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12-02-2010, 06:16 PM #1
been trying to make sauerkraut..not going so well
have thrown out two batches already...3rd one seems to be doing better.
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???
12-03-2010, 10:38 AM #2
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.ESSAYONS
12-03-2010, 04:47 PM #3
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
12-03-2010, 08:46 PM #4ESSAYONS
12-04-2010, 12:28 PM #5Professional Member
- Join Date
- Aug 2000
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.
12-04-2010, 03:49 PM #6
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.
12-24-2010, 02:07 PM #7
When it smells really bad it's ready to eat.
12-24-2010, 09:39 PM #8
yummmmmmmm!!!!!!!!!!!I WILL SELL WORK,GENERATE BUSINESS, GO GET NEW CUSTOMERS!
YOU SHUT THE HELL UP AND QUIT RUNNING YOUR MOUTH!
12-25-2010, 12:27 PM #9Professional Member*
- Join Date
- Mar 2001
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...........
12-25-2010, 12:35 PM #10
12-26-2010, 06:15 PM #11
12-26-2010, 08:17 PM #12
03-29-2011, 01:37 AM #13Regular Guest
- Join Date
- Mar 2011
- Lower Mainland, British Columbia
Tasty and really healthy, yet so simple. I eat it right outta the jar sometimes.