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Pork asp Krout and cauliflower

tshewman

Pork Shoulder steak with asparagus, horseradish cauliflower puree, and sauerkraut.

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Comments

bkeene12

@Todd_Shewman_38102 How did you do your sauerkraut?

tshewman

All get ~2.0% salt, pounded to create brine, add a muslin pouch of caraway seeds,mustard seeds and juniper berries, Then one of the following ways:

1. Cover with blanched cabbage leaves, then weigh down with a plate and beer jug of water placed on top to hold it under.

2. Combine the salt solution and muslin bag with same spices into the chamber where I pull the vacuum and dump in the crock and weigh it down

3. Same as#2 and leave in the bag

No appreciable difference in flavor in any of them, so a vacuum chamber is not needed. Just a big vessel and some salt. Really doesn't get any easier.

With bags, be prepared to deflate and reseal the bags once due to air, but still requires very little babysitting. I can't taste any difference between bagged and the all crock version. The vacuum in general just makes things easier. More babysitting (but still very little) with crock only as you'll have to sweep the surface of white mold/scum but no bug deal really. Some won't like the idea of plastic (which may have merit for the ~6 weeks, I'm not sure) and everyone will have their preference. Bottom line, it's easy no matter which way you try it.