Author Topic: Sauerkraut  (Read 8910 times)

Offline dazed

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Re: Sauerkraut
« Reply #30 on: December 19, 2014, 12:56:43 AM »
To store it do you have to pressure can it to seal the top?

I just stick in 1/2 gallon mason jars with the lid on it in the fridge....not to tight. I don't process them with heat...otherwise you would kill off the good stuff.

Offline dazed

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Re: Sauerkraut
« Reply #31 on: December 19, 2014, 12:59:26 AM »
so what's the recipe for kraut? just adding water and pickling salt or what?

EXACTLY...though you might chop or shred it first.... Then just layer and salt by weight.

Refer to my earlier post for weights.

Offline dazed

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Re: Sauerkraut
« Reply #32 on: December 19, 2014, 01:21:55 AM »
I stumbled across this cool blog the other day and she has some recipes, and has well documented her
sauerkraut making experience.... I thought I would share http://feedyourskull.com/category/ferments/

Offline Wort-H.O.G.

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Re: Sauerkraut
« Reply #33 on: December 19, 2014, 03:02:29 AM »
Ok I'm sold. Something else to try and confuse everyone what it is I'm doing now.


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Ken- Chagrin Falls, OH
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Offline pinnah

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Re: Sauerkraut
« Reply #34 on: December 19, 2014, 01:30:31 PM »
I stumbled across this cool blog the other day and she has some recipes, and has well documented her
sauerkraut making experience.... I thought I would share http://feedyourskull.com/category/ferments/

Excellent; good read on the process.  Thanks.

Offline Wort-H.O.G.

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Re: Sauerkraut
« Reply #35 on: December 19, 2014, 02:22:29 PM »
so what's the recipe for kraut? just adding water and pickling salt or what?

EXACTLY...though you might chop or shred it first.... Then just layer and salt by weight.

Refer to my earlier post for weights.

yeah figured a shred on it. i usually add some garlic to my kraut-might add that during fermentation and see.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline reverseapachemaster

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Re: Sauerkraut
« Reply #36 on: December 19, 2014, 04:26:53 PM »
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline Wort-H.O.G.

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Re: Sauerkraut
« Reply #37 on: December 19, 2014, 04:29:46 PM »
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: Sauerkraut
« Reply #38 on: December 19, 2014, 04:30:18 PM »
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !
Jon H.

Offline Wort-H.O.G.

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Re: Sauerkraut
« Reply #39 on: December 19, 2014, 04:35:56 PM »
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !

one of those love it or hate things ive found. one of my bud's wife was korean and she used to make it along with bulgogi....mmmmm good!
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: Sauerkraut
« Reply #40 on: December 19, 2014, 05:32:29 PM »
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !

one of those love it or hate things ive found. one of my bud's wife was korean and she used to make it along with bulgogi....mmmmm good!

Oh man, should've thrown the bulgogi in there, too. That's a great combo.
Jon H.

Offline pinnah

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Re: Sauerkraut
« Reply #41 on: January 13, 2015, 01:16:59 PM »
Sweet...I have another fermentation lock burbling in the house...can't wait to try it!

That three gallon is a monster crock, but glad I got a big one. I bet I could stuff 30 pounds of cabbage in there at once.

Offline dazed

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Re: Sauerkraut
« Reply #42 on: January 13, 2015, 04:44:01 PM »
Welcome to another Great Hobby pinnah!

You will suddenly be more familiar with current rates of cabbage in your area with a big crock!
I got an 8 Gallon capacity and have done 30lbs....fills it about halfway

Don't forget to sample along the way...and let us know how it turns out.
« Last Edit: January 13, 2015, 04:47:37 PM by dazed »

Offline chumley

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Re: Sauerkraut
« Reply #43 on: January 15, 2015, 04:36:19 PM »
we decided to buy the right tool for the job:

http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB

Hey chumley, just wondering how much cabbage you can put in that 3 gallon crock.  I am thinking that is plenty big?

Just saw this...I would say maybe 3 gallons of sliced cabbage? ;D  We were slicing up two monster cabbages from the garden, and that only filled the crock only halfway.

The second batch I let go a bit longer...3 weeks....and it came out just fine.  No mold or nothing. 

I have taken to browning a couple of pork chops (dusted with paprika, salt and pepper) in the morning, carmelizing a sliced onion at the same time, then placing the pork chops, onions, and then topping with the kraut in the crockpot.  I deglaze the pork chop frying pan with a little chicken broth, pour into the crockpot, and set it on low and go to work. Come home and cook some taters or maybe just a slice of rye bread, and you are eating like a Cherman.  :)


Offline pinnah

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Re: Sauerkraut
« Reply #44 on: January 23, 2015, 04:55:42 PM »
Welcome to another Great Hobby pinnah!

You will suddenly be more familiar with current rates of cabbage in your area with a big crock!
I got an 8 Gallon capacity and have done 30lbs....fills it about halfway

Don't forget to sample along the way...and let us know how it turns out.

Hey thanks.  Very excited.  So you can just open up the crock and sample?  I feel like a newbie again...worrying about contamination. ::)  Any tips on sampling?  Just punch it down under the brine after?

2 weeks on Sunday..been running ambient around 65-68