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+-- Thread: Making Sauerkraut (/showthread.php?tid=114573)
Making Sauerkraut - farnfam - 01-03-2011
Bought a 1/2 gallon sauerkraut maker for SIL and it was so cute I wound up ordering one for myself.
I was surprised how much cabbage the little thing took. So, it's all grated, mixed with salt and packed inside the little jar with it's airlock thingy on.
Has to stand 4 days at room temp. I've been nibbling on the little bits that didn't fit in the jar and they are tasty
Re: Making Sauerkraut - cjs - 01-03-2011
Oh my, we haven't made saurkraut since we left Calif. I love homemade!!!
Re: Making Sauerkraut - luvnit - 01-03-2011
Homemade is the best! I love sauerkraut.
I know I heard an old joke, something like:
Q: How do you make a sauerkraut?
A: You take away his beer.
I know there is a grammar thing there, but if you say it with a German accent it makes more sense. If you say it with a drunken German accent is sounds rather intelligent.
Re: Making Sauerkraut - cjs - 01-03-2011
that's funny, Laura.
Re: Making Sauerkraut - Gourmet_Mom - 01-03-2011
That's cool, Cis! William loves the stuff! I keep thinking I might like it was homemade.
Re: Making Sauerkraut - Cubangirl - 01-03-2011
I love sauerkraut (and it is good for you) and would love to learn how to make my own. Do you need the special equipment to make it?
Re: Making Sauerkraut - farnfam - 01-03-2011
I bought my jar from a place called therawdiet.com Using the food processor to grate it and the jar to ferment it, I saved alot of mess. That's the special equipment I used and it wasn't very expensive, so I thought it was worth it. Alls it took was cabbage and salt for ingredients.
I first saw it on foodgawker and this was the website that got me thinking about it:
http://www.noveleats.com/rawfood/how-to-make-sauerkraut/
See what you think
Re: Making Sauerkraut - Cubangirl - 01-04-2011
Thanks, I ordered the jar and am copying the site info to Living Cookbook, pictures and all.
Re: Making Sauerkraut - cjs - 01-04-2011
I noticed in the site you mentioned Cis, that the sauerkraut didn't get 'sour' enough. I had a friend that used to make it and immediately put it in canning jars to ferment (without the air lock) and it just never tasted sour enough.
The only way I've made it that the end result was exactly what we wanted was in a large crock, with a plate and weights submerging the cabbage under the liquid and lightly covered. I wonder if the enzymes (?) or bacteria, whatever in the air aids in the fermentation?
Re: Making Sauerkraut - Old Bay - 01-04-2011
Quote:
I noticed in the site you mentioned Cis, that the sauerkraut didn't get 'sour' enough. I had a friend that used to make it and immediately put it in canning jars to ferment (without the air lock) and it just never tasted sour enough.
The only way I've made it that the end result was exactly what we wanted was in a large crock, with a plate and weights submerging the cabbage under the liquid and lightly covered. I wonder if the enzymes (?) or bacteria, whatever in the air aids in the fermentation?
Absolutly!!
Fermentation requires air and microbes--saurkraut has "terroir" requirments of a sort too.