A while ago I was interested in fermented foods.I looked around and found this thread on Chow": http://chowhound.chow.com/topics/860070 I was inspired and hinted to my wife I'd like to try some fermented sauerkraut. My wife lived in Germany a few years ago and she loves sauerkraut, usually plain but sometimes with wine, apples and such. We'd been buying store sauerkraut for a while but she was unsatisfied.
A few weeks ago I finally got her to get some canning jars. I had a few airocks from beer brewing when I was younger. Last week we mixed up some sauerkraut in a big bowl and stuffed it in one of the canning jars. I used the meat plunger from the mixer's meat grinder to squish it into the jar. I added a glass weight and screwed on the lid and plunked in the airlock. We put it in a warm place and shortly the airlock innards began to float over the central tube on the CO2 cushion. After seven days, the CO2 stopped floating the center and we stuck it into the fridge.
That was two days ago. Today we had it with bratwurst for lunch. 'Best sauerkraut I ever had," she said. "Not to sour -- just right," along with a big smile on her face!
I would probably not have tried it without the positive words here. Thanks, all! Oh, and ginger carrots are next...
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