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Post by Marya Dabrowski on Sept 18, 2016 21:37:36 GMT -5
I need some tips/instructions on making sauerkraut. I will try youtube also but thought I'd ask here in the gardening section first. I recently read that sauerkraut in the store is pasteurized and the good bacteria are killed off so I am more determined than ever. The last two years mine has been a waste and the final product a disaster.
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Post by Marya Dabrowski on Sept 18, 2016 21:40:23 GMT -5
Oh, two years ago I did the refrigerator method but that took up too much space in the fridge and this year I tried a bucket but it rotted in the bucket.
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Post by Clotilde on Sept 19, 2016 6:37:26 GMT -5
Oh, two years ago I did the refrigerator method but that took up too much space in the fridge and this year I tried a bucket but it rotted in the bucket. How could you tell it was rotted? You could try to find those ceramic containers specifically made for it at a thrift store, you may even find a top weight. There has to be a good reason they are used. If you live in an area with Amish or Menonites, you might even ask them what they use. |
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Post by RitaMarita on Sept 19, 2016 9:01:45 GMT -5
A traditional Catholic family I stayed with for a couple years used to make sauerkraut...
This was the most simple version that I remember:
1. Cut up the cabbage.
2. Put it in either a clay crock or mason jars with a paper towel rubber-banded on top.
3. Place enough brine (salt mixed with water) in the container to cover the cabbage completely.
4. Let sit for about a week with the jar or a month with the crock and then refrigerate.
Note: Sometimes there will be a layer of mold on the top that you will need to scoop off.
Also: The Book Nourishing Traditions has a BUNCH of recipes for things like this! :-)
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Post by Marya Dabrowski on Sept 19, 2016 16:39:54 GMT -5
Rita, So do you pour the brine through the towel? Did they use red or white cabbage? I'm going to try again, one cabbage at a time. Thanks for the help.  |
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Post by Marya Dabrowski on Sept 19, 2016 16:41:59 GMT -5
Oh, two years ago I did the refrigerator method but that took up too much space in the fridge and this year I tried a bucket but it rotted in the bucket. How could you tell it was rotted? You could try to find those ceramic containers specifically made for it at a thrift store, you may even find a top weight. There has to be a good reason they are used. If you live in an area with Amish or Menonites, you might even ask them what they use. I think they're pretty expensive. I should keep my eyes open at thrift stores. |
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Post by jen51 on Sept 19, 2016 19:54:00 GMT -5
I've been successful at making it in quart jars, but failed miserably when I tried to make a large batch in a crock. The crock even had the fancy weights and special lid!
I'm pretty sure I know why I failed at the large batch. I was in a hurry, so I didn't mash the cabbage enough, allowing it to release it's own juices.
I shred the cabbage, mix it with salt, and squeeze/mash it until it has released enough liquid to cover itself in it's own liquid. If you can't quite get enough squeezed out, substitute it with some brine.
Put it in your vessel, make sure that none of the cabbage is exposed to the air (this is really important) by using a weight, and cover it. You may need to "burp" the container frequently if you are using a jar instead of a crock.
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Post by RitaMarita on Sept 20, 2016 8:14:42 GMT -5
Rita, So do you pour the brine through the towel? Did they use red or white cabbage? I'm going to try again, one cabbage at a time. Thanks for the help. We never poured it through a towel because it was all sanitized. We made it out of red or white cabbage, though red is my favorite! I would definitely advise starting with a smaller batch until you get used to it. As Jen stated, the crocks can be expensive and hard to work with. I haven't done it in awhile and would like to try again now that things are starting to slow down a bit on the farm. At any rate, good luck and please let us know how it works out for you! |
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Post by Marya Dabrowski on Sept 20, 2016 22:09:07 GMT -5
I've been successful at making it in quart jars, but failed miserably when I tried to make a large batch in a crock. The crock even had the fancy weights and special lid! I'm pretty sure I know why I failed at the large batch. I was in a hurry, so I didn't mash the cabbage enough, allowing it to release it's own juices. I shred the cabbage, mix it with salt, and squeeze/mash it until it has released enough liquid to cover itself in it's own liquid. If you can't quite get enough squeezed out, substitute it with some brine. Put it in your vessel, make sure that none of the cabbage is exposed to the air (this is really important) by using a weight, and cover it. You may need to "burp" the container frequently if you are using a jar instead of a crock. I didn't know this part... Okay, I'm going to try again, soon. Do you leave it a week also, in the quart jars? I don't have an electric shredder, would I be able to do small enough with a knife? |
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Post by jen51 on Sept 21, 2016 19:11:27 GMT -5
A knife will do just fine. Yeah, leave it a week at least. I personally like it to set a bit longer than that. It depends on how you like it. I'd taste it after a week. If it's to your taste, stick it in the fridge.
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Sauerkraut
Sept 22, 2016 5:10:44 GMT -5
via mobile
Post by Voxxkowalski on Sept 22, 2016 5:10:44 GMT -5
Do u have directions for very small batches...like half a head...my family doesnt eat it...but I love it |
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Post by RitaMarita on Sept 22, 2016 7:00:32 GMT -5
Do u have directions for very small batches...like half a head...my family doesnt eat it...but I love it Same idea but in a mason quart jar container perhaps? (ie half batch?) |
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Post by jen51 on Sept 22, 2016 7:13:23 GMT -5
Do u have directions for very small batches...like half a head...my family doesnt eat it...but I love it You'd do the exact same thing but only use 1/2 a head and put it in a pint jar. It freezes well, so there's always that option of preserving your leftovers too. |
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Post by jen51 on Sept 22, 2016 7:14:03 GMT -5
Do u have directions for very small batches...like half a head...my family doesnt eat it...but I love it Same idea but in a mason quart jar container perhaps? (ie half batch?) Oops, Rita already beat me to it! |
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Post by RitaMarita on Sept 23, 2016 6:50:55 GMT -5
Same idea but in a mason quart jar container perhaps? (ie half batch?) Oops, Rita already beat me to it! I didn't mention the freezing part though...so its okay!  |
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