Aussie BBQ Forum

Any one tried it?

Got a pretty good crop of sugarloaf cabbages going so thought I'd try making sauerkraut to preserve a couple.

separated whey from yogurt overnight


apparently the yogurt is now cream cheese??? tastes OK


that's one cabbage, ended up using two, a small onion and a carrot, 1.5T of salt


there is a ziplock bag full of brine on top to try to seal out oxygen, if this works and we like it I'll get an air lock like brewers use.


minimum 3 day ferment, maybe longer it's got cool today. I'll report back if I survive

That's Labne', a yogurt cheese, great for dips, or as a spread, use it on your spuds as you would sour cream.

Chris

Thats also how you make chili hot sauce, like tobasco. An air lock is needed as it will gas off. Careful that dont pop its lid.
If you dont have an air lock now, Back the lid off and only semi tighten so that gas can escape. As long as it bubbles, Only gas is going out.
Once it stops heaving then seal the lid home tight.
Should take a week or so to ferment and about 90 days to age fully sealed/Canned
Also, Its ok to have airspace in the jar, Infact Im sure it is required.
That thing is going to become alive so take that bag out to give the mass room to bubble about

BTW, Just noticed the cat. He is right what the FAAARK are you doing??

Look at this recipe and tell me if its a good one please.
http://www.thefamilyhomestead.com/homemadekraut.htm
cheers
Titch

titch wrote:Look at this recipe and tell me if its a good one please.
http://www.thefamilyhomestead.com/homemadekraut.htm
cheers
Titch

I hope so, it's the one I used but I added the cat!

Lid is not tight, thanks Mick

I've made sauerkraut at home before. I can't remember where I got the recipe but this is how I did it.
For 5 large cabbages I needed a 20l food safe bucket.
Grated the cabbage finely with food processor, then tossed with a generous amount of salt. Maybe 30g/kg of cabbage, and around 50 juniper berries.
Put all the cabbage into your sterile bucket, then using something heavy (I wrapped the head of a meat mallet in glad wrap) bash the living daylights out of the cabbage. Keep stirring the cabbage and beating it till it's oozing enough liquid to cover the cabbage.
Put a plate on top to hold the cabbage down and weight it with a big rock or something (I used a 3l bucket filled with water).
After this I suppose the correct thing to do is put on your lid with airlock. I pulled a tea towel taut over the top and tied it on with string. You may need to push the weight down every couple of hours for the first day to make sure it's covered in brine. Put it somewhere warm for around 3 weeks, checking every day for the first few just to make sure it's still covered in liquid. You may get some scum (fermenters call it "bloom") on top, this can be skimmed off.
Smoke some good snags and enjoy the best hot dogs you've ever had!

edit: this is where I got the recipe http://www.wildfermentation.com/making-sauerkraut-2/

This method with a teatowl is valid, My old man used to make beer the same way.
But it works only while the goop is active and everything is sterile (Pink powder)
You also need to be ready to process as soon as its done (Stops bubling) and with a PH of Below 3.8 bottle it.