No Profanity *** No Flaming *** No Advertising *** No Anti Trappers *** No Politics
No Non-Target Catches *** No Links to Anti-trapping Sites *** No Avoiding Profanity Filter


Home~Trap Talk~ADC Forum~Trap Shed~Wilderness Trapping~International Trappers~Fur Handling

Auction Forum~Trapper Tips~Links~Gallery~Basic Sets~Convention Calendar~Chat~ Trap Collecting Forum

Trapper's Humor~Strictly Trapping~Fur Buyers Directory~Mugshots~Fur Sale Directory~Wildcrafting

Trapper's Tales~Words From The Past~Legends~Archives~Kids Forum~Lure Formulators Forum


~~~ Dobbins' Products Catalog ~~~


Minnesota Trapline Products
Please support our sponsor for the Trappers Talk Page - Minnesota Trapline Products


Print Thread
Hop To
Page 1 of 3 1 2 3
Sourkraut recipe? #6490314
03/13/19 11:18 PM
03/13/19 11:18 PM
Joined: Feb 2012
Posts: 1,095
Northeast Wisconsin
N
NE Wildlife Offline OP
trapper
NE Wildlife  Offline OP
trapper
N

Joined: Feb 2012
Posts: 1,095
Northeast Wisconsin
Anyone have a easy sourkrout recipe they could share?
Thanks



Re: Sourkraut recipe? [Re: NE Wildlife] #6490315
03/13/19 11:19 PM
03/13/19 11:19 PM
Joined: Nov 2011
Posts: 9,803
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 9,803
New Hampshire
Iam watching this thread....


It is better to die on your feet than to live on your knees.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490319
03/13/19 11:23 PM
03/13/19 11:23 PM
Joined: May 2009
Posts: 4,011
Champaign County, Ohio.
K
KeithC Online content
trapper
KeithC  Online Content
trapper
K

Joined: May 2009
Posts: 4,011
Champaign County, Ohio.
Me too. Last month, I inherited a 10 gallon crock from my Grandfather.

Keith

Re: Sourkraut recipe? [Re: NE Wildlife] #6490322
03/13/19 11:24 PM
03/13/19 11:24 PM
Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
P
Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
I've been using this for 20 years.

Its simpler then the recipe makes it seem.



g74 p. 20
Surprising Sauerkraut


A German cook explains a basic recipe for “raw” sauerkraut in a five-gallon container: “You will need a container of glass, porcelain, wood or earthenware (I use a plastic bucket and a plywood lid); but do not use a metal one. If you have a device for shredding vegetables, fine, but if not, cut each cabbage in half and then slice across the leaves, making about one-eighth-inch-wide cuts. In the bottom of your crock put a layer of shredded cabbage and then, using a pestle of some sort (something to press down the cabbage but not with sharp cutting edges on it), pack this down firmly, until you have about a four-inch layer. You can put into the crock a ruler or stick with every four inches marked off to know when you have the right amount for a layer.

“Now sprinkle a tablespoon of salt over the top of this layer. Proceed to pack down another four-inch layer and then sprinkle the top of this new layer with salt. Keep doing this until the container is nearly filled.

“Place four whole cabbage leaves on top of the last salted layer, then put a board on top (a piece of wood smaller than the opening at the top of the crock so that the board rests directly on the cabbage). Place a heavy stone on top of the board. For a five-gallon crock, a ten-pound or heavier rock would be good. When it is fermenting you may want to keep it in a warm place, but once it has turned to sauerkraut keep it in a cool place, perhaps your basement.

“And now for the hard part, patience! It takes about six weeks for the cabbage to transform and become sauerkraut. At the end of this time period, remove the top cabbage leaves and also skim off the residue at the top. Then remove the first one half inch or so (it will be darker than the rest of the sauerkraut) and below it you have enough good sauerkraut for many meals.”

Last edited by Pike River; 03/13/19 11:26 PM.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490325
03/13/19 11:29 PM
03/13/19 11:29 PM
Joined: Dec 2006
Posts: 13,078
williamsburg ks
D
danny clifton Online content
trapper
danny clifton  Online Content
trapper
D

Joined: Dec 2006
Posts: 13,078
williamsburg ks
sauerkraut made that way is very healthy. lots of probiotics.


