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Sauerkraut - Page 2

post #21 of 89
LOVE good krout, we got a ol' lady back home that makes it and the stuff Coley commented on and her okra is to die for, she won't tell ya nothing ,just smiles. i uselly get that food in trade for work i do for her when i'm back home. she pushen 90, very healthy and nice to visit with, and enjoy that great pickled eats.
post #22 of 89
No kidding. I can close my eyes and imagine grandmas kitchen. Pickled everything. Pickled beets are my fave, but they weren't fermented, though I bet they could be.

Going to go have to go eat some Q for lunch, and maybe chop up some cabbage tonight! biggrin.gif
post #23 of 89
You're a lucky man there Smokebuzz!...Maybe in time she'll share her recipe/formula...

Another thing I like here is pickled green tomatoes...the SOUR kind, not the sweet ones...

I'm thinking about curing some next tomato season...maybe some w/ garlic too!...
post #24 of 89
Another thing I like here is pickled green tomatoes...the SOUR kind, not the sweet ones...

post #25 of 89
Be sure to use a good very firm head of cabbage...the 'Late Flat Dutch' variety is one
of the best 'kraut' cabbages I know of!...although any will work fine...
post #26 of 89
like coley said buzz, mayber one day

post #27 of 89

I'll eat some kraut if you eat some asparagus. LOL
post #28 of 89

post #29 of 89
Gimme that kraut and asparagus. I will eat em both.

Now take that kraut drain it and place it on top of a boneless butt and let that go in the crockpot all day long. Very tastey food...
post #30 of 89
PDT_Armataz_01_32.gif How do you do that negative rep thingy? LOL
post #31 of 89
post #32 of 89
[quote=Richtee;112685]Well, just shredded a big ole head of cabbage and packed into food grade sanitized plastic bucket. Every pound or so, a palm full of salt. Plastic wrap on top of cabbage, then a plate and weight.

I used to make it all the time, I found a mandolin at a garage sale that was made for cabbage, used a plastic bucket just like you did, Kosher salt and a plate on top. Not don't use a plat that has any glazed design on it, the Kraut will eat it off the surface! Plain glass is best. Damn that was good stuff but they sold kraut cabbage in Oregon just for making kraut. I haven't tried what the have here in Texas.

But you have to try this, drain a few handfuls, add a bit of brown sugar and caraway seed. Heat up some butter in a skillet and fry the kraut! It tastes totally different and its really good. A buddy of mine was Latvian and thats how his mom did it. Great with sausage. I'm going to have to do it again real soon now.
post #33 of 89
Coley, I just finished making some of these this week..with the last of my green tomatoes.smile.gif
post #34 of 89


dont forget the famous ruebin sandwich mmmmmcool.gif
post #35 of 89
Geek - is it the sour saurkraut that you don't like? There are different styles some are not sour at all.

Coley - good to see you hon! I have two recipe that include corn in the pickle and you could probably just leave all the other stuff out.

Pickled Corn Ingredients
8 c Corn 2 c Water
3 1/2 c Shredded cabbage 2 c Sugar
1 1/2 c Chopped onion 2 tb Dry mustard
1 c Chopped celery 1 tb Ground tumeric
1/2 c Chopped green pepper 1 tb Mustard seed
1/2 c Chopped red pepper 1 tb Celery seed
3 1/2 c Vinegar 1 tb Salt

Combine everything in a Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling- water bath.

Pickled Corn Relish Ingredients
10 c Fresh whole kernel corn* 5 c Vinegar (5 percent)
2 1/2 c Diced sweet red peppers 2 1/2 tb Canning or pickling salt
2 1/2 c Diced sweet green peppers 2 1/2 ts Celery seed
2 1/2 c Chopped celery 2 1/2 tb Dry mustard
1 1/4 c Diced onions 1 1/4 ts Turmeric
1 3/4 c Sugar

16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 cups fresh whole kernel corn. Yield: About 9 pints Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.
post #36 of 89
Do you do the cured, or the vinegared?...Both are good!...
Didn't get to raise any tomatoes this year...icon_cry.gif...Maybe next year!...

I like to drain the sauerkraut and add a little sugar, and caraway seeds to
make it into 'Bavarian Style' sauerkraut for use on the sandwiches!...

I'll do that a day or so ahead and keep it in a sealed container in the
fridge to allow the flavor to develop...

You'll get better flavor by including the caraway when curing the cabbage
into sauerkraut...

I like to use freshly cooked and chilled corned beef, which I slice very
thinly, to make the Reuben's...

The cheese of choice here is Provolone, rather than Swiss...

Here's a quick little sauce to use on the Reuben's:


Coley's Quick Reuben Sandwich Sauce

1/4 cup Mayonnaise
1/4 cup Miracle Whip
1/4 cup Heinz Chili Sauce
1 tablespoon Dill Pickle Relish
1 tablespoon Sweet Pickle Relish

Mix all ingredients together and keep in
fridge until ready for use.


Sometimes I'll add a bit of prepared horseradish to the sauce...

On occasion, I'll add some very thinly sliced onion to the sandwich too...

I like both of those flavors once in a while...although, it can be an
acquired taste...

If you try it I hope you'll like it!...

Until later...
post #37 of 89
Thanks Debi!...I'll add those to my collection and my 'To Do' list!...PDT_Armataz_01_34.gif

They both sound mighty good!...Hope to get to try'em both soon!...

The 'Pickled Beans', the 'Pickled Beans w/ Corn, and the 'Pickled Corn'
that I was remembering earlier in the thread was made by my Great-Aunt,
and were all fermented/cured products, much the same as sauerkraut...

Trust me on this...they are ALL an acquired taste!!...Rather whangy!!...
but still some mighty good eating!...

Thought I'd see if I could reproduce her results...It'll take a little tweaking
to get it right though!...

Trying to figure out if the salt to veggie ratio would be the same as for
cabbage when making sauerkraut...

She had several stoneware butter churns and crocks that she used to
'work off' these products!...

Sure wish I knew her method/formula for doing these...but alas...she
passed away a number of years ago without leaving any records of how
she did it!...icon_cry.gif

Was wondering about the cured type (sour) pickled green tomatoes too...

Maybe I'll get it figured out!...

Thanks again for the recipes!...I hope to try them soon!...PDT_Armataz_01_18.gif

Until later...
post #38 of 89
Coley, those look great!! Thank you for sharing them!PDT_Armataz_01_37.gif

My green tomato pickles have vinegar, garlic and dill...they are pretty twangy. I sometimes put a cayenne in with them.icon_smile.gif

post #39 of 89
Debi, those look good!!!PDT_Armataz_01_37.gif
post #40 of 89
GEEZ!...Now I AM starvin'!!...Those look so good that I just wanna reach
out and make a grab for some!!...PDT_Armataz_01_23.gif

Is that a mandolin, a mountain dulcimer, and a violin (fiddle) I see in the
background there??...

Guess I need to go break out the ol' 5 string here and get my fingers all
limbered up!...icon_redface.giftongue.gif

Until later...
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