Sauerkraut

[Ockie]

Jesus wept....from taste buds induced pleasure

Yes .... he did.

 

[saor]

I like it like that. I think the ones I got is pasteurized. It came in a can.

Meh. That kills all the good **** dude. Do yourself a favor and make your own. You need one of these:



One of these:



1.) Chop the cabbage into thin strips
2.) Add about a tablespoon (unrefined) salt per head of cabbage
3.) Massage the salt in so the cabbage releases water & let it stand for about half and hour.

The salt will continue to draw moisture out the cabbage and into your bowl.

4.) Pack the cabbage into those glass containers. Put a bit in, pack it, add some more and continue until almost full.
5.) Put a few whole cabbage leaves over the top of the packed cabbage
6.) Fill the jar with the cabbage liquid in the bowl
5.) Put a weight on top to keep the cabbage down.

Those few centimeters of water at the top will be what keep any airborne contaminants and air from reaching your cabbage. Let that sit in a cupboard at room temperature for 1 or 2 weeks minimum and it's ready to go. I usually let mine sit for at least 3 weeks in the cupboard.

Pic from a previous batch:

 

[ShaunSA]

Pic from a previous batch:

saorkraut

 

[Ockie]

Meh. That kills all the good **** dude. Do yourself a favor and make your own. You need one of these:

View attachment 209704

One of these:

View attachment 209706

1.) Chop the cabbage into thin strips
2.) Add about a tablespoon (unrefined) salt per head of cabbage
3.) Massage the salt in so the cabbage releases water & let it stand for about half and hour.

The salt will continue to draw moisture out the cabbage and into your bowl.

4.) Pack the cabbage into those glass containers. Put a bit in, pack it, add some more and continue until almost full.
5.) Put a few whole cabbage leaves over the top of the packed cabbage
6.) Fill the jar with the cabbage liquid in the bowl
5.) Put a weight on top to keep the cabbage down.

Those few centimeters of water at the top will be what keep any airborne contaminants and air from reaching your cabbage. Let that sit in a cupboard at room temperature for 1 or 2 weeks minimum and it's ready to go. I usually let mine sit for at least 3 weeks in the cupboard.

Pic from a previous batch:

View attachment 209710

mmmmm I dont know hey. I will most likely end up putting myself in hospital with food poisoning or something. Why does yours still have colour? The ones I bought is a dull white colour?

 

[TheMightyQuin]

saorkraut

Badda.......dish! 1 Thumbs up to you good sir.

 

[Dimpie (JIGSAW)]

I really like sauerkraut (and many other products that are a result of lactic fermentation, like kimchi). You should try making your own.

+1

mmmmm I dont know hey. I will most likely end up putting myself in hospital with food poisoning or something. Why does yours still have colour? The ones I bought is a dull white colour?

Very easy .... watch a couple of YT clips ....
https://www.youtube.com/results?search_query=sauerkraut

 

[TheMightyQuin]

mmmmm I dont know hey. I will most likely end up putting myself in hospital with food poisoning or something. Why does yours still have colour? The ones I bought is a dull white colour?

The same "reason" carrots maintain their colour when you throw it up?

 

[Magnum]

Eisbein...

 

[bwana]

The same "reason" carrots maintain their colour when you throw it up?

You know that's usually your stomach lining, right?