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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.
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.
I just made this. I don't know nothing about nothing but it worked. I just had some 5 minutes ago. Sitting still after 3 weeks on the counter, never refrigerated. Excellent. Gets better with age I think. Prebiotic fibers galore.
Kraut and many other fermented and pickled foods are so easy and straightforward to make it amazes me more don't make them. The product is almost always superior to store bought.
Kraut and many other fermented and pickled foods are so easy and straightforward to make it amazes me more don't make them. The product is almost always superior to store bought.
For me....the second I dropped the evil wheat, I became "12 years old again" and demanded pre-biotic fibers and fat. Almost 8 years now. It's almost like I couldn't "see it until I lost the Post-1970 Wheat====> gliadin/gluten/evil et. all")....
To be annoying, and at risk of appearing to digress from the topic (although I argue it most germane)... let me barf this out there again....
Last night I laid in bed listening to Trapping Radio have a serious conversation on his podcast about "getting off the toilet with dignity" or something similar. Is that the bar today? I thought I was hearing some crazy metaphor but I'm pretty sure he was serious. Drop wheat already. If hunters were my smartest friends, now trappers are my smartest friends.
Kraut and many other fermented and pickled foods are so easy and straightforward to make it amazes me more don't make them. The product is almost always superior to store bought.
For me....the second I dropped the evil wheat, I became "12 years old again" and demanded pre-biotic fibers and fat. Almost 8 years now. It's almost like I couldn't "see it until I lost the Post-1970 Wheat====> gliadin/gluten/evil et. all")....
To be annoying, and at risk of appearing to digress from the topic (although I argue it most germane)... let me barf this out there again....
Last night I laid in bed listening to Clint Locklear have a serious conversation on his podcast about "getting off the toilet with dignity" or something similar. Is that the bar today? I thought I was hearing some crazy metaphor but I'm pretty sure he was serious. Drop wheat already. If hunters were my smartest friends, now trappers are my smartest friends.
I don't understand, what is the problem and what is needed to overcome it? I ask in all sincerity because I am experiencing issues and know it's something I'm eating but can't trace it down.
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
1.) I know nothing about health. I stumbled on this and it changed my life, and I lost "right about 60 lbs consistently for 8 years." And I feel mentally excellent.
2.) Facts...
a.) Post 1970's wheat contains Gliadin and lot of it.... which binds to the opiate receptors in your brain (like heroin). AND it stays in your body up to 5 days (read that over and over again) after you eat say... one slice of bread. So you're constantly starving (as I was for 30+ years). That one slice of bread by the way, raised your blood sugar more than a snickers bar (Dr. Oz PROVED this and it's on youtube).
b.) Post 1970's wheat contains gluten: which Makes Your Gut Leak (stop saying beer belly, it makes no sense). So any "good stuff" you eat, leaks right out, almost as if someone designed it that way (hmmmm).
c.) Post 1970's wheat contains a host of other evil like Amylopectin A and others. Look it up.
d.) Eat Fat. It will Fill you up AND .... Your brain is made of fat (not water like many were taught). Eat mainly: olive oil, olives, and animal fat. So just eat animals grass-fed and only cook with olive oil...it ain't hard. Yes eat veggies too... of course. I'm just saying...eat Fat like it's going out of style, and you will Live and never be hungry.
e.) You must then "Get smart" and supplement your diet with (Stop: give up wheat first then do this or you won't care and it won't work....) 1.) Magnesium Water (basically free to make) 2.) Vitamin D (in fish oil gel caps...really cheap) and 3.) Iodine PILLS (kelp pills which are cheap...NOT "iodized table salt"....it evaporates in 3 weeks... pushed by design?). Throw your "supplements" in the garbage (yes Centrum is crap), they're a waste. Example.... eat the turmeric....but SET-Expectations way below "the staples:" Magnesium (WATER), vit. D (Fish Oil Only and Gel Caps likely at least 4000IU), and iodine (Kelp Pills) Must be accomplished first...then play around.
f.) Pre-biotic fibers (sauerkraut, stinky kimchi, etc. FEED your gut once it's not working to expunge all that is good...as your gut connects to your brain).
.....But the "#1 Domino" is the gliadin protein in wheat. Drop that.... and you START TO SEE again.
What I summarized above was 8 years of learning FROM this channel (and others like David Perlmutter MD (neurologist), and many more).but read what I wrote....then see the channel as you won't "get it" if you don't read it first, as there have been too many videos since.....
I'm at a loss at this. I will start looking into it so I can understand what is going on. I appreciate the info ny. I know something is wrong but don't know what it is, thank you!
