Thread: McNeinNein's Sauerkraut

Mc99's Food Science geniuses are at it again and are making the sides for our new Yerman offering.

Cabbage, some garlic, some chillis, peppercorns and salt. (no idea of how this will taste..)





Chop up in batches and into a bowl.







Dump in the salt and rub it in with your fingers until the cabbage collapses.




Into an old coffee jar with the chilli garlic and pepper. Top with a folded leaf.




Need to weight it down with something, jar of mayo will do.





Cover with a paper towel.





And now we wait........

Is this a "live" thread?

Originally Posted by withnallstoke

Is this a "live" thread?

Live webcast direct from the Lab.

Excellent.













What are you wearing?

Can almost smell it from here, is the chang inside the sauerkraut or you?

Originally Posted by withnallstoke

Excellent.













What are you wearing?

I think he/she has gone to change for you..?

Originally Posted by withnallstoke

Excellent.













What are you wearing?

blue jockeys.
Have to change them now as the kitchen was all hot and sweaty.

^ Use the jockeys instead of the paper towel to cover the Sauerkraut. It will give it a more authentic flavour.

Originally Posted by david44

Can almost smell it from here, is the chang inside the sauerkraut or you?

Chef is fueled by Chang.
Gonna hit them up for a sponsorship soon.

Originally Posted by Necron99

Originally Posted by david44

Can almost smell it from here, is the chang inside the sauerkraut or you?

Chef is fueled by Chang.
Gonna hit them up for a sponsorship soon.

Anything is poss our local cyclists got money off Singha

Be careful where they insert the trunk

Is it finished yet?

Originally Posted by Necron99

Mc99's Food Science geniuses are at it again and are making the sides for our new Yerman offering.

Cabbage, some garlic, some chillis, peppercorns and salt. (no idea of how this will taste..)

Chilli and garlic in German Sauerkraut???
It's a crossover of Kimchi and Sauerkraut you got there. Should be interesting what it turns out like...

Originally Posted by Necron99

Originally Posted by david44

Can almost smell it from here, is the chang inside the sauerkraut or you?

Chef is fueled by Chang.
Gonna hit them up for a sponsorship soon.

Wouldn't a nice Germanic beverage be more appropriate?

Nice effort, Necron!
Results forthcoming.

For pressing operations such as you have, I have found a ziplock full of water works well.

^ That is a good idea.

I think this may cure your lack of flatulence,sadly my problem is the reverse,of course lifting the covers at this time of year creates draft if not friends

Originally Posted by CSFFan

For pressing operations such as you have, I have found a ziplock full of water works well.

A pink G-string is better.

That tiny weeny jar won't weigh it down enough. Get a bigger weight.

And I doubt the paper will keep air from coming inside.

^It should keep the cling-ons out though...

Originally Posted by Fabian

And I doubt the paper will keep air from coming inside.

It's not supposed to.

Originally Posted by Necron99

Originally Posted by Fabian

And I doubt the paper will keep air from coming inside.

It's not supposed to.

But it should be kept outside if you want it fermenting instead of rotting.
Sauerkraut

Originally Posted by Fabian

Originally Posted by Necron99

Originally Posted by Fabian

And I doubt the paper will keep air from coming inside.

It's not supposed to.

But it should be kept outside if you want it fermenting instead of rotting.
Sauerkraut

Errr..... respectfully, bollocks.....


The fluid level keeps air from the cabbage and the salt is a preservative to kill bad bacteria.
You store it airtight after it has finished fermenting to improve shelf life.

(no idea of how this will taste..)

Like the piss stained gusset of your jockeys ?

Originally Posted by Dillinger

piss stained gusset