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Spiced up kraut.

HalfSmoked

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Waiting to see a finish looks very interesting.

Warren
 

SmokinEdge

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Covered with brine and weighted down. See ya in 3 weeks.
23402869-3B4D-4461-956C-D1BCCFDE0FD1.jpeg
 

pc farmer

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This is gonna be good for sure. Looks good already.
 

Braz

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I might need to try that. I have only ever done straight cabbage and salt.
 

SmokinEdge

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Thank you all for the response. I use 1.5% salt and my sauerkraut is great, but this time decided to add onion and garlic.
This is 8# cabbage. 6 pounds green and 2 pounds red cabbage. 1 medium sized white onion and 1 medium sized garlic bulb. I’m excited.
 

Hamdrew

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492276-f2d65c3b70fe6e859a8150f19637b488.jpg
Spice it up! :emoji_wink: I like a lot of black/white pepper too. Dried chiles will mostly add heat (or you can forego the flesh altogether)

i wonder what szechuan corns would do.. hmm
 

zwiller

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I want to ferment some one day... I am really into german cooking and have the bonde hair blue eyes to boot. Nearly all "pepper" used in german cooking is white and not black. The difference is profound especially fresh ground. Also a few kraut recipes call for adding juniper which can a nice change. Careful with the radishes (love them tho). I fermented them one time and found out after they need to be par boiled to rid the sulfur compounds. I think onion and garlic are the same but sounds like you got lucky with a small amount.
 

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