Homemade Sauerkraut

[tpack]

First attempt. I ate some when I was about 10 or 11 years old @ my grandmothers, and it was awesome. Haven`t had any since. I have always liked Sauerkraut and had it lots growing up. Time will tell. I`m gonna trust the process. This is 2 heads in a gallon jar. I`m going to go 12-14 days before I try it.

[Briar Friar]

Whats your recipe?

Good luck.

[tpack]

Originally Posted by Briar Friar

Whats your recipe?

Good luck.

I used this YouTube video for the win.

Sauerkraut Ferment from Start to Finish || Black Gumbo - YouTube

[MetalMan2004]

We enjoy it with purple cabbage but it’s all good!

[sp-bow]

Didn't like it as a kid but I do now. I had an Uncle that use to make it. He since has past. Now that I started making it, I wish I had went to my Uncle while he was making his. My kids bought me a crock a year ago.

Good luck on your first attempt.

[twistedmidnite]

I love it but have never made it or even had homemade. Sparks my interest.

[TexaRican]

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[Briar Friar]

Thanks for the video and good fermenting MrPack.
Between sauerkraut and kimchi, I reckon I need to tinker some.

Gramdmas recipes always kick ***.

[Goldeneagle]

An old German lady that lives down the street brings me sauerkraut every once in a while. It is the best I've ever had.

[sp-bow]

Originally Posted by Goldeneagle

An old German lady that lives down the street brings me sauerkraut every once in a while. It is the best I've ever had.

Would 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.

[Goldeneagle]

Originally Posted by sp-bow

Would 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.

Her husband, Heinz, past away earlier this year. Greta (yes thats her real name) is moving to her daughters next week. Not going to get a chance to learn from her.

[Stolle]

I made some last winter and it didn’t turn out as good as I wanted. I used a recipe that I got from a friend in Michigan. Bunch of salt and layers of cabbage. After you smash it and have juice covering the cabbage I jammed an apple to the bottom of the crock. Next I covered with full cabbage leaves. Then a plate and gallon jug of water to keep the cabbage in the juice.

It’s a lot of work and not like the sauerkraut you buy at the store.





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[Sidro]

If you're going to buy store bought ain't but one place. Fischers market in Muenster, Tx and while you're there buy some Taco flavored hot links. Both are dang good.

[TD2000]

Make a pretty good batch if I say so myself. Here are my tips and recipe.

Get a water sealed crock (shown in picture-has water moat to seal out air)

Use 3 Tablespoons of pink Himalayan salt per 5 pounds of cabbage. I hand mix/knead in tub to bring out brine in following measures and increments to complete 5 lbs. Use a measuring scale.
1 1/2 lb cabbage with 1 Tbs salt
1 1/2 lb cabbage with 1 Tbs salt
2 lb cabbage with 1 Tbs salt

My crock holds 7 large heads of cabbage & produces 8 to 9 quarts

Large leaf on both top and bottom of cabbage. Pack it tight in crock. Keep water in moat so it does not let air in and will not develop mold.

I leave mine in crock for 12 weeks during the winter months in a dark cool closet. I prefer when it gets to the golden color as shown in the picture.

I will be using the sauerkraut on a pastrami I made and am putting on the smoker tomorrow. Hard to beat home made sauerkraut on a hot pastrami sandwich with cheese on rye and Russian dressing. Kraut is also good with slow cooked ribs and hot dogs.

Enjoy

[Hoadster604]

not a huge fan but the wife likes it. I am going to make a batch for her.

[Jon B]

Lady in town has made some homemade. It is fantastic!

[Rotney]

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.

[Dusty Britches]

The Watering Hole? Where in Snook is that?

TD2000 - where can I get a crock like that?

[TD2000]

Originally Posted by Dusty Britches

The Watering Hole? Where in Snook is that?

TD2000 - where can I get a crock like that?

Here are 2 crocks to consider. I would go with nothing smaller than a 10L or 2.6 gallons. Lean more to 3 gallon.

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.

https://stonewareoutlet.com/water-se...ter-kit-boxed/

https://www.amazon.com/Fermentation-...37&sr=8-4&th=1

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.

[Hardware]

Tagged

[TD2000]

Sorry as all the pieces I cut off that pastrami disappeared

[Dusty Britches]

Thank you!

[twostepct]

How are y'all processing or storing the jars once it’s finished?

[tpack]

Originally Posted by twostepct

How are y'all processing or storing the jars once it’s finished?

I 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.

[twostepct]

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

I 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.

[Geezy Rider]

I tried making some last year with some leftover cabbage but I didn’t care for the results but I definitely want to try again.

[tpack]

Originally Posted by Geezy Rider

I tried making some last year with some leftover cabbage but I didn’t care for the results but I definitely want to try again.

I really didn`t know what to expect since I hadn`t tried any homemade since the late 60`s and I was just a kid then. Mine never had any bad smell and it smelled just like it should when I took the plastic bag with water off. My wife liking it is a true testament to how good it tastes.

[TD2000]

Once done your canning jars need to go in refrigerator to stop the process and preserve

Adding heat and canning kills the biotics

[TD2000]

Just put some hot pastrami, home made sauerkraut, melted Swiss cheese, on toasted rye

Everyone raved on goodness

[Dusty Britches]

So how do you preserve for long term? I don't have enough space in my refrigerator to store a lot of jars.

[Strummer]

Originally Posted by Dusty Britches

So how do you preserve for long term? I don't have enough space in my refrigerator to store a lot of jars.

Water bath or pressure can it .

[tpack]

Originally Posted by Dusty Britches

So how do you preserve for long term? I don't have enough space in my refrigerator to store a lot of jars.

I plan on eating them fast enough that it will not be a problem.

[Stolle]

Originally Posted by Dusty Britches

So how do you preserve for long term? I don't have enough space in my refrigerator to store a lot of jars.

Most people up north freeze it in ziplock bags.


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[cva34]

Originally Posted by Stolle

Most people up north freeze it in ziplock bags.


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Another great Idea that I gota try thx

[twostepct]

Does canning it kill all of the beneficial aspects of kraut?

[Strummer]

Originally Posted by twostepct

Does canning it kill all of the beneficial aspects of kraut?

It will if done to long . I did mine like 5 minutes just to get them to seal . It’s better to water bath then pressure can . Don’t get near as hot in the jars .

[Dusty Britches]

Strummer for the win! Thanks!