Sauerkraut

[pinnah]

@chumley

we decided to buy the right tool for the job:

http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB

Hey chumley, just wondering how much cabbage you can put in that 3 gallon crock.  I am thinking that is plenty big?

[dazed]

@58limited

Add 8 oz. cultured buttermilk on the top then cover with a large cabbage leaf or two.

I’ve never heard about using buttermilk.

I have been making sauerkraut for many years…I gave my friend a 6 gallon brew bucket with airlock, and he now makes it to…no problems…as stated just weigh it down somehow and cover with 1-2 inches of liquid above the cabbage and you will be fine. I Usually never have enough liquid so I will make up some Brine, with boiled and cooled H2O (15g Salt for 1L H2O). Make sure that no pieces of cabbage are above liquid, or stuck to side of vessel…I usually wipe insides down with clean paper towel so no bits above liquid. I also use several big cabbage leaves between weight and chopped cabbage (still under brine or liquid)

I Got a German Made Harsch 30L crock and the book says 5- 8 grams (15g max) of salt (non-iodized or Kosher) for every 1kg of cabbage. From what I’ve gathered… the the warmer the ferment temp the more salt you use to prevent spoilage. I typically make sauerkraut in cooler temps so I tend to use less, and prefer the taste of a less salty product.

The Harsch Booklet also says to start out fermentation in at room temp (68-71F) for 2-3 days (until fermentation starts), and then move to a cooler (59-65F) area for 4-6 weeks. After that store it between 41-59F. I usually test it at about 3-4 weeks because I like my kraut with a little more crisp in the bite texture…and I like the taste of it when its young…

I make about 5 gallons at a time to last through-out the year.
By by the time i get to the last of it, the kraut has softened and changed flavor since storing…but still good.

I have also frozen some to see how it would turn out when thawed after couple months…I didn’t find any noticeable difference in the product…BYMMV.

Remember Fresh Sauerkraut (not canned or cooked) sauerkraut has all those good GUT BUGS in it that yogurt does…and those BUGS are supposed to be good for you …even prevent the Bird Flu (Avian Flu) …google it!
but again YMMV…

[wort-h.o.g]

so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

very cool though

[thirsty_monk]

@wort-h.o.g

so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

very cool though

Never know until you try.
Just do it.

[mtnrockhopper (Jimmy K)]

@wort-h.o.g

so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

very cool though

I only made it once and it was a smaller batch on my countertop, but there was no smell and it was delicious. I made it for a homebrew club meeting at my house, so I used one head of cabbage about two weeks ahead and it was all eaten that night.

[dazed]

@wort-h.o.g

so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

Doesn’t smell anymore than beer fermenting unless your doing 50 gallons or more. If your just using regular cabbage (not colored), if any issues arise…you would know. My friend is way less sanitary than I am…and its working for him…If you can make beer…kraut is no harder…in fact, way easier!

I would be more afraid of eating out and getting sick than eating my kraut…or yours…

[wort-h.o.g]

good to know-thanks.

[wort-h.o.g]

@dazed

@wort-h.o.g

so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

Doesn’t smell anymore than beer fermenting unless your doing 50 gallons or more. If your just using regular cabbage (not colored), if any issues arise…you would know. My friend is way less sanitary than I am…and its working for him…If you can make beer…kraut is no harder…in fact, way easier!

I would be more afraid of eating out and getting sick than eating my kraut…or yours…

oh, and beer fermenting smells? -blasphemy  ;D

[pinnah]

Thanks for the informative post dazed.  I am getting excited to try it; crock is in the mail.  8)

To store it do you have to pressure can it to seal the top?

[wort-h.o.g]

so what’s the recipe for kraut? just adding water and pickling salt or what?

[dazed]

@pinnah

To store it do you have to pressure can it to seal the top?

I just stick in 1/2 gallon mason jars with the lid on it in the fridge…not to tight. I don’t process them with heat…otherwise you would kill off the good stuff.

[dazed]

@wort-h.o.g

so what’s the recipe for kraut? just adding water and pickling salt or what?

EXACTLY…though you might chop or shred it first… Then just layer and salt by weight.

Refer to my earlier post for weights.

[dazed]

I stumbled across this cool blog the other day and she has some recipes, and has well documented her
sauerkraut making experience… I thought I would share Ferments Archives - Feed Your Skull

[wort-h.o.g]

Ok I’m sold. Something else to try and confuse everyone what it is I’m doing now.[emoji16]

[pinnah]

@dazed

I stumbled across this cool blog the other day and she has some recipes, and has well documented her
sauerkraut making experience… I thought I would share Ferments Archives - Feed Your Skull

Excellent; good read on the process.  Thanks.

[wort-h.o.g]

@dazed

@wort-h.o.g

so what’s the recipe for kraut? just adding water and pickling salt or what?

EXACTLY…though you might chop or shred it first… Then just layer and salt by weight.

Refer to my earlier post for weights.

yeah figured a shred on it. i usually add some garlic to my kraut-might add that during fermentation and see.

[reverseapachemaster]

When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

[wort-h.o.g]

@reverseapachemaster

When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

[jonhughey_att.net (HoosierBrew)]

@wort-h.o.g

@reverseapachemaster

When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !

[wort-h.o.g]

@wort-h.o.g

@reverseapachemaster

When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !

one of those love it or hate things ive found. one of my bud’s wife was korean and she used to make it along with bulgogi…mmmmm good!