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buff01 | 07-31-2008 07:56 PM
started my first sauerkraut today As an active mead-maker, I am interested in all kinds of fermentation. I love kraut, so I started a batch today, pretty standard with sea salt and cabbage. I also added the juice of a lemon for flavor and extra acidity. I almost added an apple, but I figured I'd go simple for the first time :bear_w00t: Anyone else make kraut? If this works out, I'll make a huge batch and can it... YUM! http://www.opensourcefood.com/public...kraut-copy.jpg

Satyr | 07-31-2008 08:22 PM
Re: started my first sauerkraut today I'm half German and I can't stand the stuff. I want to like it, but simply can't.

Quixote2 | 07-31-2008 09:08 PM
Re: started my first sauerkraut today I made my first batch last year, 12 quarts and did not can it. Kept the kraut in the spare fridge. Only lasted me about 6 months. I have twice as much working now. Will probably put first batch in jars next week. I prefer the kraut non canned. The stuff you buy in the store is canned (pressure cooked) and not as crisp as the home made. Home made will require refigeration. Your great grandma made kraut in 5-10-20 gallon batches in the root celler and kept the kraut in the crock it was fermented in.

buff01 | 07-31-2008 09:30 PM
Re: started my first sauerkraut today yeah, it seems like it's more nutritional and tasty when it's raw. I'll probably do both if I like it.

RealityCheck | 07-31-2008 09:36 PM
Re: started my first sauerkraut today Think it would work with dehydrated cabbage? Might be useful in a pinch.

Conk | 08-01-2008 10:33 AM
Re: started my first sauerkraut today Quote:
Originally Posted by buff01 (Post 1217844) yeah, it seems like it's more nutritional and tasty when it's raw. I'll probably do both if I like it.
Raw is chock full of good enzymes and probiotics. Excellent food and very tasty! :applause_

BellevueBully | 08-01-2008 10:48 AM
Re: started my first sauerkraut today Quote:
Originally Posted by Conk (Post 1218419) Raw is chock full of good enzymes and probiotics. Excellent food and very tasty! :applause_
Is the nutritional value that good? What about pickled products?(beets, cuc, beans)....any idea?

RR_58 | 08-01-2008 11:02 AM
Re: started my first sauerkraut today We've been making our own kraut for years...flavor is great,store bought stuff can't compare with it.

eyeofliberty | 08-01-2008 11:14 AM
Re: started my first sauerkraut today Very cool, buff. We just planted some cabbage for January harvest. I plan to make some 'kraut then. I love good, homemade 'kraut! Chock full of good enzymes. I might try to do some up 'kimchi' style, with garlic and hot peppers. Yummy... :D Are you using ceramic crockery to do it? I'd like to know more about the method you're using.

buff01 | 08-01-2008 01:09 PM
Re: started my first sauerkraut today Quote:
Originally Posted by eyeofliberty (Post 1218502) Very cool, buff. We just planted some cabbage for January harvest. I plan to make some 'kraut then. I love good, homemade 'kraut! Chock full of good enzymes. I might try to do some up 'kimchi' style, with garlic and hot peppers. Yummy... :D Are you using ceramic crockery to do it? I'd like to know more about the method you're using.
I love kimchi too, and I'll be trying some of that soon! Search on youtube for kimchi or sauerkraut and you'll find a lot of how-to vids. Since I don't have any crocks or plastic buckets, I'm using a used 80oz pickle jar as the vessel. Since a plate won't fit into it, I'm using a ziplock bag full of brine to weight the cabbage down and keep it submerged. The method was very simple: -Chop up a cabbage head after tossing any imperfect outer leaves -Put layers of the shredded cabbage into the vessel sprinkling each time with sea-salt and packing down tight with a wooden spoon or mallet. -I put some extra spices and some lemon juice in as I went. -Once it got near the top, I stopped packing, added some brine to the top so it was all submerged, and filled the regular ziplock with brine and set on top. -put the lid on the jar loosely just to keep nasties out -wait a week or two and see! bancha

