Homemade Sauerkraut Pictorial Guide: Q-View

Discussion in 'Canning' started by mr t 59874, Jun 5, 2012.

  1. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Husker, Thanks.

    Sam,  Weigh the cabbage when purchasing.  The crock will hold 12 pounds of crushed cabbage.  Any more and you will have trouble getting the weights in.  I use a sledge hammer placed inside a plastic bag to crush the cut cabbage.
     
  2. sam3

    sam3 Smoking Fanatic

    Thanks Mr T. Everything arrived yesterday. Hoping to try this on Sunday if I have the time. Will post something on here if I do.
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Great,  Will be around Sunday if you want help.  Review pages 30 & 31 in your book take notes on the time and temps.  Be sure to tamp well, and press into crock.  No additional water will be needed as it should cover the cabbage after the weights are added.  If not it will in a short time. No peeking after day two.

    Mr T
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Tom, morning....  I noticed the salt ratio to cabbage is 1.2%....  Is that a number you worked on over time, and decided it was the flavor profile you liked....   I have not seen a 1.2% w/w salt recommendation when fermenting cabbage... usually that number is 2-5%.....    Dave
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Dave,

    Got my info from the following.  I highly recommend the book.

    It says that a 0.8 to 1.5 % salt per total weight of the vegetables will result in a tasty and long lived product.  I can say, it sure is tasty not salty at all.

    Tom

     
     
  6. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    Got the book today, might play with some small batches of kraut in glass jars till I can get local fresh cabbage then will get a 10 L Harsch.

    Have you done pickles or anything else in your Harsch?
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I love your potato masher, I was using mine today to drive survey stakes!
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I would strongly recommend using the recipe on page 28. It works out to be 1.2% salt to cabbage ratio. When I first got my crock I made several gallons of kraut and now am rotating 1 year old product and it is wonderful, crunchy and not salty at all.

    Pickles and dill are hard to come by in this area so I have not made my own although the crock has been used to make kimchi and fermented vegetables.


    Got to love those multi purpose kitchen utensils.
     
  9. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    I ended up getting the crock right away, used up some Amazon reward points.
     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Have you used it on anything yet?
     
  11. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    No it wont be here till Monday and I leave next Friday so it will be after Easter.
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Congratulations on your new purchase.  You will definitely enjoy it as obviously you enjoy pickled and fermented foods. Although they are a little on the expensive side, they soon pay for themselves in labor savings alone.

    Better keep an eye out for another refrigerator or two and glass gallon jars.  Keep us up to date on what you are doing.  If I can be of assistance, please ask.

    Tom
     
    Last edited: Mar 14, 2013
  13. sidpost

    sidpost Fire Starter


    Would a Bormioli Rocco Fido 5-Liter Jar with Clamp Lid be a good choice for Sauerkraut or Kimchi?
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That's similar to what I have my Kimchi in. Works great...JJ
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Yes, I keep both in the smaller wide mouth jars in the kitchen refrigerator.  Would advise though that you wait until after primary fermentation before using.  It will save you some cleanup.
     
  16. sidpost

    sidpost Fire Starter

    Thanks!  I have 6 in-bound!!!!   [​IMG]

    I'm looking forward to using them.
     
  17. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    There is a ton of info on Fido Fermentation on this FaceBook group as well as on this website. Although I haven't tried it yet I did buy a few jars and plan to soon.
     
  18. ralphed

    ralphed Fire Starter

    Thanks for the tutorial!

    I am going to start my first batch tomorrow or the next day. I have a 10 gallon crock and will buy 50 pounds of cabbage. (go big or go home?)

    How did you arrive at the figure of 1.2%?

    I've seen recipes calling for 20:1 and 40:1. Yours' is more like 80:1?

    Thanks!

    ralphed
     
  19. venture

    venture Smoking Guru OTBS Member

    Gotta try this!

    Thanks for the post!

    I absolutely HATE the stuff!  Always had since I was a kid!  My mom was German.  I think she took the darn stuff out of a can and never rinsed it? She should have known better? I don't remember her making it from scratch.  My folks were too busy trying to run their small business.  She was off the farm by then.

    People have told me the stuff in Germany is great.

    I love a good Kim Chi! 

    Why wouldn't I love a well made Sauerkraut?

    Good luck and good smoking.
     
  20. diamondmarco

    diamondmarco Smoke Blower

    For anyone who has never made their own sauerkraut you absolutely have to make some. If you've never tasted any it's like the difference between smoking your own meats or eating ham from a can. Remember to keep it simple. This is a staple that has been made for centuries under all kinds of inadequate conditions. It's no more complicated than making bread.

    After returning from living in Germany (43 years) this last year I started making kraut right away. Germans eat it almost every day , at least down south. It goes with so many dishes and is cheap to make. I don't have a crock so I make it like my German neighbors would, in a large food grade bucket with lid. I've got a little over 70 lbs made up that will keep for a long time. Lots of good things in kraut for your body too. Make plenty. You're neighbors will be asking for some.

    If you're making great smoked meats they deserve a great kraut to accompany them.
     

Share This Page