Thank you. I shall certainly keep this first batch fresh as there really isn't a lot of it. I have some good spicy sausage waiting so that will work. However I see some people bottle (canning you side, I think), it in jars and that is how you get it in the supermarket, so is that a lot less good for you?
Pounds lost: 10.0
Fitness Minutes: (180,361) Posts: 1,988 2/12/13 6:07 P
That's probably it, though I don't know how long it's been there. It never gets really 'soft' unless you shred it very finely, so homemade is typically still a bit crunchy. But yes, salty, sour, raw and tangy. You don't cook it. Germans for example will fry their sausages and then load them into a bun and just put the sauerkraut on top. At the most they would just quickly toss it in a pan to heat it. You can put the leftover sauerkraut in the fridge, good for 2 months at least.
My sauerkraut has stopped bubbling and is now sitting gently on the tabletop and I have no idea what I do next. I tasted a bit yesterday and it tasted like rather salty/vinegary raw cabbage. Is this is what it's meant to be? I've looked at so many recipes and sites I've got confused. If I just empty the lot into a sieve, rinse it and then cook it with some pork or salami or sausage - is that it? There is rather a lot for one meal so can I just spoon out what I want and then reseal?
The thing I don't quite understand is how one can keep all the live goodness in the cabbage if you cook it.
Any help gratefully received. Thanks. Anthea
Pounds lost: 10.0
Fitness Minutes: (22,098) Posts: 65 1/30/13 6:56 A
Since my kefir seems to be working, some type of kraut or kimchee will be my next experiment. I also live in an area where cabbage is not that easy to grow. The local extension starting with transplants in January, which means I would have to think about starting it indoors. December or November. Has anyone tried using collard greens?
current weight: 150.0
Fitness Minutes: (180,361) Posts: 1,988 1/26/13 6:44 P
Well, i have taken the plunge and made my first , very simple, sauerkraut! One white cabbage weighing a kilo and 1table spoon of coarse salt. I couldn't find any saucer which would both get through the opening and press it down so have used a whisky bottle filled with water and then sealed with cling film. What I am not clear from the link below is whther it should be airtight or, like kombucha or kefir, needs the oxygen to ferment. Some seem to say to use an airlock but that means special eqipment and the crocks one sees don't seem to have airlocks. If I can manage I shall post a pic of my Heath Robinson arrangement on the site.
Pounds lost: 10.0
Fitness Minutes: (19,705) Posts: 1,971 9/7/11 1:31 P
It's a pretty straightforward article. Then again, sauerkraut is too :-)
I find I need to use more salt than they suggest. I live in the tropics which is a very bacteria rich environment...stuff can go off while you look at it.
Also, I have been experimenting with using base materials other than cabbage. Conventional cabbage does not grow here. My most recent one was with mustard greens and it worked out very well. I have also done other leafy greens. No problems although the taste and texture does vary.
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