Sauerkraut

[tuxpuff]

Started a batch about 2 weeks ago. ~35 lbs. of cabbage. The wine fridge is great for holding it at a nice and steady 60F. Should be ready in about 4-6 more weeks. Anyone else make their own? It's soooo much better than anything you can buy...great depth of flavor.

[T.G]

Originally Posted by tuxpuff

The wine fridge is great for holding it at a nice and steady 60F.

This is disturbing news... so, where do you keep your wine?



As for making my own sauerkraut, I've been meaning to, just never gotten around to it. I know it would be far better than anything I could buy at the market.

[tuxpuff]

Originally Posted by T.G

This is disturbing news... so, where do you keep your wine?

I can't afford wine when I have cigars to buy

[mosesbotbol]

I am big kraut fan. You may've seen my posts on it over the years here?

I tried to make it once, but couldn't get it hot enough to ferment. Do you really notice a difference over the bagged kraut?

I make a killer Choucroute that I have tweaked over 5 years and have mastered.

[tuxpuff]

I notice a huge difference over bagged kraut. Some of that stuff you buy in the stores isn't even real kraut...just cabbage in brine. What makes kraut great (and what mass producers don't do) is a slow ferment...so I always try to do it at the lowest possible temperature where it will ferment. Anything below 55 or so and the cabbage will never start to ferment. Anything over 75 and it will be mushy. The longer it takes...the better. I would also not use a starter cluture (probiotics?) as it causes the cabbage to ferment too quickly resulting in a loss of the depth of flavor.

I've never heard of Choucroute...checked it out on wikipedia...looks great! I'll have to make some.

[mosesbotbol]

Originally Posted by tuxpuff

I notice a huge difference over bagged kraut. Some of that stuff you buy in the stores isn't even real kraut...just cabbage in brine. What makes kraut great (and what mass producers don't do) is a slow ferment...so I always try to do it at the lowest possible temperature where it will ferment.

How long does bucket take at let's say 60 degrees?

What is your recipe? I should give it a go again.

[tuxpuff]

Right around 6 weeks or so...depending on how sour you like it. It could be ready in as little as 4 weeks. The warmer it is the quicker it will complete. Of course the quicker it completes the less flavor it has.

I grew up with plain kraut...so I just use cabbage and salt...about 3 tablespoons of salt for every 5 lbs of cabbage. Shred the cabbage as fine as you want but try to make sure that it is consistent. Put the cabbage in your crock or other nonreactive vessel. Salt the cabbage. Mix very well to distribute the salt evenly. It is important that it is even or you will get areas that are softer. Then press it down as hard as possible. The liquid should release from the cabbage and cover the entire thing. Depending on the amount of liquid in the cabbage it may take a day or two to fully release. If you don't get enough liquid out of it you can add brine. Reserve the outer leaves of the cabbage to place on top of the shredded mixture. Then put a plate and something heavy on top of it to keep the kraut compressed. You may need to clean the plate every few days. Also you may notice some mold looking stuff on the top of the liquid...that's not a problem...just skim as much of it off as you can.

[mosesbotbol]

Originally Posted by tuxpuff

I've never heard of Choucroute...checked it out on wikipedia...looks great! I'll have to make some.

A couple of tips:

-Use German bacon.
-Cold smoke pork chops if possible or coat in paprika before browning.
-Don't put all the thyme or carroway seeds in the bouquet garni; you'll want some in the kraut for color and taste
-Don't use a buttery white wine
-Add the potatoes just long enough to cook them. Better with smaller potatoes that do not need peeling
-Use more garlic that most recipes suggest

[acarr]

Originally Posted by T.G

This is disturbing news... so, where do you keep your wine?



As for making my own sauerkraut, I've been meaning to, just never gotten around to it. I know it would be far better than anything I could buy at the market.

I was going to say where do you keep your cigars? Anybody for a Kraut gar?

[mosesbotbol]

I gonna try it again. I don't think I waited long enough the last attempt. Thanks!

[tuxpuff]

Originally Posted by acarr

I was going to say where do you keep your cigars? Anybody for a Kraut gar?

Haha. I have a VT for those

[tuxpuff]

Originally Posted by mosesbotbol

A couple of tips:

-Use German bacon.
-Cold smoke pork chops if possible or coat in paprika before browning.
-Don't put all the thyme or carroway seeds in the bouquet garni; you'll want some in the kraut for color and taste
-Don't use a buttery white wine
-Add the potatoes just long enough to cook them. Better with smaller potatoes that do not need peeling
-Use more garlic that most recipes suggest

Tips noted...thanks!

[MarkinAZ]

Originally Posted by tuxpuff

Right around 6 weeks or so...depending on how sour you like it...

...so I just use cabbage and salt...about 3 tablespoons of salt for every 5 lbs of cabbage. Shred the cabbage as fine as you want but try to make sure that it is consistent. Put the cabbage in your crock or other nonreactive vessel. Salt the cabbage. Mix very well to distribute the salt evenly. It is important that it is even or you will get areas that are softer. Then press it down as hard as possible. The liquid should release from the cabbage and cover the entire thing. Depending on the amount of liquid in the cabbage it may take a day or two to fully release. If you don't get enough liquid out of it you can add brine. Reserve the outer leaves of the cabbage to place on top of the shredded mixture. Then put a plate and something heavy on top of it to keep the kraut compressed. You may need to clean the plate every few days. Also you may notice some mold looking stuff on the top of the liquid...that's not a problem...just skim as much of it off as you can.

Luke, what are you using for the liquid? Straight tap water or vinegar?

[tuxpuff]

Originally Posted by MarkinCA

Luke, what are you using for the liquid? Straight tap water or vinegar?

This time I've added about 2 cups of tap water mixed with a tablespoon of pickling salt...I think that was the mixture. No vinegar. I just google it and seen people doing 1 quart water to 1.5 Tablespoon of salt so thats about right. If the cabbage is super fresh you may not need to add any additional liquid.

[mosesbotbol]

What kind of cabbage do you recommend?

[tuxpuff]

Just the regular 39cent a pound green cabbage. Of course if you have access to freshly picked stuff...that's the way to go. People also use red cabbage...different spices...heck there are a ton of kraut recipes out there...I just like to go traditional.

[tuxpuff]

This is about 3 weeks in...probably 3 more to go...I had to add more brine. I had a sample and the taste was good...still very crisp.

Top layer of the pressed kraut under the cover leaves...

My Dad used to make kraut. I didnt like the stuff back when and never tried it. But I do know that folks begged him for the recipe and he would never give it out.

I do remember the stuff being chopped like slaw. It was crisp and not soggy at all. I also remember him putting a small piece of bread at the top before sealing the jar. He said that was how you knew if it was good. I am assuming he meant that it would be moldy if bad. I dont remember if he heated the jars or not.

I have looked for the recipe in his files, on the net, etc., but I cant find anything close to what he did.

[mosesbotbol]

The bottled (vs. bagged) kraut is crisp. I prefer the bagged style for the cooking I do.

[Whynot]

I was never a kraut fan growing up. But after being in Germany for the last 3 1/2 years I may have to learn to make my own. The garbage in the store just doesn't even seem like the same food as the good stuff.