“…One of the challenges for probiotic bacteria is to survive the acid bath of the stomach and the journey down the gut to the colon.

The great thing about the microbes you find in fermented foods is that they are both plentiful but also extremely resistant to acid, as they have been reared in an acidic environment. That is why they taste quite sharp…”

And sauerkraut is tasty too!

https://dailym.ai/2PVkhVK

We make our own sauerkraut and there is nothing in the store that will beat it for flavor. It's nice to know that it is good for you.

Jim

Fermenting sauerkraut at home is incredibly easy, better for you, and tastes a ton better than any store bought.

You can control the level of tartness...

It is also a lot cheaper

I’ve used this recipe for several batches now. The Bermioli Rocco Fido jars make it extremely easy.

https://www.phoenixhelix.com/2...no-pound-sauerkraut/

quote:

Originally posted by barley:
I’ve used this recipe for several batches now. The Bermioli Rocco Fido jars make it extremely easy.

https://www.phoenixhelix.com/2...no-pound-sauerkraut/

Damn - that is easy.

I always thought there was more to it than just salt.

I've made pickles this past summer with cukes from my Dad's garden but they were the "quick" type you do in the fridge, using vinegar and not the fermented type.

I'm afraid to try to ferment anything like pickles or sauerkraut, it would be just my luck to get a wicked case of botulism.

quote:

Originally posted by barley:
I’ve used this recipe for several batches now. The Bermioli Rocco Fido jars make it extremely easy.

https://www.phoenixhelix.com/2...no-pound-sauerkraut/

The article in my OP has a tasty-looking recipe for red cabbage sauerkraut.

I like it! Good stuff

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by barley:
I’ve used this recipe for several batches now. The Bermioli Rocco Fido jars make it extremely easy.

https://www.phoenixhelix.com/2...no-pound-sauerkraut/

The article in my OP has a tasty-looking recipe for red cabbage sauerkraut.

I’ll have to check that one out too!

quote:

Originally posted by LS1 GTO:

quote:

Originally posted by barley:
I’ve used this recipe for several batches now. The Bermioli Rocco Fido jars make it extremely easy.

https://www.phoenixhelix.com/2...no-pound-sauerkraut/

Damn - that is easy.

I always thought there was more to it than just salt.

I was of the same mind when I tried this the first time.

With those jars, I’ve yet to see any of the mold you can get with traditional crock methods. I do recommend putting the jar in a bowl during fermentation. The gases will push out some water. While messy, that positive pressure and water seal keep out the spores that lead to mold growth.

I do love me some good Sauerkraut...the store bought canned stuff is for shit (after eating homemade kraut)...the few Fido jars I still have are small...so I ordered the 68 ounce jar for $13.99 on Amazon...I'm gonna make me a batch from the Phoenixhelix website that barley linked to...

Thank you Pipe Smoker for starting this thread

Thank you, Pipe Smoker, for posting this thread. I have been wanting to do this for a long time.

By way of an FYI, some people apparently feel there is a risk in some situations that the jars could explode. There are a number of suggestions in the comments of the article which address ways to avoid this. It seems to me "burping" the jars defeats the purpose of keeping oxygen out. I would like to know the opinions of others about this.

The original link is not working, but an image of the site was archived earlier this year.

https://web.archive.org/web/20...enting_in_fido_jars/

You don't have to keep oxygen out, you just have to keep everything under brine. Some people use cheese cloth over the jar to keep nasties out. Not a lot of airlocks a couple of thousand years back when fermentation started being used.

I use the same airlocks the beer dudes use. It is simple and easy. If you are fermenting in a Mason jar drill a hole in the lid and push the airlock in to it. (you can order from Amazon or swing by your local brewing supply place)

Or, if you have a little discipline you can just burp the lid once a day.

Someone mentioned fermenting in a fridge. Your ferment will take months to develop in the fridge. The ferment needs a dark, temperature stable place to flourish. You can start tasting it about 2 weeks in and see what you think.

A fun experiment is to use quart mason jars and set up 5 or 6 jars using a 1 head of cabbage. Let the first one go a couple of weeks, taste and stick it in the fridge, the next week taste another and stick it in the fridge. This will give you a good idea of the progression of the ferment and let you find where you like to stop.

Next batch have some fun. Add jalapenos, garlic (fresh only, not pre-peeled and don't worry about it turning blue). Try using red cabbage instead of green (white).

I eat fermented kraut every day with breakfast. I also ferment my own spicy paste and hot sauce. We ferment a lot of stuff...

Kimchee too YUM !!! God Bless

quote:

Sauerkraut

A doctor was having an affair with his nurse. Shortly after this started, she told him she was pregnant. Not wanting his wife to know, he gave the nurse a large sum of money and asked her to go to Germany and have the baby there.
“But how will I let you know the baby is born?” she asked.

He replied, “Just send me a postcard and write ‘sauerkraut’ on the back.”

Not knowing what else to do, the nurse took the money and flew to Germany. Six months went by and then one day the doctor’s wife called him at the office and explained, “Dear, you received a very strange postcard in the mail today and I don’t understand what it means.”

The doctor said, “Just wait until I get home and read it and I will explain it to you.”

Later that evening the doctor came home, read the postcard, fell to the floor with a heart attack and died.

So the wife picked up the card and read:

Sauerkraut, Sauerkraut, Sauerkraut, Sauerkraut
Two with wieners, two without

I'm going to give it a go. The German in me loves some sauerkraut. Do a pork roast in it - that is some good chow.

quote:

Originally posted by mark_a:
You don't have to keep oxygen out, you just have to keep everything under brine. Some people use cheese cloth over the jar to keep nasties out. <snip>

In the article of my OP, there’s a picture of red cabbage sauerkraut. It’s in a Weck canning jar. Weck jars have a rubber ring to seal the jar, and two SS clips to hold the glass lid tightly against the seal. But the author simply left the rubber sealing ring off. No chance of gas build up, but keeps nasties out.

BTW – The Weck canning jars, made in Germany, are really nice. I have several different sizes in my cupboard. Search for “Weck jars” on Amazon. Here’s one kind:

www.amazon.com/dp/B01N0AQRTX/r...cp_api_eXuQBbD2TSFX1

I have a jar of sauerkraut in the fridge right now, and eat some every so often. I agree that it isn't as good as what my mom made when I was a kid, but it will do.

flashguy

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by mark_a:
You don't have to keep oxygen out, you just have to keep everything under brine. Some people use cheese cloth over the jar to keep nasties out. <snip>

In the article of my OP, there’s a picture of red cabbage sauerkraut. It’s in a Weck canning jar. Weck jars have a rubber ring to seal the jar, and two SS clips to hold the glass lid tightly against the seal. But the author simply left the rubber sealing ring off. No chance of gas build up, but keeps nasties out.

BTW – The Weck canning jars, made in Germany, are really nice. I have several different sizes in my cupboard. Search for “Weck jars” on Amazon. Here’s one kind:

www.amazon.com/dp/B01N0AQRTX/r...cp_api_eXuQBbD2TSFX1

That seems like a brilliant solution. What size Weck jars do you have and use for this?

Amazon seems to have a good price on a six pack of 1 liter bottles as compared with other sellers on the web.

quote:

Originally posted by jhe888:
I'm going to give it a go. The German in me loves some sauerkraut. Do a pork roast in it - that is some good chow.

Sounds good ...any recipes or links one might try?