Homemade sauerkraut

[Brett-EDH]

Wanted some natural probiotics. And really wanted some fresh kraut.

So homemade sauerkraut it is.

Beyond simple to make. Sliced cabbage and 2% of the cabbage’s weight of kosher salt.



Salt weight:



Big work bowl of sliced cabbage



Work that salt into the cabbage and massage the cabbage with your hands. Then putting a non-reactive vessel, along with two crushed bay leaves. Then yam down the cabbage with the back of a wooden spoon. The objective is the get the cabbage to release its water.



When fully tamped down, create a smooth top layer.



I’ll watch this for a few hours to ensure I have liquid coating the cabbage. If not, I’ll make a 2% water brine so I can cover the cabbage and will the make a ziplock of 2% water brine as a weight to ensure the cabbage stays in the brine.

Don’t want to grow any botulism here

 

[Bob Bailey]

Just a little bit of my last batch remaining after just over 2 years. Man, is this stuff good. Will be making more soon.

I use airlock lids and glass weights. Once I get the 1/2-gallon Mason jar packed tight, I cover the kraut with one of the outer leaves of cabbage, top with a glass weight and seal with an airlock lid. Stuff it in a cupboard and forget about it for 3 or 4 weeks before the first taste.

 

[Brett-EDH]

Just a little bit of my last batch remaining after just over 2 years. Man, is this stuff good. Will be making more soon.

I use airlock lids and glass weights. Once I get the 1/2-gallon Mason jar packed tight, I cover the kraut with one of the outer leaves of cabbage, top with a glass weight and seal with an airlock lid. Stuff it in a cupboard and forget about it for 3 or 4 weeks before the first taste.

3-4 weeks? What’s your house temp, 60°? I was planning on 10-14 days. Average day temp is 65 and overnight is 62.

Thank you for your additional info. That’s all good. I don’t have an official jar. I just use plastic containers and ziplock bags as water weights at the same salinity as the batch.

 

[JimK]

Very cool! Are you preparing for some post St Patrick's Day Reubens?

 

[Brett-EDH]

Very cool! Are you preparing for some post St Patrick's Day Reubens?

Funny you ask. I am twisting St P day to more of a Jewish deli day.

I’m planning on making some knishs. I bought a real brisket corned beef at Whole Foods yesterday because Costco only sells Rounds corned beef’s which IMO are gross.

If you’re a Prime member, the Whole Foods brisket was $10.49 a pound, from $13.99 a pound. Which was much less expensive than Safeway.

And since e hot dog season is almost upon us, it was a great time to make a batch while the house temp was still normal.

 

[timothy]

I just did 5# Friday in my crock. I only go 1.5% salinity for two weeks.
Last batch I drained and rinsed one quart and marinated in a bottle of dry white wine like a bavarian style for a few days.
Cooked it with a pork butt with diced apples and a little brown sugar.

 

[Bob Bailey]

3-4 weeks? What’s your house temp, 60°? I was planning on 10-14 days. Average day temp is 65 and overnight is 62.

Thank you for your additional info. That’s all good. I don’t have an official jar. I just use plastic containers and ziplock bags as water weights at the same salinity as the batch.

We keep the house at ~75 during the Summer and ~70 in the Winter. Sample times respectively. I do like my kraut to be tart and a longer ferment works for me Pretty subjective. Mom often only fermented for less than a week.

I usually refrigerate for an additional 2+ weeks before dipping into it. Last batch is the first time I've let a batch go for more than about a year and really liking the results. Once we get moved and situated, will start timing accordingly.