Recipe Small batch sauerkraut

medtran49 said:
Over the next day, press down on the cabbage several times
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Yep, my Grandma was terrific at this. She even made a whole barrel of cabbage, we kept the barrel under the kitchen table. I remember vividly. Quite a lot of work and time required, she was retired then. She was stunning with everything cooking related. Pickles, main courses,soups, bakes...
I don't have the time at this life stage, but who knows...for now, I manage with the commercial ones.
There is a variety to choose from, the northern city of Varaždin is traditionally known for good, not too sauer a sauerkraut.
 
Timenspace said:
Yep, my Grandma was terrific at this. She even made a whole barrel of cabbage, we kept the barrel under the kitchen table. I remember vividly. Quite a lot of work and time required, she was retired then. She was stunning with everything cooking related. Pickles, main courses,soups, bakes...
I don't have the time at this life stage, but who knows...for now, I manage with the commercial ones.
There is a variety to choose from, the northern city of Varaždin is traditionally known for good, not too sauer a sauerkraut.
Click to expand...
That's the great thing about small batch sauerkraut. It takes maybe an hour active time at beginning, then a minute or 2 to check it every day until it's ready to go in refrigerator.
 
I make small batches of sauerkraut every now and again, because it is not often available here, and even when it is ...
It's not sour enough :)

As for salt, I use on the higher side to compensate a bit for the high temperatures here.
I pound the heck out of the cabbage with salt in batches in a big wooden mortar and pestle.

I forgot to buy cabbage when I was in the shops last week, but it looks like cabbage season is starting.
I may even make a huge batch this time
 
Oh, since kimchi was discussed and both sauerkraut and kimchi need fermentation, I'd advise anyone that wants an intro into kimchi or doesn't like the reddish kind to try Water kimchi . I can find the recipe and post it in that thread if the link is bad or unavailable. We both really liked the water kimchi.

As noted in the other ongoing thread, I keep the fermenting sauerkraut, as well as kimchi near an air conditioning vent in the summertime when it's so hot here until it is ready to go into the refrigerator. We are already in mid 80s during midday at end of April and we've even had a few days hotter than that earlier this month, so I expect a miserable summer.
 
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