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/ck/ - Food & Cooking

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10537617 No.10537617 [Reply] [Original]

I'm making kraut for the first time. I've been following the directions I read online, shredded a head of cabbage with a grater (a lot more work than it sounds like, this has convinced me to finally buy a food processor), I spent the last 10 minutes mashing it with a potato masher, but I'm not getting any substantial amount of liquid out of the cabbage to use for brine. What do?

>> No.10537631

Did you add salt before mashing it?

>> No.10537640

>>10537617
It can appear dry at first. After you salt it the brine will form as the salt draws out the water.

>> No.10537646

>>10537631
>>10537640

OP here. This is the solution. I guess the instructions I read online were horse shit, they didn't mention adding salt before mashing, I checked out a different site and have since done this, it is working well.

>> No.10537713

Still not getting a ton of brine out of it though. Should I leave it for a while or add some (salted) water when I put it in the mason jar?

>> No.10537776

I should mention that I live in an isolated area, fresh vegetables are hard to come by in my grocery store so this cabbage is probably a bit old.

>> No.10538595

>>10537713
if you used 2% salt by weight of the cabbage that should be enough to pull out brine needed to cover everything. Are you using some kind of weight and follower system?

>> No.10538606

>>10537646
Also, just use your hands to squeeze it. It takes ~ 1/2 the time of trying to do it with a masher.

>> No.10538619

>>10538606
And it'll seem like it's not working great for the first minute. Just keep going and at a certain point it'll start just gushing out every time you squeeze

>> No.10538634
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10538634

>>10537617
Is OP's picture the guy from the sardine's tin?

>> No.10538655

>>10538634
Yes, he is Bismarck, the "Eat your sardines" guy

>> No.10538674

>>10538634
That is Kaiser Wilhelm, arguably the most based man to ever walk this planet.

>>10538595
>>10538606

I bottled it a few hours ago and used salted water to fill it out.

>> No.10538687
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10538687

>>10537776
Older cabbage will probably be an issue as it has inevitably lost some moisture. If that's the case just mix a 2% brine with 2g salt/100 grams water and top it up. When I make it from my homegrown, fresh picked cabbage it's never been an issue.

>> No.10539744

>>10538674
Pretty sure that's Bismarck bro, unless the dude on the left is supposed to be Wilhem II. Also most fans of Bismarck would not think very highly of Wilhelm II. That being said Heil dir im Siegerkranz, Herrscher des Vaterlands.