who makes there own kraut!

[smurfy]

thanks to boar and rebel who gave me this idea, who makes there own kraut????????? I realize ther may be lotz of versions or reciepies. mines pretty simple and tastes just like the green can of Franks kraut.

 

shred cabbage. stuff in qt jars tight. add 1 tsp salt, just table salt. add boiling hot water. seal jars and let set. after a week or so loosen seals, be careful it will leak out some fluid. retighten . jars should seal. when ya wanna eat it, it needs to simmer for a good hour!   

 

[Boar]

I'll be nice home made anything is the best. canned kraut for yu kraut people, i hope to can vennie again this year. Smurf bring some of ur kraut to ice-a-palooza, maybe ill try it. but it will have to be in ur house.

[RebelSS]

I'll be nice home made anything is the best. canned kraut for yu kraut people, i hope to can vennie again this year. Smurf bring some of ur kraut to ice-a-palooza, maybe ill try it. but it will have to be in ur house.

Can I watch?   For me, when I eat it (not too often) It's Franks in the can for me. My cousin tells me I'm a poor excuse for a German because I don't like pork roast with sauerkraut or that yukky warm German 'tato salad . And, he ruined my smoky bean soup by pouring vinegar all over it. Stoopid kraut. 

[leech~~]

Oh boy, here comes reinhard1

Edited November 5, 2015 by leech~~

[smurfy]

Oh boy, here comes reinhard1

nope he posted earlier we left for deer hunting!!!!!!!!!

[Jim Almquist]

I like the Frank's in the bag way more than the can. At Super1 it is in the meat section by the pork. Since I found that stuff I will not buy it in a can again.

[Mike89]

we use Willie's kraut in a bag, great stuff!

[LindellProStaf]

I like Royal Kraut in the bag too.  I like them all though. 

[reinhard1]

 I grew up on home made kraut.  My mom made it in the basement.  I wanted to get into it but I have bought Franks IN THE BAG!! No cans for me.  The bags are the way to go.  I make my own recipe of German kraut with the bacon.  People that don't even like kraut love it like that.  My mom made it that way in Germany and we still do to this day.  Great as a side dish or on top of a brat or polish.  Try the bag Rebel and the German will come back to you.  good luck.

[Boar]

ok so try and descrin what it taste like. please

[reinhard1]

Boar I got my recipe on my page for that kraut in the Recipe page.  Easy to make.  good luck.

[JP Z]

I actually like Frank's Bavarian Kraut in the can, nice and sweet.  I think I remember Reinhard you mentioned your german kraut was kinda like that for deliciousness right?

[reinhard1]

My kraut has kraut and crispy fried bacon with the grease.  There are different versions of kraut in Germany as is here.  This recipe is one I learned from my mom.  It was a side dish with dumplings and pot roast every Sunday.  I also bring this up to the Grindstone GTG and serve it on top of the polish.  good luck.

[leechlake]

I'm trying my hand at some right now.  Made it last weekend.  Simple as can be.  

Took 1 large head of cabbage and cut it up.

Added 1.5 Tablespoons of salt and sprinkled on top of it.

added some caraway seed.

Mash it around for ten minutes with your hands to get some water/juice flowing out of it.  

Jambed tight  in two Mason jars and added a bit more saline mixute so its covered.  Left it in pantry with the lids not tight so gas could escape.  It's been five days and it tastes good but kind of "carbonated" still.  I'll need to expirment on how long to let it sit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Edited November 12, 2015 by leechlake

[Boar]

what if one was to cold smoke the cabage first??

[leechlake]

I think it would take too much of the moisture out?  I'd smoke it after.

 

 

 

Edited November 12, 2015 by leechlake

[delcecchi]

what if one was to cold smoke the cabage first??

Just add some smoked paprika or liquid smoke.  Liquid smoke is actual smoke, condensed and bottled.  

[leechlake]

I tried mine last night.  It tastes good and I lke the crisp fresh out of jar.  I cooked it up with some ground venision/pork sausage I had made and it completely lost any zing, tasted like cabbage with a little more flavor.  I assume I need to let it sit longer next time.

 

[LindellProStaf]

That sounds fairly easy Leech.  I might have to make a batch or two this weekend.  Have plenty of jars, might as well have them full of kraut.  

[smurfy]

what if one was to cold smoke the cabage first??

wouldn't it be hard to roll and lite???????????

leechlake.....what is caraway seed? and what is its purpose? and your recieps is almost same as mine!

[LindellProStaf]

thanks to boar and rebel who gave me this idea, who makes there own kraut????????? I realize ther may be lotz of versions or reciepies. mines pretty simple and tastes just like the green can of Franks kraut.

 

shred cabbage. stuff in qt jars tight. add 1 tsp salt, just table salt. add boiling hot water. seal jars and let set. after a week or so loosen seals, be careful it will leak out some fluid. retighten . jars should seal. when ya wanna eat it, it needs to simmer for a good hour!   

 

So Smurfy, I have never done the Kraut thing before but am going to now as I just said above.  I don't think I have seen the boiling water before.  Does that make it "happen" faster?  How long do you let it go before you eat it?

[smurfy]

yes I believe it does. I got the reciepe from one of the guys I used to deer hunt with. he since went to the deer woods in the sky. actually I not sure how soon after I have tried it to be honest. I usually make it and rotate from last years supply. my best guess is a few months after it seals.

 

you can try it sooner. like I stated it has to simmer for a good hour before eating, only pain with this reciepe! I usually let it set a couple weeks before retightening the lids to seal. if they don't I just refrigerate as use first.