Any fellow sauerkrauters here?

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,737
Reaction score
20,217
Points
377
Location
Zone 6B or 7 can't decide
I forgot to post updates... No not canned yet it's gotta run about 8 to 9 weeks but I did snap a pic of the first skim and taste test :) it's still sweet and salty. When it's done it's sour with just a hint of salt.

First skim - it's looking great so far
uploadfromtaptalk1445793951968.jpeg


Here's what I got out of the first skim (what was floating on top of the dinner plate) there was no scum at all. And yep you betcha I eat some.
uploadfromtaptalk1446306251419.jpeg
 
Last edited:

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,737
Reaction score
20,217
Points
377
Location
Zone 6B or 7 can't decide
Remember this is a natural ferment its not going to be white. The kraut from the store is whitened. I did research several years ago - I can't recall the chemical name of the ingredient added to store bought kraut. But when I dug into it, It was a preservative that had a bleaching or whitening effect.
 

baymule

Sustainability Master
Joined
Nov 13, 2010
Messages
10,721
Reaction score
18,680
Points
413
Location
East Texas
My experience with kraut is store bought :sick @Devonviolet ferments foods and she gave me a jar of her sauerkraut, it was fabulous! So learning from her and you, I'm going to try this! It really takes 9 weeks?
 

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,737
Reaction score
20,217
Points
377
Location
Zone 6B or 7 can't decide
My experience with kraut is store bought :sick @Devonviolet ferments foods and she gave me a jar of her sauerkraut, it was fabulous! So learning from her and you, I'm going to try this! It really takes 9 weeks?

Yes at least 9 weeks this time of the year. Spring is a little shorter though. There is really no comparison to store bought.
 

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,737
Reaction score
20,217
Points
377
Location
Zone 6B or 7 can't decide
Little over 5 weeks now. This batch is running great. It might be ready in a few weeks. Still a little salty and needs more sour. The brine has cleared up nicely though, it just needs more time to mellow out now.

uploadfromtaptalk1449338418572.jpeg


The best part is sneaking a little for a taste test.
uploadfromtaptalk1449338428922.jpeg
 

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,737
Reaction score
20,217
Points
377
Location
Zone 6B or 7 can't decide
Nice thread. I think in going to try it

Yep... go for it! The rewards far exceed the waiting. I must confess I had a bowl of just plain 2015 homemade sauerkraut last night as a snack. It's like candy to me.

$4 5 gallon food grade bucket ---> https://www.menards.com/main/mainte...n-food-safe-pail/0-307-05/p-1444426310665.htm

Screw lid for 5 gallon bucket $7 ---> https://www.menards.com/main/housew...ts/the-gamma-seal-reg-lid/p-1444430890048.htm

Both Made in USA!
 
Last edited:

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,737
Reaction score
20,217
Points
377
Location
Zone 6B or 7 can't decide
11d0f2fa-9bd0-4e5b-9fc9-98ab680230be_1.3b77dca1065a13f250d66ff172d085fb.jpeg

$2.75 quart store bought sauerkraut (with 4.3 star rating) Ingredients: Cabbage, Water, Distilled Vinegar, Salt, Sodium Benzoate (preservative), Sodium Metabisulfite (preservative), Natural Flavors, Polysorbate 80. <--- city folk just don't know what's good, do they?

Link ---> https://www.walmart.com/ip/Vlasic-Old-Fashioned-Sauerkraut-32-fl-oz/10308963

The sauerkraut I'm making has 3 ingredients. Cabbage, water, salt and I can actually pronounce all of those ingredients -:lol
 
Top