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sp_Feed F-Food-Production
Time to make some sauerkraut
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K
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18 Jan ’13 - 8:55 pm
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you can do it in mason jars and weigh it down, or you can use a mason jar recapper

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and a airlock as well

sauerkraut_recap.jpg

http://www.recapmasonjars.com/

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27 Jan ’13 - 7:00 pm
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so I checked the kraut this morning, was starting to form a scum

8422051326_78a199beca_z.jpg

so I skimmed it out and switched out the weight plate and covered it back up, I tasted the cabbage and could taste some fermentation, was nice and crisp

8420956531_e1e5f7cb8a_z.jpg

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Kamikaze-Emu
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3 Nov ’13 - 6:38 pm
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In the direct opposite of your industrial scale operation we are doing a experiment with quick and dirt kraut.

We cut up 1.5 cabbages (the other 1/2 went into soup), then massaged with salt for 10 minutes, added caraway seeds and set into a mason jar with weight on top. This is suppose to be some kind of quick kraut recipe taking 3 to 10 days depending on taste preference. Not sure how it will turn out as this is our first time.

wEWKlzg.jpg

UINou7M.jpg

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4 Nov ’13 - 7:30 am
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nice!

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jfmx345
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5 Nov ’13 - 5:19 pm
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We make/eat a lot of kraut, I like it cold. I've been eating it on stuffed peppers for years and people look at me funny till they try it.

KVR I'm almost positive we have matching freezers...

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jonathco
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6 Nov ’13 - 11:39 am
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Quote:
Quote from jfmx345 on November 5, 2013, 17:19

We make/eat a lot of kraut, I like it cold. I've been eating it on stuffed peppers for years and people look at me funny till they try it.

I am going to have to try that; two of my favorite food items combined? I can't believe I didn't think of that yet...

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Kamikaze-Emu
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11 Nov ’13 - 6:00 pm
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It has been about a week and I tried ours tonight.

OVwrnin.jpg

yEd1DVm.jpg

It still has a lot of crunch so I think we will leave it a while longer. It is more chopped than sliced, so that could account for some of the texture. Flavour is decent, but not as sharp as I was expecting.

Can we leave it too long, or is it just a matter of it being done when you are happy with it?

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11 Nov ’13 - 6:18 pm
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as long as it is under the brine, it will be okay for a long time, as long it passes the look, taste and smell test

looks good man!

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