How do you make Sauerkraut? UPDATE..ITS WORKING

[vfem]

Ok making sure I did this right.... I shredded the cabbage after I cleaned it. I layered it into a pot sprinkled salt between each layer until I got the whole cabbage in the pot. Then I tossed the cabbage to evenly coat the salt. I put a plate on top... and this is where I got confused.

It said to squeeze out water?! Should I be seeing actual water?! I see wet spots... dots of wet from moisture. I don't see a gushing puddle!!!

Anyways... I was sooooooooooo concerned about that, that I actually (yes I actually did this... pictures to follow!) put the plate on top of the cabbage and stood and bounced on the plate trying to get more water out of it?!?!

I did then fill a gallon freezer bag with water put it on top of the plate and then put the lid on the pot. It is currently stored above my fridge in the kitchen.

I will check it in another day to look for this scum I must clean.

The site was suggesting a couple weeks to get it right?!

I figured if I liked it when I thought it was done I could can it, even after 2 weeks?! I hope so... I just bought a whole bunch of jars today for it so I can keep it as long as possible for summer BBQ's!!!!

 

[big brown horse]

Well, from what I read you just sorta crush the cabbage as you would with mint leaves for a mint julip. (I love mint julip!! But that is another thread..) I checked my sauerkarut-to-be today and there is a lot more liquid than yesterday. I tasted it and it tastes like salty cabbage with caraway. (To me it was good!)

Good luck with yours. My readings suggest that it go into a cool dark place, that is why it is in the basement pantry. And yes, two weeks was what they suggested to me too.

 

[vfem]

Ok... totally didn't get the photo of me standing on the plate trying to get moisture out... but here is what mine looked like:

I'm guessing when I check tomorrow there will be even more moisture evident. I just wonder about this 'scum' on top?! I was imagining it floating on some liquid like there would be a few inches of it or something, but that is not it at all?!

 

[big brown horse]

I wish I would have seen you standing on that pot!

I read to use regular salt not iodized salt, and non-metal crock, or plastic food grade pail.

Your version looks like mine did! The foam, I guess we will have to see how much there will be. I assume I will use a spoon to skim the foam off the top.

Good luck to us!!

 

[vfem]

I wish I would have seen you standing on that pot!

I read to use regular salt not iodized salt, and non-metal crock, or plastic food grade pail.

Your version looks like mine did! The foam, I guess we will have to see how much there will be. I assume I will use a spoon to skim the foam off the top.

Good luck to us!!

DITTO!!! LOL

Report back here

 

[HiDelight]

is it time to take a taste?

I am going to make some kimchi this weekend I have just enough greens to start a batch

here is a similar method to what I do (I just swap out the napa for other greens) ..it is very much like kraut but spicy garlicy and gingery

http://www.jasonunbound.com/kimchi.html


probioticy good!

 

[vfem]

Bad news.... my 'weight' bag burst the other night and flooded my cabbage. I dumped the water mostly, but by last night it smelled funny and began to turn brown. I had to dump it

I will try again one day.

 

[HiDelight]

oh V I am so sorry!!! I hate when stuff like that happens ..good for you trying again!!!

 

[HiDelight]

could I make a suggestion V? ..next time use non iodized salt ..Diamond Krystal Kosher salt makes great kraut

the difference is huge I think

 

[vfem]

I will try to do the kosher salt next time... however I didn't think of it, but I had sea salt rather then the iodized I should have used anyways!

Oh welll... here's to another try another day... for now I am OUT of cabbage....

Shoot! I have to go order my food from the church today.... later!