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!

]]>https://waltonsdev.nodebb.com/topic/1119/sauerkrautRSS for NodeThu, 10 Sep 2026 23:14:26 GMTThu, 21 Feb 2019 23:07:31 GMT60wdaly Thanks for the info, I will save that for next time. I know I didn’t heat the kraut before packing & I know the water bath was much longer than 20min, which is why it was already cooked before it ever hit the pork!

]]>https://waltonsdev.nodebb.com/post/70988https://waltonsdev.nodebb.com/post/70988Wed, 23 Feb 2022 14:36:20 GMTbleathery 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.

]]>https://waltonsdev.nodebb.com/post/70986https://waltonsdev.nodebb.com/post/70986Wed, 23 Feb 2022 14:21:52 GMTGWG8541 I really don’t remember, that was back when I was just getting into it & still learning. Maybe next season I’ll give it a shot again & reach out to all these VERY helpful people on this site for some guidance.

]]>https://waltonsdev.nodebb.com/post/70984https://waltonsdev.nodebb.com/post/70984Wed, 23 Feb 2022 14:08:29 GMTbleathery how long are you placing them in the bath?

]]>https://waltonsdev.nodebb.com/post/70979https://waltonsdev.nodebb.com/post/70979Wed, 23 Feb 2022 13:51:01 GMTbocephus 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.

]]>https://waltonsdev.nodebb.com/post/70976https://waltonsdev.nodebb.com/post/70976Wed, 23 Feb 2022 13:37:24 GMTbocephus 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.

]]>https://waltonsdev.nodebb.com/post/70944https://waltonsdev.nodebb.com/post/70944Wed, 23 Feb 2022 00:54:22 GMTbleathery Try it right out of the jar, before you cook it all day on a pork roast, see if it is crunchy then.

]]>https://waltonsdev.nodebb.com/post/70943https://waltonsdev.nodebb.com/post/70943Wed, 23 Feb 2022 00:50:53 GMTbocephus 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.

]]>https://waltonsdev.nodebb.com/post/70942https://waltonsdev.nodebb.com/post/70942Wed, 23 Feb 2022 00:43:44 GMTbleathery 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.

]]>https://waltonsdev.nodebb.com/post/70939https://waltonsdev.nodebb.com/post/70939Wed, 23 Feb 2022 00:49:17 GMTGWG8541 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.

]]>https://waltonsdev.nodebb.com/post/70938https://waltonsdev.nodebb.com/post/70938Wed, 23 Feb 2022 00:31:43 GMTbleathery thats awesome you have and use the same shredder your grandfather used.

]]>https://waltonsdev.nodebb.com/post/70930https://waltonsdev.nodebb.com/post/70930Tue, 22 Feb 2022 23:55:59 GMTcalldoctoday huh, we must be using the same jars. I have the same issue.

]]>https://waltonsdev.nodebb.com/post/70929https://waltonsdev.nodebb.com/post/70929Tue, 22 Feb 2022 23:53:22 GMTbleathery 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!

]]>https://waltonsdev.nodebb.com/post/70925https://waltonsdev.nodebb.com/post/70925Tue, 22 Feb 2022 23:39:19 GMTcalldoctoday 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.

]]>https://waltonsdev.nodebb.com/post/70916https://waltonsdev.nodebb.com/post/70916Tue, 22 Feb 2022 23:14:43 GMTbleathery 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.

]]>https://waltonsdev.nodebb.com/post/70912https://waltonsdev.nodebb.com/post/70912Tue, 22 Feb 2022 23:09:21 GMTI’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.

]]>https://waltonsdev.nodebb.com/post/70908https://waltonsdev.nodebb.com/post/70908Tue, 22 Feb 2022 23:06:56 GMTbocephus 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.

]]>https://waltonsdev.nodebb.com/post/70562https://waltonsdev.nodebb.com/post/70562Sun, 20 Feb 2022 21:16:17 GMTglen 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.

]]>https://waltonsdev.nodebb.com/post/70498https://waltonsdev.nodebb.com/post/70498Sun, 20 Feb 2022 04:24:52 GMTglen Yes!

]]>https://waltonsdev.nodebb.com/post/70482https://waltonsdev.nodebb.com/post/70482Sun, 20 Feb 2022 02:25:42 GMTmrobisr Thank you, I really appreciate that.

]]>https://waltonsdev.nodebb.com/post/70481https://waltonsdev.nodebb.com/post/70481Sun, 20 Feb 2022 02:25:25 GMTkyle 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.

]]>https://waltonsdev.nodebb.com/post/70480https://waltonsdev.nodebb.com/post/70480Sun, 20 Feb 2022 02:25:00 GMTGWG8541 Thank you. it is very tasty & delicious!

]]>https://waltonsdev.nodebb.com/post/70479https://waltonsdev.nodebb.com/post/70479Sun, 20 Feb 2022 02:22:35 GMTcalldoctoday looks tasty. Enjoy it. Im always sad when I get to the last can of anything we make and preserve. Cycle of life!

]]>https://waltonsdev.nodebb.com/post/70478https://waltonsdev.nodebb.com/post/70478Sun, 20 Feb 2022 02:21:11 GMTcalldoctoday 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

]]>https://waltonsdev.nodebb.com/post/70473https://waltonsdev.nodebb.com/post/70473Sun, 20 Feb 2022 02:09:05 GMT