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
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Topeka, KS
Posts: 6
Default Home brewer Sauerkraut?

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?


oakspoor is offline
 
Reply With Quote
Old 09-27-2011, 03:58 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,081
Liked 6251 Times on 4454 Posts
Likes Given: 1686

Default

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

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 09-27-2011, 05:20 PM   #3
Whippy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Irmo, South Carolina, USA
Posts: 617
Liked 32 Times on 28 Posts
Likes Given: 109

Default

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
Whippy is offline
 
Reply With Quote
Old 09-28-2011, 01:07 AM   #4
oakspoor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Topeka, KS
Posts: 6
Default

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.
oakspoor is offline
 
Reply With Quote
Old 09-28-2011, 01:27 AM   #5
Airplanedoc
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Airplanedoc's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Illinois, Outside the peoples Republic of Madigan
Posts: 1,913
Liked 393 Times on 272 Posts
Likes Given: 117

Default

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
Airplanedoc is offline
 
Reply With Quote
Old 09-28-2011, 01:31 AM   #6
SaccharoVices
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Graham, NC
Posts: 102
Liked 2 Times on 2 Posts

Default

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
SaccharoVices is offline
 
Reply With Quote
Old 09-28-2011, 02:00 AM   #7
devilbrewer75
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Racine, WI
Posts: 113
Default

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.
devilbrewer75 is offline
 
Reply With Quote
Old 10-02-2011, 11:07 PM   #8
dylan6668
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Montréal
Posts: 36
Likes Given: 1

Default

2-3% salt by weight of cabbage is enough. Try to keep the cabbage under the brine.
tasty!
dylan6668 is offline
 
Reply With Quote
Old 10-03-2011, 03:49 PM   #9
CreamyGoodness
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 7,214
Liked 1998 Times on 1339 Posts
Likes Given: 3652

Default

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' ;-).
__________________
Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
the public demands it so I'm tellin' it accurately.
God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



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

CreamyGoodness is offline
 
Reply With Quote
Old 10-03-2011, 07:38 PM   #10
Buck_Dooley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: , CO
Posts: 6
Default

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


Buck_Dooley is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS