Saturday, March 21, 2009

sauerkraut

Just a very brief post on my success—yes, that's right, success—creating sauerkraut. All for only one dollar and nineteen cents.

Last Friday, I shredded a large head of cabbage, layered it in a giant Hellman's mayonnaise jar with salt, put a piece waxed paper over and a weight on top. Then a blue tea towel I received over all. We pressed on the weight whenever we happened by and added some water the second day because the cabbage hadn't exuded enough of its own juices.

We followed a combination of techniques (neither not much different from the other) from these two books:


23 comments:

PG said...

Hmmmmmm.

Sauerkraut. I vaguely remember having a big jar when I was about 16 and quite enjoying it. Not sure how appealing it would be now.

Joanne said...

I haven't had sauerkraut in years! I'll bet yours came out delicious.

Auntie, aka cagny said...

good morning tut,
I've never had home-made saurekraut, but now my mouth is watering...mmmm! hot-dogs with TONS of saurekraut and spicy brown mustard....mmmmmmm...
This weekend I will have to fire up the old backyard grill.

subtorp77 said...

tut-tut, send me some! My Grandmother's( Dad's side )usd to make lots of sauerkraut, in those nice big crocks. Oh heaven! And she would only buy the cabbage from one farmer, in particular( somewhere in upstate New York ). Quite a drive from the Catskills but well worth it. I may have the recipe, somewhere...

And who needs bratwurst or hotdogs? I'll even eat it right outta the can, cold :P

Hope your garden's getting off to a good start :)

tut-tut said...

PG: it tastes great

Joanne: put some on your next hotdog

Sub: Wish I could! Give it a try.

Auntie: there are recipes for kimchi in the Wild Fermentation book. I'll send you one if you'd like

Linda said...

I've never tried making sauerkraut but I sure do like it. They sell it here in the winter all over the place, hot and with various pieces of pork.

kmkat said...

I am not a sauerkraut lover, but I seem to be pursued by it lately. First a recipe for chocolate sauerkraut cake (http://www.woolandspice.com/2009/03/17/recipe-chocolate-sauerkraut-cake/), now this. Perhaps the universe is trying to tell me something...

Cinnamon said...

Is it really just salt and water added?

I love cabbage- but have never tasted sauerkrsut- for some reason I thought it had vinegar in.

Reya Mellicker said...

wow! Successful sauerkraut making is a lost art. I salute you!!

I've had a few tries doing pickled veggies. So far I have not succeeded, but this is inspiring. Maybe I'll try again sometime.

I did salt a cod once but my roommates were furious with me for days afterwards because it stunk so much. Did the sauerkraut stink?

Middle Ditch said...

I love it and it's very good for you. My mother used to make it in a very large stone pot. She shredded the cabbage and put salt on the first layer and then shredded some more. And so forth until the pot was full.

Shop bought never tastes quite the same.

Baino said...

I like it too but always thought it was pickled in vinegar not fermented. There you go . .I learn something new every day!

alice said...

Very nice! I'm a big fan of Sandor's book, but haven't had the guts to try fermenting food yet (just beverages, so far!)!

Betty said...

Another one here who's never tasted it and also thought it was pickled in vinegar.
Does the cabbage keep its crunch when it's pickled?

(Ooh - word verification was 'unces.')

JGH said...

Very impressive. As a rule, I do not like sauerkraut. But I'd try yours.

Katie Alender said...

Wow, that is really impressive. Go you!

subtorp77 said...

tut-tut, stop on over please. I thank you. :)

Avid Reader said...

I like sauerkraut ~ but don't have it very often. I buy the stuff at the health food store that's freshly made.
I've always wanted to make Kim Chi--

Kurt said...

Lactofermented food! It's good for what ails you.

Shammickite said...

Sauerkraut and Kimchi... both are an aquired taste I think. I have had sauerkraut before but not kimchi, but I'd probably like it. Perhaps when BBQ season gets going again....

citizen of the world said...

I just found a recipe for lower fat slaw I'm dying to try. If it works out I'll post it.

Barbara said...

Now I know what I'll do with my next head of cabbage. Does it have to be green cabbage?

Are you growing cabbage in your garden plot?

poppy fields said...

Mmmm, never tried, though I did make kim chee once...it was scarily stinky, but tasty.

lettuce said...

mmm rueben sandwiches....