Just made sauerkraut

[Anonymous]

I just made my first batch of really successful sauerkraut. Just cabbage with some carrot, cumin seeds and jalapeno. I let it go for about 3 weeks. It is fantastic and I am proud of myself.

[Anonymous]

Cumin and jalapeno? I'm judging you!

Good for you, OP

[Anonymous]

Anonymous wrote:Cumin and jalapeno? I'm judging you!

Good for you, OP

I was thinking like a curtido rather than German-style. It works…

[Anonymous]

What about salt.
Isn’t that required.

[Anonymous]

Anonymous wrote:What about salt.
Isn’t that required.

Yes, 2 percent salt too.

[Anonymous]

Well done, OP!

Do you think the store-bought versions are actually fermented? I've wondered. Never made it myself.

[Anonymous]

What presses did you use in the jar? Always looking for something new.
Glass jars or crock jar?

Now that you have started there, you will probably venture into making mead next.

[Anonymous]

Wow cool!

[Anonymous]

Awesome. I make my own sour cabbage too. Just carrots, cabbage, salt and a tiny bit of sugar. Takes a good week+ for it to ferment nicely.

[Anonymous]

toot! toot!

[Anonymous]

Anonymous wrote:What presses did you use in the jar? Always looking for something new.
Glass jars or crock jar?

Now that you have started there, you will probably venture into making mead next.

I used a large ceramic crock with some sacrificial outer leaves at the top weighed down with ceramic weights.
Before putting in the pot I put the kraut in batches in the stand mixer with the paddle attachment to break it down - that saved a lot of work.

[Anonymous]

Anonymous wrote:Well done, OP!

Do you think the store-bought versions are actually fermented? I've wondered. Never made it myself.

I think some of them are, like the trader joes one. I think generally if they need to be refrigerated they are still live.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cumin and jalapeno? I'm judging you!

Good for you, OP

I was thinking like a curtido rather than German-style. It works…

+1

That’s a curtido! Delicious nonetheless. I have always wanted to learn how to make authentic sauerkraut. I make my own curtido I imagine there are similarities.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What presses did you use in the jar? Always looking for something new.
Glass jars or crock jar?

Now that you have started there, you will probably venture into making mead next.

I used a large ceramic crock with some sacrificial outer leaves at the top weighed down with ceramic weights.
Before putting in the pot I put the kraut in batches in the stand mixer with the paddle attachment to break it down - that saved a lot of work.

Interesting idea.