Ban private vehicles now. They are killing too much wildlife and too many children.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490326
03/13/19 11:29 PM
03/13/19 11:29 PM
Joined: Jan 2008
Posts: 853
Southeast Alaska
M
mad_mike Offline
trapper
mad_mike  Offline
trapper
M

Joined: Jan 2008
Posts: 853
Southeast Alaska
I do like Pike River. Including hand cutting the cabbage. The only difference is I use my longest finger to measure the cabbage layer. It’s definitely not rocket science.
The flavor from homemade is amazing!

Re: Sourkraut recipe? [Re: Pike River] #6490327
03/13/19 11:30 PM
03/13/19 11:30 PM
Joined: Dec 2006
Posts: 72
wisconsin,U.S.A.
W
whiteotter55 Offline
trapper
whiteotter55  Offline
trapper
W

Joined: Dec 2006
Posts: 72
wisconsin,U.S.A.
use a plastic bag with some water in it to seal the top, I never get any mold on top, works great

Re: Sourkraut recipe? [Re: whiteotter55] #6490331
03/13/19 11:35 PM
03/13/19 11:35 PM
Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
P
Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
Originally Posted by whiteotter55
use a plastic bag with some water in it to seal the top, I never get any mold on top, works great

Never heard of that and cant picture how that works. Is it a bag that drapes over the whole top then pour water into it? Do you have to leave a few extra inches of space in the bucket?

Re: Sourkraut recipe? [Re: NE Wildlife] #6490338
03/13/19 11:41 PM
03/13/19 11:41 PM
Joined: Nov 2011
Posts: 9,803
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 9,803
New Hampshire
Does it freeze well ? If so..any freezing tips ?


It is better to die on your feet than to live on your knees.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490340
03/13/19 11:44 PM
03/13/19 11:44 PM
Joined: Nov 2011
Posts: 9,803
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 9,803
New Hampshire
What kind of salt ?


It is better to die on your feet than to live on your knees.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490350
03/14/19 12:00 AM
03/14/19 12:00 AM
Joined: Nov 2015
Posts: 7,525
OH
Catch22 Online content
trapper
Catch22  Online Content
trapper

Joined: Nov 2015
Posts: 7,525
OH
When Mama and me made it last, I need to make it again this year, It was simple and came out great. The way we make it ya need a big fix and mix bowl, a scale, your cabbage, pickling salt, don't use regular salt or salt with Iodine, the crock or container to put it in (we used 2 4gal food save plactic buckets with sealing lids, a tater masher or anything clean to mash the cabbage with and if ya want to get fancy you can add onions and caraway seeds.

Clean everything really well, cut up cabbage in 5lb increments and put into big bowl. Sprinkle 3 tablespoons of salt onto the cabbage and then mix it around real good. Then dump it in to your container.

Then mash it with a masher or do like we did and use your fist. When you mash it it releases the water in it and that's what you want. Now just keep doing that until your container is 3/4 full. You should have enough liquid to cover the cabbage, if not mix up a 1/2 cup of pickling salt to a quart of water and add it till it's covered.

Then put a weight on it. We used a field rock that we put through the dishwasher and we also used weights that I picked up at Lemans hardware, real handy. Then seal it up good and stick in a cool place. We did ours for a month and it was perfect.


Disclaimer: I am currently drunk, yet still confident that this makes sense.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490358
03/14/19 12:07 AM
03/14/19 12:07 AM
Joined: Mar 2011
Posts: 19,151
williams,mn
trapper les Offline
trapper
trapper les  Offline
trapper

Joined: Mar 2011
Posts: 19,151
williams,mn
I freeze it in ziplok bags every year but this one. I have been eating fresh kraut out of my container and using the lid to hold a jar down over a plate to keep the kraut down under an inch of fluid, and as I eat the fresh kraut, ever so often I change out that jar for a taller one. That kraut don't need freezing of processing. It cant turn into anything else.


Last edited by trapper les; 03/14/19 12:08 AM.

"Those who hammer their guns into plowshares will plow for those who do not."
