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Farm Kitchen:  sauerkruat  |
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gramax18
True Blue Farmgirl
106 Posts
Elinor
meeker
Colorado
USA
106 Posts |
 Posted - Sep 05 2008 : 7:31:01 PM
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| Heve any one out there ever made homemade sauerkruat? I made my first batch today.I sure hope that it will turn out ok. I made it in quart and pint jars. If you have made some let me know how it went and was it as good as they say? |
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frolicnfibers
True Blue Farmgirl
668 Posts
Diana
White City
Oregon
USA
668 Posts |
Posted - Sep 05 2008 : 7:53:57 PM
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It sounds wonderful, but I've never made any...let us know how it turned out:)
Diana
Please come visit my animals and my Etsy store on my new blog!
http://www.frolicnfibers.blogspot.com |
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LindaMAlbert
Farmgirl in Training
38 Posts
Linda
Belgrade
Montana
USA
38 Posts |
Posted - Sep 05 2008 : 7:56:48 PM
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I make about 30 pounds of sauerkraut a year in several batches. Homemade kraut is the best! But I don't can it, I freeze it what I can't squeeze into the fridge. My family loves choucroute garni, pork chops and smoked sausages slow baked with kraut, white wine, apples and onions.
Linda
There is no faith which has never yet been broken except that of a truly faithful dog.
~Konrad Lorenz |
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Back Home Again
True Blue Farmgirl
584 Posts
Audrey
Albuquerque
New Mexico
USA
584 Posts |
Posted - Sep 05 2008 : 8:54:50 PM
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I've never made sauerkraut....does anyone have a good recipe they might like to share? Would love to give it a try.
Until Later,
Audrey
~ Side by side or miles apart....dear friends are always close to the heart ~ |
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deeredawn
True Blue Farmgirl
2306 Posts
Dawn
Cordova
TN
USA
2306 Posts |
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susanreno
True Blue Farmgirl
66 Posts
Susan
West Chester
PA
USA
66 Posts |
Posted - Sep 06 2008 : 5:15:04 PM
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I made sauerkraut a few years ago and it turned out great. Yum, my mouth is watering just thinking about it! I found a recipe online somewhere... I'd post it here but yesterday I just finished packing my cookbooks and recipes (we're moving in one week). Darn, bad timing! Anyway, the recipe was just cabbage and salt, I just don't remember what the ratio was.
I didn't have a special crock, but what worked for me was using the inside ceramic piece from my slow cooker. I took it out of the slow cooker base and used it with the top. It was very heavy duty and was just the right size for one cabbage (if my memory serves).
Honestly, it was very easy. The only hard part was waiting SIX WEEKS!! for it to finish, but it was worth the wait. My recipe told me to seal the top of it with a large ziplock bag or two partially filled with water. This helps weigh everything down and form an airtight seal with the side of the crock (or crock substitute). I also used the slow cooker lid and covered it with some dish towels, but this was just for helping to keep air out, it wasn't helping weigh anything down.
Mine turned out crunchier than any store-bought kraut that I had ever tried, which I liked, but I guess it's personal preference. I didn't can or freeze mine, just gave some away and kept the rest in the fridge in a jar. It didn't last long, so I don't know what the fridge limit would be. This is definitely something I'm going to do again. Freezing is a good idea, I'll definitely try that too next time.
Good luck!
Susan |
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gramax18
True Blue Farmgirl
106 Posts
Elinor
meeker
Colorado
USA
106 Posts |
Posted - Sep 06 2008 : 8:48:21 PM
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My recipe said to shred the cabbage and add the salt.( 5# of cabbage with 3T canning salt). Mix well then let it set for 10 minutes then stir again.Fill hot canning jars with the cabbage, Press down as you fill the jar, put some of the juice in and if needed add some boiling water to fill the jar. Then use a zink lid with a rubber ring.Place the jars in a pan or tray and let it set in a place that the temp will be about 65 to 70 for the 6 weeks it will take to finish the fermenting.
I am really looking forward to my kruat. |
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deeredawn
True Blue Farmgirl
2306 Posts
Dawn
Cordova
TN
USA
2306 Posts |
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susanreno
True Blue Farmgirl
66 Posts
Susan
West Chester
PA
USA
66 Posts |
Posted - Sep 09 2008 : 6:50:37 PM
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I'd love to hear how it all turns out! Maybe you'll be able to give me some good tips for when I'm ready to do my next batch. You've got me thinking about homemade sauerkraut, yum yum! Good luck :)
Susan |
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KansasConnie
True Blue Farmgirl
69 Posts
Connie
Atchison County
Kansas
USA
69 Posts |
Posted - Sep 13 2008 : 2:46:10 PM
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I canned sauerkraut two different ways last year...the first was the crock method. We did not like the way this turned out...but I'm thinking it was just too much salt. I put the cabbage in the crock and sealed the top of the cabbage with a large, two-gallon plastic bag filled with water. I didn't like the mold that formed around the top of the crock...even though this is the method used for ages.
This was the second method that I used and I liked the kraut from this recipe. The cabbage didn't produce much this wet year, but next year I plan to can kraut using this recipe again! Looks a lot like your recipe Elinor--so it should be just yummy. Ours is so good, my kids (ages 2, 3 & 7) eat it plain!
QUICK AND EASY SAUERKRAUT
5 lg. heads cabbage
Salt
White vinegar
Canning jars (qts.)
Sterile lids and rings
1 pot boiling water
Cut cabbage and fill the jars. Pour the boiling water in jars until full. Put 1 tsp. of salt and 1 tbsp. of vinegar in each jar. Seal the jar with the lid rim. Let sauerkraut ferment for 6 weeks.
