Homemade Sauerkraut question

[tvc184]

I use a kimchi fermenter for my kraut, works great

Yep, same animal with different spots.

[TD2000]

Research water sealed crocks

Flawless kraut made each year

I like mine more golden / sweet and ferment for 3 months during winter months prior to putting it in canning jars in frig

[TD2000]

I have the 10 liter crock which holds 7-8 large heads of brined cut cabbage
This size makes 8 quart canning jars of kraut

I also bought a cabbage shredder that speeds up the process that I really like and highly suggest

[SaltwaterSlick]

Just got my Stoneware 1 gallon crock kit in that I bought off Amazon because of this dang thread... Also ordered a 3 gallon version, but it came in broken... It has been reshipped... Want to try to find the secret formula for doing pepproncini's that taste like the ones you buy at the store or get in a Pappa John's pizza... Wife and I both love those things... Our first two attempts at canning have been miserable failures! Found out about a low temperature pasteurization canning method on another thread that we are going to try... They were fermented similar to Kraut, then processed in a water bath canning method that does not boil the water... It only works on some pickles and peppers. We both love Kraut and I'm a kimchi fan... her, not so much on that one...

[Briar Friar]

Fridge or sitting out? I need to try this

Sitting out on my kitchen sink bar counter.Its supposed to be refridgerated after ceasing fermentation….if not canned and sealed…then on tothe pantry shelf.

[Briar Friar]

Now just add some garlic, green onions, red pepper flakes, ginger and sugar and you can have kimchi…..

Thanks for posting this MrTVC. Ive been wanting to give kimchi a go. Some of the videos Ife seen make it seem like youve got to wash all the salt off and a few other steps.

I hope its this simple without all the extra steps. This inspires me to mix in some cayenne near the end of fermentation for some kick.

[Kingfisher789]

Just got my Stoneware 1 gallon crock kit in that I bought off Amazon because of this dang thread... Also ordered a 3 gallon version, but it came in broken... It has been reshipped... Want to try to find the secret formula for doing pepproncini's that taste like the ones you buy at the store or get in a Pappa John's pizza... Wife and I both love those things... Our first two attempts at canning have been miserable failures! Found out about a low temperature pasteurization canning method on another thread that we are going to try... They were fermented similar to Kraut, then processed in a water bath canning method that does not boil the water... It only works on some pickles and peppers. We both love Kraut and I'm a kimchi fan... her, not so much on that one...

Your never gonna make that garden pay! . Carry on.

[SaltwaterSlick]

Your never gonna make that garden pay! . Carry on.

[Kingfisher789]

It will pay back in Happy I suppose. You have to reach for more you can grasp. Well done.

[Uncle Saggy]

X2 on the water sealed crock and long fermentation during the winter months.

I use a Polish water sealed crock and weight plates.

make 15#s and prep 5#s at a time.

per each 5#s of cabbage add 3 tbsp salt and 1 tbsp juniper berries.

prep - I do 5#s finely sliced cabbage, salt and juniper in a canning pot on the floor……beat it up good with your fists or a kraut masher……add to crock and repeat until all cabbage is in the crock. It should be covered in it’s own brine, if not, use 1 1/2 tbsp pickling salt to 1 quart of water to top off.
place the weights on the cabbage, put the lid on and fill the water seal. I set the crock on a couple pieces of wood to allow circulation, just something I do.
Now for the hard part…………the wait.
hearing the water seal “burp” is always fun.

I also leave a few jars of it in the fridge, and freeze the rest.
freezing is better for keeping the majority of the health benefits alive. Canning kills them.

homemade kraut becomes pretty addictive.

[Rubi513]

X2 on the water sealed crock and long fermentation during the winter months.

I use a Polish water sealed crock and weight plates.

make 15#s and prep 5#s at a time.

per each 5#s of cabbage add 3 tbsp salt and 1 tbsp juniper berries.

prep - I do 5#s finely sliced cabbage, salt and juniper in a canning pot on the floor……beat it up good with your fists or a kraut masher……add to crock and repeat until all cabbage is in the crock. It should be covered in it’s own brine, if not, use 1 1/2 tbsp pickling salt to 1 quart of water to top off.
place the weights on the cabbage, put the lid on and fill the water seal. I set the crock on a couple pieces of wood to allow circulation, just something I do.
Now for the hard part…………the wait.
hearing the water seal “burp” is always fun.

I also leave a few jars of it in the fridge, and freeze the rest.
freezing is better for keeping the majority of the health benefits alive. Canning kills them.

homemade kraut becomes pretty addictive.

I probably have missed it, but I haven’t seen you post in awhile. How have you been?

[Uncle Saggy]

I probably have missed it, but I haven’t seen you post in awhile. How have you been?

Hope you’re doing well.
sent a pm

[Rubi513]

Hope you’re doing well.
sent a pm

Returned Sir.

[tvc184]

Thanks for posting this MrTVC. Ive been wanting to give kimchi a go. Some of the videos Ife seen make it seem like youve got to wash all the salt off and a few other steps.

I hope its this simple without all the extra steps. This inspires me to mix in some cayenne near the end of fermentation for some kick.

You do not have to rinse “all” of the salt off but you have to rinse a majority of it off.

Many or most recipes online or YouTube show adding carrots and/or Korean radishes. You do not have to add those. My wife makes Korean radish (Moo) kimchi but makes it separately. She does not add it or carrits to her cabbage kimchi.

Also, if you ever decide to try making kimchi, do not add Cayenne pepper. In many recipes, you can substitute different things but for kimchi, you really need gochugaru or Korean pepper flakes. It has some kick to it but my wife uses a heaping handful for a one gallon batch. I would not recommend using a heaping handful of Cayenne. 😳

… and it tastes different. Similar but different.

Kimchi can be and usually is fermented like sauerkraut but it doesn’t have to be. With the pepper flakes, garlic, green onions, sugars, etc., it has way more flavor starting off than sauerkraut. My father-in-law (who I never met) only ate fresh kimchi according to my wife. When my mother-in-law would make kimchi in Korea, she had to set some aside for him before allowing it to sour. I like it both ways.

[SaltwaterSlick]

Terry, where does your wife get the Korean pepper flakes??
I made a batch last year but I ruined it by adding cayenne pepper flakes I’d made from peppers I got from my garden. ☹️😢 Stuff would light you up‼️‼️🥵