can still get something on it. You have it on your hands. That's why I washed it off with running water. So, let's peel our kohlrabi. And if you do it like this in your hand. Simon, come closer. You can see this fibrous one here. There it is slightly woody in the shell. And if you peel, peel as long as I have a smooth surface. And nothing more fibrous. There's a little bit up here, too. We'll take that away. I always try to peel as thin as possible. If you see it fibrous, you have to take a little more off. Thank you for the hint, Simon. Water is boiling. Turn off the stove. And let it cool down. So, let's keep peeling. And you can see how buttery I get through here with the knife when peeling. So they're really nice and tender. Here I have a hole, of course. I'll take that out when I cut it. Now I'll look down here again. There was something here. Here's a little bit down on the floor. You usually have the harder part. But that looks good. So, now I have the hole here, of course. That means I cut right where the hole is. So that I can take it out nicely here, too. And here at this point, too. So. Then the second one. The bottom is always harder. I always cut it off generously. And my worms in the worm box will be happy about the kohlrabi shells later. The leaves got me the chickens. That's how everyone gets something. And the fermented kohlrabi is also super delicious. If you have dinner instead of a cucumber, one or two slices of the kohlrabi. Yes, it tastes really good to us personally. It's crispy, it's fresh. Slightly sour. We like that very much. Okay. Cut through the middle, too. And then I'll grab the glass up close. Now we're cutting off slices here. Very much to your liking. As far as the thickness is concerned. Sticks, cubes, slices. That's all to your liking. I like to put a piece like this on my sandwich. That's why I like the slices very much. But the shape you put in the glass doesn't really matter. So. And then we'll start. And put them nicely in the glass. As tight as possible. The first ones in the bottom. Now I've actually forgotten something. Many of you know this. Mustard seed. I love mustard seeds. And I get a few more mustard seeds in the glass. However, they are often covered with dust and dirt. That's why I rinse them now with lukewarm water under the tap for a while. To minimize that we get something in the glass that shouldn't go in there. So. They are well rinsed. And now I pack the mustard seeds. Two. Three. Well. Four good teaspoons of mustard seeds. Although I actually never really measure that. That's up to me. I love mustard seeds. Mustard oils are also super healthy for us. Support digestion and fat burning. And delicious too. So. Let's continue with layering. If you add the liquid afterwards, then the whole thing will come up with the mustard seeds. They will still spread a little. Always nice on the edge. And always layer as tightly as possible here. I deliberately only chose the one liter size. There are still the two and a half liter glasses. But that's a bit difficult from the height to put it in the refrigerator later. That's why I chose the one liter glass. And that's just the first batch I'm doing. If they have to go out at some point and can't stay in bed anymore, then I'll make two or three more glasses for the refrigerator. Because it lasts a long time. And it's delicious. As far as the spices are concerned, you are of course free to pack spices and herbs to your liking. As you like it. If you like dill, parsley, whatever. Due to the fact that the milk is pure, fresh parsley is also possible. Because the acid is in the game, spring onions. Everything is feasible and possible. But now I have to be careful, because I can't get any more in here. Squeeze a little bit to the sides. I also have to remember that I still have to pack the fermentation weight in here. So I stuff it all down here nicely at the edge. So, I've got another half of the kohlrabi in here now. And let's see. Here I have a glass fermentation weight. That will be on top later. This prevents everything from drifting upwards. But I also have the large leaves of the kohlrabi here. I'll put them on top right away. We'll cut off a stem. That's why it's also important to wash the leaves properly when you wash the kohlrabi. So, now the second one. And then we'll see. That still has to cool down. It's still too hot for me. Let's put that in the measuring cup. Then it can cool down better and faster. And when that has cooled down, we'll see each other again. So, now the water has cooled down. The salted water. And now we're going to put a little liquid in here first. As you can see, nothing floats up there either. It all has to be covered. And I can just see something looking out here. I'll put that in there. So, then I'll take my kohlrabi leaves here now. Put them on top. This also prevents something from rising. Fold it in nicely. And then we'll put our fermentation weight on top. Practice a lot of pressure again. So, then I have the glass lid with a rubber ring here. Put it on top and get two clamps. And now put two clamps on top, like when cooking. So, like when cooking, now the same principle here. Gases are created by fermentation. Here, the gases can still be squeezed out despite the clamps and rubber ring. Of course, it can be that when the fermentation is in full swing, because I've filled the glass up now, that something spills out of the liquid. When the air is squeezed out, it can be that liquid comes out here. That's why I like to put this glass on the soup plate. Because it has to be here for four to seven days. It always depends a bit on the ambient temperature. How many yeasts do I actually have on the kohlrabi or on the vegetables? And you can't really say, now leave it there for three days, four days, five days, six days or seven days. It always depends a bit on the temperature. Glasses will start to form in the glass. You can see that. So that I don't have a mess in the kitchen, as I said, the plate. Because if something spills out here, it ends up on the plate. After four to seven days, the whole thing should still be in the refrigerator. Because then the lactic acid fermentation is in progress. The yeast, the bacteria, have started to do their job. The lactic acid bacteria. And the kohlrabi becomes acidic, just like the sauerkraut. And so that the whole thing doesn't get too sour, the whole thing comes into the refrigerator when the fermentation has started. It should stay there for about two weeks, before you try something of it for the first time. But we'll let the fermentation begin now. And I'll leave the whole thing here in the kitchen, not directly in the sun, somewhere where the sun's radiation doesn't reach. And watch how it all starts. So much for starting the fermentation. And the intermediate steps follow. Hello, everyone. So, take a look at our kohlrabi, which we used to ferment. I'll shake it a little. You can see the gas bubbles rising here. The fermentation is in full swing. And here on the plate, you can also see, there's a little liquid here. That's why it's always on a soup plate for me, because there's always a little bit coming out. The fermentation is now here with us, day four. I'll leave it for another two days. And then the glass comes into the refrigerator with the plate. And after 14 days, we can open it and try it. Yes, as you can see, it's getting a little cloudy. It's bubbling. The bubbles are rising. I'll shake it a little more. Yes, the bubbles are rising everywhere here. You can see it bubbling non-stop. That's an indescribable sign. The fermentation is in full swing. After seven days in the kitchen, the beginning of the fermentation, 14 days in the refrigerator, let it ferment again, but slower. Today we open our glass for the first time. And the cloudiness is quite normal. The lactic acid bacteria. Now I'm going to get my fermentation weight out of here. And now I'm going to get the kohlrabi leaves, which I put on top of the lid. They've done their duty now. They're allowed to come out now. And now we're going to get the first piece out. And by the way, you always have to keep in mind that everything here is nicely covered by the liquid. If the fermentation is in full swing and you get too much liquid out of your hands, then just boil 2% saline solution again, let it cool down and refill it. Just as a note. So, and now we're going to grab the first piece of kohlrabi and we're going to taste it. Mm, yummy. Slightly sour, crispy, aromatic. So, the kohl flavor comes out. It also reminds a bit of sauerkraut because of the lactic acid bacteria. And it's ideal for dinner for us. Just like that. I don't always have time and I don't always feel like making a nice, green salad. If I have to go fast, the kohlrabi just comes as a salad on the table for dinner. And not only does it taste delicious, it's also super healthy because of the lactic acid bacteria. We all know that. It's really good for our gastrointestinal tract. And that's where it all comes down to how much resistance we have. That's why I can only recommend fermented vegetables. Really delicious and really healthy. Yes, that's it. 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