Re: Sourkraut recipe? [Re: Catch22] #6490379
03/14/19 12:52 AM
03/14/19 12:52 AM
Joined: Jan 2008
Posts: 3,484
Alaska and Washington State
W
waggler Online content
trapper
waggler  Online Content
trapper
W

Joined: Jan 2008
Posts: 3,484
Alaska and Washington State
Originally Posted by Catch22
When Mama and me made it last, I need to make it again this year, It was simple and came out great. The way we make it ya need a big fix and mix bowl, a scale, your cabbage, pickling salt, don't use regular salt or salt with Iodine, the crock or container to put it in (we used 2 4gal food save plactic buckets with sealing lids, a tater masher or anything clean to mash the cabbage with and if ya want to get fancy you can add onions and caraway seeds.

Clean everything really well, cut up cabbage in 5lb increments and put into big bowl. Sprinkle 3 tablespoons of salt onto the cabbage and then mix it around real good. Then dump it in to your container.

Then mash it with a masher or do like we did and use your fist. When you mash it it releases the water in it and that's what you want. Now just keep doing that until your container is 3/4 full. You should have enough liquid to cover the cabbage, if not mix up a 1/2 cup of pickling salt to a quart of water and add it till it's covered.

Then put a weight on it. We used a field rock that we put through the dishwasher and we also used weights that I picked up at Lemans hardware, real handy. Then seal it up good and stick in a cool place. We did ours for a month and it was perfect.

^^^^^^^^^^
Do it this way with the tater masher or anything else to bruise the cabbage after shredding it. Bruising the cabbage is an important part of the process as it releases an enzyme that is important to the process.


My life is better than your vacation
Re: Sourkraut recipe? [Re: NE Wildlife] #6490415
03/14/19 05:14 AM
03/14/19 05:14 AM
Joined: Dec 2006
Posts: 13,078
williamsburg ks
D
danny clifton Online content
trapper
danny clifton  Online Content
trapper
D

Joined: Dec 2006
Posts: 13,078
williamsburg ks
don't freeze it. that kills all the beneficial bacteria. just leave it in the fermenter. I make it in the crock from an old crockpot that died. you don't have to make 5 gallons. salt is salt. any of it will work


Ban private vehicles now. They are killing too much wildlife and too many children.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490449
03/14/19 07:07 AM
03/14/19 07:07 AM
Joined: May 2010
Posts: 5,467
mn north of blakely
S
Steven 49er Online content
trapper
Steven 49er  Online Content
trapper
S

Joined: May 2010
Posts: 5,467
mn north of blakely
I prefer canning salt as it doesn't have iodine.

I make mine in half gallon jars, I have a 10 gallon crock just prefer jars. I do like above, slice five pounds cabbage, mix in 3 tablespoons salt and pack it tightly into the jar. 5 6 weeks later it's done and I don't seal the jars, just crank the lid on

Re: Sourkraut recipe? [Re: NE Wildlife] #6490455
03/14/19 07:11 AM
03/14/19 07:11 AM
Joined: Feb 2013
Posts: 1,519
N.E.Ohio
Ronaround Offline
trapper
Ronaround  Offline
trapper

Joined: Feb 2013
Posts: 1,519
N.E.Ohio
Last question. how long after the 6-weeks and your using it does it last with out going bad. with the exception of eating it all. grin

Re: Sourkraut recipe? [Re: danny clifton] #6490457
03/14/19 07:12 AM
03/14/19 07:12 AM
Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
P
Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
Originally Posted by danny clifton
don't freeze it. that kills all the beneficial bacteria. just leave it in the fermenter. I make it in the crock from an old crockpot that died. you don't have to make 5 gallons. salt is salt. any of it will work

+1 on both points


I'm cheap and use water softener salt in the blue bag.

Re: Sourkraut recipe? [Re: Ronaround] #6490458
03/14/19 07:13 AM
03/14/19 07:13 AM
Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
P
Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 661
Dunbar, Wisconsin
Originally Posted by Ronaround
Last question. how long after the 6-weeks and your using it does it last with out going bad. with the exception of eating it all. grin

Its kraut....its "bad" cabbage. It will just get more krauty

Re: Sourkraut recipe? [Re: NE Wildlife] #6490465
03/14/19 07:31 AM
03/14/19 07:31 AM
Joined: Mar 2016
Posts: 342
PA
CoonsBane Offline
trapper
CoonsBane  Offline
trapper

Joined: Mar 2016
Posts: 342
PA
You can start small in a quart jar on the counter to try it out. Little cabbage, little salt, repeat.

