Making Sauerkraut

Discussion in 'The Cooking Channel' started by SnowRooster, Oct 19, 2019.

  1. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    DBE3D500-CA89-4875-82A1-F99A3470DCD7.jpeg 0D157F4D-5506-4769-B683-769BA8E3E1DF.jpeg So my grandma was German and used to make her own sauerkraut all the time. So I’m trying my hand at fermenting a small batch.

    6lbs cabbage
    “60g salt, 10g to every lb of cabbage”
    2 tsp mustard seeds
    2 tsp caraway seeds
    4 cloves garlic minced

    pretty easy to make.

    I’ll check it in 10 days
     
    Last edited: Oct 19, 2019
  2. Miss Lily

    Miss Lily Moderator-Mom-Instructor Staff Member Benefactor Charter Life Member

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    Cool! I will be checking back for updates.

    This is something I have always wanted to try but, have not taken the leap yet.
     
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  3. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    I will make sure to update :D
     
  4. Ben Jefferson

    Ben Jefferson Well-Known Member Benefactor Supporting Member

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    Looking fwd to hearing about your success!

    I lived near a sauerkraut factory in Wisconsin. Stunk real bad!
     
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  5. bigfelipe

    bigfelipe Phil-osopher... Charter Life Member

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    Did you use a pressure cooker?
     
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  6. Jp8819

    Jp8819 Member Benefactor Charter Life Member

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    Mom and great aunt use to make it when I was a kid. They used a large clay pot and would pack it in and down salting as you went then sealed top off and would come back and check it in about 10 days if I remember right. Then put it in jars and can it for storage. I can remember they would put one or two cores with cabbage left on them in top with it when my grandad helped and we would pull those out before canning and was a yummy treat to eat the remaining off the core.
     
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  7. skiles

    skiles Reloaded Charter Member Supporting Member

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    Tagged for interest and future assembly. I love sauerkraut.
     
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  8. REELDOC

    REELDOC EYES OPEN, NO FEAR Benefactor Supporting Member

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    You might as well go ahead and go big, you're gonna love it. We normally get about 15 quarts a year but this year the heat got my cabbage. I refuse to buy store bought cabbage so no new this year. Still have about 30 quarts put back. This set up will last you the rest of your life. You can shred the cabbage paper thin or as big as you want it. We like it really thin. Once in the crock you have to pound the hell out of it to get the juice out of the cabbage which makes the brine. I check it once a week to make sure it has enough brine and will pound it as needed. Generally don't taste for flavor for about 5-6 weeks. Make sure you get a crock with a water seal so it doesn't dry out.

    https://www.sausagemaker.com/TSM-Harvest-Fermenting-Crock-Pot-15L-p/24-1416.htm
    [​IMG]
    https://www.sausagemaker.com/Harvest-Fiesta-S-S-Cabbage-Shredder-Large-p/24-1715.ht
    [​IMG]
     
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  9. Pack72

    Pack72 Member

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    My grandpa used to make sauerkraut in a big crock every year. He chopped the cabbage with an old chopper much like this one. Screenshot_20191019-180842_Firefox.jpg He would place a couple of whole cabbage leaves on the top, then weight that down with a flat rock (always the same rock, which was never used for anything else) to keep everything below the liquid. So once, after I found an old crock in one of our outbuildings, I decided to try my hand at making kraut. What I didn't know was that there was a very small hole near the base of the crock that let all the liquid leak out. So when I checked on it about a week later, the cabbage had rotted and the smell was enough to gag a buzzard. :eek:
     
    Last edited: Oct 19, 2019
  10. REELDOC

    REELDOC EYES OPEN, NO FEAR Benefactor Supporting Member

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    Yep, the whole cabbage leaves on top of the kraut and below the weights is the key to good kraut. Have to be able to see the brine above the leaves.
     
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  11. Stogies

    Stogies Member

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    Chuckle, I AM German and I don't even like Sauerkraut ;-)
     
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  12. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    No pressure cooker, Fermentation.
     
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  13. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I eat more sauerkraut than I used to, but not enough to justify making it. A bag of Boar’s Head cost about $2.
     
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  14. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    this is what I need for sure! My grandma had one like it when I was a kid.
     
