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/

My jar came the other day and I started mine today.

I think I may have messed up a little though. I used the shredder attachment on the food processor and I think the pieces are going to be too small. We'll see, I guess. Hopefully I don't end up with a jar of mush.

I added six decent sized cloves of chopped garlic as well.

It's going to be a long 30 days.

I wonder if this applies to kimchee also?

Here is a 17 lb. head of cabbage we picked the other day out of our garden. I made sure my feet were in the shot for perspective. Half of it will become sauerkraut.




Jim

I have to amend this per my wife. She told me I was f...ing crazy if we used half of this bad boy for kraut. Turns out we'll turn about 5-6 lbs for kraut and the rest will be used for cabbage rolls that will go into the freezer.

Jim

This message has been edited. Last edited by: Jimbo54,

How to Make Sauerkraut in a Jar in 7 Simple Steps [Healthy, Flavorful, Easy] 7-31-2018

This thread renewed my interest in sauerkraut, as I had not enjoyed any in 20+ years. I went to Publix and picked up a jar. Then I saw the sodium content. 580 mg of sodium. I put it back on the shelf. I am hypertensive.

quote:

Originally posted by PASig:
[QUOTE]Originally posted by Bob at the Beach:



Germany has been making sauerkraut in wooden barrels for 1,000 years or longer.

I learned to make Bavarian-style sauerkraut there as a young US Army cook working as an apprentice in a special exchange program in a local Gasthaus

They would rinse the fresh sauerkraut in cold water very well, then let it drain thoroughly. In a large pan, they would fry up chopped bacon, then add chopped onion and apple, cook that down. Add the kraut, some Riesling, some sugar and caraway seed. Cook it down until tender. It was DELICIOUS and not at all "sour" which is what turns a lot of people off to sauerkraut.

I bet that tastes great ...what did you serve it with?

quote:

Originally posted by ScreamingCockatoo:
I wonder if this applies to kimchee also?

Pretty much the same process, just different veggies and spices added to the cabbage.

Started a batch this afternoon.

One thing I’ve learned is that I’ll need much bigger bowls in the future.
Used a mandoline for slicing it all, set to 1.5mm thickness.

Most of the cabbage at the grocery stores this weekend was small, dense heads.
I bought 6 heads, which was a bit over 8 pounds.

By the time I shed a few outer leaves and removed cores, I used 5 heads of the cabbage to get the 5 pounds post slicing. Had every big Pyrex bowl available in use and piled high.

In the end, I did only one 2-liter jar. Mixed in 1T of caraway seed after brine started developing prior to loading the jar.

This time of year, my house will be around 65 degrees, so I’m looking at a 4-5 week fermentation.

Was surprised at how much, and how fast the brine developed.

They’re cheap, so I placed an order for a 2-pack of the 1L size jars for future experiments.

Once it’s all done, I’ll have a better idea if the 1.5mm slicing is good, or maybe go a bit thicker.

quote:

Originally posted by zoom6zoom:

quote:

Originally posted by ScreamingCockatoo:
I wonder if this applies to kimchee also?

Pretty much the same process, just different veggies and spices added to the cabbage.

There are a zillion different kinds of kimchi.

They're almost always vegetables fermented by lactic acid bacteria in a salt brine (just like real sauerkraut), but there are some non-fermented varieties (like geotjeori).

They're usually cabbage-based, often with carrot or radish or other root vegetables added, but sometimes there's no cabbage at all and it's radish or green onion or cucumber or something else.

They're usually heavily seasoned. There are a variety of seasonings. Almost but not always ground dried chilis ("baek-kimchi," or white kimchi, doesn't have ground chilis in it), often ginger, garlic, scallions, etc., often other assorted fruits and vegetables and/or fish sauce and/or cured/salted fish or shellfish and/or other stuff.

It's kind of hard to nail down.

The overwhelming majority is cabbage and/or radish fermented in salt brine with ground dried chilis and some other seasonings, though.

Started mine this afternoon. I didn’t think there was any way I was going to get all that into the jar.

quote:

Originally posted by Ironmike57:
This thread renewed my interest in sauerkraut, as I had not enjoyed any in 20+ years. I went to Publix and picked up a jar. Then I saw the sodium content. 580 mg of sodium. I put it back on the shelf. I am hypertensive.

Salt Scare 9-25-2018 Dr. Jason Fung's IDM blog

The evidence from the United States was not encouraging either. The National Health and Nutrition Examination Survey (NHANES) are large scale surveys of American dietary habits carried out periodically. The first survey found that those eating the least salt died at a rate 18% higher than those eating the most salt. This was a highly significant, and disturbing result.

The second NHANES survey confirmed that a low salt diet was associated with a staggering 15.4% increased risk of death. Other trials found an increased risk of heart attacks of eating a low salt diet in treated hypertensive patients. Those were precisely the patients doctors had been recommending a low salt diet!

In 2003, worried, the Center for Disease Control, part of the US Department of Health and Human Services asked the Institute of Medicine (IOM) to take a fresh look at the available evidence focusing not on blood pressure, but mortality and heart disease.

After an exhaustive search of the medical literature, the IOM made several major conclusions. Although low salt diets could lower blood pressure, “Existing evidence, however, does not support either a positive or negative effect of lowering sodium intake to <2300 mg/d in terms of cardiovascular risk or mortality in the general population.”. That is, lowering the salt intake did not reduce risk of heart attack or death.

However, in heart failure, “The committee concluded that there is sufficient evidence to suggest a negative effect of low sodium intakes”. Oh my. The very patients we were most strenuously recommending to reduce their salt would be harmed the most.

