Pablo
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Yeah, my wife only nibbles a little bit. My last jar gonna be quite ripe I'm thinking.I have one of those crocks from Germany and used to make a Lot of kraut, then I'd can it. It tasted good but I think canning kills the probiotics. So now I've been doing mine the easy way. In quart jars. That gives me the amount I'll eat while I have another few fermenting. When I'm really lazy I buy raw cole slaw in a package instead of cutting cabbage. LOL
You must first undergo extensive gas retention training.Oh baby it’s good and not too salty
Next batch full vava on the spices
Oh baby it’s good and not too salty
Next batch full vava on the spices
Do the apple sugars go to alcohol? Or finish as acetic acid ?I have 2 batches going right now. The first has apple in it. Coming up on 6 weeks and I'll give it a try. I can't wait to taste it. I've had good luck with apple in the past. The second batch has onions and garlic. I'm going to go 8 weeks on that one
Doesn't it bubble and ferment making the kitchen smell terrible? How long does a batch take?4.2 kilos of chopped cabbage in a 2 gallon crock IS possible.
Phew. I will say there is something oddly rewarding chopping $19 worth of clean nice organic cabbage. Yeah no kidding. Why I went to hippie co-op yah never know.
2% salt this time. 2.5% was just a har salty. Generous mustard and caraway seeds.
Ferments in a cool dark place, kitchen is not ideal, but no stink at all and not a ton gas bubbles. Takes around 2 weeks.Doesn't it bubble and ferment making the kitchen smell terrible? How long does a batch take?
Fantastic - we used to help my mom make that and dill pickles every year (we are hCzech) - they grew everything too …
Yeah that was one of my worries.....if the lactic acid bacteria doesn't get going stat (and typically they can be slow) the juices won't be acid enough, soon enough so either the apple does a yeast ferment or mold takes off (yeah I know they are both fungi)Unfortunately, my apple kraut has gone bad. When I looked at the jar this weekend, there was mold inside. ugh
On a positive note, my other jar with garlic came out....POTENT...wow I never did garlic in kraut before and it is not for the faint of heart LOL
Fantastic - we used to help my mom make that and dill pickles every year (we are hCzech) - they grew everything too …
Here comes the healthy part; she’d take bacon grease and flour and turn the kraut into a creamy dish ! Wow, was it good …
Of course served with a couple links dad would smoke