On June 27, I started cabbage fermenting to make sauerkraut. It’s been almost three weeks now and actually, we’ve been eating out of the fermenting box so I took it all out of the fermenting box and put it in jars yesterday.
Sauerkraut
It’s so easy to make small batches using the Crazy Korean Fermenting Box.
We really do love homemade sauerkraut and eat it at least one a day, usually twice because I will eat it with my eggs for breakfast. Yesterday, as soon as I took it out of the fermenting box, I shredded two more heads of cabbage and started another batch.
debbierhodes says
Usually your foods all sound good and even the things I don’t eat seem ok. But sauerkraut just really really isn’t my thing
Judy Laquidara says
We don’t all have to like everything. I was never a fan of sauerkraut til I tasted homemade. I still will not eat the canned stuff sold in the grocery stores but homemade is 100% different.
Pat Peele says
Can you FD the kraut? I know canning and heat kill the good stuff in it. It might make good nibbles.
Sherrill says
What size do you have for the kraut? And which kind of cabbage do you use? I love sauerkraut (so yummy on hotdogs!) and this particular gadget is priced right.
Judy Laquidara says
I have the 1.3 gal. I should be able to get three or four heads of cabbage in it but the most recent heads were large and two about filled it up.
Judy Havens says
I’m so happy you like it! I love mine! I have a batch fermenting now. I did three heads this time, and it’s very full. I can hardly wait for it to be ready! I used to keep two boxes in constant rotation, but we don’t eat that much anymore.
BTW, I tried to send you a link in a reply the other day, and I don’t think it worked. Let me know if you want it – it was a blocking product. I know, I know….I’m a bad influence…. 🙂
Susan says
I like sauerkraut, and I don’t think I ever had any homemade!
Vivian Oaks says
I had to laugh at this post! For years my hubby has told people that as a kid he was forced to help make saurkraut with his mom and dad every fall. He had to stomp it down into the crock until it was all brined. To this day he won’t let me cook saurkraut in the house! LOL!! I only eat it occasionally now when we’re out… usually at some Pennsylvania Dutch restaurant that serves pork and sauerkraut, or occasionally on a hot dog. ?
sharkiecat says
I started a batch two days ago in my new Korean fermenting box. I am wondering if I didn’t mash it enough, as I don’t have much liquid in there. It’s moist, but I’m not sure if it’ll work. Any thoughts? Should I start over?