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Aug 6, 2020 17:29:22 GMT -5
Post by paquebot on Aug 6, 2020 17:29:22 GMT -5
You have the basic recipe there. That's the standard. The process is what you need. You need a scale to weigh as you add salt and pack. I cut a head or so and then weigh out 2 pounds. That is dumped into the crock or pail. Tablespoon of salt sprinkled on it. Another two pounds of cabbage and salt again. Then one pound and salt. Mix that throughly and repeat. After each 5 pounds, it is packed down with fist or wooden tamper. Juice will suddenly appear. Stop several inches from the top and cover with a layer of cabbage leaves 4 or 5 thick. I use food grade 2½-gallon or 5-gallon pails. Plate on top and weight to keep it compressed. It will expand when feremtation begins.
Story here. Kraut wasn't just a German thing but also Dutch. When Dutch came to Wisconsin, the women also brought along their stones which they had used to keep the kraut compressed. Stones were scarce in the Netherlands but no shortage here!
Martin
The truth is more important than the facts.
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Aug 6, 2020 18:06:25 GMT -5
Post by paquebot on Aug 6, 2020 18:06:25 GMT -5
Lots of things can be combined to change taste. Fennel seeds are one to sweeten it. Slices of a hard apple is another. My best was as follows: 23# white cabbage 9# red cabbage 6# rutabaga 4# kohlrabi 1# carrots
That all fit into a 5-gallon pail. Cabbage was cut with a standard cutter. Other 3 were with a square grater with the holes enlarged just for that purpose. I have an electric meat slicer and will try it on cabbage this year.
Martin
The truth is more important than the facts.
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Aug 6, 2020 20:07:24 GMT -5
via mobile
Post by brownrexx on Aug 6, 2020 20:07:24 GMT -5
Be sure to tell her to use canning and pickling salt. Regular salt may contain iodine and anti-caking agents which can affect the sauerkraut.
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tallpines
Pro Member
Posts: 298
Zone:: 4a
Favorite Vegetable:: This week, it’s Rhubarb
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Aug 6, 2020 22:27:03 GMT -5
Post by tallpines on Aug 6, 2020 22:27:03 GMT -5
I knew I could depend on you guys to keep it simple !
THANK YOU!
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Aug 6, 2020 22:50:42 GMT -5
Post by paquebot on Aug 6, 2020 22:50:42 GMT -5
Well, it started out simple but then I made it seem complicated. I posted a lot of combinations on another forum once but never found out if anyone ever appreciated it. The basic hasn't changed in centuries, people like me aren't basic so we tweak things to make some things better.
I picked 4 heads of cabbage this aft. So tempted to start cutting but I have at least two dozen pints of plain kraut from several years ago. There are 5 Megaton that won't be ready for awhile as well as 6 big red ones. Tons of carrots in the pots and Vyshegorodskya rutabaga. I see a new 5-gallon mix in the future.
Martin
The truth is more important than the facts.
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Post by brownrexx on Aug 7, 2020 8:04:47 GMT -5
Here is the recipe that I use. We like to can ours in small jars (jelly jars). It is important to pound on the chopped cabbage to break open some of the cells and release liquid. For cabbage to ferment properly, always measure accurately & follow the directions closely. • cabbage – 5 lbs, shredded • 3 Tbsp. canning salt Rinse the heads of cabbage under cool running water and blot dry with paper towels. Discard the dark green outer leaves . Cut the heads into quarters or wedges. Using a sharp knife, slice the cabbage to about the thickness of a quarter. Place the sliced cabbage in a large bowl. Add salt and stir, using a wooden spoon, to mix well. Place the salted cabbage in a clean 5 gallon stoneware crock or food grade plastic crock. Pack the salted cabbage tightly into the crock by pounding on it with a wooden pestle. A brine will start to form as you press on the cabbage to pack it down. After all the cabbage has been added, continue to press down on the cabbage until there is enough brine to cover the cabbage completely. The top of the cabbage should be 1 to 2 inches below the brine. Place a plate on top of the cabbage. The plate should be just slightly smaller than the diameter of the crock, but large enough to completely cover the cabbage and hold it under the brine. Fill a one gallon jug with water and place it on top of the plate to weigh it down. If brine does not rise above the plate, add some more salted water to raise the level. Drape a linen towel over the crock, covering the rim. Place the crock in a cool area where the temperature will not rise above 75º. Uncover the crock to check the sauerkraut at least every other day. Use a clean wooden spoon to remove any scum or film that forms on top. If a moldy scum forms on the plate, wash and sterilize the plate as needed. Allow 3 weeks for fermentation if the temperature is 75º. Allow 4 weeks at a temperature of 70º. Allow 5 to 6 weeks at 55° to 60º. Do not store the crock at temperatures below 55° or over 76º or fermentation will not take place and the cabbage will spoil. Fermentation is complete when the bubbling has stopped and bubbles no longer form when the side of the crock is tapped. Some yeasty smell is normal and brine should be a straw color. Brown or red brine indicates spoilage. To can the sauerkraut Place the sauerkraut in a stockpot. Heat over medium high heat long enough to bring it to a boil. Remove from heat. Ladle the hot sauerkraut it into hot, jelly jars. Place caps and rims on the jars. Process in a boiling water bath for 15 minutes. Makes 8 jars. Sauerkraut 2020 by Brownrexx, on Flickr
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Post by september on Aug 7, 2020 16:00:04 GMT -5
I passed your recipe on to my sister. I am the only one in my household who eats kraut, so not much point in making it for me alone. Although one batch would last me a couple of years, so that's a thought!
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tallpines
Pro Member
Posts: 298
Zone:: 4a
Favorite Vegetable:: This week, it’s Rhubarb
Joined: February 2019
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Aug 7, 2020 16:07:41 GMT -5
Post by tallpines on Aug 7, 2020 16:07:41 GMT -5
I passed your recipe on to my sister. I am the only one in my household who eats kraut, so not much point in making it for me alone. Although one batch would last me a couple of years, so that's a thought! Only one in our house that’ll eat it ..... so, I make it only every other year .... Once it’s done fermenting, my kraut goes into the freezer .... keeps a long time! Gotta have some kraut on hand for bratwurst! Makes for a good addition to the roasting pan with a pork roast!
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Aug 7, 2020 16:56:17 GMT -5
Post by brownrexx on Aug 7, 2020 16:56:17 GMT -5
september , tallpines , my hubby is the only one who eats it at my house and I only make it every other year too. This is why I pack it in such small jars. I have frozen it in Zip Lock bags successfully too but I find it more convenient to have small jars on hand in the pantry and it's easy to water bath can.
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Post by paquebot on Aug 7, 2020 17:07:45 GMT -5
Bratwurst is the typical Wisconsinite use for kraut. We do that about once a month. Our favorite is with pork ribs. Those are the only two ways that we use it. Prefer that over BBQ sauce.
Martin
The truth is more important than the facts.
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