Kansas Connie |
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Back Home Again
True Blue Farmgirl
584 Posts
Audrey
Albuquerque
New Mexico
USA
584 Posts |
Posted - Sep 13 2008 : 7:51:13 PM
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Oh Connie! Thanks! I am definately going to try this! My family loves Sauerkraut!
Until Later,
NM Audrey
~ Side by side or miles apart....dear friends are always close to the heart ~ |
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shepherdess
True Blue Farmgirl
359 Posts
Robin
Eatonville
Washington
USA
359 Posts |
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Annab
True Blue Farmgirl
2900 Posts
Anna
Seagrove
NC
USA
2900 Posts |
Posted - Sep 14 2008 : 03:04:27 AM
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Thanks for the info!
I attempted kraut last year and ended up wasting 4 good heads of cabbage!
Oh, it fermented all right, but there wasn't an air tight seal on the 5 gallon bucket I was told was good to use.
The glass jar method souds like less fuss and stink in the end!
Along with the sausage and kraut, we eat ours mixed in w/ mashed potatoes. It's all good!
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dutchy
True Blue Farmgirl
4427 Posts
4427 Posts |
Posted - Sep 14 2008 : 03:29:48 AM
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My grandmama used to make her own sauerkraut. And my mom always told me it was the best she had ever had. But I can buy the freshest sauerkraut in the stores here, so do that instead of making my own
Hugs from Marian/Dutchy, a farmgirl from the Netherlands :)
http://princess-of-pink-creations.blogspot.com/
my new BLOG.
I have added "new" creations, take a look :)
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KansasConnie
True Blue Farmgirl
69 Posts
Connie
Atchison County
Kansas
USA
69 Posts |
Posted - Sep 14 2008 : 2:47:48 PM
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It is way better than store bought!
As I do all of my canned goods, I store it in our basement (with a dehumidifier...which seems to help keep the rings/lids from rusting). Using this method, all the jars sealed...I boiled my lids and the boiling liquid did the trick.
Kansas Connie |
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Prairie Princess
True Blue Farmgirl
1075 Posts
Jodi
Washington
USA
1075 Posts |
Posted - Sep 23 2008 : 8:10:41 PM
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I'm going to try that delicious looking quick and easy recipe, but does anybody have a recipe for the kind that sits in the crock and ferments? :) I'd like to compare both...
~Jodi
"Women are like teabags...you never know how strong they are until they get into hot water." Eleanor Roosevelt |
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Contrary Wife
True Blue Farmgirl
2164 Posts
Teresa Sue
Tekoa
WA
USA
2164 Posts |
Posted - Sep 24 2008 : 04:47:23 AM
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My DH's grandmother used to make kraut in a crock. She had her garage set up as a canning center and she made it out there. It does have an aroma, yes, it has that stuff you have to skim off the top, it's just fermenting, that is what makes it saurkraut. I loved it, I'd go out and steal a bit of it and eat it, yum. It's so good for you. I'll see if I can find her reciepe. I haven't made it, but I have made kimchee, which is the Korean version, it's a bit spicy, but man is it good. If anyone is interested, I have that reciepe, it's easy, I just put it in jars and put it in my fridge to ferment, like kraut it takes a few weeks.
Teresa Sue
Farmgirl Sister #316
"Learn the rules so you know how to break them properly." The Dalai Lama |
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neighsayer
True Blue Farmgirl
81 Posts
Shirley
Arabi
GA
USA
81 Posts |
Posted - Sep 24 2008 : 06:05:40 AM
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Hey Teresa Sue, I would love to try the kimchee. I like everything spicy!
Thank God I live in the country! |
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KansasConnie
True Blue Farmgirl
69 Posts
Connie
Atchison County
Kansas
USA
69 Posts |
Posted - Sep 24 2008 : 07:23:38 AM
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Teresa Sue--please share your kimchee recipe. Yummy!!
Jodi--Hope you have better results with the crock method than I did. Mine turned out too salty...which was okay for my Sauerkraut Soup, but not for eating on brats like we like in the summer! In my experience...using the baggie prevents the scum from forming...so you really don't have to do that each day. Let us know how yours turns out! Here is the basic method:
Sauerkraut
In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine with a plastic zipper baggie filled with water. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Kansas Connie |
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Contrary Wife
True Blue Farmgirl
2164 Posts
Teresa Sue
Tekoa
WA
USA
2164 Posts |
Posted - Sep 24 2008 : 12:13:35 PM
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I'll dig out my recipe farmgirls and get back to you, :0)
Teresa Sue
Farmgirl Sister #316
"Learn the rules so you know how to break them properly." The Dalai Lama |
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5 acre Farmgirl
True Blue Farmgirl
1007 Posts
~~~*Terri*~~~
WA.
USA
1007 Posts |
Posted - Sep 24 2008 : 7:44:15 PM
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Our kraut this year got the mold on top, we just removed the top 2 inches or so, it also smelled horrible, until we romoved that top yuk....
It tasted wonderful, my friend and I make it in my 10 gallon crock every year, no lid, that seals, just my pizza pan with a towel thrown on top....it always turns out....
Hugs....
Terri
Farmgirls are Farmgirls no matter where or how we live.....we can't help it! ;)
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keeperofthehome
True Blue Farmgirl
154 Posts
Suzanne
Atlanta
Georgia
USA
154 Posts |
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neighsayer
True Blue Farmgirl
81 Posts
Shirley
Arabi
GA
USA
81 Posts |
Posted - Sep 25 2008 : 1:00:55 PM
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Farrah....REALLY? Now that I've never tried. I made fish and sauerkraut as a side dish when I was young and my stepmother wanted me to cook dinner. I thought she was going to kill me. I know she definitely thought I had gone off my rocker. ha ha.
Thank God I live in the country! |
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Farm Kitchen: sauerkruat |
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sauerkruat
