Sauerkraut - More Fermented Foods

[MissPrissy]

I am bring this recipe here from the kombucha thread

Quote:

 

[joebryant]

Thanks, I was just now going to post Anne's recipe here.

We're fermenting a low-salt batch of the above recipe now, using two tablespoons of salt in two cups of COOLED boiled water. If you don't use distilled water, you have to boil the tap water to burn off the chlorine in it because the chlorine will kill the fermentation bacteria, ruining your kraut. This batch will be finished Nov. 27th two weeks from the starting date, Nov. 13.
EDIT: BTW, don't use this low-salt recipe unless you have a HARSCH crock.
http://search.store.yahoo.net/cgi-b...ry=harsch&unique=8eda7&catalog=canning-pantry

I've read in books and on the web that you can make kraut with no salt whatsover in a Harsch crock, but I ain't ever gonna try it.

 

[ScoobyRoo]

I was going to try my hand at making kraut last year but my cabbage wouldn't grow I found a recipe that uses a 5 gallon food grade bucket. Wouldn't this work the same? If I were to 'buy' cabbage, when is the best time of year to do so? During St. Patrick's Day? I would really like to try to make it and can it.

 

[joebryant]

Henry'schickens :

I was going to try my hand at making kraut last year but my cabbage wouldn't grow I found a recipe that uses a 5 gallon food grade bucket. Wouldn't this work the same? If I were to 'buy' cabbage, when is the best time of year to do so? During St. Patrick's Day? I would really like to try to make it and can it.

You ruin kraut if you can it because you destroy the essential lactic acids, enzymes, proteins, fatty acids, and vitamins. All that you have left is the sour "kraut" taste. %$#^, I'm starting to sound like my daughter.​

 

[ScoobyRoo]

There is nothing wrong sounding like your daughter, joebryant.

If canning is not the way to store it then what is? Freezing? I can't imagine leaving it in the crock til it is all gone. Or do you?

 

[MissPrissy]

Yes, you can leave sauerkraut in the fermenting bucket as long as the weather is cold.

The one we are buying will keep several months.

 

[blueskylen]

we haven't made it for awhile, but my husband and I like it best when it is about 2/3 done - still a bit crisp, but has the kraut taste.

might have to start a batch, as it sounds good, and will be done in time for New Years Day.

 

[ScoobyRoo]

MP, I don't think my family could eat that much kraut before it goes bad. I don't think I could keep it cold. We have a walk-out basement. No cellar. Is there other ways to store it. I've bought kraut in jars and cans from the store. Does fresh kraut have that much difference in taste? I don't recall ever having fresh kraut but I can imagine it being 'wonderful'! I would really like to make it. My dad's mother has all the stuff needed to make kraut the 'old fashion' way. I really need a suggestion on storing it.

 

[joebryant]

Here are Anne's basic recipes for the 5 liter Harsch crock:

12 pound cabbage (weight the heads) shredded in food processor
8 T. sea salt (1/2 cup) (use 2 teaspoonsful per pound of cabbage)
3 T. caraway sees
1 1/2 T. dill
1 head chopped garlic (1 T. +)

Pound until juices come out. May let stand for juice to come out.
Put in crock and leave it for a week or longer, according to taste.

*************

12 pounds cabbage - weigh the heads and shred
1/2 cup of sea salt
2 T. caraway seed
2 tsp. dill
2 tsp. red pepper flakes
1 head of garlic

Pound until juices come out. May let stand for juice to come out.
Put in crock and leave it for a week or longer, according to taste.
****************

BTW, she has ordered some juniper berries to use in the next batch.

 

[MissPrissy]

You can't compare fresh made kraqut to the stuff from the store.

Is your basement heated?

Do you have a place that is less than 60 degrees? how about your attic in winter?

I have a walk up attic. It is COLD up there in winter.