Spiced up kraut.

[SmokinEdge]

Going in with more cabbage to the fermentation crock. This time adding onion garlic and fresh ground black pepper.

 

[HalfSmoked]

Waiting to see a finish looks very interesting.

Warren

 

[SmokinEdge]

Waiting to see a finish looks very interesting.

Warren

This smells amazing and tastes great as is. All we need is some fermentation.

 

[SmokinEdge]

Covered with brine and weighted down. See ya in 3 weeks.

 

[pc farmer]

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

 

[Braz]

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

 

[HalfSmoked]

Warren

 

[SmokinEdge]

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.

 

[Lant-ern]

How was it with the onion ? I have done kraut with garlic and dill which was tasty .

 

[SmokinEdge]

How was it with the onion ? I have done kraut with garlic and dill which was tasty .

Is very good. The onion gets lost a bit in the fermentation, but I think it’s because the onion to cabbage ratio is 95% to 5%. Next time I may just get brave with the onion. Maybe some radish too.

 

[Hamdrew]

Spice it up! 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]

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.