Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490315
03/13/19 11:19 PM
03/13/19 11:19 PM
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Joined: Nov 2011
Posts: 23,649 New Hampshire
Nessmuck
trapper
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trapper
Joined: Nov 2011
Posts: 23,649
New Hampshire
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Iam watching this thread....
It is better to die on your feet than to live on your knees.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490322
03/13/19 11:24 PM
03/13/19 11:24 PM
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Joined: Oct 2018
Posts: 5,570 Dunbar, Wisconsin
Pike River
trapper
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trapper
Joined: Oct 2018
Posts: 5,570
Dunbar, Wisconsin
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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.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490325
03/13/19 11:29 PM
03/13/19 11:29 PM
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Joined: Dec 2006
Posts: 29,889 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,889
williamsburg ks
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sauerkraut made that way is very healthy. lots of probiotics.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Sourkraut recipe?
[Re: whiteotter55]
#6490331
03/13/19 11:35 PM
03/13/19 11:35 PM
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Joined: Oct 2018
Posts: 5,570 Dunbar, Wisconsin
Pike River
trapper
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trapper
Joined: Oct 2018
Posts: 5,570
Dunbar, Wisconsin
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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?
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490338
03/13/19 11:41 PM
03/13/19 11:41 PM
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Joined: Nov 2011
Posts: 23,649 New Hampshire
Nessmuck
trapper
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trapper
Joined: Nov 2011
Posts: 23,649
New Hampshire
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Does it freeze well ? If so..any freezing tips ?
It is better to die on your feet than to live on your knees.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490350
03/14/19 12:00 AM
03/14/19 12:00 AM
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Joined: Nov 2015
Posts: 16,951 OH
Catch22
trapper
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trapper
Joined: Nov 2015
Posts: 16,951
OH
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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.
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490358
03/14/19 12:07 AM
03/14/19 12:07 AM
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Joined: Mar 2011
Posts: 25,413 williams,mn
trapper les
trapper
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trapper
Joined: Mar 2011
Posts: 25,413
williams,mn
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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."
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Re: Sourkraut recipe?
[Re: Catch22]
#6490379
03/14/19 12:52 AM
03/14/19 12:52 AM
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Joined: Jan 2008
Posts: 9,226 Alaska and Washington State
waggler
trapper
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trapper
Joined: Jan 2008
Posts: 9,226
Alaska and Washington State
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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"
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490415
03/14/19 05:14 AM
03/14/19 05:14 AM
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Joined: Dec 2006
Posts: 29,889 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,889
williamsburg ks
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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
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490449
03/14/19 07:07 AM
03/14/19 07:07 AM
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Joined: May 2010
Posts: 10,485 MN
Steven 49er
trapper
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trapper
Joined: May 2010
Posts: 10,485
MN
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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
"Inflation is always and everywhere a monetary phenomenon". Milton Friedman.
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Re: Sourkraut recipe?
[Re: danny clifton]
#6490457
03/14/19 07:12 AM
03/14/19 07:12 AM
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Joined: Oct 2018
Posts: 5,570 Dunbar, Wisconsin
Pike River
trapper
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trapper
Joined: Oct 2018
Posts: 5,570
Dunbar, Wisconsin
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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.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490470
03/14/19 07:35 AM
03/14/19 07:35 AM
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Joined: Dec 2018
Posts: 173 Buggs Island, Va
lonewolf308
trapper
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trapper
Joined: Dec 2018
Posts: 173
Buggs Island, Va
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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
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