Lucky! My wife wondered why I hadn't made panettone or stöllen or fruitcake this year!!
Second Batch of Kraut - Underway!!
- Thread starter Pablo
- Start date
In spades and more.
Do you toast your spices or right in the mix?
The cumin and cardamom and cilantro seeds are really nice with the juniper, bay, mustard seeds, clove etc!
Yes, toasting improves the intensity of flavor.
Sure, cilantro seeds work. Forgot to mention I also stick a carrot in the brine.
I remember my grandma used to put shredded apple in her homemade kraut. This was more of a sweet sauerkraut. It's been over 30 years and grandpa only ever made pancakes and eggs.
I toasted mine for that reason, and to cut down on the fauna. I have zero idea if bacteria laden spices would impact the ferment though.Yes, toasting improves the intensity of flavor.
Sure, cilantro seeds work. Forgot to mention I also stick a carrot in the brine.
I remember my grandma used to put shredded apple in her homemade kraut. This was more of a sweet sauerkraut. It's been over 30 years and grandpa only ever made pancakes and eggs.
So grandpa was a chef
Fermentation should kill acid-sensitive nasties. Nothing is ever germ-free.
Uh-huh.So grandpa was a chef
Down to my last 2 qt jar.
The rock is the most important tool.
That's all? When I was a kid I remember my grandpa filling bathtub almost full of it and placing wooden boards and big heavy rocks on top. Only thing is nobody could take shower for a little while
Nobody was cutting cabbage by hand, we used special cutting board with built in blades in it.
How long do you let it ferment? What type of cabbage?
Reg green cabbage around a month
It depends on ambient temp. What you need to do is to poke it all way thru a couple times a day to let gases out and to remove foam. Room temp fermenting is done when there is no more foam is forming, usually 4-8 days. It takes longer at lower temp but cabbage is more 'crunchy' then. When room temp fermenting if done you need to move it to cooler place while keeping cabbage in (no air exposure) it's own juice, it'll keep fermenting at slow pace but no bubbles and foam should form.
Can you use Napa cabbage? And benefit or difference?
That's what's used to make kimchi, so it should be entirely possible.
Fine but naturally not as crunchy
You can use whatever spices you prefer
I’m using 1.8% salt and caraway seed, cold ferment
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This batch is very slow as we had some cold weather. BUT it's working. Ima just ignore now for a bit. Check in on Jan 24
CleanSump
Site Donor 2026
I just got a flashback to my Korean Auntie and her friends making kimchi. I had to carry dozens of cartons of cabbage for them. It would take days of washing, salting, plastic tubs of cabbage everywhere and some stinky blackish shrimp paste blocks cooking on the stove. The annual kimchi parties would last for 3 days.
4wd
$50 site donor 2026
Man, really wished I’d have kept mom’s old chopper - the wood was partially gone from the hundreds of jars we filled …That's all? When I was a kid I remember my grandpa filling bathtub almost full of it and placing wooden boards and big heavy rocks on top. Only thing is nobody could take shower for a little while
Nobody was cutting cabbage by hand, we used special cutting board with built in blades in it.
That’s sump good eatin
CleanSump
Site Donor 2026
Yep Sir! She fed me well right up until she passed 5 years ago. They didn't have a son so I got borrowed as a surrogate my entire life. Mom used to tell me not to forget where my real home was.
