My first attempt at homemade sauerkraut turned out pretty darned good.
After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
so myself. After 2 weeks I put it in the fridge to slow the
fermentation, but it's still ripening, only more slowly.
The shredded cabbage is held under the brine with whole cabbage
leaves.
I think next time I'll let it go another week and do a comparison.
Right now it's tangy enough, but I'm curious as to how it will be in 3
weeks. I don't like a real tart, sour, sauerkraut. ;-)

https://flic.kr/p/nG6WQb

https://flic.kr/p/nWxMsL

I found that great crock at a thrift store. Happy, happy, happy.

koko

On 6/14/2014 11:15 PM, koko wrote:
>
> My first attempt at homemade sauerkraut turned out pretty darned good.
> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
> so myself. After 2 weeks I put it in the fridge to slow the
> fermentation, but it's still ripening, only more slowly.
> The shredded cabbage is held under the brine with whole cabbage
> leaves.
> I think next time I'll let it go another week and do a comparison.
> Right now it's tangy enough, but I'm curious as to how it will be in 3
> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>
> https://flic.kr/p/nG6WQb
>
> https://flic.kr/p/nWxMsL
>
> I found that great crock at a thrift store. Happy, happy, happy.
>
> koko
>
Looks good to me, koko, and I don't even *like* sauerkraut! I might
like homemade... I've been told over the years pork chops slowly cooked
with sauerkraut are delicious. The only stuff I could find was canned
and uh... no.

Good score on that pretty crock!

Jill

On 6/14/2014 11:15 PM, koko wrote:
>
> My first attempt at homemade sauerkraut turned out pretty darned good.
> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
> so myself. After 2 weeks I put it in the fridge to slow the
> fermentation, but it's still ripening, only more slowly.
> The shredded cabbage is held under the brine with whole cabbage
> leaves.
> I think next time I'll let it go another week and do a comparison.
> Right now it's tangy enough, but I'm curious as to how it will be in 3
> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>
> https://flic.kr/p/nG6WQb
>
> https://flic.kr/p/nWxMsL
>
> I found that great crock at a thrift store. Happy, happy, happy.
>
> koko
>

Looks beautiful!

I prefer crisp sauerkraut to limp; which category would yours fall into?
I guess I don't understand what is done to make it either way.

On Sat, 14 Jun 2014 23:25:14 -0400, jmcquown >
wrote:

>On 6/14/2014 11:15 PM, koko wrote:
>>
>> My first attempt at homemade sauerkraut turned out pretty darned good.
>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>> so myself. After 2 weeks I put it in the fridge to slow the
>> fermentation, but it's still ripening, only more slowly.
>> The shredded cabbage is held under the brine with whole cabbage
>> leaves.
>> I think next time I'll let it go another week and do a comparison.
>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>
>> https://flic.kr/p/nG6WQb
>>
>> https://flic.kr/p/nWxMsL
>>
>> I found that great crock at a thrift store. Happy, happy, happy.
>>
>> koko
>>
>Looks good to me, koko, and I don't even *like* sauerkraut! I might
>like homemade... I've been told over the years pork chops slowly cooked
>with sauerkraut are delicious. The only stuff I could find was canned
>and uh... no.
>
>Good score on that pretty crock!
>
>Jill

Thanks Jill,
One nice thing about making your own is you can make it to the degree
of tartness, and in the amounts you like.
Yes, the crock was a great score, the best 8 bucks I've ever spent.

koko

On Sat, 14 Jun 2014 23:36:04 -0400, Travis McGee >
wrote:

>On 6/14/2014 11:15 PM, koko wrote:
>>
>> My first attempt at homemade sauerkraut turned out pretty darned good.
>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>> so myself. After 2 weeks I put it in the fridge to slow the
>> fermentation, but it's still ripening, only more slowly.
>> The shredded cabbage is held under the brine with whole cabbage
>> leaves.
>> I think next time I'll let it go another week and do a comparison.
>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>
>> https://flic.kr/p/nG6WQb
>>
>> https://flic.kr/p/nWxMsL
>>
>> I found that great crock at a thrift store. Happy, happy, happy.
>>
>> koko
>>
>
>Looks beautiful!
>
>I prefer crisp sauerkraut to limp; which category would yours fall into?
>I guess I don't understand what is done to make it either way.

