Author Topic: Sauerkraut  (Read 8366 times)

Offline dazed

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Re: Sauerkraut
« Reply #45 on: January 23, 2015, 10:51:11 PM »


  So you can just open up the crock and sample?
Yes...just make sure to put it back like it was.

 Any tips on sampling?  Get enough!... I usually grab a little extra

Just punch it down under the brine after? Just like before



2 weeks on Sunday..been running ambient around 65-68 A little warm for my taste after it started (3 days)...I usualy drop to about 55-60 if i can (cold room...basement) So depending on how you like it....it could be done

Taste and decide....even at cooler temps it will keep on fermenting...less crispy over time...



Offline pinnah

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Re: Sauerkraut
« Reply #46 on: January 26, 2015, 01:46:24 PM »
Yum.  Crunchy but just a tad rubbery still.  Pretty good taste...will try your temp schedule on next batch.  I cut it up fairly chunky and thick...do you slice everything real thin?
Thanks for the tips.

two monster cabbages from the garden

Oh yea. I can't wait for that.  Seems like I waste cabbage every year by not being able to eat it all at once.

Offline dazed

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Re: Sauerkraut
« Reply #47 on: January 26, 2015, 06:25:07 PM »
For the most part its the size of typical sauerkraut....I've been trying different ways to make it easier. So far I tried
1) sauerkraut mandolin
http://static.horecaproducts.com/uploaded/Webshop/Producten/en/contacto/vegetable-slicer-two-blades-53x20cm-4470002.jpg
Stopped using after 2nd batch....was clumsily awkward.

2)Side shooter on a Food processor
http://img.homeportfolio.com/cms/646038/cuisinart-food-processors-lpp-200.jpg
Works great but are limited with the amount you can put down the chute.

3) Kitchen Aid grater attachment
https://hippieingeeksclothing.files.wordpress.com/2010/01/kraut-shredder.jpg
Works good too Had to modify shoot to open wider...again limited in size of pieces.

There are some real nice commercial machines (pricey)

Wile looking for images I saw this item that might work well https://ncpreppers.files.wordpress.com/2012/10/shredding-cabbage.jpg
Size of shoot looks like little smaller than palm of hand.

Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there

Offline dazed

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Get Your Cabbage
« Reply #48 on: March 09, 2015, 05:19:56 PM »
pinnah hope everything turned out good...

I was going to make a separate post but I figured I'd keep it here ...since people that are interested, are probably following it.

This is the time of the year for Spring Cabbage Sales (other is in fall)....especially with St. Patrick's Day!
The best price around me is .14 Cents a lb at Meijer Grocery...Happy St Pats Day! :)

Offline pete b

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Re: Sauerkraut
« Reply #49 on: March 09, 2015, 05:34:11 PM »
For the most part its the size of typical sauerkraut....I've been trying different ways to make it easier. So far I tried
1) sauerkraut mandolin
http://static.horecaproducts.com/uploaded/Webshop/Producten/en/contacto/vegetable-slicer-two-blades-53x20cm-4470002.jpg
Stopped using after 2nd batch....was clumsily awkward.

2)Side shooter on a Food processor
http://img.homeportfolio.com/cms/646038/cuisinart-food-processors-lpp-200.jpg
Works great but are limited with the amount you can put down the chute.

3) Kitchen Aid grater attachment
https://hippieingeeksclothing.files.wordpress.com/2010/01/kraut-shredder.jpg
Works good too Had to modify shoot to open wider...again limited in size of pieces.

There are some real nice commercial machines (pricey)

Wile looking for images I saw this item that might work well https://ncpreppers.files.wordpress.com/2012/10/shredding-cabbage.jpg
Size of shoot looks like little smaller than palm of hand.

Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there
I have found a regular food processor works best. Its not the typical sauerkraut shred but it creates way more liquid than shredding, making the process nearly foolproof as there is always enough liquid to cover.
Don't let the bastards cheer you up.

Offline pinnah

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Re: Get Your Cabbage
« Reply #50 on: March 09, 2015, 09:38:17 PM »
pinnah hope everything turned out good...

