Sauerkraut
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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
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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.
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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
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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!
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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!
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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.
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calldoctoday Oh that looks wonderful.
mrobisr Thank you, I really appreciate that.
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glen Yes!
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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.
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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.
bocephus Yes, indeed. Especially since we like waiting till the very end of the potential fermentation cycle on ours to get the best sauerness. It doesn’t last long because I like a little dish with my dinner most every night when not on the road. Kind of like salad for me I suppose.
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I’ve been making it about 15yrs now. I use an antique hand crank shredder, passed down from my Uncle to me & my Grandfather to him. I make 1 or 2 6gal crocks worth, which take about 40lbs of shredded cabbage to fill & let it go 9-10 weeks before I package and freeze it. I’m told you lose the prebiotic value, but mine always got too mushy when I canned it.
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I’ve been making it about 15yrs now. I use an antique hand crank shredder, passed down from my Uncle to me & my Grandfather to him. I make 1 or 2 6gal crocks worth, which take about 40lbs of shredded cabbage to fill & let it go 9-10 weeks before I package and freeze it. I’m told you lose the prebiotic value, but mine always got too mushy when I canned it.
bleathery I am gathering that when you freeze it, you retain that wonderful crunch like fresh, is that correct? I have always understood we could keep the jars refrigerated for several months & it seems to be fine. We are just doing small batches, as you can see, so we eat it up pretty quickly. I am interested in that freezing method though.
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bleathery I am gathering that when you freeze it, you retain that wonderful crunch like fresh, is that correct? I have always understood we could keep the jars refrigerated for several months & it seems to be fine. We are just doing small batches, as you can see, so we eat it up pretty quickly. I am interested in that freezing method though.
calldoctoday yes it stays crunchy. I used something similar to that vacseal hack if you caught that on one of these threass the other day, but I raised my sealer since I didn’t have a drawer deep enough. I’m going to try keeping some in the frig next year, if it lasts 6mo.
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calldoctoday yes it stays crunchy. I used something similar to that vacseal hack if you caught that on one of these threass the other day, but I raised my sealer since I didn’t have a drawer deep enough. I’m going to try keeping some in the frig next year, if it lasts 6mo.
bleathery I can’t get ours to last 6 mos. I don’t know what we are doing wrong. I just look in the jar one day & it is gone, disappeared, no more!
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bleathery I can’t get ours to last 6 mos. I don’t know what we are doing wrong. I just look in the jar one day & it is gone, disappeared, no more!
calldoctoday huh, we must be using the same jars. I have the same issue.
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I’ve been making it about 15yrs now. I use an antique hand crank shredder, passed down from my Uncle to me & my Grandfather to him. I make 1 or 2 6gal crocks worth, which take about 40lbs of shredded cabbage to fill & let it go 9-10 weeks before I package and freeze it. I’m told you lose the prebiotic value, but mine always got too mushy when I canned it.
bleathery thats awesome you have and use the same shredder your grandfather used.
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GWG8541 It used to get passed around to different family members to use & somewhere along the line the front housing was broken, but my one uncle was a machinist & used most of the original parts to rebuild it. No one asks for it anymore so it’s a little safer these days.
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I’ve been making it about 15yrs now. I use an antique hand crank shredder, passed down from my Uncle to me & my Grandfather to him. I make 1 or 2 6gal crocks worth, which take about 40lbs of shredded cabbage to fill & let it go 9-10 weeks before I package and freeze it. I’m told you lose the prebiotic value, but mine always got too mushy when I canned it.
bleathery That’s about what I make a year, depending how much I give to family and friends. I can mine and it stays crunchy, I do it in pint jars.
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bleathery That’s about what I make a year, depending how much I give to family and friends. I can mine and it stays crunchy, I do it in pint jars.
bocephus Most of mine gets handed out for Christmas presents so I wouldn’t be seeing most of the jars again. I must have either processed them too hot or too long or both when I tried canning them. They still tasted good, but after cooking all day with a good hunk of pork, it was very mushy. I’ll have to try it again sometime, freezer space is always an issue.
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bocephus Most of mine gets handed out for Christmas presents so I wouldn’t be seeing most of the jars again. I must have either processed them too hot or too long or both when I tried canning them. They still tasted good, but after cooking all day with a good hunk of pork, it was very mushy. I’ll have to try it again sometime, freezer space is always an issue.
bleathery Try it right out of the jar, before you cook it all day on a pork roast, see if it is crunchy then.
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