And Finally, the Sauerkraut

I’m sitting this evening enjoying one of my recent Wits and watching Red Dwarf.  Bingeing actually while Wife is in Texas helping daughter.  It’s a complicated story and not one for this blog.  The Wit is one of my best beers yet, bready, yeasty, just a touch of spice to make it interesting, tart, light bodied and refreshing.  My Brown is coming along nicely, the dry hops are really bringing the flavors out.  This is not to be a boring Texas brown.  And finally the Altbier has started fermentation nicely.

Zymurgy is the science of fermentation.  Furthering my adventures in the science, today I finally harvested the cabbages I’d been growing with an eye to having lactobacillus have their way with it.  Of course my cabbage crop was a little sparse so I had to augment:

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Thanks to instructions from the Wisconsin Extension Service, I was able to convert these into this:

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Tamp, add salt and cover.  Ten pounds of sauerkraut in process in the basement alongside the brown ale.  It’s a lacto fermentation, just like souring a beer, so it’s important to keep air out.  I’m doing that by filling a large plastic bag with heavily salted water and placing it atop the crushed cabbage.  This should eliminate contact with air and let lacto do its job.

Not much else to report on the kraut, except we have an Oktoberfest party planned for later this month and some fresh kraut for the bratwurst (even though the Germans don’t eat it that way) should be quite nice.  We’ll see how it comes out in few weeks.

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