Fermenting Kraut

[daveomak]

I subscribe to a myriad of food forums......  Hot Pink Garlic Kraut was in this issue of ..  http://nourishedkitchen.com/hot-pink-jalapeno-garlic-kraut/  ....  

That link is there so I don't go to jail for copyright infringement..   The picture made me hungry....  

Grandma made cabbage/beet borscht which was great...  Reminded me of grandma's cooking.... anyway, here it is....

                                 This looked so good.......  Made me hungry...... 

                                  Garlic and Shallots 100 gms

Garlic Shallots.jpg

• daveomak
• Dec 14, 2012

   Red Cabbage 1100 gms, Anaheim Peppers & Banana Peppers 200 gms

Cabbage Peppers.jpg

• daveomak
• Dec 14, 2012

 My 1 gallon crock with lid made from a plastic cutting board... If you look close, you can  

 see the outline and the hole in the center....  A 1 gallon vinegar jug fits perfectly inside

 the crock for weight.... This pic is after 16 hours...  No additional water was added.... 

crock.jpg

• daveomak
• Dec 14, 2012

                                            Covered Crock

Covered Crock.jpg

• daveomak
• Dec 14, 2012

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.......  

Thanks for looking......     Dave

 

[smokinhusker]

That will be so good! I have a German Aunt that used to make pickled red cabbage...YUM

 

[diggingdogfarm]

Cool!


I'm working on a batch of cranberry kraut.....similar color.



~Martin

 

[dirtsailor2003]

Can I come over when it's done? My Grandmother used to make homemade kraut, wish I had the crock she used. I could see this in a modified Cuban sandwich, all pressed, hammy, pickled, toasty, cheesy

 

[daveomak]

Sure, I'm just up 97 from ya about 600 miles...  I may have to try that cuban.....    Dave

 

[dirtsailor2003]

 That's just a Sunday drive! I've always been amazed when I've been on the east coast delivering boats that I can be in a different state each day, and sometimes multiple states in the same day! California coast is longer than the East Coast!

Post pictures of that Cuban if yo do it! I just phoned my mom to find out if that crock is still in the basement of my grandmas house. Last time I saw it was 30 years ago as us cousins were sneaking  pickle's out of it...

 

[daveomak]

I opened the towel today and the aroma was awesome....   Peps and cabbage and garlic and shallots....  Long time to go though before a taste..... 

 

[solaryellow]

Looking forward to the final product Dave!

 

[red dog]

My pappy wants to make some kraut so I bought him the stuff to do it for xmas. Can't wait to see how yours turns out. It sure is a pretty color!

 

[linguica]

Fresh made kraut has a totally different flavor than it's canned relative. Just like the Korean version....kim chee. The bottled stuff smells bad, but when made fresh, It's a tasty-spicy treat.

They showed a German kraut factory on Travel Channel on TV a while ago. A concrete walled warehouse with 20 foot high walls and a shredder the size of a 18 wheeler truck. They just filled the building with shredded, salted cabbage and waited a few days. Then packaged what was left.

 

[daveomak]

It is getting close....  I looked at it today....