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Homemade Sauerkraut Pictorial Guide: Q-View

post #1 of 59
Thread Starter 

Homemade Sauerkraut

 

Equipment:

Harsch crock or jars with fermentation locks, tamper, knife, cabbage cutter, large container and potato masher. 

 

Ingredients:

Cabbage, Canning Salt  (12 Lbs. of cabbage produces 7 quarts of kraut)

Note: Never use iodized salt.

 

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Retain one large leaf per container, halve cabbage and remove core.  Slice core thinly by hand, in food processor or discard.

 

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Slice cabbage.

 

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Cabbage sliced

 

100_1547.jpg?t=1338901922

 

Add canning salt - 4 Tbls. or 67g = 1.2%  non-iodized salt per 12 Lbs. cabbage and mix thoroughly.  Other spices such as Caraway seeds may be added at this time 

 

100_1534.jpg?t=1338901922

 

 

Tamp cabbage until moisture appears.

 

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Cabbage after being tamped.

 

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Place in fermentation container tightly to 3/4 full to allow for weight and expansion.

 

100_1549.jpg?t=1338901923Place one large leaf on top of cabbage.

 

100_1550.jpg?t=1338901923

 

Place weights on top.  

 

 

100_1551.jpg?t=1338901923

 

If using Harsch crock, place lid in mote and fill with water.  Allow to set at room temperature for two days and then move to cool area (60 degrees) for three weeks then refrigerate, if desired place in smaller containers such as quart jars and refrigerate.  The sauerkraut may be consumed at this time or ferment further for a more desirable flavor. After 90 days you will have a very desirable kraut, after one year it is unbelievable.

 

Note: To keep slime from developing on top of kraut, it is important that air is not allowed to enter fermentation vessel during primary fermentation.  No peeking after day two.

 

 

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Kraut after 3 weeks fermentation.

 

 

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Placed in jars and ready to be refrigerated.

 

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Compressing cabbage in glass jars.

 

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Cabbage weighted down using cheese cloth and glass marbles for weight.  Homemade air locks made with original jar lid and wine fermentation air lock.  

 

 

100_1539.jpg?t=1338901924

 

 

Hope this helps.  If you have questions, please ask.


Edited by Mr T 59874 - 3/23/13 at 7:09am
post #2 of 59

Looks like you are missing some pics,  please repost when you get the chance this is a very interesting thread!

post #3 of 59
Thread Starter 

Hit the wrong button at the wrong time.  Corrected now.

T

post #4 of 59
Thread Starter 

Repaired

T

post #5 of 59

Nice job. Bookmarked

post #6 of 59

Great post!!

My 94 year old Grandmother asked me recently if I had ever made homemade sauerkraut before. I never have. That's something I need to make she told me.

I'm glad I came across this. Thanks for sharing!

post #7 of 59

love home made kraut DSC07071.JPG

post #8 of 59

love home made kraut. it is a great tutorial

 

DSC07071.JPG

post #9 of 59

One question. What size Harsch Crock are you using?

post #10 of 59
Thread Starter 

10 Liter -  Any more questions?

post #11 of 59

you make it exactly the same way as my dad taught me (nothing but cabbage and salt)  but we don't worry about air getting at the surface, we just scrape the foam off every day.

 

we use a small woodent barrel that will make about a  50lb batch, put a wooden disc on top and a big rock to weigh it down. 

 

Steve

post #12 of 59
Quote:
Originally Posted by Mr T 59874 View Post

10 Liter -  Any more questions?

Excellent. Thank you!

post #13 of 59
Thread Starter 

Steve, I bet you are turning out some really great kraut.  Bet that barrel makes your mouth water just by walking by.  I sure don't miss scimming crocks, thus the air locks.

T

post #14 of 59

That Harsch crock looks like a perfect way to do it!  I have been usinf a relixsh tray with a plastic bag on it for weight and airlock in a regular crock.

 

Mark

post #15 of 59

So I'm assuming those huge heads of cabbage each weigh 1.5 # a piece?

post #16 of 59
Thread Starter 

MRH,  Yes the crock is hassle free other than topping off the reservoir every 3 or 4 days.

 

Pinksalt, on the average, yes.

post #17 of 59

My Harsch crock arrived yesterday via UPS. If I have time this weekend, I plan on giving this recipe a whirl. icon14.gif

post #18 of 59
Thread Starter 

Congratulations,thumb1.gif  what size did you get?  If you have questions along the way please ask.  If no questions, let us know how it turns out.  It will get better with age.  I like to wait 90 days before consuming, but if out have to eat a little early, oh well.th_crybaby2.gif

post #19 of 59
Quote:
Originally Posted by Mr T 59874 View Post

Congratulations,thumb1.gif  what size did you get?  If you have questions along the way please ask.  If no questions, let us know how it turns out.  It will get better with age.  I like to wait 90 days before consuming, but if out have to eat a little early, oh well.th_crybaby2.gif

I bought the 10 liter one. Good to know about the 90 days too. Thanks for all your help.

post #20 of 59

Great tutorial, as usual! Gotta try that sometime!

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