Starting some kraut

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jcam222

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Multiple friends have been inquiring frequently as to when I planned on having more sauerkraut for their eating pleasure. My process is very basic but yields delicious traditional kraut. Finally got around to a batch today. Ordered this to do a large batch instead of many half gallons.
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Grabbed 7 heads of cabbage at the local Amish store. They were marked local so who knows. Each one was halved, cored and then cut again for quarters.
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Broke out the mandolin and off to slicing nice and thin. Here are the first two ready for the next step.
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For every 1 lbs I use 1 1/2 t sea salt. For every 3 lbs. I add 1t mustard seed, 1t caraway seed and about 10 Juniper berries. Toss it all really good and rest for 10 minutes or so.
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Work aggressively then by hand squeezing and pressing until it’s good and moist. Transferred to the container and rinse repeat till 6 we’re done (forgot the 7th). Press more until almost submerged in the brine forming.
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This style “crock” has a plastic and silicone disk used to press down and force out air keeping everything submerged.
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Lid on and to the counter to let the Lactobacillus do it’s thing. I’ll taste in three weeks but am guessing the sweet spot will be 4-6 weeks. My half gallon ferments were too salty at 3 and perfect at 4. Not sure if I’m supposed to burp this thing or not so will play it by ear. I may add the 7th cabbage tomorrow. That’s it for now, thanks for looking.
 
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Steve H

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Looks great Jeff! My crock should get delivered today. So, I'll start mine tomorrow. Still not sure what flavor profile yet. I may just go with regular. Just cabbage and salt for the first run. Though, I'm really leaning towards Kimchi. That might be a bit ambitious for the first time out.
 
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kilo charlie

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Looks interesting! I'm curious if you ordered the Crocs too! HAHAHA
 

tx smoker

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I love it, I love it, I love it!! Kraut is one of my favorite things on the planet and knowing the way you d things, that's likely to be the best Kraut on the planet.

Robert
 
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bauchjw

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Man I love kraut and want to do my own so bad! Book marked, thank you for sharing! Can’t wait to see how it comes out!
 

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