Kraut
-
@dennyo-s - Just started these today.
-
GWG8541 Get them in the crock as fast as you can. The fresher the better for success & great flavor!
-
I still need to shop for 10 pounds. I do 2 half gallon jars with mason pickle tops.
https://www.coopmarket.com/products/masontops-complete-mason-jar-fermentation-kit-wide-mouth?gclid=Cj0KCQjwuMuRBhCJARIsAHXdnqPwLioHxRz8GLL8fKeKyIflB5vw0oixJ0wqUsT6mdaa7nnE09BcnlAaAmYoEALw_wcB@dennyo-s In addition to the big crock, we have tried the mason jar springs too on half gallon & quart jars for peppers & other things. I wish I could find the right lids for those old time, I think they are 2.5 gallon, pickle jars. I have some of those too just sitting around.
-
@dennyo-s Yes, we have cabbages from the garden & the store. Winn Dixie had the regular cabbages on sale a few weeks ago at, I believe it was .28. I got 20 pounds or so & we have that mixed with some home grown in the big crock now for some Bulgarian Kraut. I think it has been going for a few weeks now. We tried to get it all sliced, in the crock, & stomped before nightfall that day.
-
I just jarred up my latest batch. I put a couple grated carrots in there too mix things up. I like it, but I’ll cut that in half of I ever do it again. It’s a little too much carrot flavor. It’s good, mind you, just not what I want.
-
@bmartin1000 does a recipe come with the tops
If you were directing your questin @ me then, yes I think there were several for it, BUT I’d have to look to be sure.
For a simple kraut it is cabbage with a 2% salt. Work it with your hands squeezing and mixing and squeezing and mixing and squeezing and mixing and squeezing and mixing and squeezing and mixing and squeezing and mixing get it for like 10 minutes.
Then hard pack it in the jar a bit at a time until you are near the top. Use reserved outer leaves folded up in and under on top, maybe 2 then the glass weight and the pickle top and make sure the liquid brine stays near the nipple. Ya may need to add brine as it sets. It will spew out so set the jars in a pan. I keep an injection syringe handy with a 2% brine in a mason jay handy.
Some like a 2 week brine, some a 6 to 8 week brine,
I’m a 4 week guy. To each their own tastes.
-
gus4416 - No, recipe comes from my Mom. 2.5% salt by weight of cabbage. Work salt in with cabbage with your hands and let sit until it start releasing juices. Half a teaspoon crushed Carraway seeds in each quart. Then let sit until your taste level acheived.
-
@bmartin1000 does a recipe come with the tops
If you were directing your questin @ me then, yes I think there were several for it, BUT I’d have to look to be sure.
For a simple kraut it is cabbage with a 2% salt. Work it with your hands squeezing and mixing and squeezing and mixing and squeezing and mixing and squeezing and mixing and squeezing and mixing and squeezing and mixing get it for like 10 minutes.
Then hard pack it in the jar a bit at a time until you are near the top. Use reserved outer leaves folded up in and under on top, maybe 2 then the glass weight and the pickle top and make sure the liquid brine stays near the nipple. Ya may need to add brine as it sets. It will spew out so set the jars in a pan. I keep an injection syringe handy with a 2% brine in a mason jay handy.
Some like a 2 week brine, some a 6 to 8 week brine,
I’m a 4 week guy. To each their own tastes.
@dennyo-s We just eyeball our pickling salt, but have it down pretty much & the goal is about what you mentioned. If we do smaller batches, we measure. Put a few inches of shredded cabbage into the crock, add the salt with some mustard seed & fennel or carraway, depending on the mood & perhaps a little Dill. Stomp with the stomper, do a few more inches or so, & keep up till we near the top. Then add a few whole cabbage leaves to the top, add the weights, & cover it up in Andrew’s closet on a pan with a towel lining it. We usually do just about 3 months, I really like my Kraut, Krauty.
-
gus4416 - No, recipe comes from my Mom. 2.5% salt by weight of cabbage. Work salt in with cabbage with your hands and let sit until it start releasing juices. Half a teaspoon crushed Carraway seeds in each quart. Then let sit until your taste level acheived.
