1rst Sauerkraut attempt

Discussion in 'Canning' started by nimrod, Feb 10, 2016.

  1. nimrod

    nimrod Meat Mopper

    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

     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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...[​IMG]...JJ
     
  3. bauchjw

    bauchjw Master of the Pit

    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!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  5. bauchjw

    bauchjw Master of the Pit

    Thank you Sir! Will do!
     
  6. nimrod

    nimrod Meat Mopper

    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
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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

     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Homemade kraut is great. There are health benefits too.
     
  9. smokinpapist

    smokinpapist Smoke Blower

    You all are evil people forcing me to try this, ABT, fatties, and other things. Evil I tell you. 😀


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