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tuxpuff · 11-17-2009, 06:31 AM

I notice a huge difference over bagged kraut. Some of that stuff you buy in the stores isn't even real kraut...just cabbage in brine. What makes kraut great (and what mass producers don't do) is a slow ferment...so I always try to do it at the lowest possible temperature where it will ferment. Anything below 55 or so and the cabbage will never start to ferment. Anything over 75 and it will be mushy. The longer it takes...the better. I would also not use a starter cluture (probiotics?) as it causes the cabbage to ferment too quickly resulting in a loss of the depth of flavor.

I've never heard of Choucroute...checked it out on wikipedia...looks great! I'll have to make some.

11-17-2009, 06:31 AM	#5
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	Re: Sauerkraut I notice a huge difference over bagged kraut. Some of that stuff you buy in the stores isn't even real kraut...just cabbage in brine. What makes kraut great (and what mass producers don't do) is a slow ferment...so I always try to do it at the lowest possible temperature where it will ferment. Anything below 55 or so and the cabbage will never start to ferment. Anything over 75 and it will be mushy. The longer it takes...the better. I would also not use a starter cluture (probiotics?) as it causes the cabbage to ferment too quickly resulting in a loss of the depth of flavor. I've never heard of Choucroute...checked it out on wikipedia...looks great! I'll have to make some.