Melly, I'm sorry I'm late to this party, but you did exactly what I would have thought you should do anyway. My husband makes kim chi regularly, and he is now thinking of adding garlic next time, thanks to your "recipe"!

Annie

I must have been feeling your vibe Annie. I would call this kimchi inspired kraut since we sliced the cabbage thinly like you would for kraut and grated the other veggies instead of chopping things in larger pieces. I'll update once we taste it.

I'll watch for your update! It's nearly gardening time here, and I always have hot peppers and cabbage and some extra carrots. It sounds like something Elery would love, although I'm such a wuss, I'd have to go easy on the peppers.

Annie

What is the recipe/process you gals use? I've had mixed results, thinking mine was good until I tasted another batch that someone else had made. I still feel fairly unsure about my skills in the fermentation process. Sometimes too salty. Would love to know what you do from start to finish, realizing the individual factors of time/temp, etc. Lori

Lori, I use the basic recipe from Michigan State University, which is exactly like the recipe from NCHFP. I use 5 pounds of shredded cabbage to 3 tablespoons of salt, but I always rinse my kraut before I use it, or it's too salty for me.

"Sauerkraut

• 25 lbs cabbage
• 3/4 cup canning or pickling salt

Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.

Yield: About 9 quarts

Procedure: Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container, see "Suitable Containers, Covers, and Weights for Fermenting Food,", and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water). Add plate and weights; cover container with a clean bath towel.

Sauerkraut fermentation can take place under variable temperature and time combinations. For obtaining a good quality sauerkraut at home, the USDA recommendation is to store at 70º to 75ºF while fermenting. At temperatures between 70º and 75ºF, kraut will be fully fermented in about 3 to 4 weeks; at 60º to 65ºF, fermentation may take 5 to 6 weeks. At temperatures lower than 60ºF, kraut may not ferment. Above 75ºF, kraut may become soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned."

I can mine, some people freeze theirs to protect the probiotics. Since I heat mine before eating it, it's going to compromise the probiotics anyway, so I just can it. Grandpa kept his in the root cellar in the crock and just took it out when he needed it.

I've only once had a batch go bad, and it was clearly bad, slimy and discolored. Sometimes it smells like old gym socks, sometimes there doesn't seem to be much smell at all, and that doesn't really have anything to do with how good it is. Don't let the "aroma" throw you off. And how do I tell when it's done? I taste it. Yup, right out of the crock, stick a couple of shreds in my mouth and taste. When it's sour enough, it's done, just like Grandpa taught me.

Annie