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Post by olebud on Apr 9, 2020 20:06:55 GMT -5
Anybody do their own? We had some a patient gave us some time back, and it was amazing!!! Wanting to try it!
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clark
New Member
Posts: 17
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Post by clark on Apr 9, 2020 20:38:12 GMT -5
All you need is a crock, cabbage, kosher salt. Slice cabbage thin 1/8" mix with salt to taste, pack tightly in crock cover with cheese cloth place a plate (glass)that will fit in crock, place a weight of some kind on the plate to keep pressure on the cabbage cover crock with plastic wrap, place in a cool location and let it work for about 2 to 3 weeks or when ever it stops working. Jar it up.
Many recipes and different ideas as to what is best, just another one of the gratifying things a person can do for them selves.
Boy is it good on a rack of pork ribs...
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Post by GMB54-120 on Apr 10, 2020 9:26:07 GMT -5
I make it all the time and its simple.
SUPER SIMPLE version
3 14oz bags of Dole slaw mix
2% kosher or canning salt by weight. That would be 23.8 grams because 42oz is 1190 grams.
Mix the above items in a large sanitized bowl. Let it weep for 2 hrs covered with a towel. Give it a mix every 20min
Take the salted cabbage and pack it tight into a sanitized 2qt large mouth Mason jar. Use a kraut packer or glass wine bottle that fits the jar. Pack a couple inches at a time until it has maybe an inch left from the top. 3 14oz bags should be about right after weeping.
Top off with a 2% salt brine if needed. Thats about 1tbs (19grams) in a quart of water. I use bottled water but any without chlorine is fine.
After the jar is nearly full and packed tight, VERY VERY lightly put on the lid and band. Like 2 finger tight so the lid will burp.
Use a glass fermenting weight before putting on the lid if you have them but its not a must have item.
Place the super lightly sealed jar in a cupboard above the fridge if possible. I normally put some type of plate or pan under it just in case of over flow. You want is sorta warm but not hot. You want it dark. Cooler temps will make it take longer but that does work.
ONLY check on it after 7-10 days. DONT OPEN the jar but you can loosen the lid real quick just to make sure its not too tight. Ball/Mason lids WILL burp if very loose. At 14 days give it the sniff test. If it smells good and sour put it in the fridge for another couple weeks. It never needs to be cooked and will keep for many months in the fridge.
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Post by GMB54-120 on Apr 10, 2020 9:43:26 GMT -5
The key things are
SANITIZE EVERYTHING that touches the cabbage. Bowls, utensils, hands, jars, ect ect ect.
NO LESS than 2% salt but not a large amount more either Ignore any white film on top. Its just Kahm yeast and totally safe. Just skim it off when you toss it in the fridge. Throw it all away if it forms any blue, green or blue and green film on top...THATS MOLD. Jar mostly full but not so full it over flows. PACKED TIGHT TO REMOVE AIR BUBBLES. DONT put it in the fridge before it smells sour. IF you do it will probably go bad. Optional items Culture starter. There are numerous items that can be used. Even probiotic drinks or some juice from a natural unpasteurized kraut. Its only takes a tbs to kick start it. High end salt like himmy pink salt or Korean sea salt. 1-2 tbs of pepper flakes....spicy kraut kicks butt. Add after the weeping. Caraway seed if you like Bavarian style kraut.
E-Jen fermenting pale off Amazon.....These things are the bomb for veggie ferments. The inner lid holds your veggies down and limits expose to air. Lacto bacteria DONT need oxygen to thrive. |
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Post by olebud on Apr 10, 2020 10:12:14 GMT -5
Thanks guys! I’m excited to try it!
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Post by GMB54-120 on Apr 10, 2020 10:26:33 GMT -5
Understand that temps and amount of salt used can alter the time it takes to "ferment" it. 2-3% range at around 70F will work nearly every single time within 10-14 days. I use Niagara bottled water because it starts at a much lower pH than my tap water. Low pH is the name of the game. That is exactly what happens when the lacto bacteria produces lactic acid. That is what gives kraut its "tang".
Seriously consider that E-jen container. It makes ferments even easier. There are several videos of how to use them on Youtube. I ferment in them and toss it in the fridge. After about a month i transfer it all into Mason jars. Ive made kimchi so many times with mine. It never goes bad in the fridge and ive had some over a year old. Once kraut or kimchi is sour it keeps for ages without spoiling. Its just gets better.
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Post by coyotemaster on Jan 17, 2022 17:04:59 GMT -5
Ancient post but a simple recipe I use every year is
5 lbs shredded cabbage
3 T Himalayan sea salt
I layer salt with cabbage and mix with clean hands constantly pressing. I use a 5 gallon food grade plastic bucket.I cut a plate sized disc from the plastic lid and weight it with a quart jar full of water.
Be careful with ceramic plates some are.lead glazed!
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sqezer
Junior Member
Posts: 83
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Post by sqezer on Oct 29, 2023 21:54:49 GMT -5
I love the stuff, just had some my son made, put it in a slow cooker with smoked sausage. Had a whole quart to myself for 3 meals.  |
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Post by GMB54-120 on Nov 2, 2023 14:47:20 GMT -5
Yeah its so simple to make. Add a tbs our 2 of mild chile flakes. Turns out like a tamed down kimchi. Korean pepper flakes work best...of course. Stuff is great on brats and hotdogs.
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sqezer
Junior Member
Posts: 83
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Post by sqezer on Nov 2, 2023 17:57:21 GMT -5
Yeah its so simple to make. Add a tbs our 2 of mild chile flakes. Turns out like a tamed down kimchi. Korean pepper flakes work best...of course. Stuff is great on brats and hotdogs.
Thanks GMB54-120 |
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Post by nippernut on Feb 5, 2024 15:59:11 GMT -5
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