JustAnotherNut
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- Dec 31, 2015
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I really like sauerkraut on hotdogs and on Reubens, but after reading this thread, I may never eat it again. I had no idea .....
The Op's idea of making kraut is the same as most people that still make it themselves. No vinegar is used, just cabbage and salt. Kept in a crock for atleast 6-8 weeks to ferment, possibly longer. The salt draws out the moisture from the cabbage to create the juice during the fermentation process. It will also bubble up and get a 'scum' floating on top & usually taken off. And the longer it sits, the stronger & more sour it is.
That vinegary taste is like you said......letting it sit in the salt. Fermentation=sour.
Personally I'm not that fond of real sour kraut, but I do like it in the earlier stages of when it's just started to sour.
Psst btw, we are on ignore because we don't bow to the idiot.
If you like it, then don't let anything change that. It's all kept very sanitary. The kraut when fermenting becomes acidic.......that kills any bad bacteria. If it's the idea of the 'scum' that puts you off, don't. It sounds worse than it really is.
There is another way to make kraut if you are a canner and is what's called a 'fresh pack'. You pack the cabbage & salt in the jars and top with a lid and stored in a cool dark place for several weeks..........fermentation will still take place and because of that action & gases within the jar, they pretty much seal themselves when the process is done. No you can't get botulism from this because of the acid created during fermentation.
I agree about having it on hotdogs & Reubens, that's some goooooood stuff. Don't let anything here stop you from enjoying it.
Understand that anything fermented has been left to sit for a period of time. That includes sourdough starter for bread, pickles, kraut, kefir, cheese even. Maybe even beer IDK. Did you not know that mold on cheese only needs to be cut off and the rest of it is just fine? And the time it's left to sit determines it's flavor, especially with cheddars. Mild, medium and sharp only means the stronger the cheese, the longer it's been allowed to sit
Fermenting/salting foods used to be a way to preserve foods for longer keeping quality before refrigeration. That also includes meats. Somewhere years ago I read about hams that were salted, brined & cold smoked when a daughter was born and was kept to be given when she married as part of her dowry.
Just an FYI.....if you knew even half of what the food industry did to put those cute & appetizing packages on the store shelves, you'd starve. Homemade kraut or anything done naturally is a whole lot more healthy & safe......just sayin
