Well yesterday was day 9or10 of the sauerkraut sitting out in the jar with the airlock gizmo.
When I opened it I was really surprised to see the only brine left in the jar was a little in the inside lid. But everything smelled and looked fine, so I gave it the taste test. YUM! crunchy and strong sauer taste!!
We had it for supper with some brats and declared it is a success!
Really tasty and really easy, no fuss, no muss, the jar is the way to go for our needs. Here are a few things I'll do differently next time:
Mike, the rawdiet guy says to grate cabbage fine, the finer the better, in FP. I will not do that again. It was good, sort of like coleslaw, but for sauerkraut, I will slice in FP from now on.
I packed the jar ridiculously tight and that is probably why it absorbed all the brine, or maybe it was just a dry kind of cabbage, so next time, pack a little less.
I stored it in fridge, as is (brine free) but he emailed me that I could add a bit of briny water to it in the fridge. It probbly won't last long enough to matter
Thanks everyone for the idea to let it sit 10 days instead of 4.
He sells "probiotics" which speed the process and deepen the flavor, I may try these.
Over all the whole projects gets 9.9 for flavor and 10 for ease of preparation
When I opened it I was really surprised to see the only brine left in the jar was a little in the inside lid. But everything smelled and looked fine, so I gave it the taste test. YUM! crunchy and strong sauer taste!!
We had it for supper with some brats and declared it is a success!
Really tasty and really easy, no fuss, no muss, the jar is the way to go for our needs. Here are a few things I'll do differently next time:
Mike, the rawdiet guy says to grate cabbage fine, the finer the better, in FP. I will not do that again. It was good, sort of like coleslaw, but for sauerkraut, I will slice in FP from now on.
I packed the jar ridiculously tight and that is probably why it absorbed all the brine, or maybe it was just a dry kind of cabbage, so next time, pack a little less.
I stored it in fridge, as is (brine free) but he emailed me that I could add a bit of briny water to it in the fridge. It probbly won't last long enough to matter
Thanks everyone for the idea to let it sit 10 days instead of 4.
He sells "probiotics" which speed the process and deepen the flavor, I may try these.
Over all the whole projects gets 9.9 for flavor and 10 for ease of preparation
Cis
Empress for Life
Empress for Life