homemade sauerkraut report

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It was great!

Per 450g of cabbage:

10 g salt

10 juniper berries

1 tsp caraway seeds

Shred the cabbage. I used a knife last time but may use the fp next time. Combine all the ingredients in a large non-reactive bowl. Bruise the cabbage very thoroughly with a potato masher or your hands. Load into a crock or glass jar. Put an overturned plate that will completely cover the cabbage into the crock and push it down with enough force to expel all the air from around the cabbage. Weigh the plate down with a jar filled with water then cover everything with a towel. Periodically push down on the jar, forcing the plate farther down into the crock. If brine is not covering the edge of the plate by the next day, add salted water (1 tsp/cup). Ensure that all the cabbage remains covered with brine and all the air is forced out by pushing on the plate on a regular basis for the first couple days, then less frequently. Every couple days remove any scum that forms and wash and replace the plate. Ferment to the desired degree of tartness then transfer to refrigerator.

See the useful link:

http://www.wildfermentation.com/making-sauerkraut-2/#comment-4167

 
Wonderful! Thanks for the report! I love to try something new and out of my comfort zone. What

an accomplishment! Sounds like it was worth the work and appreciated. I recall an earlier post were you were using it with Cathy's rec?

 
Congrats! See how easy it was. I see you used Juniper berries and caraway

I use them when I roast sauerkraut but never thought of using them in the actual process of making the sauerkraut. My very old-fashioned "recipe" uses just simply layers of cabbage and salt. Not even salt water. I use not quite 2 tsp salt to the lb of cabbage. So you made kind of "gourmet" sauerkraut!

 
My question is: Is it that much better than the sauerkraut that I buy in

the plastic bag in the supermarket? Maybe the fun of making it yourself is the reward? Just curious before I think about doing it.

 
a few things that I never liked until I had the "good" versions

and now are a few of my favorite things (in no particular order):
1) tequila
2) whisky
3) sauerkraut

To me the difference is night and day. I make my own in a fermenting crockpot but two store bought that I've liked are: "Bubbies" and sometimes Whole Foods has a store version which is very lightly fermented and the cabbage is still crispy. It is a very light and refreshing version of sauerkraut.

I also took note of the juniper berries and caraway seeds. I'm going to try that too next time. Normally, If I add anything besides salt it will be onions and various types of peppers which I separate out.

 
I got the idea from a website; I looked at so many I can't remember which

 
I haven't bought any in a long time so maybe should not reply, but,

it was delicious - fresh and clean tasting. I haven't bought any in so long I am only assuming that the homemade version was better. I do get a great deal of pleasure in making things myself (eg. yogurt and bread). It did take quite a bit of time but I am fortunate in that I have time available.

 
It isn't the HUGE difference like between homemade English Muffins and store-bought

But there is a big difference nonetheless. I buy refrigerated sauerkraut just because of the convenience but I do prefer the homemade.

 
I have homemade English muffins on my to-do list! Do yo have a favorite recipe?

 
Yes- here it is REC English Muffins to change your idea about English Muffine

I discovered this about 40 years ago and it changed my life. They freeze really well.


ENGLISH MUFFINS

1 pkg dry yeast dissolved in ¼ c warm water
½ c lukewarm milk
½ c lukewarm water
3T melted shortening
1-1/2 tsp salt
1 T sugar
1 egg, beaten
4 c sifted flour (approx.)
½ c cornmeal

Add dissolved yeast to lukewarm milk and rest of water then add all other ingredients except cornmeal, forming a medium dough. Turn out onto a well-floured pastry board and knead several minutes until smooth. Place in a greased bowl, cover and let stand until doubled. Roll about ½” thick, let rest about two minutes then cut with a 4” round cutter. Place on a cornmeal-sprinkled cookie sheet and let rise about 30 min. Bake on ungreased griddle about seven minutes on each side. Makes about 1 doz.

 
I'll try it.

Am I correct in assuming that the yeast is active dry and not instant? Have you ever tried replacing some of the AP with whole wheat? Thanks!

 
Boy, no kidding Cathy. Got together with friends Sunday to make english muffins.

We used the recipe in the Bouchon Bakery cookbook and they were really good. A fun experience.

Bouchon Bakery's recipe begins with a levain (starter) which my friend got started last Monday and then fed it each day until we got together Sunday to make the muffins. It's a very sticky and loose batter, unlike your recipe which is rolled out and cut. I'd like to try your recipe some time when I'm up for a quicker english muffin.

Here's a photo of them baked in the english muffin rings.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/PatNoCal/engmuffsbakedinrings.jpg

 
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