Spuds sauerkraut

[spuds]

 sauerkraut
 
 
15  lbs,3 TBS salt per 5 lbs.Layer cabbage with salt sprinkled between layers....Be sure to use non iodized salt.If cabbage is a little dry and doesnt pull out enough liquid to cover after day or so add some filtered water.Some needs it,some doesnt.Cabbage needs to be submerged in brine.The cabbage alone has the bacteria on it to make the process work like magic.
 


 
Plate,then 18 lbs coins in ziplocks in a bowl to weight it down


 


 
Gamma lid lightly screwed on to let ferment but keep bugs out,inspected by the Wimmins and approved
 


 I ASSURE everyone lid is loose so it vents,no kraut bombs here,LOL!!!!!!

15 lbs kraut.

1.5 days,temp just over 80F ambient



Kraut temp 72F sitting on kitchen floor,from what I read thats just at the top of the temp range....




lots of bubbles....somethings happening



OK,wound up with this 24 days later....



add to jars


waterbath at 30 minutes/pint at my altitude 5000 feet


And one fresh for the refer....


Turned out very good,never had any scum,I attribute that to the loosely screwed on  gamma lid keeping 'visitors' out.

Girl and Snooky approve

[Pam Gould]

dahy-um Spud..I just made a gallon and was impressed with me..I couldn't eat that much the rest of my life, well I could, but it's only me and hubby, bet it was good tho. Like the gamma lid too.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[sliding_billy]

You had me at kraut.

[HighOnSmoke]

I bet that is going to taste real good Spuds!

[muebe]

Thanks for the detailed post with pictures!

[Smokin Don]

That's a lot of kraut, nice job!!! Just sayin for your info you don't need to do the water bath as long as you have a cool place or fridge room to store. When you do the water bath you kill all those goodies in there. But if you only eat cooked kraut it makes no difference. I like to eat it cold as a side too so I don't do the water bath.

The myth that fermented vegetables must be canned to store safely

This myth is perpetuated by cookbooks and preserving books that call for the jars of ferments you have cultured to be water- or pressure-canned for “safety.”
The truth is, fermented vegetables contain a natural preservative called lactic acid. This acidity, much like the vinegar in canned pickles, preserves the vegetables. In a very acidic environment, such as is present in fermented vegetables, harmful bacteria cannot exist. So, fermented vegetables preserve themselves. And, if you’re ever wondering whether a particular batch has gone bad, your nose will let you know.

Storing fermented vegetables

If you decide to store them, many people find that putting their fermented vegetables in a root cellar or refrigerator for 4 to 6 weeks really improves the flavor. In storage, the ferments continue to culture at a very slow rate.
A ferment with 1% to 2% salt should keep well for at least 4 to 9 months, respectively, in a refrigerator. A 2% salted version should keep well in a dark cool area for at least 3 months if the vegetables are kept submerged under liquid.

Smokin Don

[squirtthecat]

You had me at kraut.

X2!    Good looking helpers, too!

[Las Vegan Cajun]

That's some great looking sauerkraut.

[spuds]

Yes ,everything Don says is spot on regarding storing,I learned later that it stores great in a jar in the refer for many months,and as stated you dont lose the probiotic aspects.

We canned as we wanted shelf stable product for the pantry.And its still darned good too.Cans up great!And when I want some good kraut dogs,hey,its there.Or sausage and kraut,yumm.Or kraut on mashed taters,love that too.

Also read that until 1940,s or so naturally fermented was THE way of making krauts and pickles,but that changed to cheaper faster methods after that date,IIRC

What I liked about it was the only chemicals involved is salt,cant beat that for good food.Then good ole Mother Nature does the rest,love that.

Saw some beautiful colored krauts here,will be doing those too,thanks for the ideas.

[Pappymn]

Throw some on a brat and slide it over to Pappy. Looks great!

[TentHunteR]

WOW. Really nice job with all that sauerkraut!

And some good info from Don too!   Now I really wanna make some kraut!