-
@dennyo-s We just eyeball our pickling salt, but have it down pretty much & the goal is about what you mentioned. If we do smaller batches, we measure. Put a few inches of shredded cabbage into the crock, add the salt with some mustard seed & fennel or carraway, depending on the mood & perhaps a little Dill. Stomp with the stomper, do a few more inches or so, & keep up till we near the top. Then add a few whole cabbage leaves to the top, add the weights, & cover it up in Andrew’s closet on a pan with a towel lining it. We usually do just about 3 months, I really like my Kraut, Krauty.
calldoctoday - I’m definitely going longer with this batch but not sure I’ve been blessed with enough patience to go 3 months. I’ll bet it is delicious.
-
I also do 2%. Shred the cabbage and weigh it. Weigh out 2% of that weight in salt. I always add caraway, and I might add something else (dill, fennel, cumin, dried red chile). I’ve never added mustard seed, but I’ll be sure and give that a try next time. I like to let mine go 7 weeks.
I typically stomp mine into my crock along the lines of what calldoctoday does, but I mixed the last batch by hand because I added some grated carrot and wanted that mixed evenly.
For those who were wondering about kimchi, I’ve used Maangchi’s simple kimchi recipe as a starting point and been happy. I add more ginger (because I like it), and I leave out the squid or oysters (because I like it better that way), and I make about a 5 pound batch instead of 10 (because that’s all I have room for). I typically let it get it a little more on the sour side. Doak likes his kimchi funky.
I do go ahead and make the full batch of “porridge” so that I only have to do that every other time. In fact, I might very well make a double batch of “porridge” because it actually improves as sits in the back of the fridge.
-
@bmartin1000 Looks good. I love those fermentation jars. I got one about a year ago and then found the kits (compression spring & lids). I have a ton of qt. jars so we get 3-4 jars going at once just like you. Tried Kimchi but still trying to get it right.
www.youtube.com/watch?v=eTucCw1w6Ak
Go to the folks that have been doing for a long time. Kimchi is my go to food when a cold or flu strikes. I have made her variation and it is close to what I had in S Korea.
-
www.youtube.com/watch?v=eTucCw1w6Ak
Go to the folks that have been doing for a long time. Kimchi is my go to food when a cold or flu strikes. I have made her variation and it is close to what I had in S Korea.
sheleyp1 Thanks. Great video. We are going to make a batch using her method.
-
www.youtube.com/watch?v=eTucCw1w6Ak
Go to the folks that have been doing for a long time. Kimchi is my go to food when a cold or flu strikes. I have made her variation and it is close to what I had in S Korea.
sheleyp1 Great video, brought back some good memories, definitely going to give it a try
-
www.youtube.com/watch?v=eTucCw1w6Ak
Go to the folks that have been doing for a long time. Kimchi is my go to food when a cold or flu strikes. I have made her variation and it is close to what I had in S Korea.
sheleyp1 I’ve watched her before. She’s always entertaining and makes some good looking kimchi.
-
I also do 2%. Shred the cabbage and weigh it. Weigh out 2% of that weight in salt. I always add caraway, and I might add something else (dill, fennel, cumin, dried red chile). I’ve never added mustard seed, but I’ll be sure and give that a try next time. I like to let mine go 7 weeks.
I typically stomp mine into my crock along the lines of what calldoctoday does, but I mixed the last batch by hand because I added some grated carrot and wanted that mixed evenly.
For those who were wondering about kimchi, I’ve used Maangchi’s simple kimchi recipe as a starting point and been happy. I add more ginger (because I like it), and I leave out the squid or oysters (because I like it better that way), and I make about a 5 pound batch instead of 10 (because that’s all I have room for). I typically let it get it a little more on the sour side. Doak likes his kimchi funky.
I do go ahead and make the full batch of “porridge” so that I only have to do that every other time. In fact, I might very well make a double batch of “porridge” because it actually improves as sits in the back of the fridge.
