Got Some Kraut On

[Smokin Don]

I went to Krogers this am and got 3 heads of organic cabbage to make some sauerkraut. They equaled 6 lbs. I sliced it on a mandolin and was a little finer than I wanted but decided to try it. I added 3 Tbs. of salt after slicing and let set about 20 minutes. I packed it in my fermenting jar and tamped down as I went. I then let it set about an hour then topped with filtered water and added the glass weights and placed the water trap on top. We'll see how this turns out in a month. Should go good with any smoked pork! Smokin Don

The cabbage


Sliced


Fermenting

[squirtthecat]

 Should go good with COPIOUS AMOUNTS of smoked pork!

[sliding_billy]

See you in a month. 

[Hub]

If you've got a back porch or some other area out of the weather but not in the house, that's where you'll want to keep this stuff while it "cures".  It doesn't smell good while its working.  The reward will be some wonderful kraut, though!  Real kraut bears no resemblance whatsoever to the stuff in the can.

Hub

[RickB]

If you've got a back porch or some other area out of the weather but not in the house, that's where you'll want to keep this stuff while it "cures".  It doesn't smell good while its working.  The reward will be some wonderful kraut, though!  Real kraut bears no resemblance whatsoever to the stuff in the can.

Hub

I have never liked kraut. Maybe it's because all I ate as a child was the canned stuff. Maybe I need to try again. Have not tried it in 30 years.

[Ka Honu]

Timing is everything!  We're going to be out of town from this weekend pretty much until after JazzFest (about 4.5 weeks) so I salted a 5-pound batch this morning.  Will put it up this evening and let it sit till we get home.  Thanks for the reminder.

Where'd you get your jar with all the tubes and goodies? I'm not that advanced (jar, overflow pan, ziplock bag of water, & cover) but might like to check it out.

[Keymaster]

You reminded me I need to get my kraut jars out, Thank you. I think the slice should be fine

[Smokin Don]

Timing is everything!  We're going to be out of town from this weekend pretty much until after JazzFest (about 4.5 weeks) so I salted a 5-pound batch this morning.  Will put it up this evening and let it sit till we get home.  Thanks for the reminder.

Where'd you get your jar with all the tubes and goodies? I'm not that advanced (jar, overflow pan, ziplock bag of water, & cover) but might like to check it out.

I got the jar here http://www.culturesforhealth.com/natural-fermentation/fermentation-crocks.html I like the air lock since I don't have to worry about my wife complaining about any smells. This is just my second batch I would like to have one of the German crocks but pretty expensive. Don

[Smokin Don]

If you've got a back porch or some other area out of the weather but not in the house, that's where you'll want to keep this stuff while it "cures".  It doesn't smell good while its working.  The reward will be some wonderful kraut, though!  Real kraut bears no resemblance whatsoever to the stuff in the can.

Hub

With the air lock you never smell a thing Hub. The best fermenting temp is 70 to 75 deg. It will ferment at lower temps but takes longer. I suppose years ago people put it in the cellar because of the smell and it kept longer there too. Don

[Wing Commander]

That's gonna be good for sure, Don. Then soon it's time to cure some Kasseler...

[bbqchef]

When I was stationed in the Phillipines during VN I recall the locals burying kimshe crock pots in the back yard and letting it ferment for months... I'm not sure if they called it kimshe but it was basically the same.

[Smokin Don]

May 05 2013
One month later my kraut is done. I put it in jars today and in the fridge. This batch is better than my first was. I poured it from the jar into a square plastic bowl. Using a canning funnel made it easy to put into jars and then pour the juice over. It made 3 quarts and a pint. One quart went to my dil and the pint is for my butcher. I am smoking Kassler ham tomorrow and one quart will be cooked with some of the ham for Kassler mit Kraut. That leaves one quart to eat out of the jar, I love it cold.
Smokin Don

Finished Kraut


In Jars

[sliding_billy]

Nice work!

[Sam3]

Looks really good Don!

[muebe]

That is one big batch of kraut! Bet it blows the store bought stuff away