Updated on Saturday, January 15, 2011 by Kim
Back in October, I posted an entry called How to Make Sauerkraut - or - Four Women have a Cabbage-Laden Sausagefest. I described one method for making sauerkraut, as demonstrated in photos of a party that three friends and I had where we shredded 50 pounds of cabbage and ate lots of sausages. After letting the cabbage ferment away for about 6 weeks, we got together back in December to sample our krauts, pack them into jars, and eat more sausages (and locally-made haggis). I wanted to let you know how it all turned out!
As you may recall from that post (found HERE), we fermented in gallon-size plastic bags, and made 9 different flavors.
- plain with one with Canning Salt (3 Tbsp salt, 5 lbs cabbage)
- plain with RealSalt (3 Tbsp salt, 5 lbs cabbage)
- juniper berries (1 Tbsp berries, 3 Tbsp salt, 5 lbs cabbage)
- seaweed extravaganza (a half cup each of crushed nori, laver, dulse, and wakame, 3 1/2 Tbsp salt, 5 lbs cabbage)
- caraway (1 Tbsp caraway sees, 3 Tbsp salt, 5 lbs cabbage)
- garlic, onions, and red pepper flakes (1-2 garlic cloves, 1 onion, 1/2-1 Tbsp red pepper flakes, 3 1/2 Tbsp salt, 5 lbs cabbage)
- dill seeds (1 Tbsp dill seeds, 3 Tbsp salt, 5 lbs cabbage)
- "Kim's Mix" - fennel and coriander (1 Tbsp fennel seeds, 1 Tbsp coriander seeds, 3 Tbsp salt, 5 lbs cabbage) - I sliced by thumb open while making this one, so I got to pick the spices. We joked that blood was one of the key secret ingredients. Although I didn't actually bleed in the kraut, I did get to keep the batch.
- "Terre Vivant" - a mix of juniper, clove, bay leaf, sage, and cumin, inspired by a recipe in the marvelous book Preserving Food Without Canning or Freezing. I don't recall the exact measurements, nor did we write them down! But it was around 2 Tbsp total spices, 3 Tbsp salt, and 5 lbs cabbage.