I want to get started on making kefir and sauerkraut and…

[IlFaitBeau]

.I’m feeling a tad overwhelmed at the equipment and information. I basically like the taste of these things and am looking for a solid daily supply of gut flora that won’t damage my bank account - and thus can be made at home.

What’s the bare minimum I need to make my first kefir and sauerkraut you wise ones? I am sure there are folk here who make both of these!

Following as I would love to make sauerkraut, but my usual lax following of instructions and sterilisation methods when making preserves is likely to get me into trouble. So I haven't tried yet.

It’s the sterilisation faff that’s scaring me… could barely be bothered to do it for the two rugrats I’ve got who’ve lived to be 6 and 2 by now - not sure can manage too much faff for some gut-bugs

I made water kefir easily using starter grains off internet. Just needed some glass bottles and it was really easy then can flavour with juice berries etc.
Never made milky one.

We make kefir in big jars with kefir seeds from internet and whole milk.
Transfer into a clean jar when fermented and strain off the seeds for next time.
Jars go through the dishwasher.

So I need maybe -

3 jars with lids
Grains off Amazon
Whole milk

For kefir.

And for sauerkraut presumably —

Some more jars.

Any sterilising needed ?

We have one big fermenting jar and one big storage jar for kefir. Never sterilised ... just used dishwasher.

Hi @Shortbreadselection thanks - mind posting any links of the kinds/size of jars you use?

I make saukraut and Kimchi
I don’t use any special equipment and I just use boiling water to sterilise the jars I make a large jar of each around once a month and pop it in the fridge after around 24 hours
It doesn’t last very long though
Happy to share methods/recipe if required

No need to sterilise.

Sauerkraut is super easy. No sterilising required. I put the jar in the dishwasher. From memory you have to let the gas escape…

Kefir tasted of feet but maybe it’s supposed to? Only tried it once.

I make a kimchi-style ferment, it's really easy. Just use a large hellman's mayo jar dishwashered - or if I hand wash it then just rinsed through with boiling water from the kettle to make sure no traces of washing up liquid. I basically follow these instructions (I've got the Sandor Katz Art of Fermentation book which is great). After packing the veg into the jar I weight it down with a plastic sandwich bag filled with water and tied in a knot at the top. Leave on the counter (stood in a big bowl in case of bubbling over) until it tastes suitably fermented, usually about a week-10 days then pack into smaller jars and refrigerate.

River Cottage has a good Fermentation recipe book. I use it for saukraut and kimchi. It costs pennies to make. The Bonne Maman jars are good to use, too.

@IlFaitBeau

Here you go:

Fermentation Jar with One Way Air Release Valve Easy Open Wide Mouth Lid and Silicone Seal – Ideal for Sauerkraut and Kimchi (2.4 Litre)

Kilner 25.493 Round Clip Top Jar 2ltr | Preservation Jar, Storage Jar, Jam Jar with Cliptop Lid

Both from Amazon. We make in large quantities to go in smoothies.

I've got the lakeland fermentation jar - it works well and makes enough for me (DH won't touch it).