Emergency saurkraut question!!

[SKR8PN]

We put a crock of kraut up to work on Aug. 1 and we are just now opening it up. Smells good but is kinda crispy and salty. Is that what fresh kraut is supposed to look/taste like??



Edit: Do you guys rinse the brine off before you eat it?

First time Kraut maker here!!

 

[freemotion]

It will be crispy, that is because it is not canned. As for the salt, rinse if you like, eat it if you like. I like salty foods and I only use enough salt to make it tasty. I also refrigerate it after only 3 days, so it might not get as much salt as some recipes call for.

 

[~gd]

We put a crock of kraut up to work on Aug. 1 and we are just now opening it up. Smells good but is kinda crispy and salty. Is that what fresh kraut is supposed to look/taste like??



Edit: Do you guys rinse the brine off before you eat it?

First time Kraut maker here!!

You may have used more salt than was needed. The salt tends to pull moisture out of the cabbage leaving it crispy(This is a trick that I use when making crisp cole slaw from fresh juicy cabbage. I rinse off the salt under cold running water and then spin it dry before dressing it. Real Kraut is usually more crispy than canned Kraut because it doesn't see the heat needed to can. Salty is probably due to excess salt in the brine. I am supposed to be on a low salt diet and rinse both types very well before eating.

 

[SKR8PN]

The low sodium diet thing is why I was asking if you rinsed it. I think I did use a bit to much salt, but it is delicious anyway!!



Free.......when you say you refrigerate it after 3 days, do you mean after only three day in the crock? Or three days after removing it from the crock AFTER it has fermented for a few weeks?



The Wife loved this kraut so much, she is wanting to start a mixed veggie fermentation next!! After all, it is the end of our garden season, and we are cleaning off the garden anyway, why not USE IT!

 

[TanksHill]

SKR8PN

What I think Free is referring to is the sauerkraut recipe in the Nourishing Traditions cookbook. It is made with whey added therefor it is only necessary for it to ferment a total of 3 days before cold storage or refrigeration.

I think there has been some confusion over the two different ways of making it. I used the NT recipe and did a 3 day ferment. It was fantastic. So much faster and I know the good beasties from my kefir are in there.

I hope this helps.

gina

 

[freemotion]

Yup, that's it, and Tanks, you need to get on Hardly's thread. He is slandering you. Or maybe it is really true.

 

[SKR8PN]

Gotcha. Thanks ladies!!

How much difference in taste is there, comparing the two methods??
Can you taste the whey in the kraut??

 

[ohiofarmgirl]

Free - i think its true about Tanks
;-)

skr8pn- i love that you have a kraut emergency

 

[freemotion]

I've never tried the long version, but you cannot taste the whey in the kraut. It needs to be live, homemade whey.

 

[SKR8PN]

Free - i think its true about Tanks
;-)

skr8pn- i love that you have a kraut emergency

No emergency now darlin' !! We just got done eating some of it for supper!!

The REAL emergency may come tomorrow when I die from eating rotten cabbage!! GAWD is it ever good though!!