![]() |
![]() |
![]() |
![]() |
![]() |
#1 |
Ten Point
Join Date: Nov 2006
Location: Victoria
|
![]()
Ok, I know there are some expert kraut makers out there. Help me out. Never made it but want to try, have several large heads of cabbage still in the garden from the fall garden. Walk me thru it please.
|
![]() |
![]() ![]() |
![]() |
#2 |
Pope & Young
![]() Join Date: May 2015
Location: The Woodlands
Hunt In: Leon/Madsion County
|
![]()
Im in.
|
![]() |
![]() ![]() |
![]() |
#3 |
Four Point
Join Date: Jun 2013
Location: Guadalupe
Hunt In: Sutton Bexar
|
![]()
inquiring minds...I'm in
|
![]() |
![]() ![]() |
![]() |
#4 |
Pope & Young
![]() Join Date: Dec 2006
Location: Kingwood
Hunt In: Polk Co., TX & La Flore Co., OK
|
![]()
First put a sweaty jock strap into a pan with some water and boil. This will give the room the appropriate aroma of authentic sauerkraut. Next, eat a huge salad then gag yourself and puke it into a bowl. Voila, sauerkraut.
Hate that stuff Sent from my iPhone using Tapatalk |
![]() |
![]() ![]() |
![]() |
#5 |
Ten Point
![]() Join Date: Mar 2009
Location: Dallas
Hunt In: Stephens County
|
![]()
Step 1 - get a good crock with moat
Step 2 - measure your ingredients in mix Step 3 - wait https://www.makesauerkraut.com/suref...ut-in-a-crock/ |
![]() |
![]() ![]() |
![]() |
#6 |
Ten Point
Join Date: Oct 2006
Location: Victoria
|
![]()
Have a batch going now. Has gotten aromatic to say the least. Think it's done and will try some tonight. Then jar or throw in trash. The tastings during the process have been good. I may have erred on the side of too much salt.
Sent from my SAMSUNG-SM-G870A using Tapatalk |
![]() |
![]() ![]() |
![]() |
#7 |
Spike
Join Date: Feb 2017
Location: Abilene, TX
|
![]()
yum
|
![]() |
![]() ![]() |
![]() |
#8 | |
Ten Point
Join Date: Nov 2006
Location: Victoria
|
![]()
Just guessing, but you probably have only ever eaten the canned stuff off the grocery shelf. Homemade old style German sauerkraut is a lot different.
Quote:
|
|
![]() |
![]() ![]() |
![]() |
#9 |
Ten Point
Join Date: Jul 2014
Location: Plano
Hunt In: Glen Rose, TX, Hico, TX, Eufaula, OK
|
![]()
Tag
Sent from my iPhone using Tapatalk |
![]() |
![]() ![]() |
![]() |
#10 |
Pope & Young
Join Date: Jan 2008
Location: Golden Triangle
|
![]()
It is a highly technical process taking years of experience.
Add cabbage, salt and water to a container. Wait. Any other recipes needed? ![]() |
![]() |
![]() ![]() |
![]() |
#11 |
Six Point
Join Date: Mar 2016
Location: North San Antonio
Hunt In: looking...can you help?
|
![]()
I'm an expert at eating it....does that help?
|
![]() |
![]() ![]() |
![]() |
#12 |
Ten Point
![]() Join Date: Mar 2009
Location: Dallas
Hunt In: Stephens County
|
![]() |
![]() |
![]() ![]() |
![]() |
#13 | |
Pope & Young
![]() Join Date: Aug 2010
Location: keller
Hunt In: Coke Co.
|
![]() Quote:
That is the best there is and I lived in 🇩🇪 Germany for a while. |
|
![]() |
![]() ![]() |
![]() |
#14 |
Ten Point
Join Date: Nov 2009
Location: houston/kerrville
Hunt In: Kerrville
|
![]()
Following
Sent from my iPhone using Tapatalk |
![]() |
![]() ![]() |
![]() |
#15 |
Four Point
Join Date: Mar 2010
Location: Magnolia, Texas
Hunt In: Montgomery County
|
![]() |
![]() |
![]() ![]() |
![]() |
#16 |
Ten Point
Join Date: Mar 2015
Location: Cibolo
Hunt In: Uvalde
|
![]() |
![]() |
![]() ![]() |
![]() |
#17 |
Ten Point
Join Date: Nov 2006
Location: Victoria
|
![]()
The stuff bubbled pretty good for about a week, now not much activity.....smells like sauerkraut but I know it couldn't be done fermenting in just one week. Folks that know told me it would take 6 weeks. Have I ruined it?
|
![]() |
![]() ![]() |
![]() |
#18 |
Ten Point
Join Date: Mar 2010
Location: Colorado
Hunt In: CO and Texas when I can
|
![]()
This is off the subject , but it reminds me of a buddy that was for years bragging about his family owened a German resturant and they made the best German potato salad. I fianaly got to taste it at his daughters high school graduation party. It was the appsalute worst potato salad I ever had, no way I could get more then one spoon full down.
|
![]() |
![]() ![]() |
![]() |
#19 | |
Ten Point
![]() Join Date: Mar 2009
Location: Dallas
Hunt In: Stephens County
|
![]() Quote:
Temperature has a lot to do on time needed. With warmer temps coming times will shorten |
|
![]() |
![]() ![]() |
![]() |
#20 | |
Ten Point
![]() Join Date: Oct 2011
Location: gonzales tx
Hunt In: gonzales, and....
|
![]() Quote:
![]() |
|
![]() |
![]() ![]() |
![]() |
#21 |
Ten Point
![]() Join Date: Oct 2006
Location: on the LA side of Toledo Bend
Hunt In: Sabine Parish
|
![]()
Growing up in northern michigan in a mostly Polish town i've got the sauerkraut thing down to a science. We used to make ours in a 3' tall crock in the garage in early november (temps got right about then). a couple of important things to keep in mind.
-cut it as thin as possible (we used to have a wooden cabbage size mandolin we used) -after you core your cabbage be sure to weigh it -you need something to pack your cabbage down with (use a potato masher) -use about 3/4 cup of salt per 20# of cored cabbage. -put a layer down, pack it down tight, sprinkle with some salt, and repeat till your done. -it will draw water out of the cabbage as the salt does it's thing, if it doesn't make enough to cover the cabbage completely add some bottled water. -add either a weighted plate or crock weight (or you can use a zip lock full of water)to keep the cabbage submerged (it absolutely has to stay completely submerged. ideally you want it someplace in the 50's to make really good kraut. should take a minimum 3 weeks but closer to 6 always seems to make better kraut. Thats it for basic kraut-you can do german kraut by adding caraway seeds at about a teaspoon per head of cabbage. |
![]() |
![]() ![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|