Sauerkraut: Phase 2


September 21, 2011 by Sara Kreidler

One month ago, we hacked up 3 cabbages, beat the crap out of them with the meat beater, stuffed them into crocks and put them in the basement to rot ferment.  Since then, I have checked on them every 2 days or so, ready to skim the scum “bloom” off of the top, but no bloom appeared.  Still, the cabbage got stinky and funky the way sauerkraut should, and produced bubbles, so I knew that all was well with the fermentation process.

Tonight, the moment of truth — we tasted it.  And it was good.

I don’t know why this picture is so blurry.  Maybe the sauerkraut is picture-shy.  Maybe I’ve had two big glasses of scotch and my hand was shaky (don’t judge me).  But ANYWAY, the point is that we got 2 quarts and 1 pint of sauerkraut out of the 3 cabbages we fermented.  Not too shabby.  These jars could be processed and made shelf stable, but since sauerkraut holds up so well in the fridge long term and since processing sauerkraut kills the probiotics and whatnot, we opted just to cap them with plastic lids and stash them in the fridge.  They’ll be fine in there for several months.

Sauerkraut and misc open jars in my fridge.


7 thoughts on “Sauerkraut: Phase 2

  1. Sarah says:

    Sauerkraut is just not a very photogenic food. I made a dish with sauerkraut a while back and took about twenty pictures, all of which looked blurry and blah. Though this post reminds me, I was planning on trying to make some for the first time ever this year. Hopefully the farmer’s market has some good cabbage this weekend.

  2. Sara says:

    Thanks Sarah, so it’s not just me! I definitely recommend making some sauerkraut if you can get your hands on some cabbages — it is very easy to make, and it tastes wonderful. FYI, some people add caraway or fennel seeds — we didn’t have any of either on hand so we skipped it and are very happy with the results, but you may want to add some to yours. Good luck!

  3. […] 2 quarts and 1 pint of sauerkraut […]

  4. […] this week.  Oh, and we’re going to have a new year’s day feast that features the homemade sauerkraut from a while back, and I’ll be posting about that as well.  Stay tuned, kids.  GA_googleAddAttr("AdOpt", […]

  5. […] when I hacked up some cabbage and set about letting it ferment in the basement for a month.  The finished sauerkraut has been hanging out in the fridge ever since, waiting for the new year. Homemade sauerkraut at the […]

  6. […] Sauerkraut. We put up 2 quarts and 1 pint, and we used it all up. […]

  7. […] to do and the results are awesome. My two-part recipe for making sauerkraut can be found here and here. Share this:EmailPrintFacebookTwitterStumbleUponDiggRedditTumblrLinkedInPinterestLike this:LikeBe […]

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