Not a bad morning's work.

[gbrown]

BTW, I make small batches of Kimchee in my pickle jar. My oldest daughter comes in when I am eating some, and says, "What smells like butt?" OK, all I can say.

[gbrown]

I would love to taste some real kraut once in my life.

Maybe more after that first tasting!

Once you eat real kraut, there is no going back. Homemade kraut vs. that store bought stuff ain't night and day, it's planet to planet. No comparison exists.

[MaryB]

Plus homemade is loaded with good probiotic bacteria, it is a very healthy food. And no need to can, freeze or in the fridge where it keeps 6 months in sterilized jars(use standard canning practice, boil jars for 5 minutes). Leave the band a little loose so it can off gas in the fridge, it will keep fermenting a tiny bit and get a little more sour. I just ate a jar that was in the fridge a year, still good but I do not recommend this(I know my fridge temps and monitor them, it is 35 in there...)

[MUSTANG]

BTW, I make small batches of Kimchee in my pickle jar. My oldest daughter comes in when I am eating some, and says, "What smells like butt?" OK, all I can say.

Ahhh Kimche. Anyone ever go to the Kimche Museum in Seoul Korea? Many years ago they had recipes for many thousands of different Kimche's and numerous displays of "Kimche" making.


As an aside - many years ago there was also a Military Museum in Seoul that had a large "Regional Map" that displays the China/Japan/Korea regional area and had hundreds of thousands of LED's that showed the borders of these three "Kingdoms" shifting over time. The interesting part was their depiction of the time line at the time. Most History sources speak of "Civilization" as being 3000 to 5000 years. Yet the Seoul depiction spoke to 15,000 years of moving "Kingdom Boundaries" between China/Japan/Korea. This diversion was brought to you by a memory sparked by the preceding Kimche Museum.

[farmbif]

with a pot full of corned beef, cabbage--green beer, oh yeah, here come st Pattys day festival

[gbrown]

The Shinto monks, I believe I have that right, have pickled veggies for hundreds of years, if not more. Primarily their source of food. Just saying.

[smithnframe]

Now that looks tasty! My brother in Pennsylvania makes a 55 gallon drum of sauerkraut every year!

[bluebird66]

That looks great! I love sauerkraut.

[farmerjim]

Where did you get those quart jars on the right. They are as rare as primers.

[gbrown]

Where did you get those quart jars on the right. They are as rare as primers.

They are not actually quart jars, but 24 oz. They are Classico Pasta sauce jars. Several years ago, I bought a jar of it and noticed that it had Atlas Mason on it. Got curious, and when we used the sauce I washed the bottle and tried a canning lid and ring on it. Worked! Since quart jars go for 13-15$/dozen, I just started saving them. I have tons of pints and quarts, but had not canned in these so used them this batch. I will add, Classico says you should not reuse them, as they are weaker and could fail. Worked good for me in a hot water bath. You'll have to decide for yourself.

[Trav454]

That looks so good. I like eating it cold out of the jar.

[tommag]

I used to make kraut in a large crock, but not anymore. I got a couple 1/2 gallon jars and airlocks and started making kraut again. I'm trying a recipe for an salvadoran curtido, basically a sauerkraut with onions, chilis, and carrots. I couldn't wait to test it, and while it was salty and not fermented yet, the flavors had time to blend and it was FANTASTIC!
Myself, I prefer only cabbage and salt for my kraut simmered with the browned ribs, but I think this Curtido will be good after it's fermented.