Yes, thank you!
I have a second round going now - around 15 pounds this time - and trying to keep my ferment temp 58-60 based on your recommendation.

We are on the last jar of the first batch...I freaking love it and can eat it straight from the jar.
pretty good with lots of stuff.  I just had it mixed in on some baked potato last night...

I just used a good knife again.  Takes more time, but I like the rough and crunchy texture and don't mind it being a little on the chunky side.  Seems like the food processor would make it too fine and potentially turn it to mush?  I probably just don't know how to run those things.


Cheers.

Offline pete b

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Re: Get Your Cabbage
« Reply #51 on: March 09, 2015, 10:57:48 PM »
pinnah hope everything turned out good...

Yes, thank you!
I have a second round going now - around 15 pounds this time - and trying to keep my ferment temp 58-60 based on your recommendation.

We are on the last jar of the first batch...I freaking love it and can eat it straight from the jar.
pretty good with lots of stuff.  I just had it mixed in on some baked potato last night...

I just used a good knife again.  Takes more time, but I like the rough and crunchy texture and don't mind it being a little on the chunky side.  Seems like the food processor would make it too fine and potentially turn it to mush?  I probably just don't know how to run those things.


Cheers.
You pulse it. It stays crunchy, i'm still eating what I made from our fall harvest and its great. I've lost batches that I shredded because it doesn't always break enough cell walls to make enough juice to cover.
Don't let the bastards cheer you up.

Offline dazed

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Re: Sauerkraut
« Reply #52 on: March 10, 2015, 01:36:48 AM »

I've lost batches that I shredded because it doesn't always break enough cell walls to make enough juice to cover.

Look back a  page(s)...I put recipe for liquid if you didnt have enough. YES it will go bad if not under liquid, no need to turn it to mush.

Offline pete b

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Re: Sauerkraut
« Reply #53 on: March 10, 2015, 08:48:07 PM »

I've lost batches that I shredded because it doesn't always break enough cell walls to make enough juice to cover.

Look back a  page(s)...I put recipe for liquid if you didnt have enough. YES it will go bad if not under liquid, no need to turn it to mush.
No mush. Crispy but smaller pieces, actually works better in sandwiches and other things. I'm happy with it.
Don't let the bastards cheer you up.

Offline pinnah

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Re: Sauerkraut
« Reply #54 on: March 11, 2015, 06:44:42 PM »
Seems like one could actually try both sizes; ie, coarse as well as a finer shred. Layer in the coarse and then top with a layer of the fine shred or vise-versa?   It might be nice to have both texture/sizes available...just package separately.

So when you both are saying food processor, are you just using like a cheese grater blade in yours or some other blade attachment?  I guess you just have to cut up the cabbages into chunks that will fit into the processor chute?


Watched this again...worth a look!
Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there

5000kg and hour!  Automation is fascinating.




So, I like it raw and plain, without anything else it it.
But, willing to try new tastes - so

What types of additives do folks enjoy?   you know..caraway seed, apples etc.
Any thoughts/experiences on that?

Offline pete b

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Re: Sauerkraut
« Reply #55 on: March 11, 2015, 07:22:27 PM »
Seems like one could actually try both sizes; ie, coarse as well as a finer shred. Layer in the coarse and then top with a layer of the fine shred or vise-versa?   It might be nice to have both texture/sizes available...just package separately.

So when you both are saying food processor, are you just using like a cheese grater blade in yours or some other blade attachment?  I guess you just have to cut up the cabbages into chunks that will fit into the processor chute?


Watched this again...worth a look!
Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there

5000kg and hour!  Automation is fascinating.




So, I like it raw and plain, without anything else it it.
But, willing to try new tastes - so

What types of additives do folks enjoy?   you know..caraway seed, apples etc.
Any thoughts/experiences on that?
The regular blade that goes in the processor. It doesn't need to fit in the feed chute on top, just in the bowl.
I use a little caraway and salt. Sometimes a few juniper berries. I make large batches with green cabbage from the garden in the fall as well as kim chi from the napa, greens, and hot peppers I grow. I usually have a forkful or two of either one every day. Between them they last all winter and spring then I usually grow napa in the spring for more kim chi.
Don't let the bastards cheer you up.