Re: Sourkraut recipe? [Re: NE Wildlife] #6490470
03/14/19 07:35 AM
03/14/19 07:35 AM
Joined: Dec 2018
Posts: 105
Clarksville, Va
lonewolf308 Offline
trapper
lonewolf308  Offline
trapper

Joined: Dec 2018
Posts: 105
Clarksville, Va
Don't have a recipe on hand, but you can skip all the trouble of crocks and bags by using Fido jars. I've used them for fermenting and never had an issue. The gas escapes the seal and doesn't allow air back in. Warning they have to be actual Fido jars not the dollar store knock offs, something about the seal. I've made kraut, dill pickles, and assorted veggies in mine. They sell them on Amazon is several sizes


VTA member
Re: Sourkraut recipe? [Re: NE Wildlife] #6490494
03/14/19 08:17 AM
03/14/19 08:17 AM
Joined: Mar 2016
Posts: 743
lewis county,new york
N
newfox1 Offline
trapper
newfox1  Offline
trapper
N

Joined: Mar 2016
Posts: 743
lewis county,new york
My wife made it in jars,it came out awesome,shred cabbage ,pack jars,fill with water,table spoon of salt,tablespoon of vinegar optional,snug lid and place in cool dark place for three weeks,quart jars.be careful of the old crocks they contain lead.

Re: Sourkraut recipe? [Re: NE Wildlife] #6490520
03/14/19 08:59 AM
03/14/19 08:59 AM
Joined: Dec 2011
Posts: 6,129
MT
snowy Offline
trapper
snowy  Offline
trapper

Joined: Dec 2011
Posts: 6,129
MT
Kraut is so good but Haven't had the home made stuff in years. I eat a lot of cabbage but do it in a sweet and sour method now.

Re: Sourkraut recipe? [Re: whiteotter55] #6490624
03/14/19 10:50 AM
03/14/19 10:50 AM
Joined: Dec 2006
Posts: 72
wisconsin,U.S.A.
W
whiteotter55 Offline
trapper
whiteotter55  Offline
trapper
W

Joined: Dec 2006
Posts: 72
wisconsin,U.S.A.
we make ours in a 30 gallon plastic food grade tub. we put a open heavy duty plastic bag down on top of kraut, pour water 2 inches deep in bag, tie a knot in top of bag, this way you can lift the bag up to take a pinch and check the fermenting, lower bag back down slowly and its sealed again

Re: Sourkraut recipe? [Re: NE Wildlife] #6490633
03/14/19 11:02 AM
03/14/19 11:02 AM
Joined: May 2012
Posts: 3,834
michigan,USA
S
seniortrap Offline
trapper
seniortrap  Offline
trapper
S

Joined: May 2012
Posts: 3,834
michigan,USA
Thanks for the recipe to the both of you.


Vietnam--1967 46th. Const./Combat Engineers

"Chaotic action is preferable to orderly inaction."
"After the first shot, all plans go out the window!"
Re: Sourkraut recipe? [Re: Pike River] #6490648
03/14/19 11:16 AM
03/14/19 11:16 AM
Joined: May 2013
Posts: 3,362
Northern Michigan
J
J.Morse Offline
trapper
J.Morse  Offline
trapper
J

Joined: May 2013
Posts: 3,362
Northern Michigan
Originally Posted by Pike River
Originally Posted by whiteotter55
use a plastic bag with some water in it to seal the top, I never get any mold on top, works great

Never heard of that and cant picture how that works. Is it a bag that drapes over the whole top then pour water into it? Do you have to leave a few extra inches of space in the bucket?


I also do the water-in-a-bag deal. After I get the shredded cabbage/salt mixture packed in the food grade 5 gallon pail, I cover the mix with cellophane so the bag-o-water doesn't actually touch the cabbage. I then use a couple regular garbage bags to put the water in....putting the bags in the 5 gallon pail first, then pouring the bags full of a gallon of water (or so). The idea is simply to keep air from touching the cabbage as it ferments. It makes it's own juice fast, so usually before your done packing the pail with the mix, it is getting juicy from the brine forming.. The plate with a rock on it that our grandma used was there for the same reason.....only to keep the mix under the brine as it fermented. Air is where the "bad" bacteria live...the "good" bacteria is already in the mix, and the fermentation is just it working it's magic. The "magic" takes time, and the length of time depends on the temperature where the pail is sitting. If you put it where the temp is maybe 60-65 degrees it can become good tasting kraut in as soon as 12-14 days. I taste test the stuff at that time, and if its tasty I pressure can it. If it doesn't have enough bite to it yet I let it sit a week and taste it again....repeat til it's where you want it. I tried the freezing thing and it was good, but now I just can it all in pint jars. I usually make a batch every other fall, 'cause I'm the only one in the house that will eat it....bonus! More for me!
