Fermented food...

[Thirsty Boy]

I made me some sourkraut. No beer in it, but it is fermented. And if you have it with bratwurst and mashed potatoes, then its virtually compulsory to accompany it with a litre or so of a fine german lager!!!

My but this gear is tasty. easily the best sourkraut I have ever tasted. Got the initial info from Raj Apte's site, then just a couple of googles for homemade sourkraut.

It was super easy and I reccomend that you all give it a go.

Ferment everything I say...

Why the hell not?

Thirtsy

[DannyW]

I'm going to have to try again, I guess, my first attempt at kraut was a failure. Even with a heavy press the liquid never went even halfway up the pile of slaw.

Gotta get fresh, heavy cabbage, I think. Dried up crap wrapped in cellophane in the grocery store was no good for this.

[Thirsty Boy]

Yeah,

My first try (only used a quater cabbage) didn't go sour. 4 weeks in the crock and all I had was salted cabbage. Which was quite nice anyway. I used it in salad! I think I used too much salt and it knocked out the lacto bugs.

This time it was a whole head of organic cabbage from a local community garden market. More careful measuring of salt and just to make sure about the lacto.... a couple of teaspoons of the clear liquid off the top of my wifes tub of "natural" yoghurt.

That said, I still had to add a bit of extra brine to get the liquid level up.

better luck on your second attempt. I'll be keeping some of this stuff on the go permanently now!!

Thirsty

[chipmonk]

FYI. Hope this is of some help...

http://www.leeners.com/sauerkraut-video.html

http://www.leeners.com/docs/pickling-instructions.pdf

[Bugeater]

Thanks, I was just about to ask about recipes. Several years ago I had some fantastic homemade sauerkraut. This version had apples in it. Has anyone else had one like that? Better yet, does anyone have a recipe for it?

Wayne
Bugeater Brewing Company

[Thirsty Boy]

Hey bug,

sorry, no apples in mine. I used a few grinds of black pepper, half a dozen bay leaves, a goodly sprinkle of brown mustard seeds and maybe 1/4-1/2 teasponn full of fennel seeds.

Next one will have a few mild chillis copped through it as well...mmm

Thirsty