| T O P I C R E V I E W |
| Old Spirit |
Posted - Aug 11 2010 : 4:09:38 PM
Does anyone have a good and easy recipes for sauerkraut. I have one but looking for other ideas.
Thank you so much anyone who can share 
Rae
Farm Girl #647
...those who hope in the Lord will renew their strength. They will soar on wings like eagles:...
Isaiah 40:31
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| 4 L A T E S T R E P L I E S (Newest First) |
| kristin sherrill |
Posted - Aug 14 2010 : 05:25:21 AM
Rae, I make it in quart jars. About a head of cabbage chopped fine. Start layering cabbage and push down as hard as you can to make liquid. Add a little salt and then cabbage til you are at the neck of the jar. The cabbage should be covered with liquid. Cover loosely and set on counter for about 5-7 days. It's still a little crunchy but really good. Some people add a few Tbls. of whey. This way you don't have so much. And you can keep a jar on the counter going all the time. Also refridgerate when you think it's done enough. It keeps in the fridge forever too.
Kris
Happiness is simple. |
| MaryLD |
Posted - Aug 13 2010 : 8:46:46 PM
I make mine in a 7.5 liter Harsch crock from www.canningpantry.com.
I use 12-15 lb of organic cabbage, with 3 T of sea salt per 5 lb of shredded cabbage. I mix it as I go, and I stamp it down into the crock with a potato masher. I shred the cabbage cores and a lot of the outer leaves, but not the really tough ones. Of course, I use the usual parts of the cabbage- like for cole slaw. I have a kraut shredding board I like to get the teenagers to use to help me!! I put outer leaves over the kraut, then the weight from the Harsch crock, then I put the lid on. Then I fill the moat that acts like an airlock, and I put the kraut somewhere to start fermenting. In the winter, I try to put it someplace a bit warm until it starts to bubble- you hear the bubbles when fermentation gases travel though the moat full of water! Once it is bubbling, I put it someplace cooler for a slow fermentation, 4-6 weeks. I push the weight down from time to time, check the kraut, and refill the moat as needed.I like to let it reach a full flavor while staying crisp. Then I put it in quart jars to age a bit longer in the fridge before we eat it.
My son , now 18, is very picky about whether the kraut is "done", aged properly, etc. It's hilarious!! Once, I left it in the warm part of the house too long, and he would not even eat it, though all guests would gladly eat it, as did I! He likes the longer, slower, cooler fermentation- which I will admit, I prefer as well!
Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| quiltin mama |
Posted - Aug 12 2010 : 07:35:10 AM
I basically do mine the same as Diana. I have a 1 gal glass jar that I fill with the cabbage that I chop up; pack it down tightly and then pour over it all a ratio of 1TB sea salt to 1c water. My jug usually takes about 6-7c of mixture once the cabbage is packed. I then place a whole cabbage leaf over the top to keep everything down and put on the lid. Depending on the temp of the area you're storing it, it ferments somewhere between 2-6 wks. Ours is usually ready at about 4.
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| gramadinah |
Posted - Aug 11 2010 : 5:17:46 PM
One large head of cabbage I would say 5Lbs.
3 Tab. canning/pickling salt
Cut in shreads and mix with the salt pack into a crock or jar.
I have place a ziplock bag filled and closed with water over to keep the cabbage under the liquid.
In about 4/6 weeks Kraut..
Then I put it in jars and either water bath proses of just put a plastic bag under the lid an keep in the fridge for 3/6 months and use as needed.
Farmgirl Sister #273 |
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