First Sauerkraut

sausageboy · Jan 15, 2012

Big Casino said:
We have been using the trash bag method for as long as I can remember, never had any problem, double up the bags in case of a leak, I have always been under the impression that there needs to be weight bearing down on the shredded cabbage to help break it down, we usually shred 50 to 100lbs of cabbage in a batch, what do you do with the kraut after it has fermented?

I also use a weight, but a weight isn't necessary.

Extra kraut goes in the fridge after fermenting.

I make a fresh batch every 2-3 weeks, have for almost 30 years. Family has for ages, German heritage on one side.

I keep the cabbage in the root cellar so I can always have fresh kraut, rather than a bunch of canned or frozen stuff.

I make it year 'round.

big casino · Jan 15, 2012

SausageBoy said:
I also use a weight, but a weight isn't necessary.

Extra kraut goes in the fridge after fermenting.

I make a fresh batch every 2-3 weeks, have for almost 30 years. Family has for ages, German heritage on one side.

I keep the cabbage in the root cellar so I can always have fresh kraut, rather than a bunch of canned or frozen stuff.

I make it year 'round.

Really? you make saurkraut every 2 or 3 weeks? well apparently you hold to your German tradition more so than I.

If your making kraut that often why even refrigerate it?

I have never even seen a recipe that had you ferment the cabbage in less than 6 to 8 weeks

Mind sharing that recipe I'd love to get the process over with faster

sausageboy · Jan 15, 2012

Big Casino said:
Really? you make saurkraut every 2 or 3 weeks? well apparently you hold to your German tradition more so than I.

If your making kraut that often why even refrigerate it?

I have never even seen a recipe that had you ferment the cabbage in less than 6 to 8 weeks

Mind sharing that recipe I'd love to get the process over with faster

It could be left out to ferment more but I don't like it super sour, so I put it in the fridge.

No special recipe really...it's more technique.

I quarter the cabbage and shred on a mandoline.

Rather than shredding the the face of the quarter, I shred parallel with the core, and only 1mm thickness...this gives a very nice texture.

I pre-salt in a container, rest for a couple hours and then pack in the 1/2 gallon canning jar.....I sometimes add other stuff like onion, apple, etc.

2 weeks fermentation.

venture · Jan 15, 2012

Thanks for all the posts to this thread.

I think the reason I don't like kraut is because I have never had the good stuff.

Maybe when I get done screwing up Al's wonderful Mozz, I can get busy seeing how I can ruin home made kraut or kim chi?

Good luck and good smoking.

sqwib · Jan 25, 2012

Looking good guys.

dasmoke · Jan 25, 2012

This is how I do it. I take quart jars. Put one tsp. of salt in the bottom and then pack the jar tight with schreaded cabbage. Then put another tsp. of salt on top. Fill the jar with hot boiling water and put the lid on. Do not let it seal and don't screw it on tight other wise the jar will crack and then the misses will really be mad. Just place it on their loose. I set the jars on an old towel and let it fermet and change the towel after a while. When they are done bubbling after a couple of weeks, screw the lid on tight and wipe the jars down with hot soapy water. The air temp has to be fairly warm. Don't do it in a cold garage. Our family and extended family has been doing it this way for years. Very easy and my friends love it.

solaryellow · Feb 3, 2012

It has been about 4 weeks now and I am wondering if I may have packed it too tight. I tried some from the center and it is still a little crisp and a little sweet yet. How firm do you veteran sauerkrauters pack it down? Should it feel mostly solid?

africanmeat · Feb 3, 2012

I don't know mine is also a Little bit crisp and it is also 4 weeks and i did packed it down tight.

big casino · Feb 3, 2012

well you crush it down with your hands and then put a weight on it, and to get some out you have to rake at it to get some we use a pasta spoon, how much salt did you use?

solaryellow · Feb 3, 2012

africanmeat said:
I don't know mine is also a Little bit crisp and it is also 4 weeks and i did packed it down tight.

Glad I am not alone.

Big Casino said:
well you crush it down with your hands and then put a weight on it, and to get some out you have to rake at it to get some we use a pasta spoon, how much salt did you use?

I actually punched it down and it is very very tight but based on your raking description that sounds about right. 3/4 cup kosher salt for 17 lbs of cabbage. I have had to add one quart of salt water (4tsp of salt/quart) back to the brine last week due to evaporation. Ambient temp is 66* F.

big casino · Feb 3, 2012

ok I have never used Kosher salt, I use canning/pickling salt, and I believe we use 3tbs to every 5lb of shredded cabbage, so I would have probably used about 10 to 11 TBS in your batch, If I remember correctly 2TBS=1/8cup? so 12 TBS should make 3/4 cup so the amount of salt seems correct, now fresh kraut does have a bit more of a crispness to it, and it is definately not as sour as store bought kraut, but I would give it another week or so it won't hurt it being patient

sausageboy · Feb 4, 2012

From a look at your pics i can see it's a bit chunky, it does take longer to finish than that which is sliced thin and in a way that exposes the most cells.
If it's shaved at about 1mm and parallel with the core it's finished in 2-3 weeks.
I salt it and let it sweat before packing it into the fermenter. Packed as tight as possible but never pounded like some folks do, that can ruin the texture. Crispiness is good.

