Zymurgy Kraut

Cheese, Kim Chee, and other fermented or pickled foods.

Moderator: Moderator Team

Zymurgy Kraut

Postby Stein » Sat Nov 12, 2005 9:27 pm

Well, I think I am going to fire up a batch of kraut using the recipe from Zymurgy.

Anybody done that and have pointers? It seems pretty foolproof (famous last words).

(edit)

What an idiot, this should be in Fermented Food if someone reads it who can move it.
Stein
Barrel (1000 posts)
 
Posts: 1592
Joined: Wed Dec 22, 2004 8:53 pm
Location: Arlington, WA

Postby alewife » Sun Nov 13, 2005 9:15 pm

I haven't read the recipe in Zymurgy, Stein, but sauerkraut is truly one of the easiest things to make! Old peasant food, so to speak! Just make sure that it isn't held in a room to ferment that is too hot or too cold, that you use the proportion of salt to cabbage that is suggested, and you should be OK! Make some sausages to go with it!!!! :D Alewife
User avatar
alewife
Barrel (1000 posts)
 
Posts: 1695
Joined: Sun Jan 09, 2005 11:28 am
Location: Northern California

Postby Stein » Sun Nov 13, 2005 10:51 pm

Yeah, I bought the sausage stuffer attachment for the Kitchenaid, but I haven't gotten around to using it yet. You are right, I should fire it up.
Stein
Barrel (1000 posts)
 
Posts: 1592
Joined: Wed Dec 22, 2004 8:53 pm
Location: Arlington, WA

Postby alewife » Sun Nov 13, 2005 11:17 pm

I've been using my KA grinder and sausage stuffer for years! Works great! :)
User avatar
alewife
Barrel (1000 posts)
 
Posts: 1695
Joined: Sun Jan 09, 2005 11:28 am
Location: Northern California

Postby leosmith78 » Thu Nov 17, 2005 3:00 am

i put my recipe for an easy sauerkraut in the forums...just do a search, you should find it...if not, pm me, i'll give it to ya.
"Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin
In The Kegerator: Irish Stout & Steeler Gold IPA
Keg Conditioning: Smithwicks Clone.
In The Secondary: Arrogant Bastard Clone (or, Cocky Mongrel Ale)
In The Primary: Fat Tire Clone
On Deck: Apricot Wheat
User avatar
leosmith78
Liter Mug (100 posts)
 
Posts: 174
Joined: Fri Oct 08, 2004 9:33 pm
Location: Virginia

Postby Stein » Sun Nov 20, 2005 10:33 pm

Well, the ball is rolling. I ordered a 6 gallon bucket from B3 (hopefully wine season is over). I am also trying to find a new blade for my kitchen aid grinder, somehow it was lost. The only other thing I need to get is some hog casings. Then, it is brats and kraut for the xmas holidays. My wife is looking for alternate sleeping arrangements.

By the way, how long does kraut take to ferment? My basement is about 60-65 degrees now, is that ok?
Stein
Barrel (1000 posts)
 
Posts: 1592
Joined: Wed Dec 22, 2004 8:53 pm
Location: Arlington, WA

Postby Mark » Mon Nov 21, 2005 4:24 am

It takes about a month. After that just taste it every week and see if it's right for you.

Got a recipe for brats?
Mark
User avatar
Mark
Moderator
 
Posts: 5152
Joined: Sat Feb 28, 2004 8:27 am
Location: Apex, NC

Postby Stein » Mon Nov 21, 2005 10:22 am

I found a few off the internet, but not what I am looking for.

When I lived near Portland, OR (on the WA side), there was a meat store called Myer's. They sold what they called "German Garlic Brats" that are the best things I have ever had. I still stop by when I am down there and bring some home for the freezer.

They had a ton of garlic, some other spices and poppy seeds. I think I will have to run a few experiments to see if I can get close.
Stein
Barrel (1000 posts)
 
Posts: 1592
Joined: Wed Dec 22, 2004 8:53 pm
Location: Arlington, WA


Return to Fermented Foods

Who is online

Users browsing this forum: No registered users and 1 guest

cron