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. :bolt:

 

[old and tired]

Interested in how it turns out... would like to do that someday.

 

[ctfjr]

recipe?

I'd like to try something like that

 

[m-m-m-myKubota]

I've settled on the store brand "Bubbies" that I think is pretty good. Some meals just gotta have it.

 

[chim]

A guy I worked with made his own and it was great. Never tried making it but think his process involved crocks, wooden boards, cheesecloth, salt, a big stone for a weight and more patience that I have.

He brought some sauerkraut-stuffed pickled jalapeno peppers along to work that were hot but tasty.

 

[lynnmor]

A guy I worked with made his own and it was great. Never tried making it but think his process involved crocks, wooden boards, cheesecloth, salt, a big stone for a weight and more patience that I have.

My grandmother lived with us and made the sauerkraut, a large crock, old boards and that special stone were reserved for that and only that. It must take years to get the stone calibrated, so it must be handled with care.

 

[NCL4701]

There must be some kind of talent involved in making sauerkraut properly. My father made it for several years and I couldn’t stand it. My maternal grandmother made it and it was excellent. She clearly failed at teaching him. I’ve never even tried and so long as I have a can opener I’ll probably leave it to those with more skill.

Hope yours turns out more like granny’s and not like dad’s.

 

[Joisey]

Sauerkraut consists of one layer of shredded cabbage followed by a layer of salt. My grandmother and parents always used coarse Kosher salt. You don't want iodized salt, it ruins the taste. For a topper, use a dinner plate or plate that fits into your crock and a quart jar filled with water for the weight. Keep out of the sun and covered with cheese cloth. It seems that the worse it smells, the better it tastes.

If done correctly, the sauerkraut isn't salty and has a rich flavor

 

[D2Cat]

Sauerkraut consists of one layer of shredded cabbage followed by a layer of salt. My grandmother and parents always used coarse Kosher salt. You don't want iodized salt, it ruins the taste. For a topper, use a dinner plate or plate that fits into your crock and a quart jar filled with water for the weight. Keep out of the sun and covered with cheese cloth. It seems that the worse it smells, the better it tastes.

If done correctly, the sauerkraut isn't salty and has a rich flavor

That sounds like I need to make some in large quantities and put in the holes dug by ground hogs at my barn!!!

 

[Joisey]

That sounds like I need to make some in large quantities and put in the holes dug by ground hogs at my barn!!!

Probably the excess liquid leeched from the cabbage would drive them off if poured in their holes. Wait, that sounded a bit odd.... You know what I mean.

 

[DaveFromMi]

We have used this recipe for easy canned sauerkraut.

Easy Sauerkraut In A Jar

It's canning time at our farm. . . Some of the local grocery stores have been running cabbage on sale lately--for as little as 2...

thecountryfarmhome.blogspot.com

 

[D2Cat]

My wife is of German heritage and really ENJOYS eating sauerkraut. When she's eating that "stuff" she's like a kid eating cookies!!