But dogma is hard to change. The 2015 Dietary Guidelines continues to recommend reducing sodium intake to less than 2,300 mg of sodium (about one teaspoon of salt) per day with a recommendation of no more than 1,500 mg of sodium (about two-thirds of a teaspoon of salt) per day in hypertensives, blacks, and middle-aged and older adults.

Thanks Form and Function. I will read the article.

quote:

Originally posted by f2:

quote:

Originally posted by Ironmike57:
This thread renewed my interest in sauerkraut, as I had not enjoyed any in 20+ years. I went to Publix and picked up a jar. Then I saw the sodium content. 580 mg of sodium. I put it back on the shelf. I am hypertensive.

Salt Scare 9-25-2018 Dr. Jason Fung's IDM blog

The evidence from the United States was not encouraging either. The National Health and Nutrition Examination Survey (NHANES) are large scale surveys of American dietary habits carried out periodically. The first survey found that those eating the least salt died at a rate 18% higher than those eating the most salt. This was a highly significant, and disturbing result.

The second NHANES survey confirmed that a low salt diet was associated with a staggering 15.4% increased risk of death. Other trials found an increased risk of heart attacks of eating a low salt diet in treated hypertensive patients. Those were precisely the patients doctors had been recommending a low salt diet!

In 2003, worried, the Center for Disease Control, part of the US Department of Health and Human Services asked the Institute of Medicine (IOM) to take a fresh look at the available evidence focusing not on blood pressure, but mortality and heart disease.

After an exhaustive search of the medical literature, the IOM made several major conclusions. Although low salt diets could lower blood pressure, “Existing evidence, however, does not support either a positive or negative effect of lowering sodium intake to <2300 mg/d in terms of cardiovascular risk or mortality in the general population.”. That is, lowering the salt intake did not reduce risk of heart attack or death.

However, in heart failure, “The committee concluded that there is sufficient evidence to suggest a negative effect of low sodium intakes”. Oh my. The very patients we were most strenuously recommending to reduce their salt would be harmed the most.

But dogma is hard to change. The 2015 Dietary Guidelines continues to recommend reducing sodium intake to less than 2,300 mg of sodium (about one teaspoon of salt) per day with a recommendation of no more than 1,500 mg of sodium (about two-thirds of a teaspoon of salt) per day in hypertensives, blacks, and middle-aged and older adults.

quote:

Originally posted by Ironmike57:
This thread renewed my interest in sauerkraut, as I had not enjoyed any in 20+ years. I went to Publix and picked up a jar. Then I saw the sodium content. 580 mg of sodium. I put it back on the shelf. I am hypertensive.

As long as your kidneys are working fine, enjoy your salt.

ETA: Looks like f2 beat me to it.

Sauerkraut - better than Syrup of Ipecac.

It's what the poison control people suggest in a pinch.

Growing up, I remember the stench when my mother had sauerkraut on the stovetop. Nasty ol’ Frank’s Quality Kraut from the can...the house would stink something fierce...for days afterward. The convulsions and bile still remain fresh in my memory.

Forward ahead 15 years or so, and my wife’s (at the time) Latvian friend was cooking up some sauerkraut soup. She convinced me to try it. I relented, only because instead of smelling putrid, it smelled good.

And it was delicious.

That’s when I realized that sauerkraut didn’t have to smell and taste like 4-day old garbage. It could be quite delicious if properly prepared.

I’ve been a fan since.
Comes in handy up here in brat central.

Have liked sauerkraut since trying it at a New Year’s Eve party 30+ years ago.

68 oz. jar inbound for delivery Thursday and will get a batch going.

Great thread - thanks for the tips.

Michael

quote:

Originally posted by Gustofer:

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/

My jar came the other day and I started mine today.

I think I may have messed up a little though. I used the shredder attachment on the food processor and I think the pieces are going to be too small. We'll see, I guess. Hopefully I don't end up with a jar of mush.

I added six decent sized cloves of chopped garlic as well.

It's going to be a long 30 days.

It should be fine. I just quarter the head, remove the core from each quarter, then just thinly slice with a chef's knife. It actually goes pretty quick.

Yep, it's a long, long 30 days.

Well, today is the day! Anybody else tried their's yet?

I tried jar #1 with all of the garlic in it and holy crap is it ever garlicky! Tastes good though. I'll divvy it up into smaller jars now and store it in the fridge.

Jar #2 has a few days to go and I didn't put near as much garlic in that one. I'm guessing it'll be better. That one I sliced rather than food processed, so it should be much more like the store-bought consistency.

Time to get another batch going.

quote:

Originally posted by PASig:

quote:

Originally posted by Bob at the Beach:
I remember in Munich they had these out door markets. The sauerkraut vendors had wooden barrels of product. They put the sauerkraut in the paper cones that street vendors use. It was a bit crunchy, tangy and delicious. Almost a treat. That was before probiotics.

Germany has been making sauerkraut in wooden barrels for 1,000 years or longer.

I learned to make Bavarian-style sauerkraut there as a young US Army cook working as an apprentice in a special exchange program in a local Gasthaus

They would rinse the fresh sauerkraut in cold water very well, then let it drain thoroughly. In a large pan, they would fry up chopped bacon, then add chopped onion and apple, cook that down. Add the kraut, some Riesling, some sugar and caraway seed. Cook it down until tender. It was DELICIOUS and not at all "sour" which is what turns a lot of people off to sauerkraut.

One thing I miss about the German community in Reading, Pa. Damn fine cooking there.

This is quite interesting. I would have thought the opposite to be true. I would have guessed that dieticians and physicians would have said that pickled foods are bad for you. Very interesting. I'm gonna have to try making my own, and then making it my own, if you know what I mean.