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

white kraut

1351 g finely sliced green cabbage
285 g grated purple-top turnip
279 g grated parsnip
1915 g TOTAL VEG
48 g salt (2.5%)
2.5% brine to cover

I’ve been wanting a non-red kraut for a while. At some point I ended up with a green cabbage, a large turnip, and a couple of parsnips that I hadn’t used for their intended purposes. And thus this white kraut was born.

Because all of the veggies were on the older side, they were relatively dry. Even after a long thumping they didn’t create enough liquid to cover so I added a brine to compensate.

I really like how spicy the turnip and parsnip make the mix smell, so I’m looking forward to the end result of this one.

2023-01-07

Six wide-mouthed pint canning jars filled with a yellow-white kraut, standing on a folded up kitchen towel atop a dark granite countertop

I probably could’ve put this one up a week ago, but I didn’t feel like doing it over the holiday. The kraut didn’t care. Ready last week or ready today; it’s still ready.

The pH today came to 3.7, which is supported by the good, sour bite on it. The flavour is pretty good! And the vegetables retained much of their crunch. I need to give it a more focused taste later, but my initial impressions are that this is the lighter-coloured kraut I’ve been wanting.

Categories:

Updated: