Kraut
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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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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 It took me quite a while to pull the trigger myself. But once I bought into the Mason Pickle Tops, it has been easy peasy.
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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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