or Connect
SmokingMeatForums.com › Forums › Preserving Food › Canning › 1rst Sauerkraut attempt
New Posts  All Forums:Forum Nav:

1rst Sauerkraut attempt

post #1 of 9
Thread Starter 

So down here in South Florida the cabbage comes in January. We were heading out for a weekend with friends when I saw a pickup truck load of fresh cabbage headed to the local produce stand, Country Club Produce. (shameless endorsement) So I picked up 2 heads of green & 1 red cabbage. I wanted a traditional sauerkraut so I followed Chef Willie's direction and so far quite pleased.

 Have about 1.5 heads of green cabbage & .5 head of Red Cabbage, Added salt  & fermented 3 weeks. Have it in the fridge now to finish out the fermentation. The empty head space in the jar is from the brine bag. Really looking forward to trying this with some homemade brats!

 Thanks for all the info to try this.

 Craig

 

 

 

 

post #2 of 9

Looks like it will be great. I have made Kraut before and the result was much better than store bought. My family just does not eat enough for me to continue making it...:th_crybaby2:...JJ

post #3 of 9
Looks great! Be sure to end the thread with a taste comment or brat q view! My wife is German so she loves sauerkraut, but doesn't know how to make it. I suppose Americans and ketchup are similar? You may have inspired me to try it out!
post #4 of 9
Quote:
Originally Posted by bauchjw View Post

Looks great! Be sure to end the thread with a taste comment or brat q view! My wife is German so she loves sauerkraut, but doesn't know how to make it. I suppose Americans and ketchup are similar? You may have inspired me to try it out!

Definitely try it! Super easy. There are various recipes with specific temp for X days then Blah.Blah.. But it is basically just Cabbage, Salt and a long rest making sure the cabbage is submerged in the brine that forms. If you want to try a batch, look at these great threads... http://www.smokingmeatforums.com/newsearch?search=sauerkraut

Or for a small test batch look up How To Make Sauerkraut in a Mason Jar. Good details and what to expect...JJ

post #5 of 9
Quote:
Originally Posted by Chef JimmyJ View Post

Definitely try it! Super easy. There are various recipes with specific temp for X days then Blah.Blah.. But it is basically just Cabbage, Salt and a long rest making sure the cabbage is submerged in the brine that forms. If you want to try a batch, look at these great threads... http://www.smokingmeatforums.com/newsearch?search=sauerkraut
Or for a small test batch look up How To Make Sauerkraut in a Mason Jar. Good details and what to expect...JJ
Thank you Sir! Will do!
post #6 of 9
Thread Starter 
Thanks guys
I found the tutorials here on the smf. Only made about a gallon of it. We use about that much in a years time of the store bought stuff. If this turns out good it will go faster. It's tough waiting so long for it to finish up.
Craig
post #7 of 9

These folks convinced me to ferment cabbage...  I like the purple..... ONLY for the color.....

 

post #8 of 9
Homemade kraut is great. There are health benefits too.
post #9 of 9
You all are evil people forcing me to try this, ABT, fatties, and other things. Evil I tell you. 😀


Sent from my iPad using Tapatalk
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Canning
SmokingMeatForums.com › Forums › Preserving Food › Canning › 1rst Sauerkraut attempt