Travis, mine is crisp and crunchy. I use organic cabbage, It gives off
a lot of liquid so very little brine needs to be added, that might be
a factor.

koko

"koko" > wrote in message
...
> On Sat, 14 Jun 2014 23:36:04 -0400, Travis McGee >
> wrote:
>
>>On 6/14/2014 11:15 PM, koko wrote:
>>>
>>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>> so myself. After 2 weeks I put it in the fridge to slow the
>>> fermentation, but it's still ripening, only more slowly.
>>> The shredded cabbage is held under the brine with whole cabbage
>>> leaves.
>>> I think next time I'll let it go another week and do a comparison.
>>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>>
>>> https://flic.kr/p/nG6WQb
>>>
>>> https://flic.kr/p/nWxMsL
>>>
>>> I found that great crock at a thrift store. Happy, happy, happy.
>>>
>>> koko
>>>
>>
>>Looks beautiful!
>>
>>I prefer crisp sauerkraut to limp; which category would yours fall into?
>>I guess I don't understand what is done to make it either way.
>
> Travis, mine is crisp and crunchy. I use organic cabbage, It gives off
> a lot of liquid so very little brine needs to be added, that might be
> a factor.
>
> koko

I would like the recipe. I made the pickles that you posted and they were
really good. Everyone liked them.

Cheri

On Sat, 14 Jun 2014 20:15:38 -0700, koko > wrote:

>
> My first attempt at homemade sauerkraut turned out pretty darned good.
> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
> so myself. After 2 weeks I put it in the fridge to slow the
> fermentation, but it's still ripening, only more slowly.
> The shredded cabbage is held under the brine with whole cabbage
> leaves.
> I think next time I'll let it go another week and do a comparison.
> Right now it's tangy enough, but I'm curious as to how it will be in 3
> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>
> https://flic.kr/p/nG6WQb
>
> https://flic.kr/p/nWxMsL
>
> I found that great crock at a thrift store. Happy, happy, happy.
>
Lucky you!


--
All you need is love. But a little chocolate now and then doesn't hurt.

Jill, there is sauerkraut in the refrigerated cases where refrigerated pickles and the like are...it is reasonably crisp,
not really limp, and I thought pretty tasty, compared with what my German g'ma used to make. I like to
drain it and then put it in apple juice, and drain it again. It is really good with pork chops or brats or other pork sausage.
I froze some last year in single serving portions, and short-term, at least, it held up well and even stayed crisp.

N.

On 6/15/2014 8:38 AM, Nancy2 wrote:
> Jill, there is sauerkraut in the refrigerated cases where refrigerated pickles and the like are...it is reasonably crisp,
> not really limp, and I thought pretty tasty, compared with what my German g'ma used to make. I like to
> drain it and then put it in apple juice, and drain it again. It is really good with pork chops or brats or other pork sausage.
> I froze some last year in single serving portions, and short-term, at least, it held up well and even stayed crisp.
>
> N.
>
Thanks! I remember looking for refrigerated sauerkraut (comes in a bag,
doesn't it?) when I lived in TN but I couldn't find it. I do know
canned sauerkraut is nasty stuff.

Jill

On Sun, 15 Jun 2014 10:41:26 -0400, jmcquown >
wrote:

>On 6/15/2014 8:38 AM, Nancy2 wrote:
>> Jill, there is sauerkraut in the refrigerated cases where refrigerated pickles and the like are...it is reasonably crisp,
>> not really limp, and I thought pretty tasty, compared with what my German g'ma used to make. I like to
>> drain it and then put it in apple juice, and drain it again. It is really good with pork chops or brats or other pork sausage.
>> I froze some last year in single serving portions, and short-term, at least, it held up well and even stayed crisp.
>>
>> N.
>>
>Thanks! I remember looking for refrigerated sauerkraut (comes in a bag,
>doesn't it?) when I lived in TN but I couldn't find it. I do know
>canned sauerkraut is nasty stuff.
>
>Jill

Bubbies is a fermented brand (just salt water) and it comes in a jar
in the refigerated section. I think the bagged stuff is fermented too.
koko

On Sat, 14 Jun 2014 21:32:17 -0700, "Cheri" >
wrote:

