Time to make a batch of my Kraut with leeks and red onion. Plus I get to finally try out my little CO2 purging contraption I designed.
I'll edit this later with more pictures when I'm done prepping it and just have to let it sit.
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Sauerkraut making time!
- Thread starter grouchie83
- Start date
Time to make a batch of my Kraut with leeks and red onion. Plus I get to finally try out my little CO2 purging contraption I designed.
I'll edit this later with more pictures when I'm done prepping it and just have to let it sit.
Mikey
got muscles in his head that ain't never been used
Around here they just shred up cabbage add salt ( might add in layers ) and put it in a big old 5 gal. crock in the basement and just let it do it's thing
I think they also place a plate on top the mix and weight it down to keep the cabbage below the liquid level on top
I'll eat a little on a burger or bratt but that's about it for me
I think they also place a plate on top the mix and weight it down to keep the cabbage below the liquid level on top
I'll eat a little on a burger or bratt but that's about it for me
That is exactly how my buddy's Oma did it on her farm "back in the day". He said he would go down there as a little kid and sneak some from the crock and then get in trouble cause he would have it all down his shirt.
We would talk for literally hours about Sauerkraut and hotrods and motorcycles. He passed away back in October, after 20+ years of friendship. His stories of growing up on a farm made me wish for a simpler time, and was a nice escape from this high-paced world.
Although I would love to do things the old-fashioned way (the way my ancestors probably did in the 1800's before electricity was invented), I like to use non-permeable materials like glass and stainless steel. I am absolutely PARANOID about food safety.
We would talk for literally hours about Sauerkraut and hotrods and motorcycles. He passed away back in October, after 20+ years of friendship. His stories of growing up on a farm made me wish for a simpler time, and was a nice escape from this high-paced world.
Although I would love to do things the old-fashioned way (the way my ancestors probably did in the 1800's before electricity was invented), I like to use non-permeable materials like glass and stainless steel. I am absolutely PARANOID about food safety.
Meanwhile I’ve set out a plate of sauerkraut for my lunch. I have brats on the grill.
I love brats and kraut.... if I ever have to have a "last meal", I'm gonna request the warden feeds me brats and kraut.
Kielbasa and Kraut, with a side of baked beans and brown bread is a once-a-month deal (or more often) around here.
Note to the wise: Farting in the shower is contra-indicated for a couple of days thereafter...
Note to the wise: Farting in the shower is contra-indicated for a couple of days thereafter...
We'll see if my idea works or not. The idea is that the fermenting kraut dumps its CO2 into the center jar thru a pipe that exits underwater (actually a saltwater brine) to keep atmosphere from getting in and ruining the batch. I had too much cabbage so I had to use the tried-and-true method (on the left) of just burping the jar. This works out nice anyways because now I have a control on this wierd experiment.
If all goes well I will make 4 more single-port lids.
Now we wait...
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What kind of hose are you using?
Inspired by your post, and the Missus' love of yogurt, I bought her one of these machines. Not one to leave well enough alone, I put some of my homemade hot sauce on it.
Seems to have worked well enough. Should last me a few months.
Nice work, love some homemade kraut! Have you tried making Kimchi before? Very similar process & end product, but made with the inclusion of Korean chili peppers & often some finely chopped apple to aid fermentation.
The device you made is essentially an airlock, and it looks well made! Stainless parts add up, though, and a bag of grommets for the mason jar lids + a $2 plastic home brewing airlock would work as well. Many ways to s̶k̶i̶n̶ ferment a cat!
The device you made is essentially an airlock, and it looks well made! Stainless parts add up, though, and a bag of grommets for the mason jar lids + a $2 plastic home brewing airlock would work as well. Many ways to s̶k̶i̶n̶ ferment a cat!
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Love some good kraut with brat's, kielbasa or on a Rueben
My brother tried to make me eat actual Korean kimchi when he was stationed in South Korea and I went to visit him. I did not care for it. I even tried a second time when he was home on leave, and again, I did not care for it.
I have tried many different airlock systems, and I have had mixed success with them. I essentially wanted to make my own system. The custom stainless lids were free essentially, and the gaskets were a Christmas gift. All I had to really pay for were the stainless NPT hose barbs and the silicone hose.
https://www.xs650.com/threads/fun-small-projects.66580/post-871814
I have tried many different airlock systems, and I have had mixed success with them. I essentially wanted to make my own system. The custom stainless lids were free essentially, and the gaskets were a Christmas gift. All I had to really pay for were the stainless NPT hose barbs and the silicone hose.
https://www.xs650.com/threads/fun-small-projects.66580/post-871814
It's an excellent solution!
