Sauerkraut
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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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