Richtee's Sauerkraut

Discussion in 'Side Items' started by walking dude, Apr 1, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay......got a 4 pound head of green cabbage to try out Richtee's method of sauerkraut

    don't have a cabbage shredder........so used my rival food slicer

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    only decent container i have for it, is a tupperware container

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    between layers, i put kosher salt, horseradish, and my smoked garlic

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    after all the layers, i placed a plate on top, with a gallon container of water to hold the plate/cabbage under the soon to render out water

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    put it in my basement, covered with a towel..........bout evey other day, will check on it, and skim off the skum

    will post as i go along.............

    but finished product should be 3 weeks from now
     
  2. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    BRATS-N-KRAUT at WD's place in 3 weeks!!!!.........[​IMG]
     
  3. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I beleive thats an invatatoin EME
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    fine.........as long as you guys bring homemade brats

    AND the beer

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  5. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Never know about us Iowegians.....WD lives in the same state, that practically makes him a neighbor.....might just show up for dinner.....brats in hand!
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    The brats, you mean my dots right?
    They eat too much, might have figure something out there Dude
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    brats.........you know..........ground up meat, stuffed in casings?
     
  8. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    I thought those were hot dogs!
     
  9. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    or slami....
     
  10. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Fareway makes decent brats.....cheaper than Johnsonville, too.....[​IMG]

    (they kinda look home made even.....heh)
     
  11. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Some of the best, if you buy 20#+, they will custom make them with what ever you want added to them, i get them with swiss cheese
     
  12. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    wooooooo!......there's an idea....custom Fareway brats.....no labor munchies!!

    [​IMG][​IMG][​IMG]
     
  13. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Hey Dude, looks good so far. Keep us all posted as it progresses. This something I want to try too. Ya know, kraut and Hungarian Kolbasz is one of my favorites. You got the kraut, and I got the kolbasz.
    Andy.
     
  14. erain

    erain Master of the Pit OTBS Member SMF Premier Member

     
  15. richtee

    richtee Smoking Guru OTBS Member

    Hmmm Interesting method there erain. I assume the bag contacts all sides of the container? How does the "scum" get out tho? Just bubbles thru with the CO2?
     
  16. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    u got it richtee, air tight barrier. the only reason the scum forms is because the kraut on the surface is in contact with oxygen. all the gasses from fermenting just push around the bag and out. no oxygen no scum-nothing, matter of fact they say dont even peek cuz then u lettin air in. after ur done fermenting remove and the top will look just like the stuff at the bottom. like a big check valve. there are several kraut making websites that show this now that i look. but do it once betcha never do it different.

    they recommend bag have 3-4 inches of water salt mix in it, i suppose to make sure it has enuff side surface area to seal, i do mine in 5 gal crocks and fill so there is about 4 gal of kraut packed tite inside, the rest is the water filled bag.
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    wouldn't happen to have sum pics, to better picture how the baggies seal off the opening?
     
  18. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i wish i had actual pics, most cetanly will have to this summer, but i found this-cudnt figger out how to make it copy/paste but here link, picture in step 3, mine seemed that the bag had a little more water in it, so there was more surface area on the sides just because of the imperfections in the crocks(100 year old redwings). try this http://learningstore.uwex.edu/pdf/B2087.pdf
     
  19. cowgirl

    cowgirl Smoking Guru OTBS Member

    Deud...bet that's gonna be good!

    Erain, I like the sound of your method too. I'll have to give it a try.[​IMG]

    I make mine in quart jars, pack the jars tight...leave the lids loose, set the jars in a tub to catch the overflow.
    When ready, I clean the mouths of the jars, top with new lids and put them in the canner. I can them in a waterbath canner for 20 minutes.
     
  20. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    hi patty, i used to do it kinda that way cept used to use those jars with the zinc caps and rubber seals, ferment and tighten, thats the way my mom used to do it and it was all right but didnt like the idea of not processing it. used to hear all these old timers talk about kraut from the crock. being i sorta had been collecting them anyway figgered may as well use them and give it a try' i think there is something to it cuz it does have a more distinct flavor. maybe cuz of the large amount in container takes longer to finish fermenting? (just a guess, something) anyway when done fermenting then i process into jars. glad to see other kraut makers here. just another aspect of why this forum great!!!
     

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