My Sauerkraut Started

ursula · Post by **ursula** » Sun Jul 14, 2013 05:29

After being inspired by Don and others, I started my first sauerkraut a few weeks ago. My parents are travelling to Germany this week, so yesterday I had them over for lunch, with my first homemade sauerkraut, with homemade spaetzle, and smoked pork shoulder. It was the best sauerkraut I have ever had, and it makes me drool just thinking about it.
I would have posted a photo but we ate it all!
This will be a keeper; I'm starting some more this week.
And with Jan's encouragement I have also made some kimchi. It is magic.
So thank you all for inspiring members to try new things. It adds so much colour to our culinary repertoire.
Regards Ursula

Chuckwagon · Post by **Chuckwagon** » Sun Jul 14, 2013 07:30

Ursula my dear,
On the 27th (a week from Saturday), you will have been a member for one year! Hip Hip Hurrah!

Do you realize how far you've come in just 12 short months? Wow, I remember when you were struggling to smoke sausage correctly. Now you're making professional products for your friends and parents too. Congratulations girl! It shows you what people can accomplish if they TRY! I wish I could sample your sauerkraut. I imagine it is just the best eh? Keep up the good work and give your parents our kindest regards.

Best Wishes,
Chuckwagon

Post by **redzed** » Sun Jul 14, 2013 17:17

A little while ago my wife watched a Dr. Oz program extolling the health benefits of probiotics and fermented cabbage is one of the best sources. There is a great recipe on the Polish site for soured cabbage and vegetables and I will translate it and post it. We will definitely be making it this fall.

sambal badjak · Post by **sambal badjak** » Wed Jul 24, 2013 11:21

I have a batch of sauerkraut standing as well.
It's a very simple set-up, just a big bucket with sliced cabbage, weight down with a plate and a bag of brine solution (in case of leaks).
It is close to 2 weeks old now and I haven't seen any scum yet.
I do have a question that I hope you guys can help me with:
How do I know it is ready??????

I'm glad to hear that you can make it in hot conditions as well, I have always been told that it wasn't possible.

Post by **redzed** » Wed Jul 24, 2013 16:54

First of all make sure that the fermenting Cabbage is covered with at least several centimetres of liquid. And if there is no white film or yeast present, (I really dislike the term "scum") then that is even better. The warmer the temp, the sooner will your cabbage be ready. I do mine usually at around 20° and it is ready in three weeks. But the only way you know that it is ready is by a taste test. The longer it ferments the more sour it will get. I found this article a little while ago, and it is one of the best précis on the subject.

http://www.nourishingtreasures.com/inde ... mentation/

sambal badjak · Post by **sambal badjak** » Thu Jul 25, 2013 06:12

Thanks for the article, Red.
It got some nice info, and it actually looks like I am on the right track, although with a real cheapo set-up.
I will keep on tasting....

ursula · Post by **ursula** » Mon Aug 05, 2013 04:17

Thought I'd cook up a nice serve of sauerkraut today.
Returning my monstrous glass jar to the bathroom floor, I dropped the whole jar, and it went everywhere. It happened in slow motion.
What a mess!
Ursula

ssorllih · Post by **ssorllih** » Mon Aug 05, 2013 04:29

Oh The pain!! and the mess!!

Post by **redzed** » Mon Aug 05, 2013 04:39

ursula wrote:Thought I'd cook up a nice serve of sauerkraut today.
Returning my monstrous glass jar to the bathroom floor, I dropped the whole jar, and it went everywhere. It happened in slow motion.
What a mess!
Ursula

My heartfelt condolences!

sambal badjak · Post by **sambal badjak** » Mon Aug 05, 2013 07:34

Shame!
Mine is almost ready, so maybe I can get you some?

ursula · Post by **ursula** » Mon Aug 05, 2013 08:31

Thank you, Ross, Redzed and Sambal for your kind words.
What I neglected to say was that I dropped my jar of kimchi about a month ago too!
Now THAT was a colourful mess!

I seem to have a slippery grip when it comes to glass.
Sambal, I'm sure your sauerkraut would be lovely. But I can't swim that far!
Luckily for me, I made another batch of sauerkraut about a month ago with two huge cabbages, so I have some more.
These are in smaller jars

Ursula