Below is the original thread... How I started....
http://www.smokingmeatforums.com/t/132186/fermenting-kraut
Original Recipe
That color is awesome.... In 3 weeks I will taste test it..... This is my first attempt at Kraut....
Everything was wiped down with vinegar ... Hopefully to kill all foreign bacteria and keep the
fermenting process "sanitary", for lack of a better word..... I added 4% salt, 56 gms, to the crushed
veggies in my first attempt..... several recipes suggested 2%..... Some don't even give a
percentage, just a volume measurement for the salt.... So, to be somewhat technical, I weighed
everything in grams to make duplicating this recipe easy and any future changes necessary
easy to calculate......
See you in 3-4 weeks......
PS... the original recipe called for Jalapenos..... I didn't have any
fresh and the store was out of them..... I thought a few Anaheim and Bananas might be good.......
Three weeks has gone by.... The aroma was intriguing... different than anything I have smelled before.... Earthy, umami, very pleasing...
How it sat for 3+ weeks.....
Naked....
The scum I saw on the jug... not much....
The crock..... not much scum....
The stone (Old plastic cutting board) (cutting board).... not much scum....
Darn if that don't look good.....
This is my first fermented kraut.... Never made it.... Never tasted it....
It is very crunchy.... a little salty... maybe I should cut down on the salt.... 4% by weight was added to the veggies....
When I bit into a hunk of garlic, I knew it, and it was good..... very mild....
Haven't noticed any Anaheim or Banana Peppers though......
Bride said the peppers were just right.... I didn't taste any.... Maybe I don't know what to expect....
Transfer to cold storage when sour enough for your liking and use within 9 months....
That is from the recipe.... It doesn't taste sour now... but then I do like sour stuff so maybe I don't know what "real" sour is...
Next batch maybe 3% salt and I will try Himalayan(fpnmf: type) or some sea salt instead of pickling salt....
Anyone want to suggest an amount of, or type of salt ???
Maybe a little rice, malt or balsamic vinegar added to the dish at eating time.... maybe a pinch of sugar....
The flavor is interesting, very interesting... Bride says, "It ain't fermented long enough... Grandma's took months"....
Now it has been confirmed... "I don't know sh+t", by bride.... but I knew that...
I recommend this fermenting stuff to anyone interested in something different....
Dave
http://www.smokingmeatforums.com/t/132186/fermenting-kraut
Original Recipe
That color is awesome.... In 3 weeks I will taste test it..... This is my first attempt at Kraut....
Everything was wiped down with vinegar ... Hopefully to kill all foreign bacteria and keep the
fermenting process "sanitary", for lack of a better word..... I added 4% salt, 56 gms, to the crushed
veggies in my first attempt..... several recipes suggested 2%..... Some don't even give a
percentage, just a volume measurement for the salt.... So, to be somewhat technical, I weighed
everything in grams to make duplicating this recipe easy and any future changes necessary
easy to calculate......
See you in 3-4 weeks......
PS... the original recipe called for Jalapenos..... I didn't have any
fresh and the store was out of them..... I thought a few Anaheim and Bananas might be good.......
Three weeks has gone by.... The aroma was intriguing... different than anything I have smelled before.... Earthy, umami, very pleasing...
How it sat for 3+ weeks.....
Naked....
The scum I saw on the jug... not much....
The crock..... not much scum....
The stone (Old plastic cutting board) (cutting board).... not much scum....
Darn if that don't look good.....
This is my first fermented kraut.... Never made it.... Never tasted it....
It is very crunchy.... a little salty... maybe I should cut down on the salt.... 4% by weight was added to the veggies....
When I bit into a hunk of garlic, I knew it, and it was good..... very mild....
Haven't noticed any Anaheim or Banana Peppers though......
Bride said the peppers were just right.... I didn't taste any.... Maybe I don't know what to expect....
Transfer to cold storage when sour enough for your liking and use within 9 months....
That is from the recipe.... It doesn't taste sour now... but then I do like sour stuff so maybe I don't know what "real" sour is...
Next batch maybe 3% salt and I will try Himalayan(fpnmf: type) or some sea salt instead of pickling salt....
Anyone want to suggest an amount of, or type of salt ???
Maybe a little rice, malt or balsamic vinegar added to the dish at eating time.... maybe a pinch of sugar....
The flavor is interesting, very interesting... Bride says, "It ain't fermented long enough... Grandma's took months"....
Now it has been confirmed... "I don't know sh+t", by bride.... but I knew that...
I recommend this fermenting stuff to anyone interested in something different....
Dave
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