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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20499636 No.20499636 [Reply] [Original]

Today I made 4 jars. Two of kraut, one of kraut using curly leaf cabbage, and one of onion.

Now here's an idea, why don't they make kraut out of kale or collards? Both of those are thick wet and pungent leaves, just like cabbage. I bet that would be good.

>> No.20499642

>>20499636
Very nice. Well, tell us all about it, homo

>> No.20499687

>>20499642
Sure, I used about 900grams of cabbage per jar and 2% salt by weight. 4 onions happened to be 918 grams and fit perfectly inside one jar. I'll wait 7-21 days to start opening these.

Last time I did this, I used red onions, and they turned blue on the top and when exposed to oxygen. But nobody could tell me why they were doing that. I still ate them and they tasted really weird, as if a sus bacteria got in and started doing something to the formula. I'm not sure if I had a bad salt ratio that time.

I've never used Vidalia onions for a ferment, but they are so mild I'm predicting it will be delicious. I could eat one raw like an apple. Normally fermenting onions fart up my kitchen and it smells disgusting.

>> No.20499713

I don't like curly leaf for kraut. Grew some last year, texture wasn't quite right.

>> No.20499725

>>20499713
Me neither but the regular cabbage I bought was just a little too big for 2 jars so I cut up a curly to fill the rest of the third jar. In retrospect I should have just fried the rest of that cabbage and used my fourth jar for shredded carrots.

>> No.20499749

>>20499636
>why don't they make kraut out of kale or collards?
You could do that, but you'd probably still have to cook it. They're tougher than cabbage. Collards have to be braised for a while to be tender enough.

>> No.20499894

You have ugly handwriting.
Sorry.

>> No.20499938

>>20499687
Curious how the vidalia will turn out, vidalia kraut sounds amazing, especially on a nice sausage.

>> No.20500015

I made some red kraut a few weeks ago
tastes like pickles, but I don't feel any healthier

>> No.20500079

>>20499894
You have ugly soul.
Sorry.

>> No.20500504

I pickle lots of things but never use those jars with the airlock thingies. What is their point?

>> No.20500720
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20500720

>>20499894
based noticer
>>20500079
the hand is the window into the soul, in your case, ugly soul.

>> No.20501656

>>20499894
That isn't a good sample of my handwriting, the labels were written 90 degrees on a round jar using a mini sharpie at the height of my pelvis.
>>20500504
They let gas escape from the jar without contaminants being allowed in. If you just put the lids upside down and screwed loosely it can still work but there's a greater chance of either mold getting in or the jars exploding if they got too tightly sealed.

>> No.20501698

>>20501656
How odd that nothing I've made has ever gone mouldy on me. I bet it'd be close to absolutely necessary if I made beer or something.

>> No.20501720

>>20501698
Yeah I'm not personally convinced of their necessity either. I have made kraut with the upside down lids before and it was fine. I just got these because I saw them at walmart one time and thought it seemed like a good idea for 10 bucks.

>> No.20501733

>>20501720
I don't even do the lid thing. I just tie muslin over the mouth of the jar. Or even sheets of kitchen paper