kraut thumping

Courtesy of and copyright Adam Harvey

Fermenting the night away
Fermenting the night away

She eats a sauer treat
She eats a kraut treat
She eats a yoghurt treat
She eats a salami treat

She ferments the foods that remind her of the good times
She ferments the foods that remind her of the better times

copyright & licensing

all content © VM (Vicky) Brasseur and licensed under CC BY-SA unless otherwise specified

purple kraut

A stainless steel bowl full of red cabbage, purple daikon, and red onions ready to turn into kraut. Next to the big bowl are two smaller yellow ones. The top small bowl holds the backslop from previous kraut and the bottom one holds the 74g salt.

1333 g finely sliced red cabbage
607 g grated purple daikon
508 g finely sliced red onion
2448 g TOTAL VEG
74 g salt (3%)
73 g backslop from previous purple kraut batch
3% brine to cover

The previous purple kraut is almost all gone, so it’s time to start another batch. The last batch turned out really well, so I’m going to try to recreate something similar to it.

I put this batch up in my 5 litre fermentation crock. After thumping the veg there was almost enough juice to cover the stoneware weights. I added extra brine to make sure everything’s plenty covered and not at risk of growing molds.

2022-09-11

I peeked into the crock and saw some islands of mold floating at the top. Since I had to clean those up, I also took a pH reading. 3.5 already! Wow! That was a fast kraut.

It’s also a tasty kraut. It has really good acid and flavour. I think I succeeded in reproducing the previous batch. Go me!

It made 5 pints and another smaller jar, so unless I manage to give a lot of it away I’m going to have good kraut for quite a while.

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