Nice work, I love the stuff. My pops used to make a huge crock of it every year. I can still remember going out to Puyallup every year with him to buy the kraut cabbage.
Now that's just uncalled for....first it was habenaro cauliflower and now kraut....what's next your own greek yogurt? How long did you let it ferment? Are those quart jars? How many heads of cabbage did you start with? We need a canning swap.
I have a 5 litre crock and I used about 2 1/2 heads of cabbage (6-7 lbs). I had plenty of room so the next batch I'll probably step it up to 9 lbs. It fermented for 3 weeks. 3 grueling weeks! With this type of crock I had no surface scum to skim at all. It's very crunchy...like coleslaw, but tastes like sauerkraut! Gotta get the next batch going soon! This time I'm gonna add carrots! Ended up getting 3 qts and one pint out of this batch.
I'd really have to step up my consumption of hot dogs and corned beef if I had that much sauerkraut! Looks delicious! Rick
Hey, I have to give kudos to my fishin' bud and forum member, Dave, for gettin' me started with this sauerkraut thing. Thanks Dave!!!!
I haven't made any since the time I had two 4 gallon crocks fermenting in the utility room. Everytime the furnace would run it would suck up the sauerkraut air and blow it thru the house. I reminised about high school gym class everytime the heat would go on. just for curiousity, bitterroot, where did you store your crocks? Is there a better choice than the utility room
Mine sat right on the kitchen counter, Bill. The Harsch style crock has a stoneware lid and a water seal. It produced no odor at all in the house. You can see my crock here... http://www.sausagemaker.com/31009-5literfermentationpot.aspx
I like that crock bitterroot. I think I'm going to have to order one for myself. Looks like a good pickle crock. Looks way better than the plastic 4 gallon bucket and a plate to submerge things.
Bill, if you buy the crock also buy the weight stones...they are sold separately. They work perfectly for keeping everything submerged in the brine. Can't wait until next year when I can get fresh cukes. This will work great for pickles.
This is crazy. First, I start baking bread. NOW....someone is seducing me into CANNING? I must be getting old. I want that kraut. Sidenote: grew up in a little town in Virginia that used to be a major cabbage exporter.....LOVE cabbage. Go figure.
One of my favorite simple dishes (I'm no cook!) is to throw some pork, sauerkraut, carrots, red potatoes, and onions in a roasting pan, and get that stuff into the oven for the nights dinner!
Patience Zen... they will be back in stock soon. The 5L crock is a great size for kraut, but I'll be ordering a 10L for pickles in the next few weeks. If you're looking, don't forget the weights. As for where to put the crocks, the kitchen counter is great! With the water seal, there is no odor, and as the gas escapes, it makes a satisfied little "burping sound" that is almost like a gold fish or carp feeding...very relaxing while watching the tube... While you are checking out the Sausage maker inventory, don't forget the sausage seasonings. they are great! I'm also working up the nerve to try the cheese making... It is sounding like we need to have a Spring Time Prepper's Retreat to show off all of this "off the grid" type stuff... Kraut, pickled vegs, DO bread, corned meats, pastrami... how about fresh churned butter for the bread... Wow... Happy New Year to all!
I have a 15L on order now. I see pickled veggies in the future. This might get me back to making kraut now that I don't have to worry about stink.
My mom used to do kraut in an antique 15L crock every year, so good. I had to skim it every few days, we kept it in the attached garage and used a brick in a ziploc on top of a dinner plate for the weight. The crock broke a few years ago and I haven't had homemade kraut since then. I'm now sincerely jealous.
Heh, heh, My brother and his ol' lady are what the media pundits might call "foodies." They try to eat organic and range-free, grass fed, etc etc. They make a lot of pickles and also do some canning. This is good. I am lazy. I don't make pickles, but I fish, therefore I trade fillets for pickles. I just ate some breaded and pan-fried Black Rockfish filets that I slathered with tartar sauce made with mayo and diced up home-made pickles. My Mom didn't cook with sour kraut very often, when I was a kid, and I don't think I recall her making any. I never got into it. I personally have never prepared any in my 62+ years. I like purple cabbage raw or steamed, though, and cole slaw, and Brussels Sprouts.