eyeofliberty | 08-01-2008 01:12 PM
Re: started my first sauerkraut today Quote:
Originally Posted by buff01 (Post 1218671) The method was very simple: -Chop up a cabbage head after tossing any imperfect outer leaves -Put layers of the shredded cabbage into the vessel sprinkling each time with sea-salt and packing down tight with a wooden spoon or mallet. -I put some extra spices and some lemon juice in as I went. -Once it got near the top, I stopped packing, added some brine to the top so it was all submerged, and filled the regular ziplock with brine and set on top. -put the lid on the jar loosely just to keep nasties out -wait a week or two and see! bancha
Very simple, I like it! No reason why anyone can't begin making 'kraut with this method. Thanks!

Banjo | 08-01-2008 02:36 PM
Re: started my first sauerkraut today Awesome. I love kraut. I made my first attempt last year and I think that I screwed it up using regular table salt instead of canning salt? It didn't seem to ferment properly... I don't know if that was definately the issue but I'll be changing that this year.

Conk | 08-01-2008 02:48 PM
Re: started my first sauerkraut today Quote:
Originally Posted by BellevueBully (Post 1218452) Is the nutritional value that good? What about pickled products?(beets, cuc, beans)....any idea?
the nutritional value is off the charts! Yes, you can use other things as long as you use the old fashioned process and not try to speed it up or use heat.

Old Herb Lady | 08-01-2008 10:35 PM
Re: started my first sauerkraut today Quote:
Originally Posted by buff01 (Post 1218671) I love kimchi too, and I'll be trying some of that soon! Search on youtube for kimchi or sauerkraut and you'll find a lot of how-to vids. Since I don't have any crocks or plastic buckets, I'm using a used 80oz pickle jar as the vessel. Since a plate won't fit into it, I'm using a ziplock bag full of brine to weight the cabbage down and keep it submerged. The method was very simple: -Chop up a cabbage head after tossing any imperfect outer leaves -Put layers of the shredded cabbage into the vessel sprinkling each time with sea-salt and packing down tight with a wooden spoon or mallet. -I put some extra spices and some lemon juice in as I went. -Once it got near the top, I stopped packing, added some brine to the top so it was all submerged, and filled the regular ziplock with brine and set on top. -put the lid on the jar loosely just to keep nasties out -wait a week or two and see! bancha
THANK YOU !!!!!!!!!!!

Quixote2 | 08-02-2008 12:39 AM
Re: started my first sauerkraut today I use stainless steel stock pots and buy a plate that fits inside. I put a plastic gallon jug of water on the plate for weight. I bought another set of stock pots cheap at Harbor Freight to keep several batches going.

buff01 | 09-05-2008 12:02 AM
Re: started my first sauerkraut today Well, I had the kraut sitting on the kitchen counter for about a week, and then I put it into the fridge and for no good reason didn't touch it until tonight. WOW! Crispy, tangy, fresh goodness! This is easily the best kraut I have ever had. Ate a huge mound of kraut with some bratwurst and white rice. For the beverage, it was my homemade apple mead with it. SPECTACULAR! :smokin: How did it turn out for everyone else? :beer:

Heimdhal | 09-05-2008 12:10 AM
Re: started my first sauerkraut today I tried, started 3 weeks ago....failed...horribly. When it was done "fermenting" and ready to taste, I wouldnt even try it, it was just that bad. Im a pastry chef...ill pretty much try any food...this went right into the trash. I believe what I failed at was I did NOT pack i properly, it was either too little cabbage in too much brine, the brine was not ratioed right(too much salt) or simply just not packed dense enough to keep it in a true anerobic environment. I will try again this week after the hurricane passes. I bought some at the store the other day that is packed localy by an 'organic' place down in ft lauderdal. Not canned, so defently NOT over cooked, but I have no tried it yet.

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