Fermenting.

[Worth1]

When mine come in I think I will make some cabbage, onion and apple sauerkraut.
Took a couple of days processing in New York before they were shipped out but they are on the way now.
Worth

[Worth1]

The crocks have made it to Texarkana.
Worth

[Karrr_Luda]

Originally Posted by Worth1

When mine come in I think I will make some cabbage, onion and apple sauerkraut.
Took a couple of days processing in New York before they were shipped out but they are on the way now.
Worth

Sounds yummy, let us know how it comes out!

[Worth1]

Originally Posted by Karrr_Luda

Sounds yummy, let us know how it comes out!

I will for sure, considering making out of red cabbage.
The crocks should be here when I get home from work.

Worth

[mensplace]

I wish there were a recpe for a lower salt kraut but lots of tartness.

too, I would like to know how to make a variety that has a really tart bite to it. I have found that there is a major difference between the brands that are in the bags in the cooler section at the grocery. any recommendations as to most flavorful brands, not those with tons of salt, but with flavor or tartness?

hands aren't working well today....bad/hard fall

[Worth1]

Originally Posted by mensplace

I wish there were a recpe for a lower salt kraut but lots of tartness.

too, I would like to know how to make a variety that has a really tart bite to it. I have found that there is a major difference between the brands that are in the bags in the cooler section at the grocery. any recommendations as to most flavorful brands, not those with tons of salt, but with flavor or tartness?

hands aren't working well today....bad/hard fall

First sorry to hear about your fall, be careful my friend.
I will chime in a little later on about the Kraut need to relax a bit.
But first these came in today.
They are beautiful.

Worth
IMG_20180316_20884.jpg

[Rajun Gardener]

Look how pretty, all glossy and unmarked. when's the decorations coming?

[Worth1]

Originally Posted by Rajun Gardener

Look how pretty, all glossy and unmarked. when's the decorations coming?

Hard to get paint to stick on them.

As for the non salty kraut you can use a culture. less salt and by all means let the stuff ferment for months.
That is how you get real tart kraut salt or no salt.
It isn't something for the impatient.
I have one quart going in the refrigerator that is over a year old.
It is what I will eat tomorrow.

[Karrr_Luda]

[QUOTE=Worth1;689658]
But first these came in today.
They are beautiful.

Worth

They ARE beautiful!

[Worth1]

The grocery store just opened up 6:00 AM I am taking a shower and off to market to beat the weekend crowd.

Worth

[Worth1]

Some how the cabbage heads looked smaller in the store, I think I over bought.
I got therm with a pile of fugi apples a sack of red onions and some caraway seeds.

Worth

[Worth1]

Two and one half heads of red cabbage.
Seven fugi apples.
One and one half red onions.
Caraway seeds.
Salt a little over two tablespoons.
No added water.
Filled to the ears.
Already starting to foam.
Worth

Tamp tamp and tamp some more to break up the cabbage and other vegetables.
IMG_20180318_43871.jpg
Pack pack and pack again.
You can see the foam around the edges already.
IMG_20180318_5936.jpg
Cover with big leaves.
IMG_20180318_11330.jpg
Add weights and mash down hard.
It will be full of liquid by the end of the day.

IMG_20180318_29213.jpg

[mensplace]

now you needs some vats for meat and all that fish you eat. PICKLE IT

[Worth1]

Originally Posted by mensplace

now you needs some vats for meat and all that fish you eat. PICKLE IT

I have big food grade 18/10 stainless vats/kettles for my meat to cure/brine in.
The recipe for this stuff is 4 tablespoons of canning salt to 12 to 15 pounds of cabbage.
I dont think that is that much salt.
The colder it is the less salt the warmer the more salt so we shall see how this does at the temps I have in the house.

Worth

[oakley]

I thought you had some crocks Worth. Or are these smaller?
Gorgeous those are. I have my Grandmother and my MIL's crocks but have always
wanted one of those or two.
I've been making small batches usually 2 or 3 at a time to test different ingredients.
Quart air-lock mason jars.
A batch last year was so salty it was trashed. After using a bit of it to start another.
I have a 2 month and a four month in the back of the fridge for today's brisket.

No need for salt at all. Depending on your cabbage and whatever else you add for
veggies....all veg has natural salts, some more than others. Only onion needs a
starter.
https://www.culturesforhealth.com/le...ee-sauerkraut/

I started a fresh Kraut Thursday night. Red cabbage, carrot, red onion, celery, golden beet,
fresh ginger, watermelon radish, ...caraway, celery, and cumin seed.

Apple is a great choice but didn't think of it...one of my elder batches used apple.

I heavily massaged some green cabbages, then re-packed the red mix in layers.
Did that yesterday. I just mashed it down with my fist being a wide glass container.
Is it fermentation? I say no but more a fresh slaw at this point. I think I'll re-pack
some of it tonight using more of the green cabbages, In layers in quart jars and let
it slow fridge ferment. I do like it fresh, few days to a few weeks. Basically made it
for a couple friends kids that don't like it too sour.
I already have some kimchi I made last week so plenty of options.

I just tasted my fresh kraut...needs salt
Good flavor though. Odd I can't taste the cumin seed. May add a bit of salt to one
of the quarts to compare in a weeks time.