EDIT to add this.....if you try to keep the pail in a spot that is too warm the stuff will spoil. You'll know if it does, it looks like grey glop and smells foul.

Last edited by J.Morse; 03/14/19 11:22 AM.

Re: Sourkraut recipe? [Re: NE Wildlife] #6490698
03/14/19 12:03 PM
03/14/19 12:03 PM
Joined: Feb 2012
Posts: 1,095
Northeast Wisconsin
N
NE Wildlife Offline OP
trapper
NE Wildlife  Offline OP
trapper
N

Joined: Feb 2012
Posts: 1,095
Northeast Wisconsin
Thanks for all the info guys, I think I'm going to start with a 2 gallon menards bucket and see how that goes, what Kind of temp should I keep it at? Will it ferment enough at around 40-50 degrees?



Re: Sourkraut recipe? [Re: NE Wildlife] #6490725
03/14/19 12:27 PM
03/14/19 12:27 PM
Joined: Feb 2019
Posts: 8
Barnesville, MN
C
CulvertCowboyMN Offline
trapper
CulvertCowboyMN  Offline
trapper
C

Joined: Feb 2019
Posts: 8
Barnesville, MN
We are currently making sauerkraut in my high school chemistry class right now and the stuff is turning out pretty good. Just shred the cabbage, and add a lot of salt. Taste it and if you think it’s salty enough, add a little more. Then you just have to let it ferment in an ice cream bucket for a couple weeks


Never ask a fish how to catch one, ask a fisherman.
Re: Sourkraut recipe? [Re: NE Wildlife] #6490731
03/14/19 12:33 PM
03/14/19 12:33 PM
Joined: May 2013
Posts: 3,362
Northern Michigan
J
J.Morse Offline
trapper
J.Morse  Offline
trapper
J

Joined: May 2013
Posts: 3,362
Northern Michigan
I'd check if the Menard's pail is food-grade. Also, there are recipes online that tell how much salt to use. It is easy to over-salt. As for temps....the lower the temperature the slower it works. The recipe I use is something like couple tablespoons of non-iodized salt per maybe 5 lbs of cabbage (half a bucket full of shredded cabbage).

Last edited by J.Morse; 03/14/19 12:46 PM.

Re: Sourkraut recipe? [Re: NE Wildlife] #6490740
03/14/19 12:39 PM
03/14/19 12:39 PM
Joined: Dec 2014
Posts: 462
Northern MN
M
MN4Life Offline
trapper
MN4Life  Offline
trapper
M

Joined: Dec 2014
Posts: 462
Northern MN
Use the same recipe mentioned above but put the cabbage/salt mixture right into pint jars. Put bands and lids on the jars but don't seal tightly!! Let these sit until the fermentation process is done(about 4-6 weeks)(The bubbling will stop). When it is over, tighten the seal and you are good to go.


2019-2020 Goals
0/75 Beaver
0/100 Muskrats
9/1 Fox
0/4 Otter
0/2 Bobcat
11/1 Coyote
0/1 Marten
1/5 Mink



Re: Sourkraut recipe? [Re: NE Wildlife] #6490797
03/14/19 01:54 PM
03/14/19 01:54 PM
Joined: Dec 2006
Posts: 15,153
St. Louis Co, Mo
B
BigBob Online happy
trapper
BigBob  Online Happy
trapper
B

Joined: Dec 2006
Posts: 15,153
St. Louis Co, Mo
And then you pitch the s-kraut and eat the board?


Every kid needs a Dog and a Curmudgeon.

Remember Bowe Bergdahl, the traitor.

Beware! Jill Pudlewski, Ron Oates and Keven Begesse are liars and thiefs!
Re: Sourkraut recipe? [Re: Pike River] #6490900
03/14/19 04:22 PM
03/14/19 04:22 PM
Joined: Apr 2007
Posts: 68
Hubbard , Ohio
H
Honeydog Offline
trapper
Honeydog  Offline
trapper
H

Joined: Apr 2007
Posts: 68
Hubbard , Ohio
Leave a few inches in the top of the crock. Lay two food grade bags ,one inside the other, in the top of the crock. Pour water in the bag until there is enough to cover the top and seal it. Twist tie the bag. No skimming required. There will be no mold. The only thing that I did was lift the seal up on the edge once a week to grab a hunk to taste it to see how it was coming.

