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How do you make sauerkraut?
#1
Title says it all.
ColdBlueSteel, proud to be a potential enemy of the state.
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#2
Pickled.
Cabbage.

Get a head of cabbage. Shred it into long slices, putting it in a large crock or bowl. Sprinkle salt on the cabbage as you go.Put a plate or something that fits in the crock on top of the salty cabbage, and then a weight, like a bowl of water, to keep the cabbage submerged in the brine that will form due to the salt on the cabbage (adding water is NOT needed. the water comes from the cabbage itself). When the cabbage becomes soft, you're good. Takes a few days to a week.

A good website with more detailed instructions.
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#3
Beat him in a war.
[Image: 564760_440016012710639_1231747448_n.jpg]
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#4
Google: Ball canning sauerkraut.
it should be the first to pop up.
that's the one i used, made 2 50 lb bags of it, roughly 10 gallons.
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#5
Sauerkraut sure has changed over the years. I can remember my mom and grandmother having to soak store-bought kraut in water for hours just so it was edible. Now it's so mild it sometimes doesn't even pass for sauerkraut.
Shodan, proud to be a member of pa2a.org since Sep 2012.Anim_sniper2Zombieanimated
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#6
Make sure that when after you shred the cabbage that you really mash it up with your hand or a blunt wooden object as you are add the salt. This is what gets the salt into the cabbage to draw out the juice. What we use 5 gallon buckets and as when we put the first layer of cabbage in the salt is added and then you take handfuls of the cabbage and try to smash it in between your hands. That breaks it down. Continue to add layers of salt and cabbage smashing the cabbage as you go. When all is done, push the cabbage down under the brine and take a plate close to the size of the inside diameter of the container and put it on top of the cabbage til the brine comes up over the edge of the plate making a gas seal. Place a weight (I used a gallon of water this year) on top of the plate to hold it done. Wait til it's done. We made ours last month and Mom says it will be done in January.

The blunt wooden object i referenced at the beginning is used for large batch. We were having a cabbage making get together and putting the cabbage into large 35 gallon plastic trash cans. We were using a piece of oak about 4 inches in diameter attached to a long wooden handle to stomp the cabbage down as we went.
sleeper78, proud to be a member of pa2a.org since Sep 2012.
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#7
Open the can, drain the juice, and cook.

Lollerz
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"We must all hang together, or assuredly we shall all hang separately."
- Benjamin Franklin
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Proud to be a member of pa2a.org since Oct 2012.
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#8
The only thing I know about it is what I saw on M*A*S*H years ago. Something about burying an earthen pot in the ground for months.

I never looked into it, cause I can't stand the stuff.
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#9
sleeper78;21359 Wrote:Make sure that when after you shred the cabbage that you really mash it up with your hand or a blunt wooden object as you are add the salt. This is what gets the salt into the cabbage to draw out the juice. What we use 5 gallon buckets and as when we put the first layer of cabbage in the salt is added and then you take handfuls of the cabbage and try to smash it in between your hands. That breaks it down. Continue to add layers of salt and cabbage smashing the cabbage as you go. When all is done, push the cabbage down under the brine and take a plate close to the size of the inside diameter of the container and put it on top of the cabbage til the brine comes up over the edge of the plate making a gas seal. Place a weight (I used a gallon of water this year) on top of the plate to hold it done. Wait til it's done. We made ours last month and Mom says it will be done in January.

The blunt wooden object i referenced at the beginning is used for large batch. We were having a cabbage making get together and putting the cabbage into large 35 gallon plastic trash cans. We were using a piece of oak about 4 inches in diameter attached to a long wooden handle to stomp the cabbage down as we went.

This is a tip for anyone when you're working with cabbage or lettuce of any sort. Never use a metal knife to cut it. It will cause the cut edges to turn brown fast. They make some new ceramic knives that are good for it, as well as some plastic knives. Me, I just rip heads of lettuce by hand when we're having salad.
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#10
streaker69;21416 Wrote:
sleeper78;21359 Wrote:Make sure that when after you shred the cabbage that you really mash it up with your hand or a blunt wooden object as you are add the salt. This is what gets the salt into the cabbage to draw out the juice. What we use 5 gallon buckets and as when we put the first layer of cabbage in the salt is added and then you take handfuls of the cabbage and try to smash it in between your hands. That breaks it down. Continue to add layers of salt and cabbage smashing the cabbage as you go. When all is done, push the cabbage down under the brine and take a plate close to the size of the inside diameter of the container and put it on top of the cabbage til the brine comes up over the edge of the plate making a gas seal. Place a weight (I used a gallon of water this year) on top of the plate to hold it done. Wait til it's done. We made ours last month and Mom says it will be done in January.

The blunt wooden object i referenced at the beginning is used for large batch. We were having a cabbage making get together and putting the cabbage into large 35 gallon plastic trash cans. We were using a piece of oak about 4 inches in diameter attached to a long wooden handle to stomp the cabbage down as we went.

This is a tip for anyone when you're working with cabbage or lettuce of any sort. Never use a metal knife to cut it. It will cause the cut edges to turn brown fast. They make some new ceramic knives that are good for it, as well as some plastic knives. Me, I just rip heads of lettuce by hand when we're having salad.

I've never had an issue with this when dealing with cabbage. Lettuce yes but not cabbage. I cut my cabbage for canning, coleslaw, and sauerkraut. In fact we've always used some sort of metal bladed shredder, chopper when making sauerkraut be it an old handmade rotary shredder, a 3 bladed shredder that you push the cabbage through or the shredder attachment for the food processor. We use the food processor to finish up the pieces of cabbage that get to small to push through the 3 bladed shredder.
sleeper78, proud to be a member of pa2a.org since Sep 2012.
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