Down here in Snook at the Watering Hole, people bring in their canned items. The sauerkraut that is available is the best I’ve ever had. It sells out really quick.
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Homemade Sauerkraut
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Crocks
Originally posted by Dusty Britches View PostThe Watering Hole? Where in Snook is that?
TD2000 - where can I get a crock like that?
First selection is made in USA and is worth the slight increase in cost. You just need the crock and weights. No need for smasher. Best to hand knead smaller amounts to bring out juice or brine as noted earlier in thread. Make sure to measure your cabbage and salt.
This 2 Gallon Water Seal Fermentation Crock Starter Kit includes a 2 Gallon Water Seal Crock, 2 Gallon Crock Cover, and 3 Gallon Weight Set. This is a high-quality thick-walled fermentation crock, inspired by traditional European fermenting crock designs. This hand-finished glazed stoneware is a breeze to clean and sanitary. American Made by Ohio Stoneware in Zanesville, Ohio! No matter your favorite fermentation recipe, the frequency with which you ferment, or the quantity of fermented food you produce, this is the perfect fermentation crock for all of your home fermentation needs.
Once you get the cabbage rollin' you will find yourself make homemade Pastrami (easy and great) Hard to beat a home made hot pastrami, sauerkraut, swiss cheese, russian or thousand island dressing, on rye.
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Originally posted by sp-bow View PostWould be great to have someone that's done it awhile and get a few helpful pointers on making it. Haven't had a chance to try some that was home made other than mine. Definitely different than store bought.
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Originally posted by twostepct View PostHow are y'all processing or storing the jars once it’s finished?
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Originally posted by Geezy Rider View PostI tried making some last year with some leftover cabbage but I didn’t care for the results but I definitely want to try again.
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Ok thank you. This thread cost me some money because I ordered a crock last night. I love kraut and have made some in jars in the past but it was hit or miss. I’m hoping this levels things out.
Originally posted by tpack View PostI finally gave in and decided to try mine @ 11 days in. It tastes really good. Not to sour and has a little crunch. I put it in jars and place in the refrigerator. I already have more cabbage on order for my next batch. I plan on 21 plus days for my next batch. My wife even tried it and liked it and she`s not a sauerkraut fan. Sausage and Kraut for supper tomorrow.
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