Sauerkraut

[tuxpuff]

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.

[mosesbotbol]

Originally Posted by tuxpuff

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.

How long does bucket take at let's say 60 degrees?

What is your recipe? I should give it a go again.

[mosesbotbol]

Originally Posted by tuxpuff

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

A couple of tips:

-Use German bacon.
-Cold smoke pork chops if possible or coat in paprika before browning.
-Don't put all the thyme or carroway seeds in the bouquet garni; you'll want some in the kraut for color and taste
-Don't use a buttery white wine
-Add the potatoes just long enough to cook them. Better with smaller potatoes that do not need peeling
-Use more garlic that most recipes suggest

[tuxpuff]

Originally Posted by mosesbotbol

A couple of tips:

-Use German bacon.
-Cold smoke pork chops if possible or coat in paprika before browning.
-Don't put all the thyme or carroway seeds in the bouquet garni; you'll want some in the kraut for color and taste
-Don't use a buttery white wine
-Add the potatoes just long enough to cook them. Better with smaller potatoes that do not need peeling
-Use more garlic that most recipes suggest

Tips noted...thanks!