Popular Post Digital_photog ★ Posted August 6, 2022 Popular Post Share #1 Posted August 6, 2022 6 large heads of cabbage, salt. 5 gallon crock. Slice the cabbage thin into the crock. Use a wood stomper to mash the cabbage and salt till it is covered with juice. put a plate that fits in the crock on top then weight it down and let set for 6 to 8 weeks. You will then have better kraut than you can buy in any store. Crock is only 2 thirds full. We should have had 8 or 9 heads to make a full crock. 2 2 1 1 Link to comment Share on other sites More sharing options...
shootingstar Posted August 6, 2022 Share #2 Posted August 6, 2022 11 minutes ago, Digital_photog said: 6 large heads of cabbage, salt. 5 gallon crock. Slice the cabbage thin into the crock. Use a wood stomper to mash the cabbage and salt till it is covered with juice. put a plate that fits in the crock on top then weight it down and let set for 6 to 8 weeks. You will then have better kraut than you can buy in any store. Crock is only 2 thirds full. We should have had 8 or 9 heads to make a full crock. Maybe add a leftover white wine later. Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted August 6, 2022 Share #3 Posted August 6, 2022 1 1 Link to comment Share on other sites More sharing options...
Kzoo Posted August 6, 2022 Share #4 Posted August 6, 2022 Last time I did that it wend bad. When we were first married we lived in a mobile home. I think the place got too warm during the day…. It was bad! Real bad. Link to comment Share on other sites More sharing options...
Tizeye Posted August 6, 2022 Share #5 Posted August 6, 2022 20 minutes ago, shootingstar said: Maybe add a leftover white wine later. Leftover white wine? Now there is a contradiction in terms. Not gonna happen! 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted August 6, 2022 Share #6 Posted August 6, 2022 11 minutes ago, Kzoo said: Last time I did that it wend bad. When we were first married we lived in a mobile home. I think the place got too warm during the day…. It was bad! Real bad. Ahh! Kimchi! 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted August 6, 2022 Share #7 Posted August 6, 2022 Your kraut sounds good @Digital_photog! I'd love to try it someday. I am attempting my furst sauerkraut. My neighbor makes it and gave me some. Last Sunday I sliced up a head of cabbage and salted it, let it sit for an hour. Packed a quart mason jar and a pint jar with a wood pounder but I never got the liquid I was expecting. I used vacuum lids and pumped the air out. It's looking good, but still no liquid crown on the cabbage. The jars are in the basement and look ok. I will check on them next week. Link to comment Share on other sites More sharing options...
shootingstar Posted August 6, 2022 Share #8 Posted August 6, 2022 11 minutes ago, Tizeye said: Leftover white wine? Now there is a contradiction in terms. Not gonna happen! Well, there are some sauerkraut that uses white wine....so says the jar label. Dearie's mom didn't bother to make their own sauerkraut. Instead they looked for jar brands....that didn't use sugar. Link to comment Share on other sites More sharing options...
Tizeye Posted August 6, 2022 Share #9 Posted August 6, 2022 1 minute ago, shootingstar said: Well, there are some sauerkraut that uses white wine....so says the jar label. Didn't say it was "leftover". The proper way is buy some white wine, a dash of white wine in the sauerkraut, then you have the remainder of the bottle for yourself. See, no leftovers and you are feeling pretty good about it. 1 2 Link to comment Share on other sites More sharing options...
Airehead Posted August 6, 2022 Share #10 Posted August 6, 2022 @Digital_photog, do you store it int he crock all winter and dip out what you need, or do you eventually can it? Link to comment Share on other sites More sharing options...
Airehead Posted August 6, 2022 Share #11 Posted August 6, 2022 15 minutes ago, Old No. 7 said: Your kraut sounds good @Digital_photog! I'd love to try it someday. I am attempting my furst sauerkraut. My neighbor makes it and gave me some. Last Sunday I sliced up a head of cabbage and salted it, let it sit for an hour. Packed a quart mason jar and a pint jar with a wood pounder but I never got the liquid I was expecting. I used vacuum lids and pumped the air out. It's looking good, but still no liquid crown on the cabbage. The jars are in the basement and look ok. I will check on them next week. Did you really paddle it or better yet knead it with your hands. Link to comment Share on other sites More sharing options...
Digital_photog ★ Posted August 6, 2022 Author Share #12 Posted August 6, 2022 6 minutes ago, Airehead said: @Digital_photog, do you store it int he crock all winter and dip out what you need, or do you eventually can it? we can it. If you don't use it fast enough a layer will spoil when it is exposed to air. 1 Link to comment Share on other sites More sharing options...
Airehead Posted August 6, 2022 Share #13 Posted August 6, 2022 Just now, Digital_photog said: we can it. If you don't use it fast enough a layer will spoil when it is exposed to air. that is what I was thinking Link to comment Share on other sites More sharing options...
petitepedal ★ Posted August 6, 2022 Share #14 Posted August 6, 2022 We use to make it...my grandfather and mom..til a friend borrowed the crock and never brought it back...I vague remember a piece with wooden slats that sat in the crock..may have been a wooden piece as well..there was a wooden bat like masher and 3 good sized rocks they used for weight...they canned it when it was done. Also..you can put whole heads in the mix..cored. And use the saur-heads for cabbage rolls . Yum. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted August 6, 2022 Share #15 Posted August 6, 2022 15 minutes ago, Airehead said: Did you really paddle it or better yet knead it with your hands. I kneaded the cabbage and salt first. Packed the jars with the wood bat like thing that came with the vacuum lids. Pumped the air out. I hope this works or I will learn something. 2 Link to comment Share on other sites More sharing options...
Further Posted August 6, 2022 Share #16 Posted August 6, 2022 The crock Is it one of those big pottery bucket type thing I remember from my grandma’s house? 1 Link to comment Share on other sites More sharing options...
KrAzY Posted August 6, 2022 Share #17 Posted August 6, 2022 We make our own, and follow our great grandparents recipe. Just like we do with Rumtoph, Shine, Elderberry wine, Dandelion wine and so on.. family recipes are fun 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted August 6, 2022 Share #18 Posted August 6, 2022 3 hours ago, Digital_photog said: 6 large heads of cabbage, salt. 5 gallon crock. Slice the cabbage thin into the crock. Use a wood stomper to mash the cabbage and salt till it is covered with juice. put a plate that fits in the crock on top then weight it down and let set for 6 to 8 weeks. You will then have better kraut than you can buy in any store. Crock is only 2 thirds full. We should have had 8 or 9 heads to make a full crock. I can see myself trying it if I get the time. I love sauerkraut. My cousin keeps a plastic container of it in her fridge so she can grab a chew of it every once in a while. We both love refrigerated Silverfloss Sauerkraut that comes in a 2 lb bag. Link to comment Share on other sites More sharing options...
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