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
To the OP, I apologize cause we went to the wayside, maybe we should start a different thread. I did see a while back about this young dude making bread like they used to make it back in the 1800's. He claimed it was crazy healthy because it didn't have what the bread today has. In the 50's all things changed.
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
To the OP, I apologize cause we went to the wayside, maybe we should start a different thread. I did see a while back about this young dude making bread like they used to make it back in the 1800's. He claimed it was crazy healthy because it didn't have what the bread today has. In the 50's all things changed.
To the OP, I apologize cause we went to the wayside, maybe we should start a different thread. I did see a while back about this young dude making bread like they used to make it back in the 1800's. He claimed it was crazy healthy because it didn't have what the bread today has. In the 50's all things changed.
Sorry. Got off on a tangent. I'll stop now.
No offense intended, you got some great info. I am only trying to respect the OP and sauerkraut without disrespecting you or anyone. I really want to hear more, if the OP don't mind we can do it here like run thinks, or start a new thread because I do believe our food source has been compromised.
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Catch...…….try this. Take 2 probiotic capsules and 2 Glucosamine Chondroitin at night before bedtime. It'll work in your system overnight and be ready for coffee and sausage in the morning. Took me 63 yrs to figure that out. But I also know a guy who went gluten-free and lost 30 lbs while getting rid of the squirts all the time.
To the OP, I apologize cause we went to the wayside, maybe we should start a different thread. I did see a while back about this young dude making bread like they used to make it back in the 1800's. He claimed it was crazy healthy because it didn't have what the bread today has. In the 50's all things changed.
I've thought about planting a 1/4 acre of some "heirloom" wheat and milling it myself. My soil is better for potatoes than for wheat though so I never tried.
It goes back to before the 1950s. After WWI there was a glut of chemicals and jobless scientist. With the surplus chemicals they began to make fertilizers. The scientist began to study plants on a more molecular level. This was all done with good intentions, that of to feed the world/eradicate hunger. The unforeseen consequence seems to be that we have less hunger, more people but the people are less healthy and languishing.
When I was young and poorer I ate pretty cheap and never went hungry. Now that I have a couple coins in my pocket I pay a little more for quality food and take the extra time to prepare it properly. I've yet to have any health issues. Being active outdoors but also a decent diet (I still love cheetos on occasion) is key for most humans.
A old german lady taught me using just quart jars and sun step one wash your cabbage and jars clean as you can, to avoid bacteria. [2] Using a food processor with the slicing blade on top remove the bottom blade then slice all the cabbage you intend to use.[ 3] pack your sliced cabbage in quart canning jars as tight as you possible can once you have it packed add 2T kosher salt then fill with distilled water or soft well water. She said the kind of water was important high minerals can cause your cabbage to change colors. Once full to the very top having cabbage completely submerged place lids on loosely then sit them in a very sunny place for 2 weeks.[ 4] Every other day check water levels in jars, as cabbage ferments it bubbles causing some water to leak out. Refill and lid loosely again do this until your two weeks is up. If you forget this process you will get mold! [5] At the end of two weeks check water level then tighten your lids and flip jars upside down let sit 24hrs the heat of the day then cool nite will seal the lids somewhat ive had jars go 5 years with no hitchs. For the guys that like the traditional german style can add your caraway and fennel seeds in the very beginning. I want more salty sour kraut over the other. less or more salt can be added she said you need at least one tsp of kosher salt to help fight bacteria. I try and make 25 quarts every summer already did 14 two weeks ago! I love my kraut , I hope this helps guys that like kraut to make their own!
We make our kraut very similar to what Tony F does. We do not sit in sun and we use regular table salt. I think the secret is in the packing, we put as much shredded cabbage in the jar as possible. We like to let it age 2 years before using.
I got myself a seniors' GPS. Not only does it tell me how to get to my destination, it tells me why I wanted to go there.
Clean the cabbage and slice into a clean 5 gallon bucket. when you have 3/4'' of it use an clean wood tamper (ball bat) to tamp and bruise the shredded cabbage. throw a small handful of salt on top while you are doing it. Shred more cabbage and tamp some more then more salt. You want to just be able to taste the salt - not too much. When you have about 3/4 of the bucket full the juice will be noticeable and the salt will start to draw some of it out. Put a plate on top and make sure the juice is a little over the plate. Set this in your cool basement for 28 days. If you like it more sour leave it longer but I have never gone more than 36 days. Tastes mild. Put a cloth or something over the bucket to keep gnats out.
