Catching up with some meats!

[deplorablenc1]

Thanks Joe Hell ! Good to be back. I hope to be making alot more stuff this year and keep connected with y’all!

[PapaSop]

deplorablenc1
Welcome back. Wondering where you’ve been.

[deplorablenc1]

PapaSop I broke my leg, moved the kid into college, and all the other stuff that goes with it.

[craigrice]

deplorablenc1 life dose go on regardless of good intentions .

[Jonathon]

deplorablenc1 Welcome back! I saw you tweeting something the other day so I was hoping we would see you on here again soon! Looks awesome man, let us know how the capicola comes out!

Is homemade kraut that much better than store-bought? I haven’t ever tried making my own but I do love the stuff.

[Joe Hell]

Jonathon homemade kraut is MUCH better than store bought

[PapaSop]

Joe Hell
Second that on the kraut.

[deplorablenc1]

Jonathon there is nothing better than some homeade sauerkraut. I use two methods, one is an old ceramic crock and muck the mold off as it ferments. The other is a fermentation pot, which turned put to be awesome!

I got my buddy into making this year and I didnt have an extra crock for him so I did have a wine bucket with a lid and air lock. We filled it and put a plate on it with a small weight for pressure and it turned out just as good as mine from the crock.

Just shred your cabbage, mix in 3 tablespoons of salt to every 5 pounds of cabbage. Mix up by hand the press tight each layer with your fists. A 5 gallon will take about 40 pounds. Let it sit for 6 to 8 weeks and you are done!

[Jonathon]

deplorablenc1 I don’t know how long it would take me to get through 40 lb of sauerkraut, but I will try a smaller batch and then put it in some reuben brats!

[craigrice]

deplorablenc1 very similar to kimchee from the sound of the crock being used

[akdave]

Great looking job

[deplorablenc1]

craigrice I make kimchi in a 2 quart jar on my counter in the kitchen. That is usually a big hit too!

[deplorablenc1]

Jonathon 40lbs isn’t alot when you have people from the area try it then every year ask if you made sauerkraut yet. I give away about 90% of it.

[akdave]

Whole Head Sauerkraut
My ancestors came from the Transylvania area of Germany and in addition to regular sauerkraut they made whole head kraut and my uncle would put up a 55 gallon wooden barrel full with about 50 heads of cabbage each year about Halloween time and it would be fermented for the New Years Celebration. Pigs in a Blanket \ Cabbage Roles were the main course. As a kid growing up 60 years ago in addition to the pigs in a blanket we would frequently have sliced head kraut with meals and I always loved it. My cousin simplified the recipe and my brother and I still make it each year in smaller quantities in a food grade plastic barrel. As it is with Jonathon much of it is share with others.

[Jonathon]

akdave Totally of topic but Transylvania made me think of it…does anyone remember the movie Transylvania 6-5000? One of Jeff Golbblooms early movies and it has the principle from Ferris Bueller and few other people who you would say “hey, I know him from xyz (see Tex_77 I learned my lesson) movie” Anyway, I used to LOVE that movie, tried to watch it recently and couldn’t get through the first 30 minutes…ok, tangent over

[Joe Hell]

Jonathon yes! That movie started my crush on Geena Davis

[Jonathon]

Joe Hell Wow that’s right, when I rewatched it I didn’t even get to the part where they introduced her…she was the vampire right?!

[Joe Hell]

Jonathon The sexy Vampire!

[Jonathon]

Joe Hell I guess I’ll have to give it a second shot, maybe I was in a bad mood! I hated Beer Fest and Talidagay Nights the first time I watched both of those movies and I love them now!

[Joe Hell]

Jonathon I loved both of those movies from the start! Talladega Nights made my kid cry for some reason when he was little. It turned out to be one of his favorites.