Re: Sourkraut recipe? [Re: NE Wildlife] #6490950
03/14/19 05:50 PM
03/14/19 05:50 PM
Joined: Dec 2006
Posts: 1,999
Pa
W
Wright Brothers Offline
trapper
Wright Brothers  Offline
trapper
W

Joined: Dec 2006
Posts: 1,999
Pa
Do you folks prefer cabbage worms or seven dust in the kraut? That is what I struggle with.
It's one or the other here.





Re: Sourkraut recipe? [Re: NE Wildlife] #6491073
03/14/19 07:57 PM
03/14/19 07:57 PM
Joined: Jan 2013
Posts: 224
WV
G
garymc Offline
trapper
garymc  Offline
trapper
G

Joined: Jan 2013
Posts: 224
WV
I do as many of the others have said. 12 gallon crock, large plate to fit the crock, an old pine wooden baseball bat, and a rock. Layer 4” or so cabbage, then canning salt, tamp with wooden bat while another person cuts more cabbage. No need to add water as there will be plenty of juice. We also chop up the cores into pieces and add them to the mix. In my family a core in the kraut is a prized find and often fought over smile Continue until crock is 3/4 full or you run out of cabbage. Place plate over cabbage, rock on plate, cover top with old towel. Use very large o ring type rubber band to hold towel in place. I store in a cool dry cellar. Sample it in 3 weeks, but typically takes 5-6 weeks to be sour to my liking. We can all of ours in quarts.


My boss makes his with horseradish and garlic every layer and it is awesome. I have a smaller crock that I plan to make a batch like his this year.

Re: Sourkraut recipe? [Re: NE Wildlife] #6491085
03/14/19 08:09 PM
03/14/19 08:09 PM
Joined: Jan 2012
Posts: 2,252
I70@OH/IN
OhioBoy Offline
trapper
OhioBoy  Offline
trapper

Joined: Jan 2012
Posts: 2,252
I70@OH/IN
I just finished making my batch. 1 head of cabbage, halved, thin sliced, cored, torn in half and some chopped by the end of it. Pounded with a pedestal, which was the back of the handle of my claw hammer, layered salted and packed. Then I decided to add hot Chile powder and turn my kraught into kimchi. Stirred it all up salted some more and added some seasoned vinegar. Then I covered with water and added more salt to cover it. I had it in a large square Tupperware and it was 3/4 full after adding the water. Then I filled a gallon freezer bag half full of water and placed on top like suggested above. It pushed everything down and raised the water. Genius. I placed the whole works down into a large stock pot so as not to make a mess anywhere. The wife made me put it in the back room. Kimchi is only supposed to take a few days fermenting. Should be done Sunday. I’ll keep you posted.

Re: Sourkraut recipe? [Re: NE Wildlife] #6491087
03/14/19 08:09 PM
03/14/19 08:09 PM
Joined: Jan 2019
Posts: 253
North central Iowa
B
Bob_Iowa Offline
trapper
Bob_Iowa  Offline
trapper
B

Joined: Jan 2019
Posts: 253
North central Iowa
I use the one in this book its pretty good.
Great sausage recipes and meat curing, by rytek kutas

Re: Sourkraut recipe? [Re: NE Wildlife] #6491092
03/14/19 08:15 PM
03/14/19 08:15 PM
Joined: Jan 2013
Posts: 224
WV
G
garymc Offline
trapper
garymc  Offline
trapper
G

Joined: Jan 2013
Posts: 224
WV
That kimchi is some good stuff. I work with a guy of Korean decent and he makes it several times a year. Man that stuff can clean you out.

Re: Sourkraut recipe? [Re: garymc] #6491110
03/14/19 08:30 PM
03/14/19 08:30 PM
Joined: Dec 2006
Posts: 5,121
East-Central Wisconsin
B
bblwi Offline
trapper
bblwi  Offline
trapper
B

Joined: Dec 2006
Posts: 5,121
East-Central Wisconsin
Yes thank you for the processing plans.

