Vian Posted March 1, 2014 Share Posted March 1, 2014 Wondering if anyone around here ferments their own pickles and sauerkraut? I'm looking for a good proven recipe to make my own. I know Alton Brown has one for sauerkraut, but many of the comments claim it is way too salty. Thanks in advance! Link to comment Share on other sites More sharing options...
anzadel Posted March 3, 2014 Share Posted March 3, 2014 I havent' done cucumber pickles yet, supposedly they are tricky to keep from turning to mush. I have used this recipe and had great results. Both my hubby and 8 year old LOVE this stuff on everything. http://www.southbeachprimal.com/fermented-curtido-salvadorian-sauerkraut/ She also provides some good links to other sites with recipes. I let it ferment for a week before putting it in the fridge. That's just a matter of taste and weather, it's fairly warm where I live. For plain saurekraut I just weigh the cabbage and use the salt/veg ratio of 3 tablespoons per 5 lbs of vegetables. Next time I will grate up an apple and toss some caraway seeds in there. Plain salted kraut is, well...rather plain. I usually just salt what ever veggies I have then add what ever spices/seasonings sound good! My husband requested some carrot and cauliflower pickles so I am trying to get ideas for that myself I keep wanting to do beets but I LOVE them roasted and I can't seem to get them into a jar. They go into the oven (and mouths!) first. Link to comment Share on other sites More sharing options...
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