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Tips on making sauerkraut. #7286196
06/14/21 12:42 PM
06/14/21 12:42 PM
Joined: Nov 2013
Posts: 2,761
Oklahoma
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Matt28 Offline OP
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Matt28  Offline OP
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Oklahoma
Looking for any tips on making some. Seems pretty easy but haven't ever gave it a try before. May have 70+ pounds of cabbage and need to do something with it. Thanks.

Re: Tips on making sauerkraut. [Re: Matt28] #7286219
06/14/21 01:19 PM
06/14/21 01:19 PM
Joined: Nov 2017
Posts: 2,593
West Central MN
20scout Online content
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20scout  Online Content
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Posts: 2,593
West Central MN
Pretty simple actually. Lot's of YouTube videos can get you pointed in the right direction. The only big mistake I ever made was adding too much salt.


Common sense is a not a vegetable that does well in everyone's garden.
Re: Tips on making sauerkraut. [Re: Matt28] #7286244
06/14/21 01:38 PM
06/14/21 01:38 PM
Joined: Dec 2006
Posts: 5,904
WA
Vinke Offline
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Vinke  Offline
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WA
My tip is,,,,,, we use my grandmothers crock that was her grandmothers.....


Re: Tips on making sauerkraut. [Re: Matt28] #7286246
06/14/21 01:40 PM
06/14/21 01:40 PM
Joined: Feb 2010
Posts: 12,509
pa
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hippie Offline
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A good crock is a must imo. I skimped on that my first try and musta got air or something and had moldy mush.

I used a plastic container that time, the next I had a real crock and had good Kraut.

Re: Tips on making sauerkraut. [Re: Matt28] #7286358
06/14/21 05:05 PM
06/14/21 05:05 PM
Joined: Nov 2017
Posts: 2,593
West Central MN
20scout Online content
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20scout  Online Content
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West Central MN
I've always used a clean 5 gallon pail and had good luck...except when I added too much salt.


Common sense is a not a vegetable that does well in everyone's garden.
Re: Tips on making sauerkraut. [Re: 20scout] #7286383
06/14/21 05:39 PM
06/14/21 05:39 PM
Joined: Apr 2007
Posts: 1,888
venango county,pennslyvania
minklessinpa Offline
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venango county,pennslyvania
Originally Posted by 20scout
I've always used a clean 5 gallon pail and had good luck...except when I added too much salt.

me too!!


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Re: Tips on making sauerkraut. [Re: Matt28] #7286394
06/14/21 05:54 PM
06/14/21 05:54 PM
Joined: Dec 2006
Posts: 8,027
Central Pennsylvania
Nittany Lion Offline
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Central Pennsylvania
We use quart jars, shred the cabbage and stuff as much as you can get in a jar, when you think you have all you can get in jar put some more in. Top off with some salt and hot water, do not put the lid on tight at first, keep it loose. Set the jars in an old dishpan and let the juice seep out a bit, after a month or two you can hand tighten the lid. We like to let it age at least a year before using. We use quart jars because we have a bunch and that makes a meal for two of us.


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.
Re: Tips on making sauerkraut. [Re: Matt28] #7286424
06/14/21 06:37 PM
06/14/21 06:37 PM
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Posts: 809
PA
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PSB1011 Offline
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I ferment this way, it works real good.
[Linked Image]

Re: Tips on making sauerkraut. [Re: Matt28] #7286447
06/14/21 06:56 PM
06/14/21 06:56 PM
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Posts: 357
WV
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garymc Offline
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Good old stone crock and a pine baseball bat (both have been used in the family for 75+ years) shred a layer of cabbage, sprinkle in salt on the layer, have someone tamp the layer while someone else shreds the next layer. Keep repeating until you are out of cabbage. Tamping brings out the juice. Cover crock with a large towel and secure with large rubber band. Wait two weeks min then test for taste. Continue to test every 5 days or so until it is sour to your liking. Donít forget to chunk up the cabbage cores and place in with your kraut. There is always some friendly bickering over the cores when the kraut comes off smile

Re: Tips on making sauerkraut. [Re: garymc] #7286681
06/14/21 11:17 PM
06/14/21 11:17 PM
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East-Central Wisconsin
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bblwi Offline
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East-Central Wisconsin
I have a crock (smaller one) that will hold about 8-10 quarts. Last year I made 5 qts as a trial. I plan to do 6-7 qts this year. I have a kraut knife and shred and pack in the crock with the designated amount of canning salt. I let it stay until it smells like kraut. I forget how long, maybe 6 weeks or so. I then bring out rinse in cold water pat dry and cram in jars and then I pressure cook the jars. I have about 1 pint left and it tasted like most kraut. I don't think I will add any caraway seed this year either. I did freeze one bag and that worked out well too. A nice medium sized head will make about two qts. maybe a tad less.

Bryce

Re: Tips on making sauerkraut. [Re: Matt28] #7286708
06/14/21 11:36 PM
06/14/21 11:36 PM
Joined: Jan 2014
Posts: 5,427
Virginia
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52Carl Online content
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Virginia
Here's a tip. How bout making something good to eat. Did you run out of pickled eggs and head cheese already? smile

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