Sauerkraut!

[Ombligo]

Just the nudge I needed before going shopping this morning. I've got some fermenting now. I'm thinking Brats and Kraut for Sunday.

[RgrF]

What is the avg. refrigerated life of an opened glass jar, I'm the only user in this house so it tends to last.

[Paul F.]

I make my own... it's quite easy, and lasts for months once it goes from kitchen counter into the fridge.
Chop, weigh, weigh out 2.5% of the cabbage weight of salt, add seasoning to taste to the salt, and pack in the crock layering salt/seasoning and cabbage. Add a weight on top...
Leave it on the counter for a few days to a couple weeks (depending on your temperatures) until it's "sour" enough for you.
You'll want a crock that has some form of "airlock" to keep things out while allowing the 'kraut to off-gas.

I just finished eating a batch of "kimchi-kraut" (a sort of hybrid recipe) I made before Christmas break... still crunchy, nice and sour.
Time to start another batch! I may add shredded carrot to the next batch...

[Dennis S]

Can you make it in a glass mason jar?

[rich in distress]

[tuqqer]

damn. That looks delish. Nice grilled spuds.

[rich in distress]

It was good!
I withheld on the ketchup because I know some get the jitters with ketchup near a hotdog haha…

[tuqqer]

Dennis S wrote:
Can you make it in a glass mason jar?

Most definitely. The problem with jars is finding something large enough. The process of making pickles for 1 quart is about the same as 4-6 quarts. But get as large a jar as possible. If you can, get some starter uice from Bubbies, or some other raw sauerkraut, as that will speed things up.

[Paul F.]

Dennis S wrote:
Can you make it in a glass mason jar?

Yup...
Just keep it in the dark, and keep the cabbage under the liquid it secretes after crunching it up with your hands with the salt.
A half-gallon mason jar, with an airlock lid ($10-12 on Amazon), with a towel over it makes a fine fermenter.