>
>"koko" > wrote in message
.. .
>> On Sat, 14 Jun 2014 23:36:04 -0400, Travis McGee >
>> wrote:
>>
>>>On 6/14/2014 11:15 PM, koko wrote:
>>>>
>>>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>>> so myself. After 2 weeks I put it in the fridge to slow the
>>>> fermentation, but it's still ripening, only more slowly.
>>>> The shredded cabbage is held under the brine with whole cabbage
>>>> leaves.
>>>> I think next time I'll let it go another week and do a comparison.
>>>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>>>
>>>> https://flic.kr/p/nG6WQb
>>>>
>>>> https://flic.kr/p/nWxMsL
>>>>
>>>> I found that great crock at a thrift store. Happy, happy, happy.
>>>>
>>>> koko
>>>>
>>>
>>>Looks beautiful!
>>>
>>>I prefer crisp sauerkraut to limp; which category would yours fall into?
>>>I guess I don't understand what is done to make it either way.
>>
>> Travis, mine is crisp and crunchy. I use organic cabbage, It gives off
>> a lot of liquid so very little brine needs to be added, that might be
>> a factor.
>>
>> koko
>
>I would like the recipe. I made the pickles that you posted and they were
>really good. Everyone liked them.
>
>Cheri

Cheri,
I'll type it all out for you today.

koko

On Sunday, June 15, 2014 7:41:26 AM UTC-7, jmcquown wrote:

> Thanks! I remember looking for refrigerated sauerkraut (comes in a bag,
> doesn't it?) when I lived in TN but I couldn't find it. I do know
> canned sauerkraut is nasty stuff.
>

Hey, don't diss the canned stuff. It gets cooked anyways. And we rinse
it, because it is too salty and sour otherwise.

My MIL swears by Silver Floss. We grew up on Frank's, which got bought out,
and is no longer in Franksville, Wisconsin. Both of these are available
either in cans or in jars.

The good, readily available brand on the West Coast is Steinfeld from
Oregon, although once in a while we buy Kuhne's from Germany.
Krugermann's of LA makes a good sauerkraut, and a good red cabbage.

I have never cared for any Bubbie's product, but YMMV.

On 2014-06-15, jmcquown > wrote:

> Thanks! I remember looking for refrigerated sauerkraut (comes in a bag,
> doesn't it?) when I lived in TN but I couldn't find it. I do know
> canned sauerkraut is nasty stuff.

Claussen's (the pickle ppl) is the best out West. Refrigerated in jars. The only
kraut I don't doubt.

<http://www.kraftrecipes.com/products/productinfodisplay.aspx?siteid=1&product=447000921 5>

nb

"koko" > wrote in message
...
> On Sat, 14 Jun 2014 21:32:17 -0700, "Cheri" >
> wrote:
>
>>
>>"koko" > wrote in message
. ..
>>> On Sat, 14 Jun 2014 23:36:04 -0400, Travis McGee >
>>> wrote:
>>>
>>>>On 6/14/2014 11:15 PM, koko wrote:
>>>>>
>>>>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>>>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>>>> so myself. After 2 weeks I put it in the fridge to slow the
>>>>> fermentation, but it's still ripening, only more slowly.
>>>>> The shredded cabbage is held under the brine with whole cabbage
>>>>> leaves.
>>>>> I think next time I'll let it go another week and do a comparison.
>>>>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>>>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>>>>
>>>>> https://flic.kr/p/nG6WQb
>>>>>
>>>>> https://flic.kr/p/nWxMsL
>>>>>
>>>>> I found that great crock at a thrift store. Happy, happy, happy.
>>>>>
>>>>> koko
>>>>>
>>>>
>>>>Looks beautiful!
>>>>
>>>>I prefer crisp sauerkraut to limp; which category would yours fall into?
>>>>I guess I don't understand what is done to make it either way.
>>>
>>> Travis, mine is crisp and crunchy. I use organic cabbage, It gives off
>>> a lot of liquid so very little brine needs to be added, that might be
>>> a factor.
>>>
>>> koko
>>
>>I would like the recipe. I made the pickles that you posted and they were
>>really good. Everyone liked them.
>>
>>Cheri
>
> Cheri,
> I'll type it all out for you today.
>
> koko

Thanks koko, if it's not too much trouble I would like to try it. Some
recipes can be really long and tiresome to type out.

