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Re: Sourkraut recipe? [Re: NE Wildlife] #6490494
03/14/19 08:17 AM
03/14/19 08:17 AM
Joined: Mar 2016
Posts: 775
lewis county,new york
N
newfox1 Offline
trapper
newfox1  Offline
trapper
N

Joined: Mar 2016
Posts: 775
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: 6,817
MT
snowy Offline
trapper
snowy  Offline
trapper

Joined: Dec 2011
Posts: 6,817
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: 80
wisconsin,U.S.A.
W
whiteotter55 Offline
trapper
whiteotter55  Offline
trapper
W

Joined: Dec 2006
Posts: 80
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: 3,941
michigan,USA
S
seniortrap Offline
trapper
seniortrap  Offline
trapper
S

Joined: May 2012
Posts: 3,941
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: 3,516
Northern Michigan
J
J.Morse Offline
trapper
J.Morse  Offline
trapper
J

Joined: May 2013
Posts: 3,516
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: 1,193
Northeast Wisconsin
N
NE Wildlife Offline OP
trapper
NE Wildlife  Offline OP
trapper
N

Joined: Feb 2012
Posts: 1,193
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
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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 itís 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: 3,516
Northern Michigan
J
J.Morse Offline
trapper
J.Morse  Offline
trapper
J

Joined: May 2013
Posts: 3,516
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: 475
Northern MN
M
MN4Life Offline
trapper
MN4Life  Offline
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M

Joined: Dec 2014
Posts: 475
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
45/75 Beaver
0/100 Muskrats
9/1 Fox
0/4 Otter
0/2 Bobcat
11/1 Coyote
0/1 Marten
1/5 Mink
3/0 Raccoon



Re: Sourkraut recipe? [Re: NE Wildlife] #6490797
03/14/19 01:54 PM
03/14/19 01:54 PM
Joined: Dec 2006
Posts: 15,698
St. Louis Co, Mo
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BigBob Offline
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BigBob  Offline
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Joined: Dec 2006
Posts: 15,698
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: 77
Hubbard , Ohio
H
Honeydog Offline
trapper
Honeydog  Offline
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H

Joined: Apr 2007
Posts: 77
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: 2,148
Pa
W
Wright Brothers Offline
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Wright Brothers  Offline
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Joined: Dec 2006
Posts: 2,148
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: 244
WV
G
garymc Offline
trapper
garymc  Offline
trapper
G

Joined: Jan 2013
Posts: 244
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 4Ē 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: 2,365
I70@OH/IN
OhioBoy Offline
trapper
OhioBoy  Offline
trapper

Joined: Jan 2012
Posts: 2,365
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. Iíll 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: 650
North central Iowa
B
Bob_Iowa Offline
trapper
Bob_Iowa  Offline
trapper
B

Joined: Jan 2019
Posts: 650
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: 244
WV
G
garymc Offline
trapper
garymc  Offline
trapper
G

Joined: Jan 2013
Posts: 244
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: 5,533
East-Central Wisconsin
B
bblwi Offline
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bblwi  Offline
trapper
B

Joined: Dec 2006
Posts: 5,533
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: 20,522
williams,mn
trapper les Offline
trapper
trapper les  Offline
trapper

Joined: Mar 2011
Posts: 20,522
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: 814
West Central MN
2
20scout Offline
trapper
20scout  Offline
trapper
2

Joined: Nov 2017
Posts: 814
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: 840
wyoming southeast
D
danvee Offline
trapper
danvee  Offline
trapper
D

Joined: Mar 2010
Posts: 840
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!

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