Sauerkraut
-
Does anyone get into making sauerkraut? I have been doing it since I was a young boy in an old fashion crock. Now i do a batch in a 10 gallon crock and a batch in a fermentation pot. Hard to tell a difference in taste because they are both so good!
deplorablenc1 I do mine with 2 TBSP non-iodized salt per 5 lbs shredded cabbage. Layer 2.5 lbs cabbage and 1 TBSP salt and stomp between layers until crock is full. (I know most people use 3 TBSP of salt but since I have cut a lot of salt from my diet, that is too salty for me). Allow to sit 6-7 weeks at 70 degrees, I check at 6 weeks but I usually like it better at 7 weeks, seems to be the right amount of souring.
-
I like sauerkraut and think this process is similar to kimchee having never made either from the sound of it
-
deplorablenc1 I do mine with 2 TBSP non-iodized salt per 5 lbs shredded cabbage. Layer 2.5 lbs cabbage and 1 TBSP salt and stomp between layers until crock is full. (I know most people use 3 TBSP of salt but since I have cut a lot of salt from my diet, that is too salty for me). Allow to sit 6-7 weeks at 70 degrees, I check at 6 weeks but I usually like it better at 7 weeks, seems to be the right amount of souring.
bocephus Thanks for backing that up. We have about 1.5 gallons going now. I did 10 pounds of cabbage & wanted to do the whole 2 gallons, but strangely enough, 10 pounds did not quite do the trick. I am tempted to go back & get some more while they are on sale. We stomped until really late last night & have it hidden in a cool dark place now. I used the salt as you said, in addition to just a bit of Himalyan Pink & smoke sea along with Carraway seeds & a few mustard seeds too. I could not find any Juniper berries & Margaret did not like the idea of me going out & picking some from the Cedar trees. Keep your fingers crossed for us & thanks for the back up.
-
I have been making sour crout for probably 30 years. shred the cabbage not to fine. place in a crock. pour salt over the cabbage. mix with your hands. add more cabbage and repeat the process until crock is almost full. place a plate over the cabbage to keep the liquid over the cabbage. mixing process takes time so be ready to spend time getting the cabbage and salt time to make liquid. cover with cheese cloth. place crock in a cool place. let sit 7 to 10 days. place in mason jars and seal. we usually get 20 or so quarts out of a crock. we use about a box of n iodined salt. pack cabbage tightly in crock but leave room so it can’t over flow. Excuse misspellings. i can’t post from my pc but can from my iphone
no_eyes_processor Thank you.
-
bocephus Thanks for backing that up. We have about 1.5 gallons going now. I did 10 pounds of cabbage & wanted to do the whole 2 gallons, but strangely enough, 10 pounds did not quite do the trick. I am tempted to go back & get some more while they are on sale. We stomped until really late last night & have it hidden in a cool dark place now. I used the salt as you said, in addition to just a bit of Himalyan Pink & smoke sea along with Carraway seeds & a few mustard seeds too. I could not find any Juniper berries & Margaret did not like the idea of me going out & picking some from the Cedar trees. Keep your fingers crossed for us & thanks for the back up.
calldoctoday You’re welcome. I do recommend getting a crock with weights and a lip around the rim for water, they work great.
-
calldoctoday You’re welcome. I do recommend getting a crock with weights and a lip around the rim for water, they work great.
bocephus Yes, that is what we have. Thank you for the tip on UW. That is a good one.
-
calldoctoday You’re welcome. I do recommend getting a crock with weights and a lip around the rim for water, they work great.
bocephus said in Sauerkraut:
calldoctoday You’re welcome. I do recommend getting a crock with weights and a lip around the rim for water, they work great.
Those are called water trap crocks.
The last batch I did was in 2018. I have 4 half gallon wide mouth canning jars that I use. I use a product from Mason called Mason Tops, “PICKLE PIPE FERMENTATION AIRLOCKS”.
Seems to work for me anyway. I vacuum quart jars without processing them and keep them in the basement fridge but I might try canning them this time come February. That is when cabbage is the cheapest.
-
bocephus said in Sauerkraut:
calldoctoday You’re welcome. I do recommend getting a crock with weights and a lip around the rim for water, they work great.
Those are called water trap crocks.
The last batch I did was in 2018. I have 4 half gallon wide mouth canning jars that I use. I use a product from Mason called Mason Tops, “PICKLE PIPE FERMENTATION AIRLOCKS”.
