Two days ago I opted to start a small batch of fresh sauerkraut. SO
was interested in *red* not white sauerkraut. So I did the husbandly
thing and started the batch w/one small head. Salted well until the
juices were running, then packed same into a glass crock with some
mustard seed, black peppercorns and pieces of horseradish.

It's been sitting for two days and still no ferment. Added a champagne
yeast starter, but so far no bubbles.

Anybody done this with red cabbage? Does it have as much sugar as
white cabbage? I'm thinking that if it doesn't catch today, I may
have to punt back to the vinegar method.

AC-

Chemiker wrote:
> Two days ago I opted to start a small batch of fresh sauerkraut. SO
> was interested in *red* not white sauerkraut. So I did the husbandly
> thing and started the batch w/one small head. Salted well until the
> juices were running, then packed same into a glass crock with some
> mustard seed, black peppercorns and pieces of horseradish.
>
> It's been sitting for two days and still no ferment. Added a champagne
> yeast starter, but so far no bubbles.
>
> Anybody done this with red cabbage? Does it have as much sugar as
> white cabbage? I'm thinking that if it doesn't catch today, I may
> have to punt back to the vinegar method.
>
> AC-


You probably ruined it when you added the yeast.

The ratio of cabbage to salt is supposed to be 50:1 by weight. If you
try it again, weigh them. Are you using all red cabbage, or a mixture
of red and white/green? (not that it matters, I'm just curious)

Bob

On Mon, 24 Nov 2008 09:57:30 -0600, zxcvbob >
wrote:

>
>You probably ruined it when you added the yeast.

Don't think so. The question is whether one uses *wild* yeast or your
own yeast starter instead. I've used both bakers' yeast and wine yeast
in the past when my shredded cabbage was cranky, with excellent
results.
>
>The ratio of cabbage to salt is supposed to be 50:1 by weight. If you
>try it again, weigh them. Are you using all red cabbage, or a mixture
>of red and white/green? (not that it matters, I'm just curious)

Just red. I know that when using white/green cabbage, the amount of
natural sugar in the leaves varies with the time of harvest, so early,
midseason and late harvested heads ferment a littlel differently from
each other.

I'm thinking of putting the crock on one of those Salton Plate-warmer
thingies and see if a little warmth will encourage my yeasties.

A-

Chemiker wrote:
> On Mon, 24 Nov 2008 09:57:30 -0600, zxcvbob >
> wrote:
>
>> You probably ruined it when you added the yeast.
>
> Don't think so. The question is whether one uses *wild* yeast or your
> own yeast starter instead. I've used both bakers' yeast and wine yeast
> in the past when my shredded cabbage was cranky, with excellent
> results.
>> The ratio of cabbage to salt is supposed to be 50:1 by weight. If you
>> try it again, weigh them. Are you using all red cabbage, or a mixture
>> of red and white/green? (not that it matters, I'm just curious)
>
> Just red. I know that when using white/green cabbage, the amount of
> natural sugar in the leaves varies with the time of harvest, so early,
> midseason and late harvested heads ferment a littlel differently from
> each other.
>
> I'm thinking of putting the crock on one of those Salton Plate-warmer
> thingies and see if a little warmth will encourage my yeasties.
>
> A-


Sauerkraut fermentation does not use yeast. It's a lactobacillus thing
(like sour milk or yogurt, but a *different* bacillus than in milk.)

Bob

"zxcvbob" > wrote in message
...
> Chemiker wrote:
>> On Mon, 24 Nov 2008 09:57:30 -0600, zxcvbob >
>> wrote:
>>
>>> You probably ruined it when you added the yeast.
>>
>> Don't think so. The question is whether one uses *wild* yeast or your
>> own yeast starter instead. I've used both bakers' yeast and wine yeast
>> in the past when my shredded cabbage was cranky, with excellent
>> results.
>>> The ratio of cabbage to salt is supposed to be 50:1 by weight. If you
>>> try it again, weigh them. Are you using all red cabbage, or a mixture
>>> of red and white/green? (not that it matters, I'm just curious)
>>
>> Just red. I know that when using white/green cabbage, the amount of
>> natural sugar in the leaves varies with the time of harvest, so early,
>> midseason and late harvested heads ferment a littlel differently from
>> each other.
>>
>> I'm thinking of putting the crock on one of those Salton Plate-warmer
>> thingies and see if a little warmth will encourage my yeasties.
>>
>> A-
>
>
> Sauerkraut fermentation does not use yeast. It's a lactobacillus thing
> (like sour milk or yogurt, but a *different* bacillus than in milk.)
>
> Bob

Exactly
Salt keeps most yeasts from growing. If your in a hurry add some kim chee to
it


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Noted! I think I'll rinse this and redo in vinegar on the stove.
Believe it or not, I have used Lactobacillus from yoghurt also, and
got good results.

I still am confused, though. Does red cabbage make decent kraut? I
shredded mine per Strybl (Polish kraut). but even he says to use white
cabbage. Used good natural sea salt, but I noticed that this head of
red produced less juice than I'm used to seeing with white cabbage.
Hence the question.

Thanks.


On Mon, 24 Nov 2008 08:52:42 -0800, "Mike"
> wrote:

>
>"zxcvbob" > wrote in message
...

>> Sauerkraut fermentation does not use yeast. It's a lactobacillus thing
>> (like sour milk or yogurt, but a *different* bacillus than in milk.)
>>
>> Bob
>
>Exactly
>Salt keeps most yeasts from growing. If your in a hurry add some kim chee to
>it
>
>
>-----------------
>www.Newsgroup-Binaries.com - *Completion*Retention*Speed*
>Access your favorite newsgroups from home or on the road
>-----------------

Chemiker > wrote:

> Does red cabbage make decent kraut? I
> shredded mine per Strybl (Polish kraut). but even he says to use white
> cabbage. Used good natural sea salt, but I noticed that this head of
> red produced less juice than I'm used to seeing with white cabbage.

In Germany, sauerkraut is sometimes - rarely - made with red cabbage.
It was more popular in the olden times. I have a Bulgarian recipe for
red-cabbage sauerkraut. It calls for salt and spices. Between layers
of cabbage, black peppercorns, apple slices and unripe grapes are
placed. On the bottom of the vessel and on top of the cabbage vine
leaves are placed. The cabbage should be covered with the juice. If
there is not enough of it, salted water is added.

Victor