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Thread: sauerkraut

  1. #1
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228

    sauerkraut

    been trying to make sauerkraut..not going so well
    have thrown out two batches already...3rd one seems to be doing better.

    simple recipe
    5 pounds green cabbage, shredded
    3 tablespoons pickling salt
    1 tablespoon juniper berries
    2 teaspoons caraway seeds

    was told i need to add water...anyone???

  2. #2
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    We made some great sourkraut. Sredded cabbage and salt is all we used.

    Use a crock. Not any thing metal. Put the sredded cabbage in the bottom of the crock. Sprinkle the cabbage with salt. Get a plate about the same diameter as the crock. Place this unside down on top of the cabbage. Put a weight on top of the plate. (I used a rock that was scubbed clean). Once the plate was in place I added water just to the rim of the plate.

    An old Polish lady told me how to do this. The old ways are generally the simpliest way. Takes about 2-3 weeks for this to cure.

    Damn, now you got me thinking on doing it again.

  3. #3
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    using a plastic container for now..dont have anything the exact diameter but close by an inch. its own juices barely covered it, poured some bottled water in this morning.

    was told i need a natural green rock to use as the weight...something about the minerals

  4. #4
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
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    Quote Originally Posted by yellowirenut View Post
    was told i need a natural green rock to use as the weight...something about the minerals
    I used a special Green Mountain rock. I can send you one.

  5. #5
    Join Date
    Aug 2000
    Posts
    749
    I use the same method as Benny does, just cabbage and salt. A nice even temperature will help in the process. Plus I think using plastic would probably give negative results vs crock.

  6. #6
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,047
    I love to make kraut. If your container is food grade safe, I think you are OK.

    The cabbage must be covered with brine completely. Just don't add water for make-up... use 1 teaspoon of salt for each cup of water. Also, use kosher or canning salt. Table salt has iodine added. Not good for pickling.

    Good luck!
    Experience is what you have an hour after you need it.

  7. #7
    Join Date
    Sep 2010
    Location
    Florida
    Posts
    88
    When it smells really bad it's ready to eat.

  8. #8
    Join Date
    Sep 2004
    Location
    Kansas City, Kansas, United States
    Posts
    13,832
    yummmmmmmm!!!!!!!!!!!
    I WILL SELL WORK,GENERATE BUSINESS, GO GET NEW CUSTOMERS!
    YOU SHUT THE HELL UP AND QUIT RUNNING YOUR MOUTH!

  9. #9
    Join Date
    Mar 2001
    Posts
    1,486
    EZ Kraut. Shred cabbage, pack into sterelized jars. Tablespoon of Non-Iodized salt in top of jar. Fill jar with boiling water, put on lid and ring, store in cool dark area. Wait three weeks and enjoy. sold my crock to the neighbor to pickle herring and salmon in. Even tried shredding turnips. Made wonderful crunchy kraut.
    One way to outthink people is to make them think you think. They'll think you're not really thinking what you're trying to get them to think you think...........

  10. #10
    Join Date
    Sep 2004
    Location
    Kansas City, Kansas, United States
    Posts
    13,832
    loke i said before!


    mmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!




    Quote Originally Posted by uniservice View Post
    EZ Kraut. Shred cabbage, pack into sterelized jars. Tablespoon of Non-Iodized salt in top of jar. Fill jar with boiling water, put on lid and ring, store in cool dark area. Wait three weeks and enjoy. sold my crock to the neighbor to pickle herring and salmon in. Even tried shredding turnips. Made wonderful crunchy kraut.
    I WILL SELL WORK,GENERATE BUSINESS, GO GET NEW CUSTOMERS!
    YOU SHUT THE HELL UP AND QUIT RUNNING YOUR MOUTH!

  11. #11
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    Quote Originally Posted by uniservice View Post
    EZ Kraut. Shred cabbage, pack into sterelized jars. Tablespoon of Non-Iodized salt in top of jar. Fill jar with boiling water, put on lid and ring, store in cool dark area. Wait three weeks and enjoy. sold my crock to the neighbor to pickle herring and salmon in. Even tried shredding turnips. Made wonderful crunchy kraut.
    going to try that..local hardware has crocks going to try in that also. Its just not working in a plastic food container.

  12. #12
    Join Date
    Sep 2004
    Location
    Kansas City, Kansas, United States
    Posts
    13,832
    then you can send me some!!!!!!!!!!!!!!






    Quote Originally Posted by yellowirenut View Post
    going to try that..local hardware has crocks going to try in that also. Its just not working in a plastic food container.
    I WILL SELL WORK,GENERATE BUSINESS, GO GET NEW CUSTOMERS!
    YOU SHUT THE HELL UP AND QUIT RUNNING YOUR MOUTH!

  13. #13
    Join Date
    Mar 2011
    Location
    Lower Mainland, British Columbia
    Posts
    22

    Mmmm kraut

    Tasty and really healthy, yet so simple. I eat it right outta the jar sometimes.

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