When it comes to kimchi and kraut, when it starts to get stinky and nasty, it is just starting to get good. Those brats look amazing!
Sauerkraut and ... ??
- Thread starter Homercidal
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Incredible....
A four year old thread and nobody's mentioned shnitzengruben.
You simply cannot eat shnitzengruben without sauerkraut.
The Teutonic Titwillow says so......
That's good stuff, but 14 is my limit on Schitzengruben!
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You havent had nothing until you have had 2yr old kimchi.
Mine never lasts that long but i do have some thats 6 months old or so. I save it for stews mostly. Fresher stuff is for eating as a side or in stirfry. Fatty pork stirfried and braised in kimchi with pepper paste is killer.
I just started a batch of kraut i use for hot dogs, brats and even Reubens.
4 bags of Dole Slaw mix (3 bags will fill a 2qt hocking jar after weeping)
A little over 1 TBS canning salt
1-2 tsp of sugar....wont mater much cause the Lacto B will chomp it down fast. (optional)
2 TBS Korean coarse pepper flakes
Weep the slaw mix in the salt for 2 hours. Mix well every 30min.
Add the pepper flakes, a few ounces of water and a TBS of juice from a previous ferment. Mix well and PACK it into a fermenter and i mean pack it down tight.
When it smells sour toss it in the fridge for at least 2 weeks.
This recipe has never failed to produce great semi spicy kraut.
Mine never lasts that long but i do have some thats 6 months old or so. I save it for stews mostly. Fresher stuff is for eating as a side or in stirfry. Fatty pork stirfried and braised in kimchi with pepper paste is killer.
I just started a batch of kraut i use for hot dogs, brats and even Reubens.
4 bags of Dole Slaw mix (3 bags will fill a 2qt hocking jar after weeping)
A little over 1 TBS canning salt
1-2 tsp of sugar....wont mater much cause the Lacto B will chomp it down fast. (optional)
2 TBS Korean coarse pepper flakes
Weep the slaw mix in the salt for 2 hours. Mix well every 30min.
Add the pepper flakes, a few ounces of water and a TBS of juice from a previous ferment. Mix well and PACK it into a fermenter and i mean pack it down tight.
When it smells sour toss it in the fridge for at least 2 weeks.
This recipe has never failed to produce great semi spicy kraut.
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