Kraut
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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.
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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?
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I’ve got a question.
How do all of you put 10 pounds of cabbage, 3 nice large heads into two half gallon jars?
Ya, OK you all got me. I finally got it done tonight.
Because I stomp all 10 pounds at one time and fill into the 2 jars to ferment for 4 weeks, Can I add the caraway and the mustard seeds after I divvy them into quart jars to store?
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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 awesome!! Gotta make some soon.
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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 I couldn’t tell from the pictures. Are you able to get daikon radishes? If so do you use them? I have trouble finding them and didn’t have any luck growing them last year. They all went to tops and bolted.
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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?
@dennyo-s Yes, that’s Napa cabbage in the bowl. I added the kale later on and didn’t get a picture.
If I use kale in the future, it’ll go in with the Napa cabbage. The reason it went in later this time was because it was an afterthought.
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I’ve got a question.
How do all of you put 10 pounds of cabbage, 3 nice large heads into two half gallon jars?
Ya, OK you all got me. I finally got it done tonight.
Because I stomp all 10 pounds at one time and fill into the 2 jars to ferment for 4 weeks, Can I add the caraway and the mustard seeds after I divvy them into quart jars to store?
@dennyo-s said in Kraut:
Because I stomp all 10 pounds at one time and fill into the 2 jars to ferment for 4 weeks, Can I add the caraway and the mustard seeds after I divvy them into quart jars to store?
You could do that, but I’d rather add the seeds when I stomp the cabbage. It all mixes up a bit when I do that, anyhow, so it would be some extra effort to go back and mix in the seeds later.
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TexLaw I couldn’t tell from the pictures. Are you able to get daikon radishes? If so do you use them? I have trouble finding them and didn’t have any luck growing them last year. They all went to tops and bolted.
wdaly I didn’t add any daikon to this batch, but I can easily get them around here. We have Asian groceries all over the place.
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In My part of the great USA, I always have better result growing brassica as a fall plant. Daikon and Napa cabbage bolts if I do a spring planting. Great for seed collection but not so good for the table.
sheleyp1 I always expect the same thing around here, but I have these incredible lacinato kale plants that both flourishe through the Summer without bolting but also have survived multiple freezes (including last year’s whopper). These dadgum things are over 2 years old and show no sign of slowing down.
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sheleyp1 I always expect the same thing around here, but I have these incredible lacinato kale plants that both flourishe through the Summer without bolting but also have survived multiple freezes (including last year’s whopper). These dadgum things are over 2 years old and show no sign of slowing down.
TexLaw I need to find me some of that type. I have never seen around here or elsewhere that I recall. Where did you get them or the seeds?
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TexLaw I need to find me some of that type. I have never seen around here or elsewhere that I recall. Where did you get them or the seeds?
calldoctoday I don’t recall because it’s been a while! LOL! It had to be either Burpee’s or Hudson Valley Seed Co.
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Now I see how you were able to make up the difference in the kimchi. Great looking plants! Here the worms would have a field day. Wonder how strait Kale kimchi would taste?
sheleyp1 Just judging from the kale I put into this batch, it would taste pretty good. However, it also would be MIGHTY chewy.
I don’t mind at all having some chewy bits here and there in this kimchi. In fact, I quite like it. However, I think a straight batch would not be good to eat on it’s own unless you chopped the kale into much smaller bits than you traditionally would the napa cabbage.
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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 man that looks great. Never had but I would sure give it a whirl.
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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 is some kind of tasty sitting in that jar. My sister and I could put a serious dent in that jar in one sitting. That is crazy addicting stuff.
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Well I emptied 2 - 1/2 gallon jars and filled 6 quart jars,
then vacuumed them for the refrigerator.
That will last me for the year (unless I give half of it away again!!
;<)Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Well I emptied 2 - 1/2 gallon jars and filled 6 quart jars,
then vacuumed them for the refrigerator.
That will last me for the year (unless I give half of it away again!!
;<)Denny O thx for the follow up, your post is really making me consider trying this. I’ve had store bought kraut 4 times probably since your first post. I’m just leery since my 1st try at naturally fermented dill pickles, many years ago, did not turn out too well.
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Well I emptied 2 - 1/2 gallon jars and filled 6 quart jars,
then vacuumed them for the refrigerator.
That will last me for the year (unless I give half of it away again!!
;<) -
Denny O thx for the follow up, your post is really making me consider trying this. I’ve had store bought kraut 4 times probably since your first post. I’m just leery since my 1st try at naturally fermented dill pickles, many years ago, did not turn out too well.
Dave in AZ I remember the first time I made kraut in a 5 gallon plastic bucket, I was pretty nervous trying that first bite. now 30 years later I use crocks with lips for a water seal and look forward to the first taste of a new batch.
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