Day 4
Posted: Sun Jan 13, 2013 16:48
This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal?
Don
Don
Recipes for Tasty Homemade Sausages
https://wedlinydomowe.pl/en/
Wow! That's impressive. Look what happens when folks TRY! Lynn, you are an inspiration. (and a foxy lady too!)The first batch this year was autumn cabbage and it was just as you described - sweet, crunchy and heavy as lead. It was so good, in fact, that it all got eaten. Which was the reason for going with the Chinese cabbage - it was what we had in the cold room.
the cabbage will rise so you want to put them weights on the kraut Don. You want to be sure the kraut stays under the liquid. If you can't get clean (mine are ceramic) weights on it fill a zip lock bag with water and use that.Smokin Don wrote:This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal?
Don
Thanks Dave, the weights were on it so I used plastic bag and water and got it down good. One thing it was starting to smell like kraut! DonDave Zac wrote:the cabbage will rise so you want to put them weights on the kraut Don. You want to be sure the kraut stays under the liquid. If you can't get clean (mine are ceramic) weights on it fill a zip lock bag with water and use that.Smokin Don wrote:This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal?
Don
You can make sauerkraut in warm weather. We make it in the tropics just fine. It ferments quite fast, and you have to watch your water levels so you don't get any evaporation and expose the cabbage to the air.crustyo44 wrote:Don,
I will be checking your pictorial progress to see how this all works out. I like to have a go at making proper sauerkraut. Winter would be the only time here as 100F would not be helpful in making good kraut.
Good Luck.
Jan.
Rinse your kraut well before you cook it and you will rinse away all of the excess salt.crustyo44 wrote:Red and Lynn,
You seem to be the resident Kraut experts here. I would like to decrease some of my salt intake but sauerkraut seems to have loads in it.
How does this work exactly?
Thank you.
Jan.
Thewitt, this jar was not sealed, it has an air lock on top filled with water. This way I don't have to hear my wife complain about any smell. I just finished my second batch and it turned out great. DonThewitt wrote:Just as an aside in this conversation, you don't need a lid on your jar, just a covering to keep things from falling in the container. We just use a cloth. If you seal the lid, the jar will explode...
-t
Quality sauerkraut is crunchy when raw and soft when cooked. You can eat it either way.markjass wrote:I have only had sauerkkraut when I was only 17 and on an outward bound course in Germany. At the time I intensley disliked it. I also did not like gravey, did not have milk on my cornflakes, disliked salami, spices; and baked beans were the only vegetable that I liked!. What time, traveling, taking risks and a sense of what the heck has done to my taste buds.
Anyway I have had pickled cabbage and loved it. I realise that sk is fermentated. What is its texture like. One day I must try some. I am sure that I would love it?