Sauerkraut days

ClareBroommaker's picture

Our first cabbages are ready. The second planting is really shrimpy, slow to grow. Have yet to start seed for the third go-round: the heads I want to finish in autumn when the basement will be cooler.

My husband chopped enough for this 3 liter jar, packed really tight. We forgot to add caraway, but will add to the next jar. We are waiting for enough brine to develop before we top it it with an airlock. I really do like airlocks on the jars, but they aren't really necessary. Most of my jars are gallons with plastic lids.

3 tablespoons canning salt (no iodine, no anti-caking agents) to 5 pounds cabbage. I this warmer weather I'd like to up the salt slightly to slow down fermentation, but I just don't like the kraut to get that salty. When eaten as a condiment or side dish we usually soak it in water a bit to remove some salt. Maybe 'most everybody does that. I don't know. Growing up we ate it full strength. I was glad to learn about soaking it prior to eating. To add to soups or stew we usually just throw it into the pot as is.

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That's great! I tried making sauerkraut a couple of times, and you've reminded me I should also start another batch.

David Trammel's picture

I never was one to like sauerkraut when I was younger, but recently I've gotten a taste for it for the better. Especially with the traditional side, corned beef. I'm going to plant 2-3 cabbages next year just for that.

lathechuck's picture

... and I'm delighted that the red pigment vividly indicates when spoilage occurs. If I get yeast growing on the top, the red cabbage turns blue as the yeast consumes the lactic acid. By the way, my pickled cabbage never tastes especially SOUR, the was commercial sauerkrauts do. It's mostly just a salty taste, and I (too) often rinse it before eating.

We make both red and green, but this year wasn't a good cabbage year, so we only have a little bit of both. I think we will try and plant some fall cabbage and broccoli and see if they do any better.