Seaweed and Red Cabbage Fermented in a Korean Compression Box

How to make a delicious red cabbage Sauerkraut. This cabbage leaves behind allspice and caraways seed in favor of dried seaweed and ginger. See a real live outdated cabbage shredder and an ultramodern Korean fermenting box!
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[@max6405y]

That fermenting box is amazing. It seems the perfect solution! Thank you very much. I have just ordered the smallest and the medium size. You changed my fermentation life again :)

[@BetterDoneYourself]

That's what I'm here for! Have fun with your new found tricks.

[@sanfordf]

I just started a batch of green cabbage, seaweed and ginger. I pre-soak the dried seaweed in a warm light salt brine (to hydrate it) and drained it before incorporating it with the other ingredients during the 'massage' stage. Otherwise it seems to soak up too much of the cabbage juice.

[@wtglb]

This looks so good, I have to get back into the fermentation game, I miss it!

[@BetterDoneYourself]

Swamper60 Just brine something!

[@wtglb]

Better Done Yourself I will! BTW I made fermented pickles using your video, they were SO good!

[@sams7725]

Another excellent fermenting video! Just made my first batch of this stuff last night using a slightly different recipe and a 1/2 gallon mason jar instead of a crock. I want to get a good kit with self-burping one-way lids and an excellent pounder to easily reach into the jar.

[@queenvictoriaii6772]

I'm up to make another batch of kraut. What a great twist to add iodine! Thx much.

[@abejacubana]

Nice flavor combos. I started adding seaweed to my kimchis and really enjoy the results. Would like to hear your take on that fermentation box vs other types of vessels.

[@alisonjane5364]

I'm in the uk and got one of these boxes from Amazon. Very good price and so much easier than the jar I was using. I always thought I'd eventually get myself a German glazed pot with stones but they are so expensive here. I'm glad I waited.

[@alisonjane5364]

You were the person who got me totally hooked on fermenting. Your instructions are always so clear and I love that you always give your reasoning for doing things a certain way. As soon as I saw this gadget I thought 'I'm havin one o those Yes please!'. So.... I've got my first lot of cabbage in it but I'm not sure if I treat the inner lid like the big cabbage leaf that usually sits on top i.e. do you let the juices flow over the top of it or do I check it each day and make sure it is just above the juice?

[@BetterDoneYourself]

Alison Jane I've got mine just above the juice. The little bit that squeezed out, I rinsed off. I'm glad you're enjoying fermenting. I do too and I'll keep making these videos for you!

[@alisonjane5364]

@@BetterDoneYourself - brill thanks for the quick reply!

[@fayleya3865]

Nice! Thanks

[@realrasher]

I’ve learned so much from your videos. I want to give you a big THANK YOU! Sandro Katz’s Fermentation Journeys

[@johnmacdowall4641]

You’re welcome. Funny. I’m reading that book right now!!!

[@cruzquijada201]

why are you using a plastic container,? I though we cant used plastic to ferment

[@BetterDoneYourself]

You should avoid old plastic containers because they are probably the wrong kind of plastic or they have become scratched and can harbor evil bacteria--just like avoiding using a cracked crock. These new boxes are designed for fermentation.

[@cruzquijada201]

@@BetterDoneYourself . thanks for you reply, good to know. keep up with your work..

[@monicacolomboo]

Thanks for sharing! Great idea using this box. Which size is this? Size: 1.3 gal/ 5.2L ?

[@BetterDoneYourself]

Monica Colombo 6.5 liters

[@monicacolomboo]

@@BetterDoneYourself thanks!!!

[@monicacolomboo]

@Better Done Yourself sorry for asking you again, but are you sure, because looking on Amazon the size 6.5 liters looks like more squared, the one in the video seems more a rectangle --> images-na.ssl-images-amazon.com/images/I/61LWGi8mL5L._SL1300_.jpg

[@BetterDoneYourself]

Monica Colombo Yes, I know. Sorry about that. Mine is actually a different brand from my local Asian mega-mart. The brand I link to on Amazon is a great product, though.

[@monicacolomboo]

@@BetterDoneYourself thank you! Finally I bought 8.5 LT... I'm going to prepare a lot of kimchi 😀 Thanks also for sharing and for posting very interesting videos

[@KeraDawn]

I thought you weren't supposed to use salt with iodine because it would stop the process, how is the iodine from seaweed different?

[@BetterDoneYourself]

JoAnn Shearer It's natural and not some over processed, highly refined form.

[@KeraDawn]

Thank you, it's the concentration of iodine that causes problems, good to know.

[@BetterDoneYourself]

Kara's Keep JoAnn Shearer All things are poison, and nothing is without poison, the dosage alone makes it so a thing is not a poison. -Paracelsus

[@tanyaonysko4561]

Another valuable use for red cabbage is to alleviate pain! Simply put the whole or chopped leaves of the cabbage directly on the skin & wrap lightly with perhaps a tensor bandage & in 1 hr, happilly bask in pain free BLISS!!!!

[@RawSpirited]

You got me addicted to fermenting! Thanks for sharing this great combination of ingredients. Seaweed and ginger are my favorites, so why didn't I think of this before?! Please let us know how you like the end result. Can't wait for your next (fermenting) video. My absolute favorite channel on here.

[@BetterDoneYourself]

It's delic! I wouldn't keep making it if I didn't like it. Some people complain that the seaweed is a little slimy, but I don't notice it.

[@WILRARN]

Good job, one of the best presentations on a Korean fermentation box I have seen!

[@mike-yp1uk]

Excellent video. Every step is well expained and the reasons why. Im looking to get fermented foods into my diet. The digestive system need probiotics to work and be able to get nutrients from food. Good Health is priceless

[@Simple-Guy]

Thx for introducing me to these containers!

[@prizantsproducts4u]

WOW, thank you !! I'll be making this one for sure! WE love red cabbage, and seaweed is sooo good for y'all! G-d bless!

[@BetterDoneYourself]

Qypsy Q Traveler aka Pamela Prizant-Brooks Now I have to wait for it to be ready to eat!

[@prizantsproducts4u]

@@BetterDoneYourself But it is worth waiting for! ;) I make kimchi too - love that stuff!

[@Kikilang60]

I have a few croaks big enough to put people in. I would imagine that slicers was used to fill those big croaks.

[@BetterDoneYourself]

Yeah. I remember seeing crocks like that as a youth in PA. I'm envious!

[@emanueladavis1885]

I like the way you show everyone how to use the scales etc....not many people do this and they just leave you wondering how much you should put in. Will give this a go....looks good.

[@kimmccotter318]

Can you please offer some advice. Tried a 1/3 seaweed, 2/3 white cabbage mix with a 2% salt mix. The result smelts vile and is gag worthy 7 days later, smelling like rotting pond weed. Any tips? Have successfully made kraut, pickles and kimchi based on your recipes.

[@jacobclark89]

I have an antique cabadge slicer , I thought it was for cheese , Thanks man

[@organics4you]

What a cool box

[@luzsanfon866]

Thanks

[@woundeddove]

Can you keep it simple. X amounts of salt per cabbage.

[@BetterDoneYourself]

Ronda Kelly Cabbage come in all sizes.

[@happygardener28]

you've used the fermenting box for almost two months, how is it? I looked at the reviews and see mixed results, mostly good but enough issues to make me leery of setting aside the money (very limited budget).

[@BetterDoneYourself]

happygardener28 Dunno! I need to crack that thing open!

[@nancyasare87]

That's great .but where did get the container?

[@BetterDoneYourself]

There's links in the description.