Sauerkraut

Discussion in 'Side Items' started by richtee, Nov 9, 2007.

  1. richtee

    richtee Smoking Guru OTBS Member

    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. Covered the whole thing with a torn bedsheet.

    Waitin' for the bubbles.

    Maybe this should be under home brewing? ;{)

    Will update!
     
  2. glued2it

    glued2it Master of the Pit

    Ricthee you always got something going on don't you. You'll have a resteraunt before we know it!

    Never tried making Sauerkraut, hmmm.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    I'd LOVE one. I think! Heh...they fail up my way at like a 70% clip within 2 years.

    Aint a good Q place for MILES tho. I'm gonna get The Beast up and maybe start out like Muddy. 'Causin' traffic jams hahaha!
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    That sounds good Richtee![​IMG]
    I make mine right in the quart jars.
    Home made is soooooo goood!!
     
  5. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    I've never made sauer kraut. Is it just cabbage and salt and time? Is the temperature important?
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Fermentation temp...68 or so... and yep. Altho, I did toss in some "red" horseradish...beet colored. Supposed to give a good "twang" to the kraut.
     
  7. geek with fire

    geek with fire Master of the Pit OTBS Member

    Kraut, just like watermelon, is one of those things I want so bad to like, but it just makes me gag.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    LOL! Kind of like me and caviar.
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Geek... some kraut simmered with good smoked sausage, or a couple smoked hocks...dude... it's a bit-o-heaven!
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    I also like to put it on a hamburger/onion pizza. I spread about 1/4 cup of drained kraut all over the pizza and top with cheese. It adds a nice twang to it. [​IMG]
     
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Where are the moderators when you need them. [​IMG][​IMG][​IMG]

    I gotta go with Geek on this one. Yuck!!!
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Eh, we'll edjumacate those tastebuds for ya sooner er later Joe ;{)
     
  13. fatback joe

    fatback joe Master of the Pit OTBS Member

    Just don't take my rep points. LOL


    My wife makes it (the jar stuff) about once a year..........I can't stand it.
     
  14. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hey Rich!...

    One of my Great-Aunts used to add green cayenne peppers to the cabbage as
    she and the Great-Uncle prepared the cabbage!...Man!!...That stuff was GOOD!!...

    Of course...they chopped the cabbage, rather than shredding it...

    She also made 'Pickled Beans' and 'Pickled Beans w/ Corn'!...Some mighty fine eating also!...

    Now, I don't mean the processed w/ vinegar type pickled beans here!...

    These were a fermented/cured product, like sauerkraut, or cured pickles (cucumber), etc.!...

    The 'Pickled Corn' they'd make (whole kernel) was great too!...

    I wish I knew her 'formula' for the corn...she did all this from memory and never wrote it down...

    The pickled corn was also fermented/cured...nice and tangy too!...

    Got any insight/instructions on the corn?...Would love to hear about it if you do!...Beans too!...

    All these products were packed into earthenware 'butter churns' or 'crocks' to
    ferment/cure with a weighted glass or china plate on top to keep the product submerged
    in the brine...

    They were checked/skimmed daily to be certain all was well...

    She'd tie a clean cloth over the top so it could breathe, while keeping the dust, critters, etc.
    out of it as it worked off...

    Sure made for some 'interesting' aromas around the 'smokehouse'!...

    Everything would be preserved in mason jars and put aside for later when cured to perfection...


    Until later...
     
  15. richtee

    richtee Smoking Guru OTBS Member

    Hey Bud Coley! I'd imagine all those ya mentioned must be similar in manufacture.. lactobacilli type ferments. Akin to the lambic and such Belgian styles in beer. I'd say what the heck... try it kinda like I did! What's to lose?
     
  16. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Richtee,
    The only thing additional to add I can think of is what my Grandmother used to add to her's. And that was chopped red pepper to taste. I've tried several times to duplicate her's but just can't make it come out. Please keep us posted as to how yours turns out.
     
  17. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Yeah!...You've got a point there...I figure the ratio of salt to beans and/or corn would probably be about the same as for cabbage...

    I can't remember if she used fresh beans, or 'Leather Breeches'...

    Maybe I can give it a try sometime...I assume it's ready when the bubbles stop...yes, no??

    BTW...Ya GOTTA try the green cayennes in the sauerkraut sometime...

    Or the red...or jalapeno...or ??...ad infinitum, etc...The horseradish sounds good too!...
     
  18. invader q

    invader q Smoke Blower

    Man, you guys are makin me hungry! [​IMG]
     
  19. richtee

    richtee Smoking Guru OTBS Member

    Will do Invader Q!
    OOO how WITTY! I kill me! ;{)
     
  20. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Who?...MEEE??...I wouldn't do anything like that!...[​IMG][​IMG]

    Rich and my childhood memories are freakin' STARVIN' me!!...[​IMG]
     

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