Home Made Sauerkraut

[waskawood]

I was given a 14 pound cabbage. We made soup out of part of it yesterday and have 10 pounds left. I have decided to try making sauerkraut for the first time. I checked online and it looks simple enough. Has anyone ever made their own? Any hints you would care to share? I will let you know how it turns out.

[Driftless]

look for Bavarian style

i like that type better.

[Dark Cloud]

Im going to be makeing some here soon also. And have been searching the net looking at recipes. My dad had a bumper crop of cabbage and although I love soup I also really enjoy kraut.

Any tips or advice would be appreciated...

[waskawood]

Hey Dark,

Started mine today. I will keep you posted as to its progress or lack there of!! I took someone's advice and decided to go get a "food grade" 5 gallon plastic pail. My wife didn't want her kraut smelling like minnows so she went to the local backery and came home with a "food grade" pail that they bought chocolate frosting in. I scrubbed and scrubbed to get the chocolate smell out of it so be careful what was in your bucket. Kraut may taste better smelling like minnows.

Every recipe I found used 3 or 4 TBSP of salt per 5 pounds of cabbage so I compromised at 3.5. That's what 38 years of marriage will do to you!! Good luck and let me know how it goes.

[Dark Cloud]

WaskaWood - Hey, my fathers kraut came out awesome. I made reubens tonight for dinner and I should have taken a picture! How did yours turn out?

He used 1/4 cup of canning salt per 5 pounds of shredded cabbage. He layered it in a crock and pounded it down every few layers to get the juices going. Then he placed a plate on top that was weighted down with 4 quart jars filled with water. Then covered the crock with a bag and put it in the basement for 4 weeks. Check it once in a awile to make sure there is liquid covering the cabbage atleast an inch.

After 4 weeks remove the scum from the top and drain.

He packed the kraut into pint canning jars and hot water bathed them for 20-25 minutes - they all sealed...

Cant wait to have some on brats or hotdogs...

[waskawood]

Heya dark. I took my kraut out of the bucket last week end and made a batch of kraut and ribs. I thought it turned out very well. I didn't process any of it. I just put it in quart jars and stored it in the fridge. They say it will keep 2 months that way. I am planning on starting another batch and will fill the bucket this time a process it for long term storage. I used 3 TBSP salt per 5 pounds and I liked the result. Sour but not overly salty. Mine never did develope andy scum. My only concern was the "cut". I may have to search for a kraut cutter as mine was on the large side. Maybe it wouldn't get so mushy when I process it being a courser cut. Let me know how you brats turn out. Take care.

[Dark Cloud]

My dads cousin made a kraut cutter and a pounder, i'll take picts tomorrow. Ours came out nice and kinda crispy, also a tad salty but thats good as I can leave it or rinse depending on the dish.

Tomorrow im makeing a pork n kraut sampler with loin, ribs, and sausage. Picts if I remember, lol

[zent]

Waskawood,

I make kraut every year, When we first started we were told to pack it down with a baseball bat to get the juice to start forming. We had mushy kraut too.

We cut ours up with a food slicer and can get a nice thin cut. Then we pack it into clean 5 gallon pails and just press it down by hand so it is packed tight. It turns out firm and tastes great. We make it for family and friends that like it. Last year was 180 pounds of cabbage from the garden. I think when it is thicker and when we beat it down is what caused it to be kind of mushy.

Thought this might interest you.

Z

[MarkAlm]

Dark Cloud ,

This is the first post I read in the a.m. and you mention

reubens,then you mention pork ribs and sausage. My mouth is watering and I have not had a cup of coffee yet!

It all sounds so good!!

[Dark Cloud]

Did I mention the dressing was scratch made with homemade garlic pickles chopped up, mayo, ketchup, and seasonings. Fresh bread from the bakery, nice melty swiss cheese, on thinly sliced corned beef, with the homemade kraut....

I'll take a pict of tonights creation.

[Phred52]

Dark Cloud, You're getting Dark Rye or swirl rye bread fresh from the bakery? That's some Good Eats right there!! Phred52

[Dark Cloud]

They had a nice checkerboard rye. Fresh and soft but toasted up nice...