Other than Brewing > All Things Food

Fermenting Crock

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kraftwerk:
I tried making kraut with green and purple cabbage and shredded carrots. I used a 2 gal food-grade plastic bucket with a lid and air lock. My kraut tasted great but made me sick. Not sure if it was infected or if the plastic made it bad. I made sure to clean everything as I would any brewing equipment. Anyone have similar experience?

majorvices:
Never had kraut make me sick. Can't comment. Will say the 10L is plenty big enough. Won't be getting a 20.

bluesman:
Nice Keith. I was just thinking about making some kraut last week.

I use an old crock that I got from my mother-in-law for making kraut. Fresh kraut is a beautiful thing. The key is having some fresh cabbage to make it with. Cabbage comes a long way this time of year up here. I'll have to pick up some cabbage soon.

flars:
I use a 5 gallon Red Wing for corning beef brisket.

redbeerman:
You guys are making me hungry!  I have some red cabbage growing.  If it survives the bugs and heat, I will probably can it.  We love this stuff at my house.

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