And here’s the most overpriced kitchen gadget. A kimchi maker. Basically you pay 25$ for a glass jar. But I guess the raw food hipsters don’t mind paying that.
Pickle, Sauerkraut and Kim Chi Maker - “At Last! You Can Make Delicious, Gourmet Sauerkraut, KimChi, and Pickled Vegetables at Home!” With these glass jars, you will make natural raw pickles or sauerkraut in just 4 days. Natural raw pickles and sauerkraut are the best source of probiotics known. It will pickle just about any vegetable. With the glass sauerkraut maker, you will receive via email a collection of recipes showing you how to make sauerkraut, veggie kraut, KimChi, cucumber pickles, and pickled vegetables. Basic recipe calls for just cabbage, pure water and 3 Tablespoons of salt. I recommend a high quality salt such as Celtic Sea Salt. You may add any other vegetables, herbs, peppers, sea vegetables, or spices that you choose. Sauerkraut Starter Culture I recommend adding a Probiotic Starter Culture to each batch. This is not required because there is naturally occurring good bacteria on the cabbage. The Starter Culture is the good beneficial bacteria. The beneficial bacteria, or flora, is what turns the cabbage into sauerkraut. I add the Caldwell’s Starter Culture Probiotics, or a Tablespoon of unpasteurized Miso to each batch of sauerkraut / kimchi. The Caldwell’s Starter Culture is $22.95, you can add this to your order by selecting “With Starter Culture(+22.95)” directly above the ‘Add to Cart’ Button. To make sauerkraut, you first grate, chop, or shred the cabbage with a food processor, knife, or cabbage slicer. Place the shredded cabbage in a mixing bowl. Add in the spices, seasonings, salt, and optional Starter Culture, and mix together. Squeeze and massage the cabbage by hand, or use a tool to pound it. This helps get the salt into the cabbage. The salt will pull out juice from the cabbage to make the brine. Pack the salted cabbage into the jar tightly and let it go to work! The water lock keeps bad bacteria out that causes spoilage. Includes: 1 gallon glass jar, cap with grommet and plug, one way water lock, and second cap that keeps the food submerged under the brine. Also recommended: the sauerkraut recipe book titled Making Sauerkraut and Pickled Vegetables by Klaus Kaufmann. It has delicious recipes, great photos, and entertaining chapters on the history, health benefits, and science behind cultured vegetables. Warranty: * 1 year warranty on the sauerkraut maker. If any parts break, I will replace them at no charge. Shipping: Shipping to the 48 US States is $7 for UPS Ground for one sauerkraut maker, $10 for two or more. Shipping to Canada is $16 for one, $28 for two. Shipping to international countries usually costs $24 for one and $45 for two. Click the “Kraut Maker Reviews” Tab above to read reviews and testimonials for the Pickle, Sauerkraut, and KimChi Maker. Do you have questions? Would you like to order over the phone? Please give me a call at 503-771-3904 or email mike (at) TheRawDiet.com To your great health, Mike Snyder