Friendship, Brothers of the Meat!

[mrobisr]

If you are and old timer in this community or a new guy as I am this is what makes these folks the very best! I had commented about Kyle’s sauerkraut and had asked him questions about his recipe. Well fast forward he ask me for my addy and he sends me his homemade kraut and and says if you like it here is the recipe. Well I ate some out of the jar immediately upon opening the box and it was fantastic, but tonight I made it with potatoes, onions, and smoked polish kielbasa and it was absolutely wonderful.

I have played with the idea of making my own kraut, but Kyle has made it clear that I have to, thanks brother you are the best.

[bocephus]

mrobisr I remember the first time I made sauerkraut, I was pretty nervous about that first bite after leaving it at room temperature in a 5 gallon plastic bucket for six weeks. It was good but I thought it needed to sour some more so I left it another week and it was perfect for my wife and I. I have been making about 40 lbs a year now for over 30 years now. If you are going to get into kraut making I would suggest you buy a special crock with a lip on it to hold water, lets gases out but keeps air from getting in, also you can get weighted stones to match the size of the crock.

[mrobisr]

bocephus That is my plan exactly, thanks for the advice.

[gus4416]

mrobisr I love kraut used to make it with my grandmother which I had her recipe maybe one of you pros could post one

[kyle]

mrobisr I am glad you liked it. This is why we are a community and not the ‘‘f’’ word like PapaSop says. I hope you can not only make the kraut, but also some great memories with someone special when you make it like I have with my dad. Thanks for the shout out

[bocephus]

gus4416 Most recipes I see suggest 3 TBSP non-iodized salt to 5 lbs of shredded cabbage, I found that was too salty for my taste, so I go with 2 TBSP salt to 5 lbs shredded cabbage. Put a layer of shredded cabbage (I do 2 1/2 lbs and 1 TBSP of salt sprinkled on cabbage as layering, per layer) into a crock and stomp down with your fist or better a cabbage stomper to release the juice from the cabbage, continue layers until crock about 4/5 full, so there is room for weighted stones, or out of cabbage. Should be enough juice to cover the shredded cabbage if not you can add boiled and cooled water to cover the weighted stones by 1". You can go online to get an estimate of how much cabbage will fit in your crock size.

[gus4416]

bocephus Thank you for your knowledge I will be trying this

[calldoctoday]

bocephus We do about 2 - 2 1/2 TBSPN of pickling salt as well. Three is just too much. It works very well along with a little mustard seed & Carraway or Fennel seeds. Fermented peppers for hot sauce is also very good. We ferment those in the jar instead of the crock & then blend them after fermenting for several weeks & put the various types & colors into a used oil, pop top beer, or vinegar bottle in the refer. You have to leave the beer bottle loose though.

[bocephus]

calldoctoday I put some jalapenos sliced in half in some of the pint jars when I can the kraut, gives it a nice zing.

[Jamieson22]

Wow that is a fantastic looking plate and a wonderful gesture!

[DJS303]

I use the recipe on the website listed below for Sauerkraut. I then use the raw canning process and add some fresh dill in with the Sauerkraut. Carraway seeds are also good to add just before canning.

https://nchfp.uga.edu/how/can_06/sauerkraut.html

[kyle]

gus4416 We make ours in a crock. Cut the core out of the cabbage, shred the rest. I have a kraut cutter, but can use a knife or food chopper if doing small batch. We use 3 1/2 T of canning salt per 5 pounds of cabbage. Layer shredded cabbage and salt, pounding it as you go so it makes juice. Use a plate or something to cover and add weight. I cut a wood circle put it in a plastic bag and use a gallon jug with water for weight. Store around 65 degrees for 3-6 week to ferment. I go usually 4. Skim the mold of the top. To can we heat the kraut and boil jars and lids. Process in hot water bath, very important is not to let kraut touch the lid, it will rust a hole and unseal. We basically use the recipe out of the ball blue canning book but add 1/2 T more salt than what book says. That is how my grandparents on down have made it over 100 years, just salt, cabbage and time, no fancy additives. One important thing is to weigh your cabbage after you core it, that can throw off your cabbage/salt ratio.I dont think mine is salty, but you can ask mrobisr for his opinion on it.

[kyle]

I have a 10 gal crock and do a 50 pound batch in it

[gus4416]

kyle Thank you Kyle that is just how I rember doing it with my grand mother but I couldn’t remember the salt ratio