Y’all got me up out of my chair and in the kitchen to make some kimchi. I had a jar of paste already put away in the fridge, so easy enough. I was absolutely wrong about making only a 5-pound batch, though. I bought two heads of cabbage that totaled out to about 6 pounds and, as you will see below, I had plenty of room to make a 10-pound batch. I need to remember that!
Cabbage chopped, salted, and ready to sit for 90 minutes (mixing up every 30 minutes):
Cabbage after salting, rinsing, and draining. Plus, the other goodies–the paste, a couple of grated carrots, chopped green onion, and extra freshly grated ginger:
All mixed up:
And set aside to ferment for what turned out to be about 24 hours:
I didn’t like all thar room in the jar, so I went and picked a bunch of kale that I chopped, salted, rinsed, and added to that mix. It still didn’t fill up the jar, but it got closer (and it came out pretty tasty!) I forgot the photo, though.
-
Y’all got me up out of my chair and in the kitchen to make some kimchi. I had a jar of paste already put away in the fridge, so easy enough. I was absolutely wrong about making only a 5-pound batch, though. I bought two heads of cabbage that totaled out to about 6 pounds and, as you will see below, I had plenty of room to make a 10-pound batch. I need to remember that!
Cabbage chopped, salted, and ready to sit for 90 minutes (mixing up every 30 minutes):
Cabbage after salting, rinsing, and draining. Plus, the other goodies–the paste, a couple of grated carrots, chopped green onion, and extra freshly grated ginger:
All mixed up:
And set aside to ferment for what turned out to be about 24 hours:
I didn’t like all thar room in the jar, so I went and picked a bunch of kale that I chopped, salted, rinsed, and added to that mix. It still didn’t fill up the jar, but it got closer (and it came out pretty tasty!) I forgot the photo, though.
TexLaw That looks great! I have never tried Kimchi yet, but would like to. Interesting how you used Kale. We have plenty of that in the garden now.
-
TexLaw That looks great! I have never tried Kimchi yet, but would like to. Interesting how you used Kale. We have plenty of that in the garden now.
calldoctoday I figured it could only be a small mistake, so I gave it a whirl. It’s a close cousin to Napa cabbage, after all.
My largest concern was that it would be too tough, but it’s fine. In fact, I rather enjoy the additional texture, so I’ll likely continue adding kale.
I did salt and rinse it the same way I did the cabbage, but I don’t know that did much–very little liquid came out. What was more important was “massaging” it to tenderize it after I had chopped it up. It’s lacinto kale, so it’s especially tough (but tasty!)
-
Y’all got me up out of my chair and in the kitchen to make some kimchi. I had a jar of paste already put away in the fridge, so easy enough. I was absolutely wrong about making only a 5-pound batch, though. I bought two heads of cabbage that totaled out to about 6 pounds and, as you will see below, I had plenty of room to make a 10-pound batch. I need to remember that!
Cabbage chopped, salted, and ready to sit for 90 minutes (mixing up every 30 minutes):
Cabbage after salting, rinsing, and draining. Plus, the other goodies–the paste, a couple of grated carrots, chopped green onion, and extra freshly grated ginger:
All mixed up:
And set aside to ferment for what turned out to be about 24 hours:
I didn’t like all thar room in the jar, so I went and picked a bunch of kale that I chopped, salted, rinsed, and added to that mix. It still didn’t fill up the jar, but it got closer (and it came out pretty tasty!) I forgot the photo, though.
TexLaw that’s a picture of beauty right there.
-
calldoctoday I figured it could only be a small mistake, so I gave it a whirl. It’s a close cousin to Napa cabbage, after all.
My largest concern was that it would be too tough, but it’s fine. In fact, I rather enjoy the additional texture, so I’ll likely continue adding kale.
I did salt and rinse it the same way I did the cabbage, but I don’t know that did much–very little liquid came out. What was more important was “massaging” it to tenderize it after I had chopped it up. It’s lacinto kale, so it’s especially tough (but tasty!)
TexLaw What kind of cabbage is that in the bowl, Napa Cabbage? Then you added a Kale that is a close cousin to Napa cabbage?
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
