Page 1 of 1

Anybody into sauerkraut?

Posted: Sun Jan 04, 2015 12:26 am
by Max
I like the concept but my execution was sadly lacking, way too much salt so it tasted like saltykraut rather than sauerkraut. I'll give it another go. Any tips from seasoned professionals? I used a $5 warehouse bucket but maybe that's not the best idea

Re: Anybody into sauerkraut?

Posted: Sun Jan 04, 2015 3:11 pm
by 9seconds
never tried it, but i like kimchi

Re: Anybody into sauerkraut?

Posted: Sun Jan 04, 2015 6:50 pm
by dustbinflowers
yep! Half a cabbage should fit into a 500ml jar. I think I do around 2 Tablespoons of salt per kg. When it has been too salty I have rinsed the salt from the jar and squeezed out the brine a bit, and it still stored well in the fridge.

Re: Anybody into sauerkraut?

Posted: Fri Jan 09, 2015 12:16 pm
by The Ost
Fresh sauerkraut is excellent. Goes great with mashed potatoes.

Re: Anybody into sauerkraut?

Posted: Tue Jan 13, 2015 10:23 pm
by Max
Is ordinary cheap non-iodised salt ok, or do you get fresh organic vegan fair trade sea salt from Soccer Moms and Sandal Wearers Ltd?

Re: Anybody into sauerkraut?

Posted: Wed Jan 14, 2015 6:16 pm
by dustbinflowers
I use normal iodised salt. I tried it once with some Himalayan pink salt that someone had left, and it resulted in a sulphurous smelling sauerkraut. Bleeerg.

Re: Anybody into sauerkraut?

Posted: Mon Jun 01, 2015 8:45 pm
by old school punk
My father use to make it and would love to try it again