Susun Weeds Wise Woman Forum

Hi there,

Since there's no food section anymore, I was advised to use this section....

I'm wondering, last year I made sauerkraut from green cabbage, and found the right balance to get a consistency I enjoyed. This year, I thought I'd use the red variety, for some variety, and slightly different nutrients, but it's ultra dry i.e juiceless. I grated a quarter of the cabbage and thinly sliced the rest. Basically, I did everything that made a great green cabbage sauerkraut. Is there something I should be doing differently?

I have the grand total of "two batches" experience with making my own sourkrout, but will also note that the second one I made was half green / half red cabbage. That one also got noticably less juicy, so I added a couple cups of water to the 5-gallon bucket I fermented it in. Not sure how "best practice" it was, but the resulting krout wasn't half bad, so I plan on doing it again. I like the colour of the red cabbage better, but not sure about the nutrients and such.
I think my favorite is a regular green cabbage krout, with a small bit of rwed mixed in for contrast. That seems to work best.

But I'm sure other Wise Women can chime in with more experience here...
Either way, Horray for Experimentation! That's how we learn best, sometimes.

Thanks for sharing your experience!

It's already been more than a month, so I wonder if there's a max wait time to add water?

My experience with sauerkraut...and other ferments...is that its okay to add a bit of salted water to the vegetables. I have a Beet (shredded) ferment going and I've had to add salted water a couple times because the veggies keep absorbing the liquid.

Really?! That's great!

I've just been putting it in soups and maki (sushi rolls), but it would be nice to be able to simply eat it on its own and enjoy it.

Thanks Lady A!

Well, last night I had the sudden urge to make another batch of sauerkraut, only this time it was green. The jar I used was smaller than I had thought it was (a 1 kg honey jar as opposed to a 1 Ltr jar), and so I could only fit in a third of what I made in there. The rest, I poured into my red sauerkraut jar, since I had eaten a third of that, and so the immense amount of juice from the green salted cabbage is now filling the red.

We'll see!

Oh no! I think I've destroyed the entire batch with what I did. I've got a clear goo in my sauerkraut now. Is it totally contaminated???