Sauerkraut you talked me into it

[crazzycajun]

Okay per the previous thread I went and bought ten store bought cabbage
Slicing and dicing. 15 pounds being pounded into submission. A plate 2gal bags and a plate being used as a weight and a airlock. The wait begins thanks for talking me into going with store bought.

 

[motocrash]

It should work fine.It might not be as flavorful but it'll work.
Excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot break down.[41] :eek:

 

[TomKnollRFV]

I now sort of want to do this..but I'd want to get one of the Saurerkraut Crocks :)

 

[ddufore]

I make mine in glass gallon jugs. Works very well.

 

[Braz]

Yep that thread snagged me too. I ordered a 5 liter crock and a stomper Monday.

 

[crazzycajun]

A link to the stomper please the potato masher works there was a thread on here a member used a sledgehammer with a plastic bag on it. Don’t think the ceramic crock would like that though:(

 

[daveomak]

Dowel with a plastic bag on the end works....

 

[HalfSmoked]

Man here we go again don't think I going to be around long enough to do the ever growing list of things to try. This is for sure going on the list. Care to do a step by step somebody like the amounts of cabbage to amount of salt. The rest of the process.

Warren

 

[daveomak]

https://www.smokingmeatforums.com/threads/fermenting-kraut-part-2-follow-up-7-30-14.133850/

https://www.smokingmeatforums.com/threads/homemade-sauerkraut-pictorial-guide-q-view.122804/

 

[crazzycajun]

https://www.smokingmeatforums.com/threads/sauerkraut.264642/#post-1722625

Here is an earlier thread me and dad did with measurements.
Wish I had used this cutter but dad lives three hours away.
Dave has great step by steps, it’s pretty hard to mess up fermented cabbage give it a try.

 

[zwiller]

Looks great. Love the old school setup! Getting me fired up as well...

Food grade plastic buckets and lid also work well for sauerkraut. Coupled with a 3/8" rubber grommet,plastic air lock and cool basement you can produce some very good results.

Crocks are sexy but heavy and easier to damage than one might think. 1G or less is prolly OK but all my family's crocks are huge. FG plastic is the way to go for large batches. The handle alone makes it worthwhile, but also can be used for brining/curing turkeys etc. Maybe the occasional homebrew or cider...

I am pretty sure but want a confirmation that when using an airlock setup that complete submersion is not required since the airlock keeps oxygen out?

 

[daveomak]

Completely submerge just because... Whatever is not submerged, will not ferment properly, if at all... They sell plates to fit specific sized containers... I made one out of a plastic cutting board... I should be in one of my posts... Bag of 2% salt water on top...

• 
  
• • 
• 
  
• 
  
• 

 

[zwiller]

Ok makes sense. It's not about about oxygen but being in contact with the active ferment.

 

[HalfSmoked]

https://www.smokingmeatforums.com/threads/fermenting-kraut-part-2-follow-up-7-30-14.133850/

https://www.smokingmeatforums.com/threads/homemade-sauerkraut-pictorial-guide-q-view.122804/

Thanks Dave will take a look.

Warren

 

[motocrash]

 

[daveomak]

 

[Braz]

A link to the stomper please the potato masher works there was a thread on here a member used a sledgehammer with a plastic bag on it. Don’t think the ceramic crock would like that though:(

Here's the one I got. Kind of an extravagance admittedly. There are many similar or, as Dave says, a 2" dowel would probably work just as well. Or an old baseball bat.

 

[kit s]

Dam flash back here....my mom and grandma made sauerkraut in a 55 gallon oak barrel. Enough for the five families living on the ranch. Our front porch smelled the whole time it was fermenting.

 

[browneyesvictim]

My German mother and grandmother always just used an upside down quart mason jar by hand to press it down. Use the rim of the glass pointed down to mash it. Works way better than a flat or round surface. My family has been doing it this way for at least 4 generations that I know of.

Just salt, no sugar. Do it in layers adding a couple inches of shredded cabbage then salt- mash, repeat until cabbage and salt is used up.

 

[crazzycajun]

The sugar was part of grandmas recipe I’ve yet to see another recipe that calls for it