Home brewer Sauerkraut? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > Home brewer Sauerkraut?

Reply
 
Thread Tools
Old 09-27-2011, 03:45 PM   #1
oakspoor
Recipes 
 
Sep 2011
Topeka, KS
Posts: 6


I'm new to this forum and thought I'd just ask-

Has anyone made their own sauerkraut? Would you share your recipes or methods?

I'd like to give this a try and it is a fermented food so who better to ask than fermenteurs?

 
Reply With Quote
Old 09-27-2011, 03:58 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,760
Liked 8027 Times on 5608 Posts


Yes, I've made it.

You thinly slice the cabbage, and then pound salt into it in a crock, a layer at a time. I used a mortar and pestle type "pounder". When you have enough, put a plate over it with a weight so that it's pressed down. Put it someplace coolish, but not cold. Wait. Skim off the scum every few days, and smash it back down and weight it again. It should be ready in 2-3 weeks.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-27-2011, 05:20 PM   #3
Whippy
 
Whippy's Avatar
Recipes 
 
Aug 2010
Irmo, South Carolina, USA
Posts: 602
Liked 32 Times on 28 Posts


I've added some peppercorns to mine and it is great! My #1 tip would be to start eating the sauerkraut when it tasts good, not when some recipe on the internet SAYS it will be done. I ruined my first batch by waiting too long to eat it.

I think I will make some this weekend, thanks for the idea!
__________________
Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs

 
Reply With Quote
Old 09-28-2011, 01:07 AM   #4
oakspoor
Recipes 
 
Sep 2011
Topeka, KS
Posts: 6

Thanks, Yooper. This sounds much simpler than many of my endeavors.

Glad to share a craving Whippy. Do you use the peppercorns along with fennel and/or celery seed or instead of them? They would add a nice dimension I hadn't considered.

 
Reply With Quote
Old 09-28-2011, 01:27 AM   #5
Airplanedoc
 
Airplanedoc's Avatar
Recipes 
 
Sep 2011
Illinois, Outside the peoples Republic of Madigan
Posts: 1,903
Liked 394 Times on 273 Posts


There is a good video podcast from the guys at basic brewing where they made sauerkraut.

But the basics are laid out above.

http://www.basicbrewing.com/index.php?page=video

March 12,29

Reason: added link

 
Reply With Quote
Old 09-28-2011, 01:31 AM   #6
SaccharoVices
Recipes 
 
Jun 2011
Graham, NC
Posts: 88
Liked 2 Times on 2 Posts


FWIW- sausagemaker.com has the best crocks available (I'm in no way connected to their company, I am just recommending them based on my experience from buying various sausage making products) I would really like to try sauerkraut- my cabbage crop was an 80% loss this year

 
Reply With Quote
Old 09-28-2011, 02:00 AM   #7
devilbrewer75
 
devilbrewer75's Avatar
Recipes 
 
Dec 2009
Racine, WI
Posts: 112

A little warning it's really easy to overdo the salt. And don't fear the mold just skim it, it does look nasty though.

 
Reply With Quote
Old 10-02-2011, 11:07 PM   #8
dylan6668
Recipes 
 
Nov 2009
Montréal
Posts: 36


2-3% salt by weight of cabbage is enough. Try to keep the cabbage under the brine.
tasty!

 
Reply With Quote
Old 10-03-2011, 03:49 PM   #9
CreamyGoodness
HBT_SUPPORTER.png
 
CreamyGoodness's Avatar
Recipes 
 
Jul 2011
Ossining, NY
Posts: 7,491
Liked 2134 Times on 1409 Posts


For what it is worth, can I mention that fermenting saur kraut and dill pickles is what got me into home brewing in the first place? Cooking is a gateway drug to drinkin' ;-).
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
Reply With Quote
Old 10-03-2011, 07:38 PM   #10
Buck_Dooley
Recipes 
 
Oct 2011
, CO
Posts: 6

Don't forget that adding red cabbage gives you the nice pink hue.

 
Reply With Quote
Reply
Thread Tools



Forum Jump