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Old 12-26-2007, 07:22 PM   #11
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I've heard it stinks something awful.
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Old 12-28-2007, 10:41 AM   #12
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I use the recipe from Nourishing Traditions, for sauerkraut:

Nourishing Traditions - Sally Fallon, with Mary G. Enig, Ph.D

I have also made her recipes for Dill pickles. WOW! I love this cookbook. I do not however follow every single bit of advice she gives. Take what you want and ditch the rest.
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Old 01-02-2008, 09:34 PM   #13
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I am making my second batch of sauerkraut of the winter. I use a 4 gallon crock. It takes about 14-18 days at 72 degrees. I prefer not to can it. Just get some out of the crock when I want some.
My first batch was delicious.
Stan
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Old 01-02-2008, 09:57 PM   #14
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I would love to make some kraut the old fashioned way like the Germans no canning needed.But I want to start with a 4-5 gallon ceramic crock the ones on line are really expensive I understand you can use a food grade plastic bucket but I dont want to do that.The crocks at public auctions go thru the roof in price.
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Old 01-02-2008, 10:04 PM   #15
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If you get your crock, here is how I make it. I got the recipe from an elderly Aunt.
Sauer Kraut
Makes 15 pints.
15 pounds shredded cabbage. Chop however fine you like.
3/4 cup pickling salt
Mix cabbage and salt. 5 lbs. cabbage & 1/4 cup salt at a time
Mash & bruise cabbage until some juice appears.
Pack salted cabbage in 3 or 4 gallon crock or plastic bucket.
Weight down with a plate & something to hold plate down. Like a large clean stone.
Cover with cloth & large rubber band.
Let it set 14 to 18 days in room 60-70 degrees. Check often to be sure cabbage is in juice.
Stir up from the bottom a few times.
Stan
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Old 01-02-2008, 10:24 PM   #16
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[quote=stan41;528955]If you get your crock, here is how I make it. I got the recipe from an elderly Aunt.
Sauer Kraut
Makes 15 pints.
15 pounds shredded cabbage. Chop however fine you like.
3/4 cup pickling salt
Mix cabbage and salt. 5 lbs. cabbage & 1/4 cup salt at a time
Mash & bruise cabbage until some juice appears.
Pack salted cabbage in 3 or 4 gallon crock or plastic bucket.
Weight down with a plate & something to hold plate down. Like a large clean stone.
Cover with cloth & large rubber band.
Let it set 14 to 18 days in room 60-70 degrees. Check often to be sure cabbage is in juice.
Stir up from the bottom a few times.
I printed recipe hope to do it soon.Actually saurkraut is really good for you something about the fermentation something about probiotics.
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Old 01-02-2008, 10:48 PM   #17
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sauerkraut

I wish I could get you one of my crocks. Anyway, a plastic bucket from a bakery will do. Here's a trick to weight it down too. fill a sturdy plastic bag with water and use that on the top of the kraut and then put a plate with a brick on it over that . The waterfilled bag seals the kraut better . Do this after the juice starts to run. You just need an inert container as the salt would eat away on such things as metal. How about finding a big class container--say 1 or 2 gallons. Then make a couple of them to get enough. Back in the 60's some of us back to the land folks, even made it in 1/2 gallon canning jars and then sealed it up from there. Be sure and make this somewhere where the juice can run over, like in a tray.
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Old 01-02-2008, 11:14 PM   #18
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I just looked up Kraut in my ball canning book and it says to hot pack.
my other pickle book says to store in a cool place 60*F and it will keep for ever
Go figure
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Old 01-03-2008, 06:54 AM   #19
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It will keep in a crock for a long time, but I think after 2 or 3 months it gradually becomes mushy.
I also have read that the raw (uncooked and unheated) is better for you than the cooked. Seems that the heating kills all the "good animals" that are in it.
Actually my first batch didn't last very long. I ate a lot of it and gave a lot away to friends, etc.
Stan
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Old 01-03-2008, 10:26 AM   #20
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sauerkraut

Remember, Ball and Kerr are in the business of selling canning jars and lids. Definitely don't can it!
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