1rst Sauerkraut attempt

nimrod

Meat Mopper

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May 7, 2010

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Stuart Florida

• Feb 10, 2016

• #1

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

1.2016 Sauerkraut.jpg

• nimrod
• Feb 10, 2016

 

chef jimmyj

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• Feb 10, 2016

• #2

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...

...JJ

 

bauchjw

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• Feb 11, 2016

• #3

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!

 

chef jimmyj

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• Feb 11, 2016

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bauchjw said:

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!

Click to expand...

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

 

Last edited: Feb 11, 2016

bauchjw

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• Feb 11, 2016

• #5

Chef JimmyJ said:

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

Click to expand...

Thank you Sir! Will do!

 

nimrod

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May 7, 2010

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Stuart Florida

• Feb 11, 2016

• #6

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

 

daveomak

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• Feb 11, 2016

• #7

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

Cabbage Purple Fermented.jpg

• daveomak
• Feb 11, 2016

 

dirtsailor2003

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• Feb 11, 2016

• #8

Homemade kraut is great. There are health benefits too.

 

smokinpapist

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Feb 4, 2016

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• Feb 12, 2016

• #9

You all are evil people forcing me to try this, ABT, fatties, and other things. Evil I tell you. [emoji]128512[/emoji]


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