"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 09-12-2009, 10:55 AM   #1
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
ISO TNT Homemade Sauerkraut Recipe

Hey All,
I have 2 huge heads of cabbage and would like to try my hand at making sauerkraut. Any TNT recipes you'd be willing to share?

Also, when I was searching on line, they all say to just store in the fridge. Is it possible to hot water bath can it?

Thank you!

__________________

__________________
JMediger is offline   Reply With Quote
Old 09-12-2009, 12:44 PM   #2
Honey Badger
 
Join Date: Dec 2008
Posts: 2,284
If you want to can it check here.-----> Freshpreserving.com -|- Your complete source for all fresh preserving needs.

It can be processed in a boiling water canner.

Good luck

Munky.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 09-12-2009, 05:09 PM   #3
Assistant Cook
 
Join Date: Sep 2009
Location: North Central Texas
Posts: 7
Making Sauerkraut is more of a formula than a recipe.

My Grandparents did it in stone crocks on the basement floor.

The basics are shredded cabbage and salt. That’s it. Too much salt and you get salt cabbage. Too little and the cabbage will spoil.

It must be weighted down to keep all of the cabbage below the level of the liquid.

What you are attempting is actually fermentation as the preservation medium. Think of it as akin to a farmer putting silage into a silo.

I don’t have the actual cabbage to salt ratio on hand, but I will contact my family and see is I can get them
__________________
TxYankee is offline   Reply With Quote
Old 09-12-2009, 05:46 PM   #4
Assistant Cook
 
Join Date: Sep 2009
Location: North Central Texas
Posts: 7
Just got off the phone with my 90 yr old Mother. She laughed at me and said, “There is no recipe for making kraut. It is an art.”

She said it is more in technique and proportions.

5# of shredded cabbage + 3 tablespoons of Non Iodized salt is a good start.

She said this proportion can vary depending on how “Wet” the cabbage is. “You just got to get a feel for it.”

Put a layer of cabbage into a stone crock, sprinkle with some of the salt. Pack it tightly. She said, “Let the Great Grand kids do the packing. It tires them out and they will shut up and take their nap.”

Repeat until all cabbage and salt is in the crock or the Grandkids are finally taking their nap.

The salt will draw the liquid out of the cabbage creating brine.

Make sure you weigh down the shredded cabbage with a plate so all of the cabbage stays submerged in the brine.

Store the crock in a cool, dark place until fermentation is complete.

Ma also added.. You don’t want to make Kraut if you do it in a part of your home where you actually live.. It will smell kind of like a bad fart she said.
__________________
TxYankee is offline   Reply With Quote
Old 09-12-2009, 07:43 PM   #5
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Homemade Sauerkraut

2 pounds green cabbage -- shredded
2 tablespoons coarse salt
1 teaspoon sugar

Toss the cabbage, salt and sugar together in a large bowl. Let sit at room temperature for 1 hour, or until the cabbage has released a lot of water. If there is not enough brine, the sauerkraut will go bad before it ferments.

Place the cabbage in a large glass or glazed earthenware jar or canister, first squeezing the liquid from each handful back into the bowl. After you've added all the sauerkraut, push it down with your fist to make it more compact. Then pour in enough brine to cover the cabbage by at least 1 inch. Insert a small plate, large enough to cover all the cabbage, inside the jar to keep the cabbage submerged. Drape the canister with a cloth and let sit at room temperature for 2 to 4 weeks.

Check the plate after a couple of days. If it's floating on the brine, place another plate on top of the first to create more weight. It's ready when it tastes like sauerkraut.

This recipe yields about 5 cups.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 09-13-2009, 09:54 AM   #6
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,599
Quote:
Originally Posted by TxYankee View Post
Just got off the phone with my 90 yr old Mother. She laughed at me and said, “There is no recipe for making kraut. It is an art.”

She said it is more in technique and proportions.

5# of shredded cabbage + 3 tablespoons of Non Iodized salt is a good start.

She said this proportion can vary depending on how “Wet” the cabbage is. “You just got to get a feel for it.”

Put a layer of cabbage into a stone crock, sprinkle with some of the salt. Pack it tightly. She said, “Let the Great Grand kids do the packing. It tires them out and they will shut up and take their nap.”

Repeat until all cabbage and salt is in the crock or the Grandkids are finally taking their nap.

The salt will draw the liquid out of the cabbage creating brine.

Make sure you weigh down the shredded cabbage with a plate so all of the cabbage stays submerged in the brine.

Store the crock in a cool, dark place until fermentation is complete.

Ma also added.. You don’t want to make Kraut if you do it in a part of your home where you actually live.. It will smell kind of like a bad fart she said.
Great Post!!! LOL

What an insightful post from Ma.

I will be making sauerkraut this year for the first time and will take her advice to heart...especially the location of the crock
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.