Bangers, homemade kraut n mash

[fnjay]

Can't edit thread...spell check on bangers lol.....Sorry but the actual bbq is just an flavoring for my homemade kraut and bone broth mash taters with roasted garlick and butter.
The middle one is a 4 week ferment and been in fridge for a week. The other two are starters....be a month till I use em.

Chicken, garlic, gueyer cheese sausages over the kraut. Tators have concentrated homemade ckicken stock and roasted garlic with butter.

I don't hate it

 

[THoey1963]

I can't remember the time limit, but try Edit --> Go Advanced and then you can edit the title.

 

[DjPorkchop]

I love some bangers and mashed... not sure about the kraut part.

 

[fnjay]

I can't remember the time limit, but try Edit --> Go Advanced and then you can edit the title.

Right on...it worked. Thanks! :mrgreen:

 

[zymguy]

whats the kraut recipe?

 

[fantomlord]

whats the kraut recipe?

kraut's about as easy as it gets:
cabbbage, salt, carrots (optional), caraway seeds (optional)

slice cabbage, and salt
smash the fark out of it, and put a heavy object on it for a while (plate with weights work great) unitl you get a bunch of juice
pack into a jar, weigh down to keep everything submerged (bag o' marbles works nicely)
wait until it's got the flavor you want (1-4 weeks, depending on temps)

If you don't get enough juice, add a ~3% brine

**important: use non-iodized salt. plain kosher or sea salts work well

 

[fnjay]

whats the kraut recipe?

I basically do it as explained here http://www.wildfermentation.com/making-sauerkraut-2/

Only difference is I use quart mason jars and push it down in those. Warning....must either install air lock or be sure to open lid at least daily to let built up pressure out. Tamp the kraut down below water line each time you do this. Oxygen is the enemy. Sometimes I will put a layer of olive oil over it to be sure it's sealed.

As said above kraut is super easy. I let mine go for 4 weeks before I refrigerate, but yo can eat at any point of the process. I also ferment just about any garden veggies by submersing in a brine with about one teaspoon salt/cup of water. Works like a charm.

 

[cowgirl]

It all looks awesome!! Well done Sir!

 

[4ever3]

DANG!! That looks really good!!