Beer Forum

What's for dinner you ask? This is a typical meal at my house. The bratwurst and sauerkraut are homemade. The onions, garlic and herbs and garnishes all grown by myself. Didn't grown the taters though. Ran out of Handelmaier's Hausmachersenf so I had to settle for Inglhoffer mustard. Washed it down with a sixer of Wittekerke Wit. Ahh...the simple joys...

Is that what you had for breakfast?

All you need are a couple of fried peanut butter sandwiches and you will be eating like THE king...

Cheers
Dave

I tried making sauerkraut once and it failed miserably. Any hints?

I shredded the cabbage, put in some garlic and salt and pepper, and put the whole mess in a crock with a weight. The liquid that was supposed to magically form never got more than a few cm deep.

rich wrote:What's for dinner you ask? This is a typical meal at my house. The bratwurst and sauerkraut are homemade. The onions, garlic and herbs and garnishes all grown by myself. Didn't grown the taters though. Ran out of Handelmaier's Hausmachersenf so I had to settle for Inglhoffer mustard. Washed it down with a sixer of Wittekerke Wit. Ahh...the simple joys...

That does look awsome. How do you make the Bratwurst? Where do you get the casing. I'm definately interested in giving it a try myself.

Kai

DannyW wrote:I tried making sauerkraut once and it failed miserably. Any hints?

I shredded the cabbage, put in some garlic and salt and pepper, and put the whole mess in a crock with a weight. The liquid that was supposed to magically form never got more than a few cm deep.

I would have added just a bit of vinegar.

Also a dash of caraway seed wouldn't hurt any.

Geistbear wrote:

DannyW wrote:I tried making sauerkraut once and it failed miserably. Any hints?

I shredded the cabbage, put in some garlic and salt and pepper, and put the whole mess in a crock with a weight. The liquid that was supposed to magically form never got more than a few cm deep.

I would have added just a bit of vinegar.

Also a dash of caraway seed wouldn't hurt any.

Don't add anything but salt, otherwise it'll be more likley to rot. I often put in red pepper and garlic, but only after it has fermented out. You have to pound the snot out of it to get the magical brine. Here's alink to a short tutorial on kraut making is added to another forum.

Kraut Making

WARNING: KEEP YOU SAUERKRAUT AWAY FROM YOUR BEER. DO NOT MAKE KRAUT AND BEER ON THE SAME DAY. THE LACTOBACCILI THAT FERMENTS KRAUT WANTS INTO YOUR BEER. BREWERS YEAST WILL RUIN YOUR KRAUT. Unless of couse you want a stiny Flanders sour.

Kaiser, the forum that kraut artical is on, is a sausage making forum. I learn a lot about making my sausages there. Go to the beginers part, there are some good articals. I get my casing from www.leeners.com. I use a kitchen aid mixer attachment as a grinder, and have a Lem Stuffer.

Heh heh heh...

You're talking about your sausage.

Heh heh.