My first venture into kraut

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four20

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Jan 21, 2016
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Laurens S.C.
I’ve really been hooked by fermenting the last few months. Have countless pepper ferments going and a few dozen sauces bottled. I probably eat a 5 oz bottle of my habanero garlic a week. I put that and my hot Hungarian pepper sauce out with the cheese tray and people gorged. Quite a few bottles went hime with folks. The Hungarian sauce was a hit. It was fermented local hot Hungarians that I added some mustard powder too. Pretty tasty. Anyway I finally got a couple more cases of half gallon jars so started the kraut today. Pretty basic using roughly 1 1/2 t sea salt per lbs of cabbage. The green batches have caraway, mustard seed and juniper Berry added. The red are going to be my “fire kraut”. Each has 4 super hot peppers in the bottom. Mostly reaper, ghost and brain strain. Looking forward to these just before Christmas. Also added a crock to my Christmas list. View attachment 517408 View attachment 517409
So I want you to take a path that is finite. Napa cabbage Carolina fermented slaw. It is honestly the easiest ferment to go bad. I found it best to ferment on the counter 24 hrs and then go in the fridge for 3 days. Its crisp with a slight bite. Serve with a hot honey bacon dressing with delight. Pair with Mcallan 12 yr dbl cask on the rocks.
 
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tx smoker

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Apr 14, 2013
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Holy cow Jeff!! You've got it going on buddy. Some fine looking goodies right there. I'm seeing some really interesting Ruben's in your future :emoji_wink:

Robert
 
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