Step 3: Tools and procedures

You can make very small quantities and put them into glass jars or small food grade plastic buckets. Especially if you want to try different recipes.

You should work as clean as possible, to eliminate the chance of unwanted bacteria growth.
Of course, your raw material (cabbage) should be free of mold or other unhealthy spots. Remove the outer leaves, just in case. Cut out any unhealthy spots after you removed the outer leaves.

To finely shred the cabbage, you can use a chefs knive, but it's much easier and faster to use a dedicated shredder like on the picture. Maybe you already have something similar in your kitchen.

Since we make a larger batch and have access to a electric shredder, we use it of course.
We shred a layer of cabbage, then we add some salt / spice mixture and some of. onion / horse radish. After a couple of layers, we add some wine and stamp it to extract the juice and further mix it.

nice mention of cone heads movie. I watched that movie first time since I was a girl a few months ago. totally missed the monster death by golf ball ending.
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We all shed hair continuously. With these steps of cleanliness as instructed by you I KNOW there is a hair or more falling off your head into the barrel. <br><br>I'm loving this tutorial and will make a smaller batch but just that picture of you working over that barrel with your hair flopping all over the place. Boiling the rock is great and all the other stuff. I know...we live in an inescapable germed up world anyway.<br><br>Recipe sounds outstanding. Can't wait to taste it.
You are definitely right. <br><br>It's also not a cleanroom with overpressure inside ;-)<br>I have worked in technical cleanrooms class 1000(thin film deposition) and also in a much cleaner class 10 medicinal clean room (vial filling).<br><br>With overemphasizing its need, the chance for failure gets smaller...better save than sorry.<br><br>I think the occasional hair isn't the culprit here, it's the cabbage. Although we remove the outer leaves, there are still yeasts, lactic and acetic bacteria on it.<br>Of course we need this cocktail of critters, but i guess, there are also a couple unwanted ones like mold and so on.<br><br>Although this fermentation is quite complex, it has worked for thousands of years.(with the &quot;hygiene&quot;, associated with these times...)<br><br>When fermentation begins, yeast uses up the free oxygen. Then it competes with lactic bacteria for the sugar, producing alcohol, lactic acid and carbon dioxide. The alcohol is in turn attacked by acetic bacteria on the surface.(it needs oxygen, and that's now only availabe at the surface, that's the slimy &quot;acid mother&quot; you see on the surface.)<br>This acidic, oxygen-free and in the beginning slightly alcoholic juice, seems to keep unwanted organisms from thiriving.<br><br>By the way, when we brew beer, we work some notches cleaner. (We try not to breath in the direction of open fermenters.)<br>In over 15 years of brewing more or less biweekly, we never had a infection.<br>Our unfiltered unpasterized beers keep for years.<br><br>Selfmade kraut is really worth the effort, believe me.<br>Let me know, how it tastes.<br>
well &hellip;&nbsp;I may not agree : a good roasted coquette's (without an &quot;r&quot;) breast or thigh with sauekraut is a thing to be remember in a life time of any cannibal's feast !&hellip;&nbsp; <br>take my word for it ! &hellip;&hellip;<br> :-)))<br><br><br>otherwise, your instructables on bread, sauerkraut, and pizza oven are things to be remembered as well and be shared with many friends : in fact I would say they are friend gatherers !&hellip; Even better : friend makers !&hellip;<br><br>I truly congratulate you.
Oh yeah, coquette sounds to me like a little Coque, after all. My french is getting a little rusty... So it has to be a smallish cock, from the sound of the word, or a part of it. In the end, i just love it. I just had a Szegediner Gulasch, that's a Hungarian way of using soured kraut, named after the town of Szeged... Yummy
I love sauerkraut with bratwurst it is the best. Have you ever tried zuurkool ? My Oma makes it all the time with Coquettes.
I think zoorkool is just the dutch word for sauerkraut. Your Oma makes croquettes, i believe. (Coquettes are flirtish young girls... not bad either, but with sauerkraut??)<br>We will make our batch of sauerkraut this or next week...

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