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'bout time for a batch of kraut!

post #1 of 6
Thread Starter 

It's been some time since I fermented a batch of sauerkraut so I figured using a lazy Saturday night to get it done was just the ticket.

 

I made my standard recipe....4 heads of green cabbage, 2 heads of red cabbage, kosher salt, whole caraway seeds, whole mustard seeds and whole pepper corns.

 

Here's half the batch cut, mixed up and ready to cram into my fermentation crock.

 

 

My 5 liter crock stuffed to the gills with soon to be sour goodness!

 

 

Not only does mixing the 2 types of cabbage make the kraut look awesome I think it adds another layer of flavor to some already delicious goodness. Although the mustard seed and pepper corns are a nice touch they aren't critical....but the caraway seeds are a must. Since I have them all available I use them.

 

The next 8 weeks or so are going to drag on waiting for the kraut to be done! Then it will be time to make a pastrami and enjoy some home made Rubens.


Edited by Damon555 - 7/27/14 at 6:58am
post #2 of 6
Should be tasty. Do you salt your cabbage, or use a culture?
post #3 of 6
Thread Starter 

Thanks for pointing that out.....forgot to add salt to the ingredient list....I fixed it. It might turn pretty nasty without the salt in there. I'd give the amount used of each ingredient but I hate measuring....once I've had some practice at a recipe it's all done by the seat of my pants.

post #4 of 6
Yeah it doesn't turn out to good without the salt or a culture!
post #5 of 6
Thread Starter 

The cabbage is percolating away out in my climate controlled shed.....It already smells delicious!

post #6 of 6
Quote:
Originally Posted by Damon555 View Post

The cabbage is percolating away out in my climate controlled shed.....It already smells delicious!

I like that! I'd have to bury mine 30" below grade right now!
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