Any fellow sauerkrauters here?

[CrealCritter]

Started a 5lb. batch of sauerkraut last month. Last time I had checked it the brine was starting to change color but it still tasted like salty cabbage. Checked it yesterday at about the 4 1'2 week mark. The brine is definitely sauerkraut colored. Most of the cabbage still looks like cabbage but it is starting to have a mild sauerkraut flavor instead of tasting like salty cabbage.

It only gets better with age 😉

Jesus is Lord and Christ 🙏❤️🇺🇸

 

[The Porch]

2 jars of carrots, 2 jars of beets with onions, one mustard seed/ dill cabbage and one caraway onion cabbage,


the less full cabbage jar I was able to repack in a 2QT jar,, that one is the Dutch Flat Head cabbage,, it didnt have as much moisture as the regular green cabbage.

 

[The Porch]

Started a 5lb. batch of sauerkraut last month. Last time I had checked it the brine was starting to change color but it still tasted like salty cabbage. Checked it yesterday at about the 4 1/2 week mark. The brine is definitely sauerkraut colored. Most of the cabbage still looks like cabbage but it is starting to have a mild sauerkraut flavor instead of tasting like salty cabbage.

You must have a nice cool spot to keep you kraut

 

[CrealCritter]

I put it in the basement. It is always cooler there than the rest of the house.

I ferment at room temperature, so this may explain why your's is taking longer.

Jesus is Lord and Christ 🙏❤️🇺🇸

 

[CrealCritter]

Do you have to grind it so fine or can you leave it in bigger strips?

You can cut it longer if you like. I used to do it like that and prefer it that way but everyone else likes it smaller.

Here another "recipe" from the old farmers almamac ---> https://www.almanac.com/content/how-make-sauerkraut

The keys to success is 3 TBS of pickling (non-iodine) salt per 5 lbs shreaded cabbage, spring or well water (no clorine added) to make the brine and absolutely no cabbage cores. Other than that keep away from a heat source, keep the cabbage submerged in the brine and it's nothing more than a big waiting game.

 

[CrealCritter]

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

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.

 

[CrealCritter]

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.

 

[CrealCritter]

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.

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

 

[CrealCritter]

Mine doesn't take that long . . . a week, maybe a bit longer in winter, since we keep our house at 68° F. I use 1 gallon glass jars with air locks in the lids. The batch that I gave to @baymule was pink, but that was because I used purple cabbage.
.

68?.Phew... That's what we keep the house at during the summer day and 65 at night. Winter is 60 during the day and 58 at night. I think I might burn up at 68 -:lol since even at 60, I have to wear a tank top while in the house. I think I might have to strip down to just shorts @ 68 so I wouldn't burn up.

 

[Devonviolet]

Per my doctor's strong advise I take 5000 ICU of vitamin D3 every night along with 1 tsp of Bragg's organic ACV Nov through April.

DH & I have been taking Vitamin D3 (5000 IU) for years. We have gone to one 3 timed a week. However, during flu season we go to one daily, along with 2000mg Vitamin C 2× daily, Echinacea with Goldenseal, Schizandra and Astragalus 3x daily, all for immune building.

I started feeling my sinus swelling up the other day. I bumped up the Elderberry & added a few cups of Echinacea tea. Today I'm back to normal. I will continue taking 1 Tbsp Elderberry Syrup twice daily until Spring, unless I feel symptoms, then will bump it up to 3× daily. It works really well with viruses. Studies have shown that a compound in Elderberries prevents virus from replicating (reproducing). It also prevents it from breaking down cell walls, so it can't get in your cells & make you sick.

You do well to take a couple Tbsp of Bragg's ACV daily. It is very similar to Kombucha and has healthy probiotics and immune building qualities. Kefir & cultured veggies all have different probiotics, which act synergistically, to keep us healthy.

A really good website about this is:

www.culturedfoodlife.com.