Time to try Sauerkraut

[bill ace 350]

My cabbage slicer/shredder got here.

Made in Ukraine.

Hopefully shred some cabbage this weekend.

Have all the supplies.

Can't wait.

 

[crankybuzzard]

Homemade sauerkraut is so much better than what you get from the store! We get some each year from a friend who's church makes around 500# each year. Love that stuff!

 

[bill ace 350]

Homemade sauerkraut is so much better than what you get from the store! We get some each year from a friend who's church makes around 500# each year. Love that stuff!

Looking forward to making it. Will keep as much as possible in the fridge, can some for storage. The only thing I plan on adding is some apple with the peel and caraway seeds.

 

[crankybuzzard]

Looking forward to making it. Will keep as much as possible in the fridge, can some for storage. The only thing I plan on adding is some apple with the peel and caraway seeds.

For me, the caraway seeds are a must have. Not sure I've had any with apple.

As for canning the extra, all it'll do is get better! Just make sure that all fermentation is done before putting it in a sealed jar. I'm sure you know that, but I feel better saying it.

 

[Timber II]

I grew a ton of cabbage and made kraut in a 5 gal crock a few years back - it was wonderful. Looking fwd to your pics along the way!

 

[chopsaw]

I plan on adding is some apple with the peel

I used to add shredded green apple to store bought kraut .

 

[crazymoon]

BA350, I'm in and looking forward to seeing your finished product.

 

[Schwarzwald Metzger]

My cabbage slicer/shredder got here.

Made in Ukraine.

Hopefully shred some cabbage this weekend.

Have all the supplies.

Can't wait.

Homemade sauerkraut is the best.

 

[zwiller]

Good luck!

I like adding apple sauce to my kraut but heads up it will not taste the same if fermenting it. That flavor and sweetness will be eating up by the bugs. Could be a good thing and add more sourness.

 

[HalfSmoked]

Ok let's roll show us how easy it is to do.

Warren

 

[jcam222]

I'm in for the ride. I plan on starting a few gallons soon.

 

[chopsaw]

I'm for the ride.

Does the sugar from the apple affect the ferment any ?
I'm kind of hoping for some Kraut flavored apple schnapps .

 

[jcam222]

Does the sugar from the apple affect the ferment any ?
I'm kind of hoping for some Kraut flavored apple schnapps .

I stay away from fruits in my krauts and sauces during ferment so I'm not sure.

 

[WI Smoker77]

Homemade saurkraut can be much better than store bought. And you can experiment with lengths of time letting it ferment. We did a batch this last Sept-Oct. Left it 10 weeks and came out fantastic. Previously went 6-7 weeks. Both are/were very good. One interesting thing, we had some purple cabbage given to us, so used it along with regular green cabbage. When we canned our kraut, it is all purple!!! Flavor the same just uniquely colored.

 

[bill ace 350]

Tomorrow is the day.

Two 2 gal food grade buckets, airlocks and slicer.

Gave the slicer a few light coats of oil as recommended..

Only have 4 heads of cabbage for my first try.

Going with just cabbage and pickling salt for my first try, nothing extra added.

 

[bill ace 350]

Now the wait. 4 heads filled about half a 2 gallon bucket.

Can't wait.

 

[forktender]

I stay away from fruits in my krauts and sauces during ferment so I'm not sure.

Chili peppers are fruit, I know what you mean, though.

 

[bill ace 350]

Sunday will be 14 days.

Haven't opened the lid on the bucket yet.


Give it another week?

 

[jcam222]

Sunday will be 14 days.

Haven't opened the lid on the bucket yet.


Give it another week?

You could give it a taste. I usually find 3-4 weeks to be the sweet spot. Every ferment is different though

 

[bill ace 350]

You could give it a taste. I usually find 3-4 weeks to be the sweet spot. Every ferment is different though

I'll give it another week!