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Sauerkraut with SQWIB"S help

post #1 of 9
Thread Starter 

SQWIB'S gave me a recipe for sauerkraut i gave it a try 

here it is 

cut 5 cabbage and kosher salt

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salt

 

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A pleat with holes  and a bag of water on top as weight

 

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for the cabbage not to be lonely of 6 weeks 

 

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7 weeks

 

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OMG it is yummy

thanks 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 9
So it's just salt and cabbage? Looks good.
post #3 of 9

icon_cool.gif

Now that sure is easy. Salt an cabbage and then wait. This is starting to be a theme around here alittle work then wait. Cheese, bacons, some sausages and the now saurkraut. Go figure.

post #4 of 9

Looks great...I'll have a pound please! And really that easy? 

post #5 of 9
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Now that sure is easy. Salt an cabbage and then wait. This is starting to be a theme around here alittle work then wait. Cheese, bacons, some sausages and the now saurkraut. Go figure.


X2 on the hurry up and wait...but soooo worth it!!

 

post #6 of 9

Looks good Ahron! That reminds me, I need to sample mine.

post #7 of 9
Thread Starter 


 

Quote:
Originally Posted by michael ark View Post

So it's just salt and cabbage? Looks good.


Thanks .yes salt cabbage and Patience

 



Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Now that sure is easy. Salt an cabbage and then wait. This is starting to be a theme around here alittle work then wait. Cheese, bacons, some sausages and the now saurkraut. Go figure.



  yup it is a lazy timesbiggrin.gif .



Quote:
Originally Posted by SmokinHusker View Post

Looks great...I'll have a pound please! And really that easy? 


  yes it is .

 



Quote:
Originally Posted by Sound1 View Post


X2 on the hurry up and wait...but soooo worth it!!

 


 Thanks . to wait  is the big problem 

 



Quote:
Originally Posted by solaryellow View Post

Looks good Ahron! That reminds me, I need to sample mine.


Thanks 

 

post #8 of 9

commonly used termonolgy around here is "once you make your own sausage you will never like store bought" This is even MORE the case when talking kraut. Every fall when cabbage goes on sale I buy 50 pounds, shred it, adding salt as I goes, usually after every 4-5 pounds about 2 tablespoons, press down into a crock, ( a plastic pail works too) shred, salt, press down, You need to have juice coming up over the kraut by the second shred, then keep going until all cabbage is shredded and in your crock, THEN, take 2 black garbage bags put them together, fill with water, tie shut securely place in crock or pail, set by a floor drain for 6 weeks, after six weeks take out bag, scrape any suspect looking stuff on the top, you will be able to tell how much as it looks nice and white and smells like kraut not sour diaper! then, stuff into your jars, screw on the lids, and process in boiling water 20 minutes and you will have the BEST mildest kraut you have ever eaten. When I make mine, its a quart of kraut, a pork hock or some other kind of pork, add a quart of water to the kettle, cook the heck out of it for about 2 hours watching it doesnt burn in, when ready to eat, and here is where some people are amazed, peel a potato, get it completely ground up in a food process or use a fine grater, add this to kraut to "thicken" it, and enjoy! if you have some good smoked sausage to combine, its a meal made in heaven

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Ron Forst View Post

commonly used termonolgy around here is "once you make your own sausage you will never like store bought" This is even MORE the case when talking kraut. Every fall when cabbage goes on sale I buy 50 pounds, shred it, adding salt as I goes, usually after every 4-5 pounds about 2 tablespoons, press down into a crock, ( a plastic pail works too) shred, salt, press down, You need to have juice coming up over the kraut by the second shred, then keep going until all cabbage is shredded and in your crock, THEN, take 2 black garbage bags put them together, fill with water, tie shut securely place in crock or pail, set by a floor drain for 6 weeks, after six weeks take out bag, scrape any suspect looking stuff on the top, you will be able to tell how much as it looks nice and white and smells like kraut not sour diaper! then, stuff into your jars, screw on the lids, and process in boiling water 20 minutes and you will have the BEST mildest kraut you have ever eaten. When I make mine, its a quart of kraut, a pork hock or some other kind of pork, add a quart of water to the kettle, cook the heck out of it for about 2 hours watching it doesnt burn in, when ready to eat, and here is where some people are amazed, peel a potato, get it completely ground up in a food process or use a fine grater, add this to kraut to "thicken" it, and enjoy! if you have some good smoked sausage to combine, its a meal made in heaven



  Thanks you gave me the solution how to can the kraut

 

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