SnowRooster
Cosmic cast away…
2A Bourbon Hound 2024
2A Bourbon Hound OG
Supporting Member
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I will make sure to updateCool! I will be checking back for updates.
This is something I have always wanted to try but, have not taken the leap yet.
Yep, the whole cabbage leaves on top of the kraut and below the weights is the key to good kraut. Have to be able to see the brine above the leaves.My grandpa used to make sauerkraut in a big crock every year. He chopped the cabbage with an old chopper much like this one. View attachment 162093 He would place a couple of whole cabbage leaves on the top, then weight that down with a flat rock (always the same rock, which was never used for anything else) to keep everything below the liquid.
No pressure cooker, Fermentation.Did you use a pressure cooker?
You might as well go ahead and go big, you're gonna love it. We normally get about 15 quarts a year but this year the heat got my cabbage. I refuse to buy store bought cabbage so no new this year. Still have about 30 quarts put back. This set up will last you the rest of your life. You can shred the cabbage paper thin or as big as you want it. We like it really thin. Once in the crock you have to pound the hell out of it to get the juice out of the cabbage which makes the brine. I check it once a week to make sure it has enough brine and will pound it as needed. Generally don't taste for flavor for about 5-6 weeks. Make sure you get a crock with a water seal so it doesn't dry out.
https://www.sausagemaker.com/TSM-Harvest-Fermenting-Crock-Pot-15L-p/24-1416.htm
https://www.sausagemaker.com/Harvest-Fiesta-S-S-Cabbage-Shredder-Large-p/24-1715.ht
I eat more sauerkraut than I used to, but not enough to justify making it. A bag of Boar’s Head cost about $2.
I eat a lot, but just recently found out that that commercial canning processing cooks out all the beneficial microbes and probiotics. So it was one of the reasons I wanted to start making my own.
You sayin’ Boars Head is doing my wrong.
naw it’s tasty good. Just not “as good for you” as it can be lol.
No pressure cooker, Fermentation.
Indeed!Well it’s gotta be better for me than french fries or chips so I’ll keep giving them a few bucks now and then.
Yeah it was the biggest pot I had to mix and mashOk. I saw the pressure cooker base full of cabbage and was curious... I just use salt and a vacuum sealed jar...
That sounds useful to keep on hand... just sayin.I love sauerkraut but it comes out the back end as fast as it goes in the front end.
Only thing I eat that is that quick.
Not worth the good flavor.
I hate you
Too much of the nail left on these.You might just end up with these View attachment 164230
@Burt Gummer was slicing some 'taters and got his thumb a little too close to the cutter.I know I’m missing a inside joke, but yeah, needs to be shredded , mines cut thick in some of it .
This really brings back memories...
My grandparents were German as well.
I can recall driving to to their house and dad would comment ( a block away)... “Well Nana is making kraut again” I can still remember seeing the crocks fermenting on the porch covered with cheesecloth ( not to mention the
smell ) What I really loved more was her pickled red cabage and home made
Pickled Herring....!
I hear red cabbage kraut is high in iron.