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Sauerkraut

post #1 of 57
Thread Starter 
We make kraut a few times a year. I finally got a crock so I asked the wife to bring home 6 pounds of cabbage. After shredding there was nine pounds.

Using Mr T's 1.2% salt to cabbage ratio I mixed and tamped the cabbage until I had adequate juice. Then I packed it into the crock, weighed it down. Put the lid on and filled the mote. It will sit at room temperature for two days then into the garage for three weeks.

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Used the Mr T approved kraut stamper

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More in a month!


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Edited by dirtsailor2003 - 9/26/16 at 10:08pm
post #2 of 57

Nice crock!

 

Al

post #3 of 57
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Nice crock!

 

Al

Thanks Al! It's been a longtime a coming. Of course, while unpacking it the lid slipped from my hand and landed on the concrete floor. UGGHHHH! I will order a new one, but a bit of epoxy worked for now.

 

This is the TSM 5 quart crock. Which I never put two and two together until I got the box. TSM = The Sausage Maker...

post #4 of 57

Tried this once and realized I had a lot to learn. How cool is your garage? I see you are in Oregon so it is surely cooler there today than it is here in Houston TX.  Who is Mr T? Do you use any seasoning?  Many thanks for the photos.

post #5 of 57
Nice! I ordered some half gallon jars, a pack of fermenting lids, and a fermenting book. Kimchi, pickles, and sauerkraut is what want to make first. That's a great looking crock! I wished my wife ate sauerkraut so I could make a big batch
post #6 of 57
Thread Starter 
Quote:
Originally Posted by Sundown Farms View Post

Tried this once and realized I had a lot to learn. How cool is your garage? I see you are in Oregon so it is surely cooler there today than it is here in Houston TX.  Who is Mr T? Do you use any seasoning?  Many thanks for the photos.

We make kraut year round. Right now it's upper 70's which is perfect for the initial fermentation. As luck would have it the temps are going to drop into the 60's in a few days. So that's perfect also. We don't turn on the heat in the house until it drops into the 40's. So plan right now is to just let it do its thing in the house. I make several batches a year. Depending on the time of year I may move it into he garage or not. Next week it's supposed to get into the 20's at night. But in the house will be the perfect temp still.
post #7 of 57
Thread Starter 

This is worse than watching paint dry! Haven't peaked since day one. Just keep adding water to the reservoir. Its going to be a long 30 days!

post #8 of 57

Watching!

 

Disco

post #9 of 57
Thread Starter 
Quote:
Originally Posted by Disco View Post

Watching!

Disco

As am I!
post #10 of 57
I've always wanted to try this.

I'm in
post #11 of 57

:popcorn

post #12 of 57
Thread Starter 

Geez I may not have enough beer to complete this project...

 

cheers.gifcheers.gifcheers.gifcheers.gif

post #13 of 57

I'm in

Richie

post #14 of 57

DS2003, I'm also in !

post #15 of 57
Thread Starter 

Couple more days and we should have the beginnings of kraut!

 

:pot::popcornbluesbros.gifcheers.gif

post #16 of 57

:popcorn

post #17 of 57
Thread Starter 
And done!

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post #18 of 57

Case wow did I see my name on 1 of them jars LOL points that is another art 

Richie

 

Thumbs Up

post #19 of 57
I can almost smell it from here!

I see an interesting post of 4 coming soon!
post #20 of 57
Thread Starter 
Quote:
Originally Posted by tropics View Post

Case wow did I see my name on 1 of them jars LOL points that is another art 
Richie

icon14.gif

Thanks Richie! It's tasty right now but as it ages it gets better. I'll probably eat one jar over the next week!
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