Reserve some of the brine from this batch for your next batch, that'll jump start it a bit.

solaryellow · Feb 4, 2012

SausageBoy said:
From a look at your pics i can see it's a bit chunky, it does take longer to finish than that which is sliced thin and in a way that exposes the most cells.
If it's shaved at about 1mm and parallel with the core it's finished in 2-3 weeks.
I salt it and let it swept before packing it into the fermenter. Packed as tight as possible but never pounded like some folks do, that can ruin the texture. Crispiness is good.

Reserve some of the brine from this batch for your next batch, that'll jump start it a bit.

That makes sense. Kinda like the difference between curing ground meat vs whole muscle meat. Thanks!

sqwib · Feb 6, 2012

solaryellow said:
It has been about 4 weeks now and I am wondering if I may have packed it too tight. I tried some from the center and it is still a little crisp and a little sweet yet. How firm do you veteran sauerkrauters pack it down? Should it feel mostly solid?

africanmeat said:
I don't know mine is also a Little bit crisp and it is also 4 weeks and i did packed it down tight.

I am not a veteran but I punch mine down pretty tight.
It will be crisp its raw, it will only get softer once cooked.

erain · Feb 6, 2012

Clyde79 said:
been making it for my whole life, german grandparents and we were the labor 45 gallons once a year ,end result well worth it. if most people saw the funk that grows on top of the batch they would never eat it.i like big casino's trick but grandpa kraut said the funk was necessary for flavor and what he said was law

if you use the water bag method of sealing, you will not have the "funk" on top of the kraut. it is important to never peek though, it is an air tight seal and gasses will push up out and around the bag. i always have my containers filled with firmly tamped cabbage 3-4 inches from the top. then using double bags which i get from the meat market... they are food grade and are called venison bags up here. and fill them with brine (1.5 tablespoons canning/pickling or kosher salt to quart of water) untill they are kind of bulging over the rim of container. the reason for the brine in the bag is just in case you develop a leak, which is highly unlikly with the double bagging but sure hate to dilute a batch of kraut... will provide some links that have pics...

solaryellow said:
I actually punched it down and it is very very tight but based on your raking description that sounds about right. 3/4 cup kosher salt for 17 lbs of cabbage. I have had to add one quart of salt water (4tsp of salt/quart) back to the brine last week due to evaporation. Ambient temp is 66* F.

have never had to add water to mine, dont even look at it until 6-8 weeks have passed and i am ready to put it up in canning jars for storage. at this time i will make some brine to put in the kettle i use to heat the kraut up in before transferring to jars, purpose so you have some liquid there and keep the kraut from scorching.

SausageBoy said:
From a look at your pics i can see it's a bit chunky, it does take longer to finish than that which is sliced thin and in a way that exposes the most cells.
If it's shaved at about 1mm and parallel with the core it's finished in 2-3 weeks.
I salt it and let it sweat before packing it into the fermenter. Packed as tight as possible but never pounded like some folks do, that can ruin the texture. Crispiness is good.
Reserve some of the brine from this batch for your next batch, that'll jump start it a bit.

agree with the sliced thin, but for real good flavor must set longer, 6-8 weeks to let the fermented flavor develop. but i do have a question about saving some brine for sausage boy... guessing this is kinda like sourdough starter. but how do you store the brine and is it feasibble to store from one year to the next.

have included some links from kraut threads i have done in past along with one of my favorite recipes you all need to try out when you get your kraut done,

2008 kraut making
http://www.smokingmeatforums.com/t/70908/home-made-kraut-with-qview

2008 kraut canning
http://www.smokingmeatforums.com/t/72452/home-made-kraut-part-2-qview-hea-wd

2010 kraut making/canning
http://www.smokingmeatforums.com/t/97465/sauerkraut-2010-step-by-step-w-qview

pierogi skillet, if you need a recipie to use some kraut in... personally i would double the bacon...
http://www.smokingmeatforums.com/t/70248/sauerkraut-bacon-pierogi-skillet

love it you are going through the effort of making your own. if it works out you will be rewarded!

jonesn4smoke · Feb 6, 2012

it is nice to see how diverse this site is you just gotta love it.My wifes mother taught me a way to make Kraut that totally changed the way I like it.

Put kraut in the crock pot and cook on low for a day I put it in at earley eveing and lit it cook all night

put some smoked pork hoak in when you get up. Some times I will put a small pork roast in it (But as I said my wife is all german and she will not have that at all she doesn't like me to change her comfort food)

Then take a raw potato and grate it very fine into the krout about an hour before you eat it.

Serve over potato dumplings it will stick to your ribs all day.

Thanks again for the amout of Info here I cannot stay away for this site gotta check in or think I will miss smoething

Thanks

Ron

solaryellow · Feb 6, 2012

Thanks guys. I will keep checking on it.

strummer · Feb 6, 2012

I'm making 12 gallons now . Been going about a month now . Starting to get right where I want it . Will be canning it soon,

clyde79 · Feb 6, 2012

we make it in 10 gallon crocks,in stages , we mash it with pounders till the juice rises,every layer we add shredded cabbage,salt,fresh dill, and caraway seeds, then cover with a clean towel then a piece of 2" thick glass with a cobblestone for weight, 6-8 weeks later we bag in quart bags. when we bag it is very dense,all of our equipment is 30 plus years old and a family tradition we do every year

becky3086 · Feb 7, 2012

I make my sauerkraut right in my canning jars, no mess, no weighting anything down, very easy.

First Sauerkraut

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