Any fellow sauerkrauters here?

[CrealCritter]

We'll likely make a bit of kraut this year too, along with the pickled corn. It's a big ol' crock~comes up to the top of my thigh~so we may not have enough corn to fill it...just have to wait and see.

We won't can it, though...ruins all the goodness when it's canned. Just eat it out of the crock all year.

Your absolutely correct, canning kraut kills it. But its a convenience factor for us.

 

[Beekissed]

Your absolutely correct, canning kraut kills it. But its a convenience factor for us.

No place to store the fermenting vat?

We have a pantry/mud room though it tends to be warmer out there of a summer evening than we'd like, but we'd likely have all that food gone by then anyway!

Wish we had a cellar again...I really miss our cellar.

 

[baymule]

Your absolutely correct, canning kraut kills it. But its a convenience factor for us.

What about adding kraut juice from raw kraut to revive the canned kraut?

 

[CrealCritter]

What about adding kraut juice from raw kraut to revive the canned kraut?

I've read about that, using some brine after fermentation has completed to jump start a new batch of fresh cabbage. But I was always concerned about contamination of the starter brine while it was being stored for use, so I never tried it.

Brine is most definitely salty and I'm not sure what nasties could grow in it. It may just be me being overly concerned, I don't know.

You could ask your question on the old farmers almanac, they seem to answer pretty quickly --->https://www.almanac.com/content/how-make-sauerkraut

I would like to know the question myself.

 

[Hinotori]

I ordered some large mouth weights so I can try the small batch method for sauerkraut. I have been meaning to try it.

I wonder if shredded radishes make good kraut as well. I love daikon kimchi.

The best bock choy kimchi always seems to feel a little fermented on the tongue.

 

[frustratedearthmother]

Kimchi? Did somebody say Kimchi? @Hinotori - I love kimchi! I've only made it with Napa cabbage, but I do put daikon's in it and maybe a little bit of shredded carrot and ginger. I've never made it with bock choy.

 

[baymule]

I've read about that, using some brine after fermentation has completed to jump start a new batch of fresh cabbage. But I was always concerned about contamination of the starter brine while it was being stored for use, so I never tried it.

Brine is most definitely salty and I'm not sure what nasties could grow in it. It may just be me being overly concerned, I don't know.

You could ask your question on the old farmers almanac, they seem to answer pretty quickly --->https://www.almanac.com/content/how-make-sauerkraut

I would like to know the question myself.

I read the article and all the comments, then posted my question. We'll see what they say.

 

[Lazy Gardener]

huh????

 

[The Porch]

https://www.fermentingforfoodies.com/easy-fermented-sauerkraut/


https://www.wildfermentation.com/category/sauerkrautrecipes/

 

[The Porch]

I love these 2 books,

this guy is a bit 🙃out there but he knows his stuff about fermenting https://www.wildfermentation.com/






https://www.foodbyhollydavis.com/blog/