Who likes sauerkraut?

[Brewdude]

I sure do, and usually enjoy it several times/week either cooked into other entrées, added to sammiches, or more often as a warm side dish.

Problem is, the prepared varieties aren't sauer enough. I've tried pretty much all the canned and jarred brands, and while they're OK they seem too mild for me. There's a brand from the GR that comes in a stout pouch called Winekraut that's pretty good, but it's still not sauer enough.

I remember some years ago at a pot luck gathering where someone had brought in some kraut they had made. It was sauer indeed, and I remember it fondly.

Also, back when I was in steel fabrication my foreman made kraut. One day I visited him in the dead of the hot and humid Wiz-gan-sin weather, and he had a large ceramic crock of it going on the landing between his second floor flat and the first floor. It had to be like 90+ degrees in that stairwell with 98% humidity.

First thing I noticed when I started up the steps was a putrid smell like rotting sweat socks. I asked Larry (my forman) WTH is that stench? He chuckled and led me back down the steps to the crock.

It was covered in a dishcloth, and he took it off and explained that it was kraut "working". The surface bubbled with activity. I though it looked disgusting!

Later he gave me a mason jar of his home made kraut and I was forever hooked on this. Now I just have to learn to make it myself.

So my question is this - have any of you made sauerkraut and could you be persuaded to share a recipe? I see there are a lot of recipes on the web, but would prefer to solicit input from those here who have made it.

Seem like there are many different recipes. Some with cloves, onions, garlic, jalapeños, etc. Or just cabbage.

Got a favourite recipe? Bring it!!


:bom:


Cheers,

RR

 

[daveinlax]

I like big pile of Franks on Brats and Italian Sausage. Yum! I did the site development for a subdivision on a cabbage patch that was right down the road from a Kraut factory years ago. It was very aromatic. Not as gag me bad as a farm waste or digester but pretty foul. :shock:

 

[Richard Burley]

I like kraut and kimchi once in a while. The subject reminds me of a friend who, years ago, partnered with another guy in order to buy a sauerkraut factory near here. They were enthused as hell until they became engrossed watching the farmers bring in loads of cabbages on their trucks. The drivers would jump up on top of the cabbages when unloading for some reason and sometimes let loose with a spurt of tobacco juice right on top of the cabbages. Left a bad taste in the entrepreneurs' mouths, so they called the deal off.

No recipes, Rande. Thought you were watching your sodium intake?

 

[Brewdude]

I like kraut and kimchi once in a while. The subject reminds me of a friend who, years ago, partnered with another guy in order to buy a sauerkraut factory near here. They were enthused as hell until they became engrossed watching the farmers bring in loads of cabbages on their trucks. The drivers would jump up on top of the cabbages when unloading for some reason and sometimes let loose with a spurt of tobacco juice right on top of the cabbages. Left a bad taste in the entrepreneurs' mouths, so they called the deal off.

No recipes, Rande. Thought you were watching your sodium intake?

Aye Richie, but it's a guilty pleasure.



Cheers,

RR

 

[huffelpuff]

You called me out again Rande! Yup love some kraut! The funkier the better. I used to make it in the garage in Denver. Got nice and hot during the summer. Great for lactofermented goodies like this. It totally ruined kraut for my older son though, he went out there one day and opened up the crock and nearly passed out lol. He hasn't touched the stuff in better than 10 years now.

As to recipe well all I did was straight cabbage and salt. Let it get going and magic happens. I will dig out my actual recipe book i write this stuff down in and get you the proportions as they're important to get a proper ferment going. Without that you might as well be pissing in the wind. The 64 dollar question is where did I see the book. I hate moving.

Jim

 

[huffelpuff]

Well luck was with me tonight Rande!

Here is the recipe I used

25lbs of white cabbage, outer leaves and cores removed. Shred thinly very thinly.

1c. Pickling salt

If 25lbs is too daunting you can do 5lb batches.

5lbs thinly sliced cabbage 1/16"or finer.

