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Sourkraut recipe? #6490314
03/13/19 11:18 PM
03/13/19 11:18 PM
Joined: Feb 2012
Posts: 1,146
Northeast Wisconsin
N
NE Wildlife Offline OP
trapper
NE Wildlife  Offline OP
trapper
N

Joined: Feb 2012
Posts: 1,146
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: 10,428
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 10,428
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: 4,464
Champaign County, Ohio.
K
KeithC Offline
trapper
KeithC  Offline
trapper
K

Joined: May 2009
Posts: 4,464
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: 943
Dunbar, Wisconsin
P
Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 943
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: 13,605
williamsburg ks
D
danny clifton Offline
trapper
danny clifton  Offline
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D

Joined: Dec 2006
Posts: 13,605
williamsburg ks
sauerkraut made that way is very healthy. lots of probiotics.


Its time to end political parties
Re: Sourkraut recipe? [Re: NE Wildlife] #6490326
03/13/19 11:29 PM
03/13/19 11:29 PM
Joined: Jan 2008
Posts: 903
Southeast Alaska
M
mad_mike Offline
trapper
mad_mike  Offline
trapper
M

Joined: Jan 2008
Posts: 903
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: 79
wisconsin,U.S.A.
W
whiteotter55 Offline
trapper
whiteotter55  Offline
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Joined: Dec 2006
Posts: 79
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: 943
Dunbar, Wisconsin
P
Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 943
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: 10,428
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 10,428
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: 10,428
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 10,428
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: 8,192
OH
Catch22 Offline
trapper
Catch22  Offline
trapper

Joined: Nov 2015
Posts: 8,192
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: 20,123
williams,mn
trapper les Offline
trapper
trapper les  Offline
trapper

Joined: Mar 2011
Posts: 20,123
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: 3,614
Alaska and Washington State
W
waggler Offline
trapper
waggler  Offline
trapper
W

Joined: Jan 2008
Posts: 3,614
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: 13,605
williamsburg ks
D
danny clifton Offline
trapper
danny clifton  Offline
trapper
D

Joined: Dec 2006
Posts: 13,605
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


Its time to end political parties
Re: Sourkraut recipe? [Re: NE Wildlife] #6490449
03/14/19 07:07 AM
03/14/19 07:07 AM
Joined: May 2010
Posts: 5,672
mn north of blakely
S
Steven 49er Offline
trapper
Steven 49er  Offline
trapper
S

Joined: May 2010
Posts: 5,672
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: 1,582
N.E.Ohio
Ronaround Offline
trapper
Ronaround  Offline
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Joined: Feb 2013
Posts: 1,582
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: 943
Dunbar, Wisconsin
P
Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 943
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: 943
Dunbar, Wisconsin
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Pike River Offline
trapper
Pike River  Offline
trapper
P

Joined: Oct 2018
Posts: 943
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: 400
PA
CoonsBane Offline
trapper
CoonsBane  Offline
trapper

Joined: Mar 2016
Posts: 400
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: 114
Clarksville, Va
lonewolf308 Offline
trapper
lonewolf308  Offline
trapper

Joined: Dec 2018
Posts: 114
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


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