Lacto-Fermented Sauerkraut

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karstopography
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Re: Lacto-Fermented Sauerkraut

#21

Post: # 64973Unread post karstopography
Tue Mar 08, 2022 8:51 pm

825A3854-AD1E-41B6-BF75-BE8624FFCB85.jpeg
I started a sauerkraut today. ~560 grams of cabbage, ~16 grams of sea salt, about 3 grams of caraway seeds. That’s it, the bacteria will do the rest.
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Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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GoDawgs
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Re: Lacto-Fermented Sauerkraut

#22

Post: # 64985Unread post GoDawgs
Wed Mar 09, 2022 6:10 am

'Tis krauting time since the house stays around 68-70. Pickles just put up 15 pints from some of the last cabbage in the garden. That will last a while.

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Re: Lacto-Fermented Sauerkraut

#23

Post: # 64986Unread post worth1
Wed Mar 09, 2022 6:19 am

Mine is still fermenting.
It will be 4 weeks this weekend.
Didn't get around to it last weekend.
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rdback
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Re: Lacto-Fermented Sauerkraut

#24

Post: # 64990Unread post rdback
Wed Mar 09, 2022 9:11 am

karstopography wrote: Tue Mar 08, 2022 8:51 pm 825A3854-AD1E-41B6-BF75-BE8624FFCB85.jpeg
I started a sauerkraut today. ~560 grams of cabbage, ~16 grams of sea salt, about 3 grams of caraway seeds. That’s it, the bacteria will do the rest.
Ummm.....what's in the jug? 8-)

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karstopography
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Re: Lacto-Fermented Sauerkraut

#25

Post: # 64991Unread post karstopography
Wed Mar 09, 2022 9:18 am

rdback wrote: Wed Mar 09, 2022 9:11 am
karstopography wrote: Tue Mar 08, 2022 8:51 pm 825A3854-AD1E-41B6-BF75-BE8624FFCB85.jpeg
I started a sauerkraut today. ~560 grams of cabbage, ~16 grams of sea salt, about 3 grams of caraway seeds. That’s it, the bacteria will do the rest.
Ummm.....what's in the jug? 8-)
American Beauty berry and Tonka bean mead, finishing up in the secondary carboy about a month post yeast pitch. Getting close to bottling. Foraged this past fall for the beauty berries. Made a beauty berry mead back in 2020. Thought it was tasty enough for a return effort.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Lacto-Fermented Sauerkraut

#26

Post: # 65158Unread post worth1
Fri Mar 11, 2022 3:36 pm

Sauerkraut on its 4th week of ferment.
Gonna taste test it tomorrow.
Looks darker than the picture.
20220311_153318.jpg
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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karstopography
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Re: Lacto-Fermented Sauerkraut

#27

Post: # 65174Unread post karstopography
Fri Mar 11, 2022 7:56 pm

I sure like the fragrance of fermenting sauerkraut.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Re: Lacto-Fermented Sauerkraut

#28

Post: # 65758Unread post Danny
Sat Mar 19, 2022 3:19 pm

Gonna have to try some kraut in the fermenting crock thing. Friend brought over 6 cabbages so will try to make some, never have before.

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Re: Lacto-Fermented Sauerkraut

#29

Post: # 65760Unread post worth1
Sat Mar 19, 2022 3:50 pm

Danny wrote: Sat Mar 19, 2022 3:19 pm Gonna have to try some kraut in the fermenting crock thing. Friend brought over 6 cabbages so will try to make some, never have before.
You're gonna love it.
So much better than store bought.
I've just been dipping out of my last batch sitting on the counter as I need it
One German woman I know said she used to go in the basement and eat it out of the barrel it was kept in.
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Re: Lacto-Fermented Sauerkraut

#30

Post: # 65768Unread post Danny
Sat Mar 19, 2022 5:08 pm

Dunno if I will like it or not, never have had it before.

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Re: Lacto-Fermented Sauerkraut

#31

Post: # 65777Unread post worth1
Sat Mar 19, 2022 5:54 pm

Well then (maybe) you'll love it. :roll:
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Re: Lacto-Fermented Sauerkraut

#32

Post: # 65805Unread post Rockoe10
Sun Mar 20, 2022 6:15 am

worth1 wrote: Sat Mar 19, 2022 3:50 pm
Danny wrote: Sat Mar 19, 2022 3:19 pm Gonna have to try some kraut in the fermenting crock thing. Friend brought over 6 cabbages so will try to make some, never have before.
You're gonna love it.
So much better than store bought.
I've just been dipping out of my last batch sitting on the counter as I need it
One German woman I know said she used to go in the basement and eat it out of the barrel it was kept in.
That's how the sailors made it across the sea. Pickles and Kraut from a barrel below deck
- - - - - - - -
Rob, ZONE 6A with 170 days between frost dates, Western Pennsylvania

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worth1
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Re: Lacto-Fermented Sauerkraut

