Homemade sauerkraut

Reads 3805 • Replies 28 • Started Monday, July 28, 2014 4:59:47 AM CT

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Message AcctError62185 places 1 º 16:29 Tue 7/29/2014 Even the stuff from mennonites might have been pastuerized
Message fiulijn P beers 28318 º places 745 º 17:01 Tue 7/29/2014 this thread is getting viral... I bought a cabbage today...
Message pinkie beers 470 º places 10 º 17:59 Tue 7/29/2014 Originally posted by fiulijn this thread is getting viral... I bought a cabbage today...

Message AcctError62185 places 1 º 20:09 Tue 7/29/2014 Originally posted by fiulijn this thread is getting viral... I bought a cabbage today... I bought new mason jars, which are now full of cabbage, green beans and red onions.
Message CLevar places 23 º 20:22 Tue 7/29/2014 Originally posted by Tibeerious Originally posted by fiulijn this thread is getting viral... I bought a cabbage today... I bought new mason jars, which are now full of cabbage, green beans and red onions. Never fermented green beans, let us know how it goes!
Message Bacterial beers 3140 º places 134 º 21:45 Tue 7/29/2014 Mine is going! Green and red cabbage. Liquid over everything 24 hours in. YAY bacteria!!!!!
Message AcctError62185 places 1 º 06:05 Wed 7/30/2014 So far not much fermentation going on. The cabbage overflowed a bit, which I think is good, the onions seem to be absorbing brine so I had to add more, that was unexpected. Might be too much salt, which will slow things down a bit, but better safe than sorry I guess. The salt to water ratio is all over the map when I googled recipes...so apparently not that critical

Message Frank beers 4561 º places 92 º 08:09 Wed 7/30/2014 More salt = more sour but slower fermentation or so I have been lead to believe.
Message DerWeg beers 2175 º places 48 º 22:01 Thu 7/31/2014 Originally posted by Frank Originally posted by DerWeg How long does live Kraut keep in the fridge, I have some excellent stuff in packets from a Mennonite farm. Also we gotta talk combo recipes eg braising with sausage or pig knuckle etc. It will last on the order of months at least. At least that is my experience w/ fermented pickles. For store bought saurkraut, I like to mix w/ thinly sliced onions and shredded carrots and fresh cabbage and cook on the stove w/ beer. Kraut really never tastes just perfect until you cook some pork in it though. I like where that’s going. Get some Kässler or smoky Kielbasa in there, pork fat and smoke is wonderful as are juniper berries. Will see how the kraut is, I’m hoping anything pickled and not obviously rotten might be OK! I braise it in Oktoberfest or Maertzen, nice malty accent.
Message zimbo beers 1019 º 05:44 Fri 8/1/2014 Get your hands on Edna Staebler’s sauerkraut recipe in ’Food that Really Schmecks’and you’re pretty much reached sauerkraut perfection.