  15. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    I eat a lot, but just recently found out that that commercial canning processing cooks out all the beneficial microbes and probiotics. So it was one of the reasons I wanted to start making my own.
     
  16. turkeydance

    turkeydance Well-Known Member

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    sauerkraut is easy.
    y'all have fun.
    it does stink.
     
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  17. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    You sayin’ Boars Head is doing my wrong. :(
     
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  18. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    naw it’s tasty good. Just not “as good for you” as it can be lol.
     
  19. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Well it’s gotta be better for me than french fries or chips so I’ll keep giving them a few bucks now and then.
     
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  20. kcult

    kcult Alcohol fueled dumbass Charter Member Supporting Member

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    I love the stuff.

    I watched Alton Brown make a batch of it. Seems fairly easy.

    I'm sure I would find a way to ruin it.
     
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  21. bigfelipe

    bigfelipe Phil-osopher... Charter Life Member

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    Ok. I saw the pressure cooker base full of cabbage and was curious... I just use salt and a vacuum sealed jar...
     
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  22. REELDOC

    REELDOC EYES OPEN, NO FEAR Benefactor Supporting Member

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    Water bath processing after you pull it out if you are going to keep it a while.
     
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  23. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    Indeed!
     
  24. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    Yeah it was the biggest pot I had to mix and mash
     
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  25. Combat Diver

    Combat Diver Well-Known Member

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    Nice, enjoy the results.

    CD
     
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  26. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    DECA887F-573D-41E0-8031-7CD17A35328A.jpeg
    did not get the jars open this morning before they bubbled over. But it’s already starting to smell good.
     
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  27. larryh1108

    larryh1108 Active Member

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    I love sauerkraut but it comes out the back end as fast as it goes in the front end.
    Only thing I eat that is that quick.
    Not worth the good flavor.
    :(
     
  28. Catfish

    Catfish E Pluribus Mendacium Supporting Member

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    That sounds useful to keep on hand... just sayin.
     
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  29. larryh1108

    larryh1108 Active Member

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    Agree!
    I have to keep that in mind the next time I'm full of it.
     
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  30. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    10 day update, lost one jar. I must have packed it tight. It bubbled out all the brine and the center smelled rotten.
    The other 3 are good, really good. Put on in the fridge and are eating it, the other. We are gonna let go to full German.

    Definitely going to buy one of those ceramic carafes to make it in one large batch.
     
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  31. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    I might try to make some if I could get @Burt Gummer to help me cut up the cabbage.

    [​IMG]
     
  32. Burt Gummer

    Burt Gummer Nuts Over Lil D. Wizard Slayer Staff Member Benefactor Charter Life Member Supporting Member

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    I hate you
     
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  33. LeeMajors

    LeeMajors Newly Empowered Bionic Man Staff Member Charter Member Life Member

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    You might just end up with these :rolleyes: Halloween-Bloody-Severed-Finger-Hot-Dogs-Salty-Canary-52-of-55-copy.jpg
     
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  34. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    I know I’m missing a inside joke, but yeah, needs to be shredded , mines cut thick in some of it .
     
  35. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Too much of the nail left on these.
     
  36. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    @Burt Gummer was slicing some 'taters and got his thumb a little too close to the cutter.
     
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  37. Ronsc

    Ronsc LIberalism is a disease..

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    This really brings back memories...
    My grandparents were German as well.
    I can recall driving to to their house and dad would comment ( a block away)... “Well Nana is making kraut again” I can still remember seeing the crocks fermenting on the porch covered with cheesecloth ( not to mention the
    smell ) What I really loved more was her pickled red cabage and home made
    Pickled Herring....!
     
  38. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    ‘I love Pickled Herring! Now I’m gonna have to make some LOL
     
  39. Windini

    Windini SWDD Charter Life Member

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    I hear red cabbage kraut is high in iron.
     
  40. SnowRooster

    SnowRooster Space Shuttle door gunner & Cosmic Castaway Supporting Member

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    So sadly calling this experiment a failure...

    all jars now smell and taste like dill pickles.. seriously, it’s like someone poured pickle juice in shredded cabbage. I can’t figure out where the “dill” flavor came from. The only thing I can think of is when the temps dropped it got pretty cold in the house and it killed the fermentation process. So I’m gonna try it again.