| T O P I C R E V I E W |
| granitelakegoatgirl |
Posted - Sep 21 2010 : 05:29:05 AM
I am looking for opinions on making sauerkraut right in the jars, not in a large crock. Does anyone have a good recipe? I think from what I have read, you need to pack it in pretty toght. Who has had success and can share some wisdom with me? And ant preferences on best ways to preserve peaches--would rather freeze then can at this point.
~Amy~ THE BEND IN THE ROAD ISN'T THE END OF THE ROAD UNLESS YOU REFUSE TO TAKE THE TURN
Wish I could stay home more to be a fulltime homestead wife/mom....SOMEDAY! Part time will have to do for now! |
| 11 L A T E S T R E P L I E S (Newest First) |
| kristin sherrill |
Posted - Sep 27 2010 : 8:31:52 PM
Yum! That looks really good.
Kris
Happiness is simple. |
| pharmerlaura |
Posted - Sep 27 2010 : 4:43:43 PM
This took 5-6 weeks to finish. It is fantastic tasting. It is an heirloom cabbage called Krautman. We shred it all by hand using an old hand held shredder. 37 pounds worth. |
| granitelakegoatgirl |
Posted - Sep 26 2010 : 9:35:34 PM
Drooling over here.....:P.....
~Amy~ THE BEND IN THE ROAD ISN'T THE END OF THE ROAD UNLESS YOU REFUSE TO TAKE THE TURN
Wish I could stay home more to be a fulltime homestead wife/mom....SOMEDAY! Part time will have to do for now! |
| pharmerlaura |
Posted - Sep 26 2010 : 6:35:46 PM
We make ours in a food grade bucket. The last batch was 37 pounds worth.
This is the end result.
 |
| granitelakegoatgirl |
Posted - Sep 24 2010 : 8:48:08 PM
Heather, do you jut put the regular lid on for leaving it on the counter.
~Amy~ THE BEND IN THE ROAD ISN'T THE END OF THE ROAD UNLESS YOU REFUSE TO TAKE THE TURN
Wish I could stay home more to be a fulltime homestead wife/mom....SOMEDAY! Part time will have to do for now! |
| urban chickie |
Posted - Sep 24 2010 : 5:33:02 PM
Red cabbage makes a great fuchsia kraut! And you don't really need to chop the cabbage fine, if you weigh it down so the cabbage stays under the liquid layer you are fine. The salt draws out the liquid in the first few hours. It's doable, just harder to weigh it down in smaller jars. I make mine in a large glass cookie jar, then after it's done I transfer it to quart mason jars.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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| quiltin mama |
Posted - Sep 22 2010 : 12:25:52 PM
I use a gallon size glass jar, chop my cabbage up really thin, pack it down into the jar and pour water over it using the ratio of 1 c water to 1 Tb sea salt. My gal jar usually takes about 7 cups. Leave it on the counter for 2 wks and it's ready to eat! Adding whey is also great, like Kris suggested.
Our family eats 1 gal in about 2-3 weeks.
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| kristin sherrill |
Posted - Sep 22 2010 : 05:26:29 AM
Amy, I don't like mine really salty so about 1 1/2 tsp. probably. You can adjust as you go. But it needs the salt to make more juice and to do it's thing. I have added a little red cabbage abd it turns the kraut a beautiful pink color. Very nice. And good. And it lasts forever in the fridge.
Kris
Happiness is simple. |
| granitelakegoatgirl |
Posted - Sep 21 2010 : 11:00:05 PM
Thanks to you both. kristin, how much salt ends up in a quart. The time we made marinated eggplant, out liberal salting was -WOW, salty, so looking for an estimate. How does red cabbage kraut up?
PS, the best kraut I ever had was from the Hutterites in Valier, MT. DH brought some home after a buffalo hunt.
~Amy~ THE BEND IN THE ROAD ISN'T THE END OF THE ROAD UNLESS YOU REFUSE TO TAKE THE TURN
Wish I could stay home more to be a fulltime homestead wife/mom....SOMEDAY! Part time will have to do for now! |
| emsmommy5 |
Posted - Sep 21 2010 : 08:55:04 AM
I made some last month for the first time. Dh loves sauerkraut and really liked the way it turned out. Here's the directions out of my canning book:
2 ounces salt (I used canning salt- non-iodized)
5 pounds shredded cabbage (about 1 pound per pint jar)
Mix salt and cabbage together in a big bowl with hands.
Pack very solidly into jars within 1/2 inch of top.
Fill with cold water to 1/2 inch of top if not enough liquid.
Put on cap, screwing firmly tight.
Leave on counter for 3-4 days. (mine was actually out for about 6)
The recipe says to just tighten the bands and can. But I took the lids off, scalded them, and then canned the jars. I wanted to be sure they would seal.
Process in a water bath for 15 minutes.
The taste is much "fresher" and crunchier than store bought. But Dh really likes it and I am going to make some more like this.
Do what you love, love what you do. |
| kristin sherrill |
Posted - Sep 21 2010 : 05:47:09 AM
Amy, I use the Nourishing Traditions way to make Kraut. It's so easy. And you can make a quart at a time. Just chop a cabbage really fine. You need to smach it alot to get the juices to come out. I have put it in the food processor but it's real fine then but lots of liquid, which is what you want. Anyway, start putting it in a wide mouth jar and punch down real good. Put a layer of cabbage then a little salt, another layer and more salt. Just keep punching it down til the juice is over the cabbage. Leave about an inch of headspace, then cover with a cloth or cheesecloth. Let it sit out on the counter about 3-5 days. Make sure it's covered with the liquid. Then refridgerate and enjoy. You can add caraway seeds and a few T. of whey also. I love it. And this way you can make a few qts. at a time Napa cabbage is supposed to be the best for this.
Kris
Happiness is simple. |
