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-   -   anybody have experience with making sauerkraut? (http://www.homebrewtalk.com/f172/anybody-have-experience-making-sauerkraut-356901/)

BuckNasty 09-26-2012 09:39 AM

anybody have experience with making sauerkraut?
 
I just picked up a fermenting crock and now need a fridge to hold 59-65 degrees for this, but was curious if anyone here also makes their own? Or other fermented goodness?

Bensiff 09-26-2012 03:45 PM

Tried once, it got maggots in it, don't know if they were already in the cabbage or if I should have taped down the lid. I'll probably try again at some point as I don't like failure.

TheZymurgist 09-26-2012 03:48 PM

I haven't yet, but there's a really good article in this month's BYO on fermented foods. I'll be trying very soon.

Homercidal 09-26-2012 05:55 PM

I've had varying degrees of luck. The first couple of batches were great. I tried again this spring and it went bad. I think the trick is to keep it from getting up to 80 degrees!

Seriously, though. It's pretty easy. I have left the last batch rotting in the glass cookie jar all summer. It's a very cool several shades of several colors. I have not gotten close enough to see what it smells like, but it can't be that bad since my wife hasn't commented on it.

Now that the temperature has gone down some I'm going to clean that thing out and make another batch. It's real good with polish sausage added in the slow cooker.

Greenbasterd 09-26-2012 06:15 PM

i've done it a couple times.. left mine on counter top for about a week and a half.then into the fridge for a couple more. just added salt and a little water.. the cabbage i used was lacking in lactic acid producing bacteria so it wasn't all that sour.. but it did work. the crocks are great, but IMO not the best thing on the market as they are prone to mold unless you keep them very clean. i bought some fido bermioli jars with lids that hold airlocks on-online from a place called pickl-it.VERY good service from them!!. i love these things!!! for better results you can add some whey to get things going. you can also use other starters out there.. there is one that is not made from dairy, but i cant remember what its called.. it can be difficult to get a ferment going without a starter, unless yo use very fresh organic cabage . but once you get it going you can re-use your juice from a previous batch to kick start the next one. Also don't stop at cabbage!! cucumber, beats, carrots, almost anything is awesome!!!! and good for you!!!

Pilgarlic 09-26-2012 06:19 PM

Have made it in five gallon buckets. Easy and delicious. I also do yogurt, tempeh, kombucha and kefir.

Tamarlane 09-27-2012 01:09 AM

Shred or finely chop some cabbage, add about two tablespoons of kosher or sea salt per head of cabbage, plus some caraway seeds to taste if desired. Put it in a vessel of some sort and pound the hell out of it with a wooden mallet or your fist or whatever until all the water comes out of it and the cabbage is completely submerged. Cover loosely, weigh it down so the cabbage is below the water line. Place in a warm, dark place and in three weeks you will have the crunchiest most delicious kraut you have ever tasted.

Tamarlane 09-27-2012 01:10 AM

Quote:

Originally Posted by BuckNasty (Post 4445393)
I just picked up a fermenting crock and now need a fridge to hold 59-65 degrees for this, but was curious if anyone here also makes their own? Or other fermented goodness?

70-85 degrees is ideal. Once sour enough put it in the fridge. 1 qt mason jars work as well as a crock

wolfstar 10-10-2012 05:25 AM

Yup, made saurkraut a few times.

Kept it around 80*, no problems and it came out excellent every time


...An oddity though.

I got cabbage fresh from the farm for one batch, it fermented much quicker and the flavor was much more savory and robust. Made with cabbage from the grocery, it took a lot longer to develop, but was still very good.

I also do yogurt...

We actually feed yogurt to our dogs for the probiotics...

Desrever 10-10-2012 10:45 AM

I just made some for the first time 2 weeks ago, I let it sit on the counter in my kitchen around 70F for a week then put it into quart jars and into the fridge I mixed some with caraway seeds I just used one jar yesterday with some pork ribs in a crock pot all day, YUM!


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