Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1] 2   Go Down

Author Topic: Making Sauerkraut  (Read 1571 times)

0 Members and 1 Guest are viewing this topic.

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
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.
Logged
Weber Searwood 600

Kristin Meredith

  • Administrator
  • You are starting to smell like smoke.
  • *
  • Offline Offline
  • Posts: 3341
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.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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!
Logged
Bacon is a Gateway Food...

Bobitis

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 855
  • Contrary to popular belief, bacon is a vegetable
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?
Logged
How can you have any pudding if you don't eat yer meat?

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
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.
Logged
Weber Searwood 600

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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?
Logged
Bacon is a Gateway Food...

GREG-B

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 521
  • Washougal WA
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.
Logged
If the women don't find ya handsome, they should at least find ya handy.

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
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.
Logged
Weber Searwood 600

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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!
Logged
Bacon is a Gateway Food...

ZCZ

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1061
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
Logged
2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
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:
Logged
Weber Searwood 600

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
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?

Logged
Weber Searwood 600

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
Re: Making Sauerkraut
« Reply #13 on: January 11, 2018, 09:05:57 PM »
How to get rid of the sour taste...
Logged
Bacon is a Gateway Food...

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6891
  • Schnecksville, PA
    • Bar-B-Lews Blog
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
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180
Pages: [1] 2   Go Up
« previous next »