Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490494
03/14/19 08:17 AM
03/14/19 08:17 AM
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Joined: Mar 2016
Posts: 3,732 lewis county,new york
newfox1
trapper
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trapper
Joined: Mar 2016
Posts: 3,732
lewis county,new york
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My wife made it in jars,it came out awesome,shred cabbage ,pack jars,fill with water,table spoon of salt,tablespoon of vinegar optional,snug lid and place in cool dark place for three weeks,quart jars.be careful of the old crocks they contain lead.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490520
03/14/19 08:59 AM
03/14/19 08:59 AM
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Joined: Dec 2011
Posts: 10,512 MT
snowy
trapper
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trapper
Joined: Dec 2011
Posts: 10,512
MT
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Kraut is so good but Haven't had the home made stuff in years. I eat a lot of cabbage but do it in a sweet and sour method now.
Give me a fish, I will eat for a day. Teach me to fish, I will eat for a lifetime
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490633
03/14/19 11:02 AM
03/14/19 11:02 AM
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Joined: May 2012
Posts: 5,906 michigan,USA
seniortrap
trapper
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trapper
Joined: May 2012
Posts: 5,906
michigan,USA
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Thanks for the recipe to the both of you.
Vietnam--1967 46th. Const./Combat Engineers
"Chaotic action is preferable to orderly inaction." "After the first shot, all plans go out the window!"
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Re: Sourkraut recipe?
[Re: Pike River]
#6490648
03/14/19 11:16 AM
03/14/19 11:16 AM
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Joined: May 2013
Posts: 5,117 Northern Michigan
J.Morse
trapper
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trapper
Joined: May 2013
Posts: 5,117
Northern Michigan
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use a plastic bag with some water in it to seal the top, I never get any mold on top, works great Never heard of that and cant picture how that works. Is it a bag that drapes over the whole top then pour water into it? Do you have to leave a few extra inches of space in the bucket? I also do the water-in-a-bag deal. After I get the shredded cabbage/salt mixture packed in the food grade 5 gallon pail, I cover the mix with cellophane so the bag-o-water doesn't actually touch the cabbage. I then use a couple regular garbage bags to put the water in....putting the bags in the 5 gallon pail first, then pouring the bags full of a gallon of water (or so). The idea is simply to keep air from touching the cabbage as it ferments. It makes it's own juice fast, so usually before your done packing the pail with the mix, it is getting juicy from the brine forming.. The plate with a rock on it that our grandma used was there for the same reason.....only to keep the mix under the brine as it fermented. Air is where the "bad" bacteria live...the "good" bacteria is already in the mix, and the fermentation is just it working it's magic. The "magic" takes time, and the length of time depends on the temperature where the pail is sitting. If you put it where the temp is maybe 60-65 degrees it can become good tasting kraut in as soon as 12-14 days. I taste test the stuff at that time, and if its tasty I pressure can it. If it doesn't have enough bite to it yet I let it sit a week and taste it again....repeat til it's where you want it. I tried the freezing thing and it was good, but now I just can it all in pint jars. I usually make a batch every other fall, 'cause I'm the only one in the house that will eat it....bonus! More for me! EDIT to add this.....if you try to keep the pail in a spot that is too warm the stuff will spoil. You'll know if it does, it looks like grey glop and smells foul.
Last edited by J.Morse; 03/14/19 11:22 AM.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490698
03/14/19 12:03 PM
03/14/19 12:03 PM
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Joined: Feb 2012
Posts: 1,885 Northeast Wisconsin
NE Wildlife
OP
trapper
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OP
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Joined: Feb 2012
Posts: 1,885
Northeast Wisconsin
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Thanks for all the info guys, I think I'm going to start with a 2 gallon menards bucket and see how that goes, what Kind of temp should I keep it at? Will it ferment enough at around 40-50 degrees?
