*waves* from the hills...
I just finished my second batch of sauerkraut this year giving me a best-ever, 2 and 0 success record for the season. I wanted to give it a second go before raving about the newest method for making the world's best sauerkraut (IMHO). Regrettably, I've had more failures than successes with the crock method so you can see why I'm thrilled to share this new way of making sauerkraut with you. It's a
no-fail, no-skim, no aggravation method by Eileen who
posted all the details about her method here.
I have to tell you, though, that the star of the show is this Fido jar by Bormioli. The lid has a gasket that lets the fermenting gas escape but doesn't let outside air that contains bad bacteria enter to spoil your kraut. That's where the no-fail, no-skim, no-aggravation part comes into play. Love that. All I had to do was prepare the cabbage and pop it in the jar, then leave it alone until it fermented.
We like our kraut coarsely shredded so I used the slicing disc that came with my food processor to shred the cabbage instead of the shredder disc. The first batch was so good it didn't last very long at all.
I opened this jar from the second batch after just 15 days into the fermenting process to see how much fermentation had taken place. The good news is since my kitchen is usually around 76-77º it had already fermented enough for our taste. It's wonderful, really. Note: The kraut must be refrigerated once it's opened.
What's for dinner - homemade sauerkraut with bratwurst, red beans, wilted lettuce salad and fried cornbread. That. was. good.
Until next time, hope you're enjoying these fleeting days of summer. :)
Linking with:
Homestead Barn Hop
Encourage One Another
Wildcrafting Wednesday
my folks made sauerkraut each year. the fermentation odors could knock you out as you entered the foyer. :)
ReplyDeleteHa, ha, I can just imagine. Another perk to this method is you don't get odors since the jar is closed.
ReplyDeleteInteresting. I have been wanting to make some red sauerkraut, but was intimidated by the crock method. It sounded too much like spoiled food. This new method definitely makes sense, and I am glad that I waited.
ReplyDeleteKay, I've never made red sauerkraut, but it does sounds like fun. I wonder if it will retain its color - let me know how it turns out.
ReplyDeleteI have never heard of sauerkraut before! How many new things can I learn everytime I visit your blog? :-)
ReplyDeleteHi Alhana! Hope you're having a great summer.
ReplyDeleteToni, my daughter would probably love to try this! Just recently the lady who barters eggs for our bread gave us some of her homemade sauerkraut. I've never tasted it before, and to be honest, I couldn't bring myself to taste this either! But Hannah just loved it. Thanks for your post...I have a feeling that it will make its way to our kitchen, too!
ReplyDeleteThanks, Deb. I hope Hannah will try the recipe. It's the easiest one out there.
ReplyDeleteGorgeous yellow bird!!
ReplyDeleteI've never really developed a taste for sauerkraut, but you almost make it look tempting. Love that hummingbird feeder.
ReplyDeleteToni! Yay! You have posted again ;) I am still trying to decide whether to go with the Fido jars or a pickl-it jar...I have been reading on their site and learning so much, but I am slightly corn-fused. The lady at pickl-it says that proper fermentation should take 11-12 weeks! Otherwise, there are toxins built up in the kraut. I can hardly believe that! We havve been making sauerkraut (with some failures along the way) for many years with no apparent ill effects, so I am at a standstill. I think I will buy one pickl-it at least and make a big batch soon. I'll let you know how it turns out. Also I'll make one in a Fido jar and test it...maybe...if I can get it all together :) Decisions, decisions...
ReplyDeleteBlessings to you, sweet friend. Praying for you today!
We just planted cabbage, and I told my husband I wanted to make some sauerkraut. I would love if you would go into more detail how you made it, need a recipe, or at least what to put in it.
ReplyDeleteThank you. This is on my next to learn list. In a sour dough movement at the moment.
ReplyDeleteLove Leanne
I've tried the recipe in Nourishing Traditions and it tasted odd (and like caraway, hahaha). I might have to get this jar and try again. Thanks for linking up to Real Food Fridays :)
ReplyDeleteThis is very interesting! I have never made kraut before but this method makes it sound very easy!
ReplyDeleteVisiting from Farmgirl Friday. :)
My husband loves Kraut! This looks very doable!
ReplyDeleteThanks for sharing at the HomeAcre Hop!
Sandra
http://www.mittenstatesheepandwool.com
I think I know now what happened to my sauerkraut! I have talked to so many older folks about this! I have usually had success with my kraut, but this time the house was almost 79 degrees and I kept it out in the kitchen for the usual 3 days so it was really likely over 80 a lot of the time. It is supposed to be down around 72 or 73, they say. I have wondered why it usually works and then once in a while it fails :( Oh, well...at least I'm learning!
ReplyDeleteYours even looks more delicious than the store bought kind!
ReplyDeleteYours even looks more delicious than the store bought kind!
ReplyDeleteI'm so glad it was a success! Thanks for the link.
ReplyDeleteOh my goodness gracious~ I LOVE homemade kraut. I can't even begin to eat store-bought...
ReplyDeleteYours looks SO GOOD!!! *YUMMY*
Hello from Michigan. I think you are a master in the kitchen.. So many wonderful idea you come up with. Neat. Happy Autumn to you and your family. Hugs Judy
ReplyDeleteOh, my, this sounds like a lot of work, but so good. We used to make kraut, but haven't done it in a long time. I love kraut with hotdogs. This really sounds good.
ReplyDeleteSauerkraut is so yummy!
ReplyDeleteHave a nice day! RW & SK
This is how I have been doing sauerkraut too! LOVE THE EASINESS OF IT, all batches have been good :)
ReplyDelete