Cheri

On Sat, 14 Jun 2014 20:57:45 -0700, koko > wrote:

>On Sat, 14 Jun 2014 23:25:14 -0400, jmcquown >
>wrote:
>
>>On 6/14/2014 11:15 PM, koko wrote:
>>>
>>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>> so myself. After 2 weeks I put it in the fridge to slow the
>>> fermentation, but it's still ripening, only more slowly.
>>> The shredded cabbage is held under the brine with whole cabbage
>>> leaves.
>>> I think next time I'll let it go another week and do a comparison.
>>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>>
>>> https://flic.kr/p/nG6WQb
>>>
>>> https://flic.kr/p/nWxMsL
>>>
>>> I found that great crock at a thrift store. Happy, happy, happy.
>>>
>>> koko
>>>
>>Looks good to me, koko, and I don't even *like* sauerkraut! I might
>>like homemade... I've been told over the years pork chops slowly cooked
>>with sauerkraut are delicious. The only stuff I could find was canned
>>and uh... no.
>>
>>Good score on that pretty crock!
>>
>>Jill
>
>Thanks Jill,
>One nice thing about making your own is you can make it to the degree
>of tartness, and in the amounts you like.
>Yes, the crock was a great score, the best 8 bucks I've ever spent.
>
>koko

That crock looks brand new, probably made in China... I would
definitely test it for lead content. I used to do homemade kraut but
nothing on the market nowadays beats Silver Floss. I buy the 27 oz
cans, a perfect amount for braising tube steaks of all kinds. I like
their Bavarian style too. I have about a full case of both types...
Walmart!
http://glkfoods.com/
And it's easy to lower the salt content of kraut by rinsing.

On Sat, 14 Jun 2014 21:32:17 -0700, "Cheri" >
wrote:

>
>"koko" > wrote in message
.. .
>> On Sat, 14 Jun 2014 23:36:04 -0400, Travis McGee >
>> wrote:
>>
>>>On 6/14/2014 11:15 PM, koko wrote:
>>>>
>>>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>>> so myself. After 2 weeks I put it in the fridge to slow the
>>>> fermentation, but it's still ripening, only more slowly.
>>>> The shredded cabbage is held under the brine with whole cabbage
>>>> leaves.
>>>> I think next time I'll let it go another week and do a comparison.
>>>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>>>
>>>> https://flic.kr/p/nG6WQb
>>>>
>>>> https://flic.kr/p/nWxMsL
>>>>
>>>> I found that great crock at a thrift store. Happy, happy, happy.
>>>>
>>>> koko
>>>>
>>>
>>>Looks beautiful!
>>>
>>>I prefer crisp sauerkraut to limp; which category would yours fall into?
>>>I guess I don't understand what is done to make it either way.
>>
>> Travis, mine is crisp and crunchy. I use organic cabbage, It gives off
>> a lot of liquid so very little brine needs to be added, that might be
>> a factor.
>>
>> koko
>
>I would like the recipe. I made the pickles that you posted and they were
>really good. Everyone liked them.
>
>Cheri

I'm glad you all like the pickles. Hope the sauerkraut works for you
too.
If anything isn't clear, just let me know and I'll try and clarify.

Because this is a natural ferment, and chock full of probiotics, I'd
start out a little slow to prevent any stomach discomfort. I eat some
fermented food every day for my gut health.

@@@@@ Now You're Cooking! Export Format

Sauerkraut basic recipe

relishes/preserves, vegetables

2 1/2 pounds cabbage (organic preferred); type doesn't matter
2 tablespoons unrefined sea salt; i.e. Celtic salt
you'll want the sea salt for the; minerals

Fermenting time 2-30 days
Recipe Size 2 quarts
Containers needed that are capable of holding 2 quarts of sauerkraut
Weight that fits inside the vessel.
A sharp knife or mandolin

Wash the cabbage, Remove at least 4 whole leaves.
Cut the cabbage in half and remove the core.
Shred or grate the cabbage, place the cabbage in a large bowl as you
finish shredding or grating it.

Add sea salt to the bowl as you add the layers of cabbage. The sea
salt pulls moisture out of the cabbage, creating a natural brine that
can be used to ferment the cabbage in.
Some people use a kraut hammer to bruise the cabbage, I just squeeze
and massage the heck out of it. A blunt object will get the job done
too. Just don't completely mash it up.

Cover the bowl and let it sit overnight. You can leave it at room
temperature or it can be placed in the fridge. (I leave it sit on the
kitchen counter)

Transfer the contents of the bowl to the fermenting container. Pack
the cabbage in as tightly as you can fit it. Leave room for the weight
at the top of the container, and remove any air bubbles that form as
you are packing the cabbage into the container. (Just run a table
knife up and down inside various places in the container)
Place the whole cabbage leaves over the shredded cabbage pushing the
shredded cabbage down into the brine. If there isn't enough brine to
cover the whole leaves and the weight make a 4% brine by adding 2
tablespoons of salt to 4 cups of water and stirring the salt in until
fully dissolved. Add enough brine to the container to cover the top of
the weight.

