i make kraut every year also many years now about the same as deplorablenc1 15 gal crock i only ad canning salt the result you can’t buy in a store. i shave 18 to 20 large heads in my crock i use 2 qts canning salt add a little every couple inches keep smashing it down with a 2" maple stick till you get to the top should have lots of juice i cut a piece of sani plast cutting board to just fit my crock put on top place my secret 10 to 15 lb rock on top cover with cheese cloth keep close to 70 degrees skim fluid almost every day you can wait a few days 3 to 4 weeks mine is done. just dig down a little and taste go to your liking the longer you leave it the stronger it gets. the time varies on the temp. the flavor is all in the secret rock LOL. i give away lots of kraut every one likes it. i hot water bath can mine never had it mushy yet but i’ll try freezing some and see. want a good recipe let me know to die for called kraut buns might not sound good but WOW.

thanks for responding so fast i’m new at this first time user. no jonathon i haven’t used any sure cure not sure if i should try that or try par boiling them like peculiard said. peculiard do you grind the potatoes after you par boil them or just mix and stuff ? hears my recipe for who ever wants to try it. 3 lbs lean beef or venison 1 lb pork 3 med. apples 1 lb onions 6 lbs potatoes 2 tlb salt 1 larg tsp pepper 1 tsp ginger 1/2 tsp allspice 1/2 tsp nutmeg a shake of sage 1 stalk of celery grind mix and stuff makes about 16 rings

when mixing snack sticks with waltons mixer hooked up to the grinder how do you reverse directions every minute or so most grinders i have seen don’t have reverse

i make kraut every year also many years now about the same as deplorablenc1 15 gal crock i only ad canning salt the result you can’t buy in a store. i shave 18 to 20 large heads in my crock i use 2 qts canning salt add a little every couple inches keep smashing it down with a 2" maple stick till you get to the top should have lots of juice i cut a piece of sani plast cutting board to just fit my crock put on top place my secret 10 to 15 lb rock on top cover with cheese cloth keep close to 70 degrees skim fluid almost every day you can wait a few days 3 to 4 weeks mine is done. just dig down a little and taste go to your liking the longer you leave it the stronger it gets. the time varies on the temp. the flavor is all in the secret rock LOL. i give away lots of kraut every one likes it. i hot water bath can mine never had it mushy yet but i’ll try freezing some and see. want a good recipe let me know to die for called kraut buns might not sound good but WOW.

peculiarb i woul like to try your recipe thanks. i have another recipe its the same as the last you just don’t add the ginger nutmeg or sage (but you add 8 oz of powdered milk)

thanks for responding so fast i’m new at this first time user. no jonathon i haven’t used any sure cure not sure if i should try that or try par boiling them like peculiard said. peculiard do you grind the potatoes after you par boil them or just mix and stuff ? hears my recipe for who ever wants to try it. 3 lbs lean beef or venison 1 lb pork 3 med. apples 1 lb onions 6 lbs potatoes 2 tlb salt 1 larg tsp pepper 1 tsp ginger 1/2 tsp allspice 1/2 tsp nutmeg a shake of sage 1 stalk of celery grind mix and stuff makes about 16 rings

freebird northern wisconsin