#33

Post: # 65830Unread post worth1
Sun Mar 20, 2022 11:49 am

Rockoe10 wrote: Sun Mar 20, 2022 6:15 am
worth1 wrote: Sat Mar 19, 2022 3:50 pm
Danny wrote: Sat Mar 19, 2022 3:19 pm Gonna have to try some kraut in the fermenting crock thing. Friend brought over 6 cabbages so will try to make some, never have before.
You're gonna love it.
So much better than store bought.
I've just been dipping out of my last batch sitting on the counter as I need it
One German woman I know said she used to go in the basement and eat it out of the barrel it was kept in.
That's how the sailors made it across the sea. Pickles and Kraut from a barrel below deck
Also salted limes.
I keep some on hand at all times.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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karstopography
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Re: Lacto-Fermented Sauerkraut

#34

Post: # 65880Unread post karstopography
Sun Mar 20, 2022 9:10 pm

[/quote]

That's how the sailors made it across the sea. Pickles and Kraut from a barrel below deck
[/quote]

And here I was thinking it was the daily tot that kept sailors going.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Re: Lacto-Fermented Sauerkraut

#35

Post: # 65976Unread post Danny
Mon Mar 21, 2022 10:11 pm

Maybe having the tot made the daily diet seem better??? Hah!

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Re: Lacto-Fermented Sauerkraut

#36

Post: # 66389Unread post worth1
Sun Mar 27, 2022 11:48 am

I've been eating on the sauerkraut on and off.
Finally decided to put the rest away.
Ended uo with 3 pints out of the half gallon jar.
What's it been 6 or 7 weeks.
Very tasty and you can tell very acidic by the feel of my teeth.
I even ate the cabbage leaves off the top.
Just used the plastic ball jar lids and into the refrigerator.
No processing to kill the healthy bacteria and vitamins.
I still have a quart of my red sauerkraut from quite some time ago and it's as good if not better in the refrigerator.
The stuff keeps practically forever like this.
20220327_115437.jpg
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Worth
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There are no dead end jobs, only dead end people.

Danny
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Re: Lacto-Fermented Sauerkraut

#37

Post: # 66422Unread post Danny
Sun Mar 27, 2022 5:27 pm

worth1 wrote: Sun Mar 27, 2022 11:48 am I've been eating on the sauerkraut on and off.
Finally decided to put the rest away.
Ended uo with 3 pints out of the half gallon jar.
What's it been 6 or 7 weeks.
Very tasty and you can tell very acidic by the feel of my teeth.
I even ate the cabbage leaves off the top.
Just used the plastic ball jar lids and into the refrigerator.
No processing to kill the healthy bacteria and vitamins.
I still have a quart of my red sauerkraut from quite some time ago and it's as good if not better in the refrigerator.
The stuff keeps practically forever like this.
20220327_115437.jpg
Looks like more carrot than cabbage, is that the normal ratio? You don't have to can it or nothing for it to keep?

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Re: Lacto-Fermented Sauerkraut

#38

Post: # 66427Unread post worth1
Sun Mar 27, 2022 5:56 pm

Danny wrote: Sun Mar 27, 2022 5:27 pm
worth1 wrote: Sun Mar 27, 2022 11:48 am I've been eating on the sauerkraut on and off.
Finally decided to put the rest away.
Ended uo with 3 pints out of the half gallon jar.
What's it been 6 or 7 weeks.
Very tasty and you can tell very acidic by the feel of my teeth.
I even ate the cabbage leaves off the top.
Just used the plastic ball jar lids and into the refrigerator.
No processing to kill the healthy bacteria and vitamins.
I still have a quart of my red sauerkraut from quite some time ago and it's as good if not better in the refrigerator.
The stuff keeps practically forever like this.
20220327_115437.jpg
Looks like more carrot than cabbage, is that the normal ratio? You don't have to can it or nothing for it to keep?
I don't normally put carrots in it but I had some so I used them.
You can can it and I have but don't very often anymore.
That's the point of making this stuff anyway, to preserve it.
I've even kept it in zipper bags in the refrigerator.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Re: Lacto-Fermented Sauerkraut

#39

Post: # 66471Unread post worth1
Mon Mar 28, 2022 8:20 am

@Danny
Now I remember why there is so much carrot in the mix.
I didn't have enough nappa cabbage to fill the 1/2 gallon jar.
But I did have a big thing of carrots.
The carrots also contain a lot of sugar so it helps in the fermenting process.
Apples are better.
Since the carrots have juice while grating them and the salt sucking the juice out it dyed the whole batch orange.
Another thing is the cabbage is napa which is more delicate that regular head cabbage.
So the cabbage shrunk up more than the root crop did.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

Danny
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Re: Lacto-Fermented Sauerkraut

#40

Post: # 67780Unread post Danny
Thu Apr 14, 2022 10:27 am

Sure hope we end up liking sauerkraut as a friend is bringing us about 45 to 50 small to medium sized heads of cabbages tonight !! We do LIKE cabbage many ways, but yikes!! It is a sin to waste food though, so will have to experiment and try making the 'kraut. Maybe two batches, one with carrots and apples like worths above and one with cabbage, onions and caraway.

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