Seems to work for me anyway. I vacuum quart jars without processing them and keep them in the basement fridge but I might try canning them this time come February. That is when cabbage is the cheapest.
@dennyo Yes, that is what we have. We have a batch working now. My youngest son has it hiding in his closet, on a pan with a towel, to try to keep it dark & cool. It has been hard to keep things cool around here for the past few weeks with temps in the 80s at times. Finally getting a little nip today & tomorrow.
-
@dennyo Yes, that is what we have. We have a batch working now. My youngest son has it hiding in his closet, on a pan with a towel, to try to keep it dark & cool. It has been hard to keep things cool around here for the past few weeks with temps in the 80s at times. Finally getting a little nip today & tomorrow.
calldoctoday said in Sauerkraut:
@dennyo Yes, that is what we have. We have a batch working now. My youngest son has it hiding in his closet, on a pan with a towel, to try to keep it dark & cool. It has been hard to keep things cool around here for the past few weeks with temps in the 80s at times. Finally getting a little nip today & tomorrow.
Just terrible, 80’s huh,Oh, My! LOL, I wish we had that around here now!
-
calldoctoday said in Sauerkraut:
@dennyo Yes, that is what we have. We have a batch working now. My youngest son has it hiding in his closet, on a pan with a towel, to try to keep it dark & cool. It has been hard to keep things cool around here for the past few weeks with temps in the 80s at times. Finally getting a little nip today & tomorrow.
Just terrible, 80’s huh,Oh, My! LOL, I wish we had that around here now!
We finished our latest batch of kraut a few weeks ago & it was absolutely delicious. We ate a whole lot of it right off the bat & then stored away several half gallon jars of it for later. It is really good & crunchy & perfectly tart/Sauer. You will never want to eat store bought again after doing this stuff
f & we even do it in the south.
-
We finished our latest batch of kraut a few weeks ago & it was absolutely delicious. We ate a whole lot of it right off the bat & then stored away several half gallon jars of it for later. It is really good & crunchy & perfectly tart/Sauer. You will never want to eat store bought again after doing this stuff
f & we even do it in the south.calldoctoday I agree, I have been making homemade kraut for many years now. A friend of my dad’s used to make it and he told me about it.
-
calldoctoday I agree, I have been making homemade kraut for many years now. A friend of my dad’s used to make it and he told me about it.
bocephus So easy and sooo good
-
We finished our latest batch of kraut a few weeks ago & it was absolutely delicious. We ate a whole lot of it right off the bat & then stored away several half gallon jars of it for later. It is really good & crunchy & perfectly tart/Sauer. You will never want to eat store bought again after doing this stuff
f & we even do it in the south.calldoctoday Oh that looks wonderful.
-
We finished our latest batch of kraut a few weeks ago & it was absolutely delicious. We ate a whole lot of it right off the bat & then stored away several half gallon jars of it for later. It is really good & crunchy & perfectly tart/Sauer. You will never want to eat store bought again after doing this stuff
f & we even do it in the south.calldoctoday my dad and I used to do 200-250 pounds a year. Now that he’s gone I only do 50. I know alot of people that wont eat store bought but they like mine
-
We finished our latest batch of kraut a few weeks ago & it was absolutely delicious. We ate a whole lot of it right off the bat & then stored away several half gallon jars of it for later. It is really good & crunchy & perfectly tart/Sauer. You will never want to eat store bought again after doing this stuff
f & we even do it in the south.calldoctoday looks tasty. Enjoy it. Im always sad when I get to the last can of anything we make and preserve. Cycle of life!
-
calldoctoday looks tasty. Enjoy it. Im always sad when I get to the last can of anything we make and preserve. Cycle of life!
GWG8541 Thank you. it is very tasty & delicious!
-
calldoctoday my dad and I used to do 200-250 pounds a year. Now that he’s gone I only do 50. I know alot of people that wont eat store bought but they like mine
kyle I am sorry to hear about that. That must have been something, working together to make & preserve all that goodness. I probably would have never eaten store bought either, if I had have learned how to make my own first or at least I would have only eaten it once. I understand what you are saying though. Margaret has never been a big fan of it, but she likes our home grown a lot.
-
calldoctoday Oh that looks wonderful.
mrobisr Thank you, I really appreciate that.
-
glen Yes!
-
glen It sure is easy, it’s the waiting 6-7 weeks that I have trouble with, would like to eat it right away, luckily, I usually have some left over from the year before.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
