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:
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.
I haven't had sauerkraut in years! I'll bet yours came out delicious.
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.
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 :)
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
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.
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...
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.
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?
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.
I like it too but always thought it was pickled in vinegar not fermented. There you go . .I learn something new every day!
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!)!
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.')
Very impressive. As a rule, I do not like sauerkraut. But I'd try yours.
Wow, that is really impressive. Go you!
tut-tut, stop on over please. I thank you. :)
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--
Lactofermented food! It's good for what ails you.
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....
I just found a recipe for lower fat slaw I'm dying to try. If it works out I'll post it.
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?
Mmmm, never tried, though I did make kim chee once...it was scarily stinky, but tasty.
mmm rueben sandwiches....
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