3Tablespoons of pickling salt

Layer 5lbs of cabbage and sprinkle with 3 Tbsp. Salt. Repeat until you run out of cabbage and salt. As the cabbage sits there it will start forming its own bribe. Feel free to help it along by mashing the cabbage. If you don't end up with enough brine to cover by at least 2 inches mix 4 and one half Tablespoons salt with 4c of water to make brine. Keep cabbage submerged at all times and allow up to 6 weeks to ferment! If you really want to you can go to a health food store and pick up lactobacillius culture to add to your ferment. Plain yoghurt will work here too you only need to add a spoonful for the whole batch. I never added anything to my kraut ferment and it always did just fine.Don't forget you need to Skim the scum off of the top everyday or you will end up with rotten cabbage not kraut.

Jim

 

[arkansaspiper]

my wifes dad was born in germany nuff said lol

 

[Brewdude]

Well luck was with me tonight Rande!

Here is the recipe I used

25lbs of white cabbage, outer leaves and cores removed. Shred thinly very thinly.

1c. Pickling salt

If 25lbs is too daunting you can do 5lb batches.

5lbs thinly sliced cabbage 1/16"or finer.

3Tablespoons of pickling salt

Layer 5lbs of cabbage and sprinkle with 3 Tbsp. Salt. Repeat until you run out of cabbage and salt. As the cabbage sits there it will start forming its own bribe. Feel free to help it along by mashing the cabbage. If you don't end up with enough brine to cover by at least 2 inches mix 4 and one half Tablespoons salt with 4c of water to make brine. Keep cabbage submerged at all times and allow up to 6 weeks to ferment! If you really want to you can go to a health food store and pick up lactobacillius culture to add to your ferment. Plain yoghurt will work here too you only need to add a spoonful for the whole batch. I never added anything to my kraut ferment and it always did just fine.Don't forget you need to Skim the scum off of the top everyday or you will end up with rotten cabbage not kraut.

Jim

Thanks Jim. That's good place to start!

:rabbit:



Cheers,

RR

 

[huffelpuff]

Rande, have you started your kraut yet? Inquiring minds and all lol.


Jim

 

[Brewdude]

Rande, have you started your kraut yet? Inquiring minds and all lol.


Jim

Not yet Jim. But how does one shred the cabbage?

Using a knife on a cutting board seems much too labour intensive. Is there a cheap chopper like a Popeil Veg-o-Matic that you recommend?


Cheers,

RR

 

[Lonecoyote]

Rande,
I use an inexpensive food processor with many different stainless steel blades that have a specific purpose. Also grates cheese, cabbage for coleslaw. It's endless what a food processor can do with the proper blade. You can usually find them inexpensive on Craigslist or a yard sale. Keep your eyes open.
NOTHING LIKE FRESH HOME MADE SAUERKRAUT :bounce:


KEEP ON PUFFING!!!

 

[Brewdude]

Thanks Ted.

I also want to get a bigass ceramic crock, like 5 or 10 gal. I've seen them at antique stores before. Just have to go hunting. Red Wing is one brand I've seen.


Cheers,

RR

 

[Lonecoyote]

Rande,
 You can either make a firmer sauerkraut by just cutting with a thin blade and soaking in a brine for two days. Then your good to go. But some also like it slow cooked. Best stews and stroganoffs are slow cooked. You can manage the process by adding the vegetables an hour or so after the meat and potatoes. I really enjoy cooked carrots but must be firm. It's endless,  the uses of a good slow cooker. Even Rival makes a good one. Mine lasted for years. Good luck and have FUN!!

PS, @ Target you can get the 8 quart Crock-Pot for $35.99. Its huge

KEEP ON PUFFING!!!

 

[huffelpuff]

Rande you can usually pick up a cheap mandolin at Walmart or a cooking shop. Nicer ones are adjustable. As Ted pointed out a food processor makes short work of it and is much safer to the old fingers. As to the crock look at your local Ace hardware. Most of them carry at least one and will certainty order one in for you. I'd advise buying new as opposed to used just because a tiny crack inside could give you a place for some really nasty bacteria to get a foothold and that can be deadly. I've had them in sizes from a half gallon up to a big 10 gallon job. They are pretty fragile though so don't go moving it about unless you really have to.

Jim

Oh and just to let you know for small batches gallon glass jars are great there cheap too! Much rather break and replace a few of them then a crock. Last big one I had the bottom broke out of and that was no fun at all.