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First Sauerkraut - Page 5

post #81 of 107
Thread Starter 

Since h2osmoker's magic powers and 20 years of experience have not materialized, here is the result.

 

This particular head of cabbage weighed in at 4lbs 7 3/4oz. Compare it to the original pic in this thread next to the salt box and based on the salt box alone you can tell it is just shy of 2/3 the size of the 7lbs head.

 

2012-04-07_15-45-31_656.jpg

 

Check out the density of this cabbage.

 

2012-04-07_15-47-09_152.jpg

post #82 of 107

I was only 12 oz off...Not bad...You sure your thumb was not on the scale?police2.gif...JJ

post #83 of 107
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I was only 12 oz off...Not bad...You sure your thumb was not on the scale?police2.gif...JJ



 

One handed picture taking is not on my resume Jimmy. biggrin.gif

post #84 of 107

bravo.png  Great posting SolarYellow !!

post #85 of 107
Quote:
Originally Posted by solaryellow View Post

Since h2osmoker's magic powers and 20 years of experience have not materialized, here is the result.

 

This particular head of cabbage weighed in at 4lbs 7 3/4oz. Compare it to the original pic in this thread next to the salt box and based on the salt box alone you can tell it is just shy of 2/3 the size of the 7lbs head.

 

2012-04-07_15-45-31_656.jpg

 

Check out the density of this cabbage.

 

2012-04-07_15-47-09_152.jpg


I was just waiting for the pic of the scale without a cabbage on it. How did I know? super.gif

 

post #86 of 107
Thread Starter 
Quote:
Originally Posted by h2osmoke View Post



Quote:
Originally Posted by solaryellow View Post

Since h2osmoker's magic powers and 20 years of experience have not materialized, here is the result.

 

This particular head of cabbage weighed in at 4lbs 7 3/4oz. Compare it to the original pic in this thread next to the salt box and based on the salt box alone you can tell it is just shy of 2/3 the size of the 7lbs head.

 

2012-04-07_15-45-31_656.jpg

 

Check out the density of this cabbage.

 

2012-04-07_15-47-09_152.jpg


I was just waiting for the pic of the scale without a cabbage on it. How did I know? super.gif

 



 

That's ok. We all know what kind of advice to expect from you now. Thanks for playing kiddo.

post #87 of 107

Lets see the cabbage on the scale. 

post #88 of 107
Thread Starter 
Quote:
Originally Posted by h2osmoke View Post

Lets see the cabbage on the scale. 

 

Scroll up. You already quoted it in your post. ROTF.gif
 

 

 

post #89 of 107
Quote:
Originally Posted by solaryellow View Post

 

Scroll up. You already quoted it in your post. ROTF.gif
 

 

 


Nice mod tricks changing my post. 

post #90 of 107

You must not have a life clinging to this post waiting for a response from me. 

post #91 of 107
Thread Starter 
Quote:
Originally Posted by h2osmoke View Post



Quote:
Originally Posted by solaryellow View Post

 

Scroll up. You already quoted it in your post. ROTF.gif
 

 

 


Nice mod tricks changing my post. 


Sure thing son. biggrin.gif

 

 



Quote:
Originally Posted by h2osmoke View Post

You must not have a life clinging to this post waiting for a response from me. 


Yes. I think it is important for people to realize that there are a few "members" who don't know what they are talking about and they should be exposed for what they are. Clearly in your case, you have absolutely no clue how much a head of cabbage weighs which should call into doubt your 20 years of experience making sauerkraut. I can't even begin to tell you how many laughs your posts have garnered based on the PMs, emails and text messages I have received. Better luck finding a more defenseless target next time.

 

 


Edited by solaryellow - 4/9/12 at 5:41am
post #92 of 107
Quote:
Originally Posted by h2osmoke View Post


Quote:
Originally Posted by solaryellow View Post

Scroll up. You already quoted it in your post. ROTF.gif

 



Nice mod tricks changing my post. 

You post has not been edited at all. You can try to blame the mods for you not paying attention all you what but no one edited the post.
post #93 of 107
Well..I wasn't off by too much...it's much closer to 5 lbs. than 1.5 lbs...LMAO!!!!

~Martin biggrin.gif
post #94 of 107
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

Well..I wasn't off by too much...it's much closer to 5 lbs. than 1.5 lbs...LMAO!!!!

~Martin biggrin.gif



You and Dan would have to split the prize Martin. beercheer.gif

post #95 of 107

Oops, In a previous post I said my Crock was 5.5 gal. Actually it's 2.5 gal. Too much gray hair.icon_redface.gif

I can easily get 12 lbs. of white cabbage + weights in my 2.5 gal. Crock. I simply put 4 inches or so of shredded cabbage in a plastic container then pound it down with a heavy weight to break it down. Then place in crock and press again with a potato masher, repeating until the desired level is reached. The juice is already covering the cabbage at this time and fermentation visibly starts in less than two hours. Regardless of the container or type of cabbage, put in as much as you can, remembering to allow for expansion.

post #96 of 107
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post

Oops, In a previous post I said my Crock was 5.5 gal. Actually it's 2.5 gal. Too much gray hair.icon_redface.gif

I can easily get 12 lbs. of white cabbage + weights in my 2.5 gal. Crock. I simply put 4 inches or so of shredded cabbage in a plastic container then pound it down with a heavy weight to break it down. Then place in crock and press again with a potato masher, repeating until the desired level is reached. The juice is already covering the cabbage at this time and fermentation visibly starts in less than two hours. Regardless of the container or type of cabbage, put in as much as you can, remembering to allow for expansion.



 

I like your potato masher idea and am going to steal it. Thanks!

post #97 of 107

I ahve always wanted to make Kraut but have not done it and used not having a crock for an excuse!  What a great set up! 

post #98 of 107

A question.  Is this something I could make anytime, or do I need cold temperatures to do it.

 

Thanks

post #99 of 107

You can make it anytime so long as you have a place thats 65-70F I have some going now .. has 2 more weeks to ferment

post #100 of 107

Thank you!  I'll try making some soon.

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