It's been a while....

Haven't posted in a while - haven't made anything worth posting about. Several batches of extremely acidic cabbage and carrot kraut that I was not proud of. Here's one - it's positively gray:

Anyways, lots to be excited about, especially getting the big crock back in action and making some of that sweet garlic kraut. I will return.

I've been busy!

No posts lately due to my impending graduation! Promise to be back strong in the summer. In the meantime here's a cool word cloud graphic that reflects the word choice in the blog to this point. Fun stuff from wordle.net

Garlic Cumin Sauerkraut Recipe, at last!

I have finally committed my recipe to paper/digital ink for your DIY pleasure. This is a first attempt, and I would welcome feedback on process, ingredients, or terminology. When I made this, I took it out of the crock pretty early for a light, sweeter kraut. The garlic at the level in the recipe will pack a serious punch, so adjust for your preference.

Allan’s Garlic-Cumin Sauerkraut

awm52@georgetown.edu

smartkraut.com

Ingredients:

• 3-4 medium heads green cabbage
• Up to 1/4 cup salt
• 2-3 tablespoons cumin seeds
• 12 cloves garlic

Optional ingredients:

• beets
• carrots
• ginger
• red pepper flakes

Steps:

1. Shred cabbage thinly with a sharp kitchen knife or cabbage shredder (some have also had good results with a food processor)
2. Cut additional vegetables and garlic to desired size, adjusting for crunch
3. Place shredded cabbage and vegetables in a large bowl, salting moderately as you go
4. Sprinkle cumin seeds over cabbage and vegetables
5. Press or pound cabbage using any implement at hand, such as a potato masher or wooden spoon. Ideally you want to bruise it; this helps get more liquid out
6. Leave salted, pressed cabbage to sit 1-2 hours
7. Pack cabbage tightly into a fermentation vessel such as a jar or crock, pouring in any leftover liquid from the bowl
8. Place a weight on top of packed cabbage (Options include a plate, another jar, or even a ziplock bag full of water; something you can press down on is ideal)
9. The liquid level should eventually rise until it is above the cabbage. To prevent molding, it is important that the cabbage is submerged. If the liquid level has not risen high enough after 2 days, add some water with a small amount of salt dissolved in it.
10. Let kraut rest 4-6 days (it should be bubbling at this point), then begin tasting regularly
11. Once the kraut tastes the way you like it, refrigerate it to slow the fermentation process (otherwise it will keep getting more and more sour)
12. Enjoy!

Sauerkraut Pictures!

Apologies for the absence and intermittent posting. Here are some pictures from a recent run of sauerkraut:

Raw cabbage - juicing up

The good stuff

 Shredded cabbage, beets, and carrots in this batch, maybe a turnip as well. Trying to keep it simple, but there are so many good vegetables to use out there!

Same batch in a Mason jar being tamped down

 As you can see from the photo I got myself a tamping tool. The one I got is actually meant for tamping down the middle of a delicate little pastry tart, but I think my employment of it is better. This is good not only when you're packing a jar but also when you have your initial pile of freshly shredded cabbage. Give it a full salting in a bowl and then set to work with the tamper. It's easier than just punching your knuckles down into the cabbage and it will get more juice coming out faster.

Finished product from an earlier batch - spicy ginger-carrot kraut

This ginger-carrot was really good. Crunchy, spicy, sweet, and sour at once. It makes me want to get back to making simple, small batches.

Christmas Goodies - a book and a crock

For Christmas, my mom gave me the latest book by Sandor Katz (!) and a 3 gallon crock (!!!). One can only imagine how much this will enable my fermentation hobby/habit. The book is long and packed with new techniques, advice, and illustrations. The crock arrived last night, and in combination with the book should lead to some real fun and some audacious experiments that go horribly awry! At the very least it quadruples my kraut making capacity. It will probably come into use for wild yeast wine ferments as well. Thank you mother, and I promise to share the results.


Updates:

-Over the weekend I racked the beet wine and sauerkraut cider to clean jugs. The sauerkraut cider has really mellowed and is coming into its own. It should soon be stable enough to bottle and age. This one is unique folks, and very exciting, even if I'm the only one willing to drink it.

-I also filled several bottles from the carboy of maple wine, which may be under a gallon in volume by now. I'm a little excited and a little worried because this means that equipment will be free for a 2-5 gallon batch of something. Any ideas?

-Using a bit of my original sourdough starter that went up to Massachusetts to my mom's house in November and came back to Maryland in January, I'm making real sourdough bread this week. I'm also coming off a successful baking of rustic Italian bread which had an excellent crust and moist crumb, so I may be overconfident about my bread skills.

-Last night I started a small batch of peach nectar, cider, and cranberries as an alcoholic ferment. It's on the counter to catch wild yeast as we speak.

Sauerkraut Hard Cider

As will happen in fermenting at home, I seem to have accidentally stumbled on a new way to make hard cider - with leftover sauerkraut juice.

I had just finished eating a batch of sauerkraut - laced with beets in my usual style - and there was leftover juice in the jar. Kraut juice is a precious thing, and not to be wasted. I added some cider, towards the end of making a drink out of the whole thing. The cider would hopefully mellow the somewhat harsh kraut juice. So I poured cider into the crock, then this happened:

Fermentation bubbles in the crock

It bubbled up! Alcohol was being created by the sauerkraut bacteria. I'm not sure why I didn't expect this, but it hadn't crossed my mind at all that the kraut organisms would cross over to winemaking activities. Naturally, I became curious and added more cider - topped it up to about a half gallon. Then let the bacteria do their work. It has since gone into an airlocked jug.

Initial tasters were not excited with the results! A round of trials at Thanksgiving yielded no one clamoring for more kraut cider. Too much saltiness and too much sauerkraut smell. I'm standing by my little kraut bacteria, and I have a feeling it will get better. I racked it once into a clean jug, with lots of dead yeast cells left behind. Those go into my special wine dregs container in the fridge. Meanwhile, the cider continues to mellow and hopefully improve with time. Here's to more happy accidents!

Updates

Another updates post because of how many things are going on in my fermentation world

-Fresh sauerkraut in the crock - packed full of savoy cabbage and red cabbage. This is a pretty simple batch - no beets - and I'm hoping that will translate into a cleaner, better flavor in the final product.

-The all wild yeast maple wine is all gone! We drank it at Thanksgiving in Boston, with gusto. It was delicious - exactly what I had hoped. Dry but not too dry, strong maple nose, a little bit of effervescence. The aging definitely benefited the wine. Makes me want to dive into making another batch of wild yeast stuff and aging it good and long.

-Beet wine went over pretty well at Thanksgiving. No clear consensus on what it actually tastes like. Some people swore they were getting too much beet, some couldn't taste beet at all. Many people thought it was funky and not altogether great. Some hopeful signs though, even some requests for a bottle. Someone made a blended spritzer out of it too, which came out good.

-Sauerkraut cider was kind of a dud. Too much sauerkraut flavor for everyone who tried it. The process will need refining.

-Distributed some sourdough starter to my mom - interested to see how it develops separately from the mother culture.

Thanks for reading!