Sauerkraut..

[itsbob]

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..

 

[vraiblonde]

BG said something about that this morning - sounds yummy!

 

[itsbob]

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..

 

[Bonehead]

So Itsbob

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.

 

[struggler44]

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

 

[Retrodeb54]

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

...thats gotta' hurt.

 

[itsbob]

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

 

[Merlin99]

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.

 

[Lilypad]

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!

 

[DoWhat]

kimchi!

I miss Emily's

 

[struggler44]

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!

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...... really foul

 

[itsbob]

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...... 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.....

 

[itsbob]

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.....

 

[Baja28]

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

 

[Retrodeb54]

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.

 

[itsbob]

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...

 

[Lilypad]

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...... really foul

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

 

[GWguy]

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.

 

[Merlin99]

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

I make mine in one of these, Pickl-It . I wouldn't buy another though, the jars are cheap at Marshall's and the airlocks are easy to come by.