Sauerkraut

[PhilFreeToAsk]

Having talked about the benefits of making Sauerkraut at home, I thought I would post a picture of my latest batch. This is Day 19. I am waiting for the previous batch to be eaten before I will refrigerate this.

I found adding carrot to the white cabbage gives it a more rounded taste. The brine level is slowly reducing as the days go by but still enough to keep out any mould forming.

[Rignold Keto]

Thats a lot of brine.

I just started a big new crock of kraut this morning, with red and white cabbage and celeriac

[PhilFreeToAsk in reply to Rignold]

The brine has dropped by about 2cm in about 1 week. Still dropping.

I like the idea of celeriac. I think my ferments need to be more imaganitive. Are there any other veg that you would recommend in a ferment?

[Rignold Keto in reply to PhilFreeToAsk]

almost any veg works. I like beetroot, cauliflower, parsnip... there are a lot of fermenting groups on Facebook where people share recipes

[Rignold Keto in reply to Rignold]

Check out a guy named Sandor Katz he has wrotten excellent books on the subject

[PhilFreeToAsk in reply to Rignold]

Thanks. I will check on Facebook.

[Zest]

Hi PhilFreeToAsk ,

Wow, it's great to see your latest batch of Sauerkraut. It looks great! Good to know that adding carrot to the white cabbage gives it a more rounded taste.

Zest

[BadHare]

That looks so much nicer than my attempt that went in the bin!

Must try again, but maybe not with cabbage...

[PhilFreeToAsk]

It is ready now. I normally leave it for 2-3 weeks then leave it in the fridge. Normally we eat it within 3-6 weeks.

[ruthmunby]

My best brew so far is beetroot red cabbage orange zest and grated ginger root. Another good book is Ferment by Holly Davis.

Happy brewing!

Ruth

[Hidden]

i have never tried the shop bought ones or tried to make it but i do like vèry much.

i lived in Germany for while and it was one of the things my girl friend made..i had no idea it was a healthy food..

i think i would like to give this a try 😊

[PhilFreeToAsk in reply to Hidden]

Be aware that most supermarket sauerkraut in the UK is pasteurised so you lose the benefit of the bacteria. That was the reason that I started making my own.

If you do make fermented veg then use the freshest ingredients possible. I always use quality salt such as Himalayan Pink Salt but you could look at Redmond Salt. Celtic Salt is losing popularity as there are doubts about possible contamination from pollutants. Don’t use Table Salt. See makesauerkraut.com/best-sal....

Good luck.

[Hidden in reply to PhilFreeToAsk]

thanks for your reply and the link.

i think i will give it a try soon .. a small jar of white cabbage and a small jar of purple.