[redbeerman]

Schwenkbraten mit blaukraut und Kartoffelbrei

[bluesman]

Prepared 9lbs of sauerkraut yesterday.

I use an old ceramic crock. I sliced the cabbage as thin as I could get it, and layered the cabbage in a crock, applying Sea salt and tamping the cabbage with a wooden block as I added each layer. Then placed the crock, covered with a plate and a 10lb weight, in an old fermenter and sealed the bucket leaving the airlock hole just covered with a beer coaster. It will take at least a few weeks but I think it's perfect in six weeks.

Just in time for New Years!

[bluesman]

Schwenkbraten mit blaukraut und Kartoffelbrei

Looks delicious! 

[redbeerman]

Prepared 9lbs of sauerkraut yesterday.

I use an old ceramic crock. I sliced the cabbage as thin as I could get it, and layered the cabbage in a crock, applying Sea salt and tamping the cabbage with a wooden block as I added each layer. Then placed the crock, covered with a plate and a 10lb weight, in an old fermenter and sealed the bucket leaving the airlock hole just covered with a beer coaster. It will take at least a few weeks but I think it's perfect in six weeks.

Just in time for New Years!

Save some for me!

[euge]

Prepared 9lbs of sauerkraut yesterday.

I use an old ceramic crock. I sliced the cabbage as thin as I could get it, and layered the cabbage in a crock, applying Sea salt and tamping the cabbage with a wooden block as I added each layer. Then placed the crock, covered with a plate and a 10lb weight, in an old fermenter and sealed the bucket leaving the airlock hole just covered with a beer coaster. It will take at least a few weeks but I think it's perfect in six weeks.

Just in time for New Years!

Have you made it before? I plan on making some but maybe one head of cabbage to see how it turns out.

[capozzoli]

We have had a six gallon fermentation bucket packed with kraut since october. It is coming along nicely.

Dont just get any cabbage, make sure it is large solid and sound late season cabbage. Late season has lots of natural sugars that make for a good fermentation.

We tried another method that people have told us where you just put it in a jar put the lid on and let it sit. Some even add water. I thought it was crazy because with the lid not much o2 will get in there and I thought maybe the jar could explode but it is working well.

[bluesman]

Prepared 9lbs of sauerkraut yesterday.

I use an old ceramic crock. I sliced the cabbage as thin as I could get it, and layered the cabbage in a crock, applying Sea salt and tamping the cabbage with a wooden block as I added each layer. Then placed the crock, covered with a plate and a 10lb weight, in an old fermenter and sealed the bucket leaving the airlock hole just covered with a beer coaster. It will take at least a few weeks but I think it's perfect in six weeks.

Just in time for New Years!

Have you made it before? I plan on making some but maybe one head of cabbage to see how it turns out.

I make it every year around October/November so that it's ready by the New Year. It's easy and fun to do. So many dishes can be prepared with this old world food. Try it!

[andrew]

A good thread should not die!

I was out mowing the grass about a week ago and disturbed a turtle crawling around the garden fence. I normally just rehome the bigger turtles that i find or my son catches on his rod and reel to the bayou by my office... but this one was not as lucky.



Stewed turtle with onions, garlic, and potatoes with a side of small brussel sprouts - all from the garden. Dessert was fresh picked wild blackberries with sweet bread and good ole vanilla Blue Bell ice cream.

All washed down with a homebrewed porter.

[1vertical]

Prepared 9lbs of sauerkraut yesterday.

I use an old ceramic crock. I sliced the cabbage as thin as I could get it, and layered the cabbage in a crock, applying Sea salt and tamping the cabbage with a wooden block as I added each layer. Then placed the crock, covered with a plate and a 10lb weight, in an old fermenter and sealed the bucket leaving the airlock hole just covered with a beer coaster. It will take at least a few weeks but I think it's perfect in six weeks.

Just in time for New Years!

Have you made it before? I plan on making some but maybe one head of cabbage to see how it turns out.

I make it every year around October/November so that it's ready by the New Year. It's easy and fun to do. So many dishes can be prepared with this old world food. Try it!

Ron, I woulda teased in a little caraway seed...just me...

[euge]

I like caraway in mine too. It's called "Bavarian-style" down here.

[1vertical]

I like caraway in mine too. It's called "Bavarian-style" down here.

We have a brand Kuners here, that is where I first tried ^^^^ Bavarian style and won't look back!

[redbeerman]

I like caraway in mine too. It's called "Bavarian-style" down here.

We have a brand Kuners here, that is where I first tried ^^^^ Bavarian style and won't look back!

Onion, brown sugar and caraway seed is how I make it.  Sometimes I put a little beer in it too (a German style, course).

[capozzoli]

Hey guys. Nice lookin kraut.

Slovakians put caraway in everything. When people try to put stuff in my kraut now I slap their hand and firmly say "NO!" Like in Conquest of the Planet of The Apes.

What else has been gone on around here? 

Ron did you ever finish the brutus or is it still a work in progress 

Where is the weaze, he still brewing?

I may brew a batch this weekend. Wait, no I am working Saturday, looks like I will just get a case of SNPA and suck it down before I get there.

[tschmidlin]

Hey guys. Nice lookin kraut.

Slovakians put caraway in everything. When people try to put stuff in my kraut now I slap their hand and firmly say "NO!" Like in Conquest of the Planet of The Apes.

What else has been gone on around here? 

Ron did you ever finish the brutus or is it still a work in progress 

Where is the weaze, he still brewing?

I may brew a batch this weekend. Wait, no I am working Saturday, looks like I will just get a case of SNPA and suck it down before I get there.

What have you been up to cap?  Weaze is MIA, Ron finished the brutus as far as I know.

When was the last time you brewed?

[euge]

We miss your insightful input cap!