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Post by lionstar on Dec 18, 2016 14:00:27 GMT
.....let us make Sauerkraut  At first you need only: White Cabbage and Salt !   If yuo like more flavour, use Laurelbayleaf/ Lorbeerblätter and Juniperberrys/Wacholderbeeren. Gruß Thomas |
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Post by lionstar on Dec 19, 2016 19:08:03 GMT
...let us make Sauerkraut Part 2... The best mix between chopped White Cabbage and Salt is: 1kg Cabbage/15g Salt (1,5%). Gruß Thomas   |
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Post by lionstar on Dec 20, 2016 20:13:27 GMT
...let us make Sauerkraut Part 3... Put the choppped Cabbage (ready mixed whith Salt) one by one (500g) into the Krautpot and stamp it down very well, until yuo can see liquid on the top...... at the end discover the Kraut with Potstones. The liquid is up to 2cm over the Potstones (you need more liquid ?...cook and chill Water 1L with 15g Salt). Close the Krautpot.   Gruß Thomas |
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Post by lionstar on Dec 22, 2016 19:48:46 GMT
let us make Sauerkraut Part 4... The Krautpot must stay for 3 Days : (in the Kitchen) 20-22°C, then 2-3 Weeks (in the Floor) 15°C, after then 4-6 Weeks (in the cellar) 0-10°C... Best flavour after 10 Weeks.  Gruß Thomas |
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Post by albacore on Mar 4, 2017 21:52:57 GMT
Well I gave it a go and it turned out pretty well! Lance |
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