Caporegime
Haha, my kraut sits for at least 3 weeks before I transfer, I love the sour.
The Fermentation Station - The art of leaving things in a jar for months to make it awesome.
- Thread starter pooey
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My kraut is sitting in a cool cupboard now, before going in the fridge. I made it about 1.5 weeks ago. I'm pretty sure the Serious Eats article I was following said to open it every day or so to release the gases. Do you do that or let it sit unopened for 3 weeks? I'll probably give it another week or so.
I only did this to use up 3/4s of a small cabbage. Hilarious how small it is now
Caporegime
My kraut is sitting in a cool cupboard now, before going in the fridge. I made it about 1.5 weeks ago. I'm pretty sure the Serious Eats article I was following said to open it every day or so to release the gases. Do you do that or let it sit unopened for 3 weeks? I'll probably give it another week or so.
I only did this to use up 3/4s of a small cabbage. Hilarious how small it is now
I use a special fermentation jar that lets gas escape, but doesn't let air in.
https://www.lakeland.co.uk/72471/Lakeland-Fermentation-Jar-with-Air-Release-Valve-1-4L
Thanks. So I should let it out occasionally
Caporegime
Yep, bit you don't need to be militant about keeping the kraut below the brine line at this stage.
Cheers.
The kraut came out to go with some hot dogs last night.
Had been in brine for 2.5 weeks I think, pretty good actually! Transferred to a jar in the fridge but there's hardly any brine in it. Do I need to make some brine to top it up? Or not worry about it being dry in the fridge? Thank.
Soldato
What would you add this too looks an awesome hot sauce to try?!
Also, anyone who used to buy them chillies in a jar in supermarkets know why they have gone off the cliff? I used to see them and now I cannot find anywhere stocking them, used to be able to get really long ones too.
Caporegime
The kraut came out to go with some hot dogs last night.
Hmmm... provided everything has been kept airtight, there should still be some amount of brine, I usually transfer to my holding jar with a spoon, then pour in the left over brine from the fermentation jar.
Provided your final jar is airtight (like a kilner), then it should be fine as there is nowhere for the moisture to go really.
Not sure about topping up with additional brine, it might skew the balance that keeps the good bacteria alive.
After fermenting for 21 days I blended it up. It is fiercely hot and the texture is great but the flavour didn't really work out as well as I'd hoped, might cook it down a bit to see if I can salvage something
I'm using a Crazy Korean fermentation container from the rainforest place to make Sauerkraut and love it. My favourite so far has been 50:50 red and white Cabbage with granny Smith apple and fresh ginger, it's a great colour, the extra sugar from the apples helps the fermentation and makes it it a bit more sweet / sour and the ginger gives a great kick. The other half's favourite so far is red Cabbage, Beetroot, apple and ginger. My first batch was white Cabbage and carrot which was an interesting colour combination I might try another batch with apple and ginger. Anyone have any favourite kraut recipes to share?
