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Author Topic: Making Sauerkraut  (Read 1327 times)

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WiPelletHead

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Making Sauerkraut
« on: January 11, 2018, 01:22:26 PM »
With Kristin's permission, I am posting a link to a PDF from the UW extension office on making sauerkraut. I've been using it about 10 years with great results. And if you try it, I hope you enjoy it.

http://learningstore.uwex.edu/assets/pdfs/B2087.pdf

Kristin, feel free to move if you like. I just put it here to start with hoping more people would see if.
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Kristin Meredith

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Re: Making Sauerkraut
« Reply #1 on: January 11, 2018, 01:53:43 PM »
Good place for it.  In a while, we may move to the recipe section so it does not get lost.  Very interesting read.  I especially liked the recipe for Wisconsin Bratwurst Casserole.  Thanks for sharing.
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Bentley

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Re: Making Sauerkraut
« Reply #2 on: January 11, 2018, 06:15:52 PM »
They got some big xxx cabbage in Wisconsin...6 to 15lb. heads of cabbage!
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Bobitis

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Re: Making Sauerkraut
« Reply #3 on: January 11, 2018, 06:43:38 PM »
That's what I was thinking.   :o

I never weighed one, but around here they average 6-8 inch diameter. 1.5 lb maybe?
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WiPelletHead

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Re: Making Sauerkraut
« Reply #4 on: January 11, 2018, 06:45:57 PM »
Quote from: Bentley  on January 11, 2018, 06:15:52 PM
They got some big xxx cabbage in Wisconsin...6 to 15lb. heads of cabbage!

The last time I picked some up for sauerkraut, 3 heads were 40+ pounds. The grower lists it on his web site as kraut cabbage.

Tip 1: The fresher the better. Also heads that are heavy for the size are best. Loose heads tend not to be as good.

Tip 2: Sealing the container with a zip lock bag filled with a salt brine is the way to go. When I was a kid, every one used a weighted plate and covered it with a cloth. Had mold on top every time. With the bag, I've had none at all.
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Bentley

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Re: Making Sauerkraut
« Reply #5 on: January 11, 2018, 06:54:21 PM »
What I can't understand is why the water in the bag has to have salt in it?  It is simply a weight right?
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GREG-B

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Re: Making Sauerkraut
« Reply #6 on: January 11, 2018, 07:00:37 PM »
I have one of those crocks with a water dam around the top, when I filled with regular water it sucked it into the kraut and diluted the  brine solution inside.   After that I used brine water in the dam.
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WiPelletHead

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Re: Making Sauerkraut
« Reply #7 on: January 11, 2018, 07:16:04 PM »
The bag has a salt brine in case of a leak. That way is doen't dilute the kraut.

Same idea as Greg-B did using his crock. By the way, I would like one but have been to cheap to buy one.
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ZCZ

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Re: Making Sauerkraut
« Reply #8 on: January 11, 2018, 08:30:54 PM »
Been making Kraut for a couple months is all so still new.  One thing I've learned is start with a freshly cleaned container.  Had a batch where I did not do that and had to throw it out.
Can you post a picture of the zip lock bag with saline solution?  I use a cabbage leaf to cover the top then a shot glass with water in it for weight.  Using glass canning jars for the kraut.
Have had several good batches.  Kraut is one of the best probiotics out there - as long as you have fresh and not canned.
Z
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Bentley

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Re: Making Sauerkraut
« Reply #9 on: January 11, 2018, 08:32:59 PM »
So as ridiculously stupid as this questions sounds...I love cabbage, love Kimchi...How do I get the sour, acidic taste out of the Kraut!
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ZCZ

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Re: Making Sauerkraut
« Reply #10 on: January 11, 2018, 08:42:46 PM »
Quote from: Bentley  on January 11, 2018, 08:32:59 PM
So as ridiculously stupid as this questions sounds...I love cabbage, love Kimchi...How do I get the sour, acidic taste out of the Kraut!

Kraut is surprisingly easy to make. Tons of videos on You Tube.  This is the one I started with.

https://www.youtube.com/watch?v=1c_d-iD8OOQ&t=237s
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WiPelletHead

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Re: Making Sauerkraut
« Reply #11 on: January 11, 2018, 08:58:03 PM »
Quote from: ZCZ on January 11, 2018, 08:30:54 PM

Been making Kraut for a couple months is all so still new.  One thing I've learned is start with a freshly cleaned container.  Had a batch where I did not do that and had to throw it out.
Can you post a picture of the zip lock bag with saline solution?  I use a cabbage leaf to cover the top then a shot glass with water in it for weight.  Using glass canning jars for the kraut.
Have had several good batches.  Kraut is one of the best probiotics out there - as long as you have fresh and not canned.
Z

Tip 3: I forgot to mention, Every thing needs to be clean! I use a 5 gal food grade bucket and make sure to clean it extremely well. And I'm constantly washing up while making it.

Z, page 3 on the PDF has a picture that should give you some idea. For smaller batches, just down size. My thought is, maybe a pryrex bowl with a smaller zip lock bag. I watched the video you posted and I don't like the seal she is getting. The better the seal, the better the end result.

My  :2cents:
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WiPelletHead

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Re: Making Sauerkraut
« Reply #12 on: January 11, 2018, 09:00:51 PM »
Quote from: Bentley  on January 11, 2018, 08:32:59 PM
So as ridiculously stupid as this questions sounds...I love cabbage, love Kimchi...How do I get the sour, acidic taste out of the Kraut!

Bentley, are you asking how to get rid of the sour taste?

Or asking on how it is created?

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Bentley

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Re: Making Sauerkraut
« Reply #13 on: January 11, 2018, 09:05:57 PM »
How to get rid of the sour taste...
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Re: Making Sauerkraut
« Reply #14 on: January 11, 2018, 09:09:17 PM »
Quote from: Bentley  on January 11, 2018, 09:05:57 PM
How to get rid of the sour taste...

then it would just be kraut ;D
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