Trying our hands at making Homemade FRESH sauerkraut..

About 9 pounds of shredded cabbage in the basement fermenting... I'm hoping it will be as good as the homemade horseradish..

BG said something about that this morning - sounds yummy!

BG said something about that this morning - sounds yummy!

Her sister grew some "Mega-Head" Cabbage and only wanted the leaves, not the actual cabbage.

Got a 6 pound head of cabbage from her, plus three 2 pound heads out of our garden..

We're not using an "official" fermenting crock, so we hope it works..

What did you use for a "starter" for the fermentation process ? WTH you going to do with 9 pounds of the stuff, can it ? Just curious.

Be sure to put some Frank's RedHot on it, I eat that shiit on everything!

Be sure to put some Frank's RedHot on it, I eat that shiit on everything!

...thats gotta' hurt.

:coffee:

What did you use for a "starter" for the fermentation process ? WTH you going to do with 9 pounds of the stuff, can it ? Just curious.

Everything we read sauerkraut doesn't need a starter, the liquid squeezed out of the cabbage with a little sea salt, and time ... Walla, Sauerkraut

Everything we read sauerkraut doesn't need a starter, the liquid squeezed out of the cabbage with a little sea salt, and time ... Walla, Sauerkraut

That's the recipe I use, 3 tbs. salt per normal head of cabbage.

I love eating sauerkraut; never made it but can remember my g'mother making it in a large crock she kept in the cellar. Thanks for sharing.

Let us know when you make some kimchi! :dance:

kimchi!

I miss Emily's

I love eating sauerkraut; never made it but can remember my g'mother making it in a large crock she kept in the cellar. Thanks for sharing.

Let us know when you make some kimchi! :dance:

I miss Emily's

Better men than I, guy opened up a tupperware container of Kimchi in the office one day and it was 2 hrs before I could go back in......:dead: really foul

Better men than I, guy opened up a tupperware container of Kimchi in the office one day and it was 2 hrs before I could go back in......:dead: really foul

It's even worse in the summer, you eat it and you sweat that same smell. Imagine, if you will, living in Kentucky with a very large Korean contingent and standing in line at a bank with no air.....

That's the recipe I use, 3 tbs. salt per normal head of cabbage.

My batch doesn't seem to have enough liquid in it, seems awful dry.....

My batch doesn't seem to have enough liquid in it, seems awful dry.....You can make a brine with uniodized salt to add to it.

Typically the cabbage and salt combination will produce enough water to form a natural brine, but if the liquid doesn’t rise above the plate or stone level, make a brine by dissolving 1 tablespoon of salt in 1 cup of water.

For 1 gallon of sauerkraut, use approximately 5 pounds of cabbage and 3 tablespoons of sea or pickling salt. Do not used iodized salt as it inhibits fermentation.

How to Make Sauerkraut - Hobby Farms (http://www.hobbyfarms.com/food-and-kitchen/how-to-make-sauerkraut.aspx)

It's even worse in the summer, you eat it and you sweat that same smell. Imagine, if you will, living in Kentucky with a very large Korean contingent and standing in line at a bank with no air.....

Many moons ago I had a part time job in a Chinese restaurant doing dishes. Heh, a jobs a job at that time, hard to find. Anyway, the smell got in your clothes strong from the grease in the kitchen. On my way home one night I stopped at High's Dairy Store to grab a few things. While standing in line someone said very loudly "I smell Chinese food." Slowly I raised my hand to head level and said "Its me, sorry...kitchen smell in my clothes." Then some guy said I smelled great. :)

:coffee:

You can make a brine with uniodized salt to add to it.

Thanks, going to add it right now.

Done, 5 cups just did it...

Better men than I, guy opened up a tupperware container of Kimchi in the office one day and it was 2 hrs before I could go back in......:dead: really foul

So I take it you didn't try it? It's really pretty tasty-just sayin'.

It's even worse in the summer, you eat it and you sweat that same smell. Imagine, if you will, living in Kentucky with a very large Korean contingent and standing in line at a bank with no air.....

Not a whole lot different than taking the #7 subway into Queens, NY.

My batch doesn't seem to have enough liquid in it, seems awful dry.....

I make mine in one of these, Pickl-It (http://www.pickl-it.com/) . I wouldn't buy another though, the jars are cheap at Marshall's and the airlocks are easy to come by.