First Sauerkraut

Discussion in 'Veggies' started by solaryellow, Jan 7, 2012.

  1. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    was how my mom did it too, was very good. just doesnt develop the flavor like in a bigger batch in a crock.
     
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Great that you are making your own kraut.  Rather than pickling using vinegar we have switched to doing the lactic acid - fermentation process and love the results.

    Received a Harsch crock for Christmas and it has made making kraut and kimchi a breeze. No scum to deal with or contaminates from plastics to worry about with very little oder.  Although a little expensive, if you are serious about fermentation I would recommend looking into one of them.
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    I am too cheap. I have to build rather than buy unless I can get it for a steal. Plus I enjoy the challenge of that. [​IMG]

    My kraut came out pretty good. I am definitely using the big slicer next time to make it thinner. I also plan to employ Harry's bag solution for an airlock to avoid the scum.
     
  4. I too have a batch going right now .. No Scum No Fuss No Muss .. Food Grade 5 gallon bucket from Lowes with lid but I loosely set the lid on top  :D a dinner plate will fit in them quite well and I use 3 full canning jars to weigh it down .. I peek everyday but no scum has developed

    Why ? Kraut is full of probiotics .. they say a spoon full a day  ;) and it will help keep your system all clean preventing a lot of different stomach and intestinal issues ..
     
  5. If anyone is interested in Harsch type fermenting crocks.
    The Sausagemaker sells a very similar fermenting crock that's made in Poland.
    The price is considerably less than Harsch.
    I've looked them over at the local Sausagemaker store and they are of excellent quality.

    http://www.sausagemaker.com/fermentationpots.aspx

    Martin
     
    Last edited: Apr 5, 2012
  6. My Grandmother on my dads side used the crock to make and store hers.  She had long quit making when I came along.  My Grandfather on my mothers side put in a large crop of cabbage every year.  His method used quart jars and kosher salt.  I thought he used a liquid mixture that included vinegar to wash the salt into the jars.  I spent a lot time chopping cabbage with a knife to help that production.  Never added anything to jars but,  we cooked it with pork ribs or dumplings.  Good food fond memories.  
     
  7. h2osmoke

    h2osmoke Newbie

    7# cabbage!!!! That would be as big as your bucket! Just saying. 
     
  8. depends on the bucket .. but generally a head of cabbage is approx 5#
     
  9. By letting the finely sliced salted cabbage sweat overnight before packing, I can get upwards to 4 lbs. in a 1/2 gallon canning jar.


    ~Martin
     
  10. solaryellow

    solaryellow Limited Mod Group Lead


    Nah. The bucket is 5 gallons. And then once cabbage is chopped and shredded, it takes about 4 quarts of space in the bucket initially. Regardless, it tastes great on exit of the bucket. [​IMG]
     
  11. h2osmoke

    h2osmoke Newbie


    I get cabbage that size and there in the 1 1/2 pound range, I find your 7# heads are not scaled correctly. JMHO
     
  12. solaryellow

    solaryellow Limited Mod Group Lead


    Ok. I weighed them myself on a known good scale that I use often. Might want to revise your opinion.
     
  13. Looks like a heavy head of cabbage to me!




    ~Martin
     
  14. h2osmoke

    h2osmoke Newbie


    I will ask my produce person and ask if he has seen 7# cabbage that small, I have the same container for comparison. I'm sure the professionals will know. :)
     
    Last edited: Apr 6, 2012
  15. well not all cabbage weighs the same, some form tighter heads than others, most of the cabbage you buy at  stores will be a fast maturing hybrid variety which makes a more loose head of cabbage, varieties like Late flat dutch,  form very tight heads, and of course the tighter the head the more dense which equals more weight,

    they say that the slower growing  tighter forming heads of cabbage make better kraut, I have used both  and can't remember any noticible flavor change, but the late flat dutch seemed to make more juice, but that could also possibly have been cause I grew it myself. and I harvested it right b4 I shredded it, so maybe it was holding more water.

    the last time we made kraut it was store bought cabbage a 50lb sack with 9 heads in it, you do the math
     
  16. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Some Alaska cabbages can weigh over 100 pounds.
     
    Last edited: Apr 6, 2012
  17. hemi

    hemi Smoking Fanatic

    The ones I got from a friend was a coupla freebies.  The biggest was 17 pounds.  Funny thing is that the stalk was hollow.  Made great Kraut though.

    Hemi..
     
  18. solaryellow

    solaryellow Limited Mod Group Lead


    Right. I am sure a produce person can look at a single picture and guess the density, calculate the shape and determine an accurate weight without using a scale or having two reference points with exact measurements to at least be able to figure out volume. Do you by chance run a unicorn ranch or have a rainbow farm?
     
  19. h2osmoke

    h2osmoke Newbie

    I can tell from the one next to your box of salt that it's not near 7#. I've been making kraut for over 20 years so I know a thing or two about it. The last batch I made was with 4n heads that size and they were all right at 1 1/2 pounds each. JMHO Oh like I said I have that same bucket as a reference point also. 
     
     
  20. :biggrin:
     

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