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490731
03/14/19 12:33 PM
03/14/19 12:33 PM
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Joined: May 2013
Posts: 5,117 Northern Michigan
J.Morse
trapper
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trapper
Joined: May 2013
Posts: 5,117
Northern Michigan
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I'd check if the Menard's pail is food-grade. Also, there are recipes online that tell how much salt to use. It is easy to over-salt. As for temps....the lower the temperature the slower it works. The recipe I use is something like couple tablespoons of non-iodized salt per maybe 5 lbs of cabbage (half a bucket full of shredded cabbage).
Last edited by J.Morse; 03/14/19 12:46 PM.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490740
03/14/19 12:39 PM
03/14/19 12:39 PM
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Joined: Dec 2014
Posts: 481 Northern MN
MN4Life
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Joined: Dec 2014
Posts: 481
Northern MN
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Use the same recipe mentioned above but put the cabbage/salt mixture right into pint jars. Put bands and lids on the jars but don't seal tightly!! Let these sit until the fermentation process is done(about 4-6 weeks)(The bubbling will stop). When it is over, tighten the seal and you are good to go.
2020-2021 Goals 57/75 Beaver 15/100 Muskrats 3/1 Fox 0/4 Otter 0/1 Bobcat 5/1 Coyote 0/1 Marten 1/3Mink
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490797
03/14/19 01:54 PM
03/14/19 01:54 PM
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Joined: Dec 2006
Posts: 21,239 St. Louis Co, Mo
BigBob
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Joined: Dec 2006
Posts: 21,239
St. Louis Co, Mo
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And then you pitch the s-kraut and eat the board?
Every kid needs a Dog and a Curmudgeon.
Remember Bowe Bergdahl, the traitor.
Beware! Jill Pudlewski, Ron Oates and Keven Begesse are liars and thiefs!
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6490950
03/14/19 05:50 PM
03/14/19 05:50 PM
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Joined: Dec 2006
Posts: 3,887 Pa
Wright Brothers
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Joined: Dec 2006
Posts: 3,887
Pa
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Do you folks prefer cabbage worms or seven dust in the kraut? That is what I struggle with. It's one or the other here.
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6491073
03/14/19 07:57 PM
03/14/19 07:57 PM
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Joined: Jan 2013
Posts: 568 WV
garymc
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Joined: Jan 2013
Posts: 568
WV
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I do as many of the others have said. 12 gallon crock, large plate to fit the crock, an old pine wooden baseball bat, and a rock. Layer 4” or so cabbage, then canning salt, tamp with wooden bat while another person cuts more cabbage. No need to add water as there will be plenty of juice. We also chop up the cores into pieces and add them to the mix. In my family a core in the kraut is a prized find and often fought over Continue until crock is 3/4 full or you run out of cabbage. Place plate over cabbage, rock on plate, cover top with old towel. Use very large o ring type rubber band to hold towel in place. I store in a cool dry cellar. Sample it in 3 weeks, but typically takes 5-6 weeks to be sour to my liking. We can all of ours in quarts. My boss makes his with horseradish and garlic every layer and it is awesome. I have a smaller crock that I plan to make a batch like his this year.
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Re: Sourkraut recipe?
[Re: danny clifton]
#6491218
03/14/19 09:59 PM
03/14/19 09:59 PM
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Joined: Mar 2011
Posts: 25,442 williams,mn
trapper les
trapper
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trapper
Joined: Mar 2011
Posts: 25,442
williams,mn
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don't freeze it. that kills all the beneficial bacteria. just leave it in the fermenter. I make it in the crock from an old crockpot that died. you don't have to make 5 gallons. salt is salt. any of it will work I am aware that processing it will kill the bacteria, that's why I freeze it. Are you sure ?
"Those who hammer their guns into plowshares will plow for those who do not."
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Re: Sourkraut recipe?
[Re: NE Wildlife]
#6491267
03/14/19 11:11 PM
03/14/19 11:11 PM
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Joined: Nov 2017
Posts: 5,584 West Central MN
20scout
trapper
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Joined: Nov 2017
Posts: 5,584
West Central MN
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I froze some of my kraut last fall and now it's tasteless. I don't eat enough to make a large batch to feed off of so will can some as I have in the past.
Common sense is a not a vegetable that does well in everyone's garden.
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