Bryce

Re: Sourkraut recipe? [Re: danny clifton] #6491218
03/14/19 09:59 PM
03/14/19 09:59 PM
Joined: Mar 2011
Posts: 19,151
williams,mn
trapper les Offline
trapper
trapper les  Offline
trapper

Joined: Mar 2011
Posts: 19,151
williams,mn
Originally Posted by danny clifton
don't freeze it. that kills all the beneficial bacteria. just leave it in the fermenter. I make it in the crock from an old crockpot that died. you don't have to make 5 gallons. salt is salt. any of it will work

I am aware that processing it will kill the bacteria, that's why I freeze it.

Are you sure ?


"Those who hammer their guns into plowshares will plow for those who do not."
Re: Sourkraut recipe? [Re: NE Wildlife] #6491267
03/14/19 11:11 PM
03/14/19 11:11 PM
Joined: Nov 2017
Posts: 634
West Central MN
2
20scout Offline
trapper
20scout  Offline
trapper
2

Joined: Nov 2017
Posts: 634
West Central MN
I froze some of my kraut last fall and now it's tasteless. I don't eat enough to make a large batch to feed off of so will can some as I have in the past.


Common sense is a not a vegetable that does well in everyone's garden.
Re: Sourkraut recipe? [Re: NE Wildlife] #6491297
03/15/19 12:17 AM
03/15/19 12:17 AM
Joined: Mar 2010
Posts: 740
wyoming southeast
D
danvee Offline
trapper
danvee  Offline
trapper
D

Joined: Mar 2010
Posts: 740
wyoming southeast
I do the whole heads of cabbage by cutting out the core like and apple core. Cut the ends off the core and use them like plugs and the center of the cabbage is stuffed with canning salt with the end plugs holding it in. Put the whole cabbages in a crock and pack the voids with shredded salted cabbage sprinkled with salt. Love using the leaves off the whole cabbage to make cabbage rolls stuffed with ground pork and rice. To much salt and the cabbage will not ferment to little cabbage will spoil. I find that about 60 degree temp works great. After it taste about as sour as I want it I put in jars in a shop fridge. I have kept it for years or can it if you dont want to refrigerate it If you do this I can it and heat seal it if not and its not done fermenting you just made a bomb kinda like making a good coyote paste bait bomb!

Re: Sourkraut recipe? [Re: NE Wildlife] #6491302
03/15/19 12:27 AM
03/15/19 12:27 AM
Joined: Jul 2017
Posts: 984
Ohio
W
Willy Firewood Offline
trapper
Willy Firewood  Offline
trapper
W

Joined: Jul 2017
Posts: 984
Ohio
Cabbage and salt. Do not add water. Add caraway seeds if you like the added flavor.

Slice the cabbage. Put in a crock in layers with salt, repeat.

A real kraut crock has flat stones to weight the kraut to keep it working. It also has a moat around the lid where you pour cooking oil to seal out bad things, yet allow gas to escape.

I have a German kraut crock that is about 15 gallons. Makes enough to be worthwhile, yet not too much.

Never seal up a kraut brew - might blow up your house! At 40-50 degrees it may take a loooong time to finish.

Re: Sourkraut recipe? [Re: NE Wildlife] #6491538
03/15/19 10:35 AM
03/15/19 10:35 AM
Joined: Dec 2006
Posts: 2,723
La Crosse, WI
Macthediver Offline
trapper
Macthediver  Offline
trapper

Joined: Dec 2006
Posts: 2,723
La Crosse, WI
I make mine in 5 gallon food grade plastic buckets like other have said. Just salt and cabbage put a plate on top bag of water for weight and a dish towel over that. I can it when it's ready just for ease of handling, can grab a jar and go for a cook out or what ever. My son wanted me to make some with garlic already in the mix. Not having done that before I did a little net reading. Made a small batch in a glass gallon pickle jar same kind I use for lots of other things. Just shredded the cabbage layered it in with salt and crushed garlic. Put a paper coffee filter over top the jar put the lid on loose enough to breath. Set the jar in a bucket to catch any run over. Put it in the basement for 6 weeks bought it out and it was good to go..So that gallon jar works fine for small batch, you could leave it right on kitchen counter if ya wanted to watch it work.

Mac


"Never Forget Which Way Is Up"

Page 1 of 3 1 2 3
Previous Thread
Index
Next Thread