I call it Christmas kraut because my friends annually want it for Christmas gifts :) I posted the start of this back in mid November here https://www.smokingmeatforums.com/threads/starting-some-kraut.318294/ Tasted last week at 3 weeks and was a bit salty for my taste so let it go another week. So here we go today. First up here is a shot of the kraut in the Korean style plastic ferment pot. As you see it has a built in plunger type inner lid to keep things submerged. It is two piece and the inner circle can be removed easily for tasting the overall lid fits very snugly with a silicon seal.
Dumped into a huge stainless pan. You can see I had it really pressed in tight as it held shape until I broke it up.
Mixed it up really good and hand packed. Yielded 2 gallons of sauerkraut very tightly packed in the jars so they are covered with a little brine.
Taste is spot on with maybe a tad bit more forward taste of the caraway. Must have been fresher than last time. Nice and sour with just a hint of salt and very crunchy. I will have some happy friends and family. Thanks for looking. Off to my next two ferment projects. Need to work on my Christmas reaper batch and also a fermented scotch bonnet jerk hot sauce.