Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: Smokin Don on February 05, 2013, 01:07:19 AM
-
Sauerkraut is a natural side to use with smoked pork. Years ago I made some sauerkraut in a five gallon crock. My Dad had given me some homegrown cabbage to use. It was good but I had to listen to my wife complain about the smell in the house.
I was inspired to try sauerkraut again from the Homemade Sausage Making site (Wedliny Domowe). If you want you can spend about $100 or more US dollars for a fermenting crock, there are several nice ones on the market. I chose the cheaper route and bought a gallon jar that came with a lid with a grommet in it and a plastic airlock. It also came with three glass weights to hold down the sauerkraut under the liquid. I bought it for $26 from culturesforhealth.com and that included the shipping cost.
It came so I went to the grocery and bought two heads, about 5 lb., of cabbage to get a batch started. I used a head and about a third of the second one. I got it sliced and in the jar, salted and stomped with water to cover. I have water in the air lock and it is on its way to becoming sauerkraut in about 30 days.
The air lock keeps any smell from being noticed so I let it set on the kitchen cupboard.
The standard for fermenting cabbage is 3 TBS. of kosher salt per 5 lb. of cabbage and they recommend using filtered water. I started my kraut on Jan. 06. After 4 days the cabbage was all floating to the top in spite of the glass weights. I was told to get it back down and use a water filled baggie on top if needed. That’s what I did. This is where the fermenting crocks probably work better since they come with stone weights to hold the cabbage down.
I checked it after 3 weeks; it smelled like kraut and tasted good but I decided to let it go another week. I left the water bag out and it stayed down well. Wednesday it will be 4 weeks. I am going to use some by Friday to cook with some smoked Polish sausage and maybe some of my wife’s Knopfles, drop noodles.
Whatever is left will go into glass jars and in the fridge.
Fermenting jar, airlock and glass weights
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1098059_zps8c030083.jpg)
Shredding the cabbage
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1098060_zpseba81101.jpg)
Ready to ferment
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1098061_zpsd60d64c8.jpg)
Day 4 when it went to the top
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1138103.jpg)
About ready, I took this today
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2048267_zps3b72b3af.jpg)
Smokin Don
-
Love kraut! How long will it last in the fridge?
-
Love kraut! How long will it last in the fridge?
Probably not long! I think I am going to like it just as a cold salad. It has been a long time since I had homemade. Don
-
i just love kraut and dogs. 8)
-
Home made kraut is spectacular. A friend's grandmother used to make it in an old crock on their back porch. For some reason I thought it smelled pretty good. She also ground her own horseradish -- another real treat.
Hub
-
Very nice!
I love that old spice cabinet you have in the background...
-
Don..what time are you taking out the kraut Wed? I can be there in 10 minutes. I tried it last summer but it was way too hot in my garage. Should have done it in the basement at 60º. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
That sure do look good. And i could use a couple ounces of the liquid for some cured sausage making.
-
went to a sausage kraut fest this year. Picked up a gallon of fresh kraut. Was going to get a lot less but the gal said it would last 6 months in the fridge and if you freeze it it i will last longer. friends mom also had a recipe for canning it. Figured I would try canning some of it. got a lot saltier and softer. Was a lot better fresh. Might try freezing some next year to see how it will turn out.
But would love to make my own.
-
My sauerkraut was done today after 29 days fermenting. I got 2 3/4 quarts of kraut and a pint of extra juice. It tasted great, smelled like kraut too. It was not as sour as I would have thought. It looked good and I had no scum on top. I should have been good on the salt, I had 2 TBS to about 4 lbs of cabbage. It was about 10 hours ago when I ate the sample and drank a little of the juice. I am still alive so it must be good! I will be smoking some Kielbasa tomorrow and in a crockpot with some of this kraut.
Putting in jars
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2078281_zps83759f22.jpg)
Ready for the fridge
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2078285_zps259084ab.jpg)
Smokin Don
-
Nice job Don, I made Kimchee awhile back and it was great.
-
I love a German ( o.k. - Texas Hull Country :D) cole slaw with pulled pork. SO I will try the sauerkraut Don!
Very nice thread, and great pictures.
T
-
Nice job Don, I made Kimchee awhile back and it was great.
Glad I have another Kimchi lover here. I make it too, had some on a pulled pork sandwich this summer. I had a neighbor Korean lady, her and her daughters ran a Korean restaurant for years here. She got to know it was us calling for a takeout. She said I was the only one that ever ordered Kimchi. When her husband got transfered she closed up and they moved. She brought me a quart of her kimchi before they left. Don
-
Nice job Don, I made Kimchee awhile back and it was great.
Glad I have another Kimchi lover here. I make it too, had some on a pulled pork sandwich this summer. I had a neighbor Korean lady, her and her daughters ran a Korean restaurant for years here. She got to know it was us calling for a takeout. She said I was the only one that ever ordered Kimchi. When her husband got transfered she closed up and they moved. She brought me a quart of her kimchi before they left. Don
Don..wanna share that kim-chee recipe please. I tried it once and not good results. I could come to your house to taste test it..LOL. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2078285_zps259084ab.jpg)
sparky rowe
citrus heights, ca 95610
1 jar would be great. thanks. lol......