It's been some time since I fermented a batch of sauerkraut so I figured using a lazy Saturday night to get it done was just the ticket.
I made my standard recipe....4 heads of green cabbage, 2 heads of red cabbage, kosher salt, whole caraway seeds, whole mustard seeds and whole pepper corns.
Here's half the batch cut, mixed up and ready to cram into my fermentation crock.
My 5 liter crock stuffed to the gills with soon to be sour goodness!
Not only does mixing the 2 types of cabbage make the kraut look awesome I think it adds another layer of flavor to some already delicious goodness. Although the mustard seed and pepper corns are a nice touch they aren't critical....but the caraway seeds are a must. Since I have them all available I use them.
The next 8 weeks or so are going to drag on waiting for the kraut to be done! Then it will be time to make a pastrami and enjoy some home made Rubens.
I made my standard recipe....4 heads of green cabbage, 2 heads of red cabbage, kosher salt, whole caraway seeds, whole mustard seeds and whole pepper corns.
Here's half the batch cut, mixed up and ready to cram into my fermentation crock.
My 5 liter crock stuffed to the gills with soon to be sour goodness!
Not only does mixing the 2 types of cabbage make the kraut look awesome I think it adds another layer of flavor to some already delicious goodness. Although the mustard seed and pepper corns are a nice touch they aren't critical....but the caraway seeds are a must. Since I have them all available I use them.
The next 8 weeks or so are going to drag on waiting for the kraut to be done! Then it will be time to make a pastrami and enjoy some home made Rubens.
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