Sauerkraut.edu

This is a very good site to follow.

Wild Fermentation :: Making Sauerkraut is Easy!


1 clean 5 gallon food grade bucket
40lbs cabbage
2 cups canning/pickling salt
NOTE: Table salt will not work. There is an anti caking ingredient (sodium silicoaluminate) that will interfere with the fermentation process.

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Clean cabbage of dried/discolored leaves. Cut cabbage in half and cut the core out.

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Slice very thin. Add 1/4 cup canning/pickling salt to every 5 lbs. Mix thoroughly.

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Dump into bucket and pack as tight as possible.

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Repeat until bucket is full. What I found amazing is the last 10 lbs., the water was coming up to the top.

Place a plate with a weight on top. We used a 1 gallon jar. Cover and set aside where the temps average 70 degrees.

http://i279.photobucket.com/albums/k...A/IMG_3338.jpg

As you can see, the plate is already submerged. This can take up to 24 hours sometimes.

We will start taste testing in 3 weeks.

I'd rather graze on the cabbage fresh as is. :p

I wouldn't eat Sauerkraut with Capt. America's mouth!

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Originally Posted by keith720

I wouldn't eat Sauerkraut with Capt. America's mouth!

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:chicken


bet you have had some turkey and dressing sammiches

yummmmmm sauer-kraut ;)

With the right schnitzel I'd be all over it.

I add some to my cabbage rolls for a lil extra zing.

I LOVE kraut.


Well I should be more specific. I LOVE one type of kraut. Franks, in the green cans at the grocery store. I've never found any other brand that is even close to that delicious.

IMG, this is the most troubling recipe so far for me. I do so love sauerkraut, and you make it look almost effortless. I have no doubt I'd ruin a few perfectly good cabbage in the process though and then Jenna would go hungry. :( No good has ever come from my attempts at food preparation: this attempt could create a micro famine. Still, with the potential for all that yummy sauerkraut, hmm, tough call.

Are you compiling these recipes somewhere? If not, you should.

Jmur : Frank's works for me. Not the Polish style though, not bitter enough. Not sure what else is different, but it doesn't tickle my buds.

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Originally Posted by mavriktu

I add some to my cabbage rolls for a lil extra zing.

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Hmmm, interesting idea there Mav!

I only like kraut on hot dogs/polish dogs and I have to be in the mood for that.

We have a church here that has a German Fest at Gluckstadt MS every year. They make gallons and gallons of kraut in big 3 gallon crocks for that event each year.

Quote:

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Originally Posted by keith720

I wouldn't eat Sauerkraut with Capt. America's mouth!

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It's o.k. Keith , everyone understands that you much prefer weiners in your mouth.

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Originally Posted by Captain America

It's o.k. Keith , everyone understands that you much prefer weiners in your mouth.

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Weiners, not peiners!

Quote:

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Originally Posted by Captain America

It's o.k. Keith , everyone understands that you much prefer weiners in your mouth.

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Quote:

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Originally Posted by keith720

Weiners, not peiners!

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And a food forum degenerates to this!! :D

Quote:

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Originally Posted by keith720

Weiners, not peiners!

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and of course I had to go and look it up....:doh:

Urban Dictionary: Peiner

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Originally Posted by Cidp24

And a food forum degenerates to this!! :D

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He started it!

Quote:

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Originally Posted by Odd

Jmur : Frank's works for me. Not the Polish style though, not bitter enough. Not sure what else is different, but it doesn't tickle my buds.

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I don't like the polish style either. Only the stuff in the green cans. The Franks Polish style, from what I've seen, has always been in sealed bags.

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Originally Posted by Cidp24

And a food forum degenerates to this!! :D

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But of course! :D

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Originally Posted by jmur5074

I don't like the polish style either. Only the stuff in the green cans. The Franks Polish style, from what I've seen, has always been in sealed bags.

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Oh the huge manatee! This thread reminded me to pick some up and what do I find? The good stuff is all gone, only jar after jar of the Polish Style left! :pout:

http://zedog.net/kraut.jpg

Lucky I know how to make my own now :biggrin1:

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Originally Posted by IMGreat101

NOTE: Table salt will not work. There is an anti caking ingredient (sodium silicoaluminate) that will interfere with the fermentation process.

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It's actually the iodine in standard table salt that will inhibit the bacterial growth required for fermentation. The sodium silicoaluminate is undesirable in pickling because it isn't water soluble and can cause discoloration or sediment in the finished product. ;)

Quote:

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Originally Posted by Odd

IMG, this is the most troubling recipe so far for me. I do so love sauerkraut, and you make it look almost effortless. I have no doubt I'd ruin a few perfectly good cabbage in the process though and then Jenna would go hungry. :( No good has ever come from my attempts at food preparation: this attempt could create a micro famine. Still, with the potential for all that yummy sauerkraut, hmm, tough call.

Are you compiling these recipes somewhere? If not, you should.

Jmur : Frank's works for me. Not the Polish style though, not bitter enough. Not sure what else is different, but it doesn't tickle my buds.

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That actually took me less than 1 hour. A good knife is all you need to get-r-done!

Quote:

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Originally Posted by Buttercup

It's actually the iodine in standard table salt that will inhibit the bacterial growth required for fermentation. The sodium silicoaluminate is undesirable in pickling because it isn't water soluble and can cause discoloration or sediment in the finished product. ;)

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:thumb::thumb::thumb:

geesh, where ya been BC, these guys are getting unruly. :p