Following the success of the
first batch of kraut I made, I decided to follow up and make another batch. This time with red cabbage, onion, and caraway seeds.
![Finished green sauerkraut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygJlAsdTKtrkUTDob7ca-StLQyieeDMw2pNykuZ9OuzDW6-WieppV9TiOZyrvwiAnNpdFee0uRyPot3CuoV9YPgy5HIf2qO6nMymiNCKhE8guXbWb_jptdCGm4KWJ7W9mkrMF_yPiAn0/s1600/P1010240.JPG) |
A successful experiment |
![Materials for red sauerkraut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwT4V0xNYAnNIdX6fPwdiKT33dhg99U6gXav5OmxiImKWaTqbiD9LWDNoCX6Q0tnO50QEC6zNIem8rKg5Gv8iol0He5LPpSJAOvBk3Hlo79St7jvlVefoNsXWr-CNV_AYN5w-yLP0SJk/s1600/P1010228.JPG) |
Materials for this batch |
The red cabbage was 4.7 pounds, so my approximations from the other batch for salt were close enough. The red onion probably added the other required weight to make up 5 pounds total.
![Cutting cabbage in half](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMzfDF3THzXNSE7FTwNp2W970lyKrXPCW6DTm5VixvKS5Yjbz3bM0rZrHYDQOUnljqK46I0bU_QPP3uZflfx4TMj9zS7zX-bQjRIw2yMDJBHSxZT_y3NnsiFX7lv5VBR1qg14g8_iB7o/s1600/P1010230.JPG) |
Brain surgery! |
![The inner of red cabbage](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiQlCAwsdv3sKzgFlWGwOBCC2ABleJdPpPrYdMj0p9k_17ijRuKDgSrpDnh3doDlghWdZegW2z4yPCrC0oPmw_ihW39p91gXGDP8ue06jOMbsbVpp_IlnMZv7oGHO91mIoxbHJX_53Zk/s1600/P1010231.JPG) |
Perfection |
We tried using a food processor I found in one of the cabinets, but it wasn't big enough to chop the cabbage. It did work for the onion though.
![Chop chop master onion](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ8HibFJ9wolY16MRc4jTT2ZYmiEPNpK4Vl8GS14uYswqEiAXy31Il6cNwZONLl8O_wPxWUJ0WNu8fUJjCJmddR0lUNCUvIYhQnK_mwpRPVNp47ljbbUksxgxZXUMfPcDcqdDo5iUzak/s1600/P1010229.JPG) |
No tears, only dreams now |
![Mix it in a bowl](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQwivdDdSFtqrQ_p4OsOzHii5j3n_1_0NdWqsRampuYVvvY7svX4ioZqY1ch5u92mg67uTUiiJ4m0r8uqZcPDgSY3PWSjJs59I76LeLoCaSmXf5qUegHzFMofcFw4sHJBd23Ye_7K664/s1600/P1010235.JPG) |
Shred it up |
![Adding salt](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1fU6QUAeuw0HuNd0GS9xw2s2mkEDePkKBlserxv7lYI_bbTph8PNsqJgduIYuu5K59LLEr6KZVgk6QmukGEQMvQWqC6hkT3-8PXM4b0w67H3QHjTOaPAoAbPrXWZixD3wrFII5TNH1o/s1600/P1010232.JPG) |
Salt; the second most important ingredient |
As I noticed from the first batch, I had a lot of vacant space in my 4 jars. So this time only 3 were needed after lots of compression.
![Closeup of red kraut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKkzzD4wpuFdbmE2pRgMp6L8kwO0xSU88m1mQUxurEcd3IeLn7HzWAxx6YKKtbIVbwPbCXxmNVsE1aTDJD-aahWLV0hjP4IxFOuMg_V1eCMRW40qC6gOiLR1PrMu3OWJx03QBaIQg7lA/s1600/P1010238.JPG) |
Close up shot |
![Red kraut fermenting](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbq2CKOf3_rKs2V_k5FvRLHURjDV1OqXIdtIeD5to5Dbn8oFb_ABNjB7A74AvIHbUe1cgqPor4zboP7Vn1egsGgpW8E6D3LB3C3HmaqyBs6yNVON23wPBQiR1sZNS87H7MvT9V3n-L-8/s1600/P1010239.JPG) |
Sitting on the shelf |
I'm curious to see how this batch will taste relative to the first batch. A week time will tell.
Tasting Notes:
After tasting this one, I was not as happy with it as the first batch I did. The caraway seed was too strong. At least I know the green sauerkraut is still delicious.
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