Sauerkraut
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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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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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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 That’s how I do mine as well. I’ve never had a soft texture, even after a year of storage. I just don’t have enough freezer space to freeze it.
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bocephus It was definitely mushy out of the jar & obviously went down hill from there, but taste was good so just need to pay more attention to the water bath next time.
bleathery how long are you placing them in the bath?
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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 I use University of Wisconsin’s guide. After you ferment your cabbage, heat it to 185°-200° but don’t let it boil. I then pack it in pint jars and cover with hot brine. I then water-bath the pints for 15 minutes. If you’re doing quarts, water-bath them for 20. Seems to work every time for me. How this helps you.
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bleathery I use University of Wisconsin’s guide. After you ferment your cabbage, heat it to 185°-200° but don’t let it boil. I then pack it in pint jars and cover with hot brine. I then water-bath the pints for 15 minutes. If you’re doing quarts, water-bath them for 20. Seems to work every time for me. How this helps you.
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