Making Sauerkraut in Thailand

Post by **jimboLV** » June 11, 2012, 12:56 pm

Has anyone tried making Sauerkraut here in the tropics. I'm having a desperate urge for a home made sauerkraut fix, and most of the websites I've looked at say to store it in a "cool place" while it's fermenting. The only cool place in my house is the refrigerator and I suspect that would be too cold. Even when we run the A/C the temperature rarely gets below 28C (82F)and it’s usually a lot warmer. I'm concerned that it won't ferment properly at those elevated temperatures, so I'd like to see if anyone here has been brave enough to try it before I waste my time experimenting. TIA

KB_Texas · Post by **KB_Texas** » June 11, 2012, 6:14 pm

jimbo...

Can't help you with making it here, but when my mom used to make it, she would keep the barrel in the spring house. Air temp there ranged from 65-75 f. If it is too cool, it will not ferment. I think that to hot is an issue also, and it should not be over 75 degrees.

Just FYI, there are a couple of German places in town. Have you tried to find sauerkraut there?

KB

Post by **roland22** » June 11, 2012, 10:04 pm

Never tried in thailand. But in germany we use to store it for about 10 days in room temperature, for start the ferrmentation, and then down in the basement. Basement temperature in winter time is near refrigerator. I think its not a big problem, but dont freeze.
Found this video on youtube: http://www.youtube.com/watch?v=AAByu1Lb ... r_embedded

Its possible to try for the first time in glasses, so it will fit better to the fridge. And you dont loose too much (time and money) by try and error.
http://666kb.com/i/aszga514xqtplbuld.jpg
http://666kb.com/i/aszgb1qylk3aaqt9d.jpg

Dont know if you can do with thai cabbage. Because germany we use only cabbage at winter time, because summertime it grows too quick and after fermentation its too soft for good taste.

Post by **chigger** » June 11, 2012, 10:36 pm

Why don't you pop by Nobi's? I know he used to sell sauerkraut. And I'm sure he'll teach you how to do it, being a nice fellow and all.
Please let us know how it goes

Post by **pienmash** » June 11, 2012, 11:35 pm

i usally open a tin of Mildessa ...........excellent sauerkraut and not expensive for an imported product ,,, other than that throw some chips on the plate instead

Post by **jimboLV** » June 12, 2012, 8:59 am

Thanks for the responses guys. I should have mentioned that I don't live in Udon, we moved away over a year ago, now we're six hours away from Udon in a small town with a sparse source of Western food. When we lived in Udon I used to get my kraut from Nobi's, along with his paprika sausages, etc. Not sure if he made his own or had it sent from BKK.

I'm sure I can find some canned variety in nearby Ubon Ratchathani but I really want to make my own. When I was a kid in Philly USA we lived in a predominantly Polish neighborhood where every butcher shop made their own. My Mom would send me down to get a quart or so and by the time I got home I would have eaten half of it. Nothing like the taste of freshly made, raw kraut. Roland thanks for the pics. They really made me hungry.

I think I'll go ahead and try it to see if it works. Nothing lost but a head of cabbage and a little salt. I'll let you know if it works out.

Post by **douglas** » June 12, 2012, 4:11 pm

Hi,
Agree with you Jim, homemade is the best. Out here i , after some time, found a can of Stollenwerk, Wein-Sauerkraut, Mild, which i really like. It is in a 810grm can. Can be bought in most Tesco's here. But being Tesco's they might have it or not, T.I.T. hit and miss. If i see it in Tesco's i buy quite a few cans.
Cheerrs Doug.