Sauerkraut (Home Made)
Sauerkraut (Home Made)
(USA) Homemade Sauerkraut
With all this talk about franks and hotdogs on the site lately, it made me think sauerkraut
Anyone here venture into homemade sauerkraut? Just made a batch this evening and thought I would share this recipe. Yup it`s a stinky proposition but the end result, sure is good stuff!
Prepare 17 lbs of cabbage, remove outer leaves then cut cabbage into 4 quarters rinse to remove hidden dirt and drain. Weigh out 5 lbs of shredded cabbage, sprinkle with 3 Tbls of canning salt or purified salt and mix well to evenly distribute the salt and cabbage. Transfer the 5 lbs salt mixed cabbage into a crock or 5gal CLEAN plastic bucket, then mash the cabbage down with your fist, mashing down several times. Repeat with the next 5 lbs batch of cabbage, shredding, and salting then mash the cabbage down on the previous 5lbs in the container, until complete. You can make 5lbs small batch just follow the salt and mix procedure.
When complete with shredding, mixing and mashing, at this point the cabbage will have to be covered and weighed down. I use a 10lb barbell weight inside a plastic zip lock bag setting the weight on top of a plastic cheese colander, to weigh the whole thing down. Use a board or whatever fits inside the container.
Cover the top of the container with a towel or cheese cloth to keep out any dust or insects. Then store the container in a 70 degree room allowing the cabbage to ferment for 4 to 5 weeks.
During this time the sauerkraut will start to emit gas and foam will form on top as well as extra liquid. This has to be watched daily as the extra liquid and foam have to be removed or a mold can form and ruin the sauerkraut. If the liquid evaporates you can add extra tap water to keep the sauerkraut covered. A little cabbage juice or liquid should be left on top. Test the sauerkraut after a few weeks, to see if it is done to your liking.
Just a note: I use a cheese cloth to line the inside of the crock for easy sauerkraut removal and draining when the cabbage is done. I will also add a tsp of caraway seed to every 5 lbs layer of cabbage while mashing the cabbage.
In Germany they will simmer sauerkraut in a pan with a little chicken stock and brats until done, now were cooking
Enjoy
Uwanna
With all this talk about franks and hotdogs on the site lately, it made me think sauerkraut
Anyone here venture into homemade sauerkraut? Just made a batch this evening and thought I would share this recipe. Yup it`s a stinky proposition but the end result, sure is good stuff!
Prepare 17 lbs of cabbage, remove outer leaves then cut cabbage into 4 quarters rinse to remove hidden dirt and drain. Weigh out 5 lbs of shredded cabbage, sprinkle with 3 Tbls of canning salt or purified salt and mix well to evenly distribute the salt and cabbage. Transfer the 5 lbs salt mixed cabbage into a crock or 5gal CLEAN plastic bucket, then mash the cabbage down with your fist, mashing down several times. Repeat with the next 5 lbs batch of cabbage, shredding, and salting then mash the cabbage down on the previous 5lbs in the container, until complete. You can make 5lbs small batch just follow the salt and mix procedure.
When complete with shredding, mixing and mashing, at this point the cabbage will have to be covered and weighed down. I use a 10lb barbell weight inside a plastic zip lock bag setting the weight on top of a plastic cheese colander, to weigh the whole thing down. Use a board or whatever fits inside the container.
Cover the top of the container with a towel or cheese cloth to keep out any dust or insects. Then store the container in a 70 degree room allowing the cabbage to ferment for 4 to 5 weeks.
During this time the sauerkraut will start to emit gas and foam will form on top as well as extra liquid. This has to be watched daily as the extra liquid and foam have to be removed or a mold can form and ruin the sauerkraut. If the liquid evaporates you can add extra tap water to keep the sauerkraut covered. A little cabbage juice or liquid should be left on top. Test the sauerkraut after a few weeks, to see if it is done to your liking.
Just a note: I use a cheese cloth to line the inside of the crock for easy sauerkraut removal and draining when the cabbage is done. I will also add a tsp of caraway seed to every 5 lbs layer of cabbage while mashing the cabbage.
In Germany they will simmer sauerkraut in a pan with a little chicken stock and brats until done, now were cooking
Enjoy
Uwanna
Last edited by uwanna61 on Fri Nov 11, 2016 03:59, edited 2 times in total.
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Thanks for posting this great information Wally. Terrific stuff! Yum The stuff really dresses up a hot dog eh? Somewhere over the years, I inherited one of those great big ol' stoneware crocks. It takes three men and a boy to lift the danged thing. Still makes great kraut.
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Hi Uwanna,
This is perhaps the best site I have come accross on the net http://www.wildfermentation.com/resourc ... sauerkraut
You can add some cracked pepper or juniper I like a bit of pepper and cumin.
Regards,
Maz.
This is perhaps the best site I have come accross on the net http://www.wildfermentation.com/resourc ... sauerkraut
You can add some cracked pepper or juniper I like a bit of pepper and cumin.
Regards,
Maz.
Sauerkraut
I started a small 2 lb. batch of Sauerkraut. This is test batch for me and I did not use any perfumes. I added 7/10 oz of pickling salt. I hope I figured the salt right.
32 oz x 2.25 % = .72 oz salt
32 oz x 2.25 % = .72 oz salt
Dick
Never quit learning!
Never quit learning!
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- Location: Blaine, MN
Dick,
I haven't gotten the book yet, but I'm interested in this. Last weekend I picked up 15# of some sweet cabbage from Texas. I was looking on the internet for a recipe to use what didn't get boiled for last weekends dinner. Last fall I put too much salt in and it wouldn't bubble. Had to toss the lot!
Jim
I haven't gotten the book yet, but I'm interested in this. Last weekend I picked up 15# of some sweet cabbage from Texas. I was looking on the internet for a recipe to use what didn't get boiled for last weekends dinner. Last fall I put too much salt in and it wouldn't bubble. Had to toss the lot!
Jim
The info is available on wedlinydomowe without buying the book. The book is just the preserving food section in print from what I have seen so far comparing the two. Sauerkraut
Dick
Never quit learning!
Never quit learning!