Some people put pie weights into a food safe plastic bag and place in
the container over the whole cabbage leaves. Sometimes I use little
glass mis en place, or pinch bowls, right side up as weights and pour
the brine in over them. When you screw the cap down, sometimes the lid
will push the weights further into the container too, so be careful
how much extra brine you add, you don't want it flowing over.
The point is to keep the shredded cabbage under the brine.

Seal the container so it's air tight. Set the container out to ferment
at room temperature. The ideal temperature for fermenting kraut is
72*F but it can be fermented at higher and lower temperatures. At
cooler temperatures it will take longer to ferment, Don't attempt to
ferment sauerkraut at temperatures over 85*F. If the container is
clear and light can penetrate the container, cover with a towel.

Let the kraut ferment until it has fermented to your preference.
Sauerkraut can be fermented for anywhere from a couple of days to a
couple of months or longer. It will start to get sour after a few days
and it will continue to get tangier the longer it's left to ferment.
If white "scum" appears on the surface, scrape it away and discard it.
This is usually a harmless variety of yeast called "Kahn yeast"

Taste the kraut daily after the first couple of days and move it to
cold storage one it's ready.

When I'm tasting, or checking any of my ferments. I use fresh clean
forks and wash my hands before I get near a ferment. I guess I'm
overly cautious, but if I have to re-seal the jar and continue the
ferment I want to make sure no nasties get in it.

Variations that can be added to the basic recipe to spruce it up
Apple slices, beets, Brussels sprouts, caraway seed, celery seed,
different types of leafy greens, dill seed, garlic, grated carrots,
juniper berries,
onions, radishes.

Mix and match these items to add interesting flavors and to change up
the look and mouthfeel of your kraut.

Notes: Paleo Probiotics Fermented foods cookbook


** Exported from Now You're Cooking! v5.91 **

Enjoy
koko

On 6/15/2014 11:29 AM, wrote:
> On Sunday, June 15, 2014 7:41:26 AM UTC-7, jmcquown wrote:
>
>> Thanks! I remember looking for refrigerated sauerkraut (comes in a bag,
>> doesn't it?) when I lived in TN but I couldn't find it. I do know
>> canned sauerkraut is nasty stuff.
>>
>
> Hey, don't diss the canned stuff. It gets cooked anyways. And we rinse
> it, because it is too salty and sour otherwise.
>
All I can say is, even after rinsing, the canned stuff was nasty. I
love cabbage in many forms but I've never loved sauerkraut.

Jill

> My MIL swears by Silver Floss. We grew up on Frank's, which got bought out,
> and is no longer in Franksville, Wisconsin. Both of these are available
> either in cans or in jars.
>
> The good, readily available brand on the West Coast is Steinfeld from
> Oregon, although once in a while we buy Kuhne's from Germany.
> Krugermann's of LA makes a good sauerkraut, and a good red cabbage.
>
> I have never cared for any Bubbie's product, but YMMV.
>

Thanks koko, I'm anxious to try this and it's very understandable.

Cheri


"koko" > wrote in message
...
> On Sat, 14 Jun 2014 21:32:17 -0700, "Cheri" >
> wrote:
>
>>
>>"koko" > wrote in message
. ..
>>> On Sat, 14 Jun 2014 23:36:04 -0400, Travis McGee >
>>> wrote:
>>>
>>>>On 6/14/2014 11:15 PM, koko wrote:
>>>>>
>>>>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>>>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>>>> so myself. After 2 weeks I put it in the fridge to slow the
>>>>> fermentation, but it's still ripening, only more slowly.
>>>>> The shredded cabbage is held under the brine with whole cabbage
>>>>> leaves.
>>>>> I think next time I'll let it go another week and do a comparison.
>>>>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>>>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>>>>
>>>>> https://flic.kr/p/nG6WQb
>>>>>
>>>>> https://flic.kr/p/nWxMsL
>>>>>
>>>>> I found that great crock at a thrift store. Happy, happy, happy.
>>>>>
>>>>> koko
>>>>>
>>>>
>>>>Looks beautiful!
>>>>
>>>>I prefer crisp sauerkraut to limp; which category would yours fall into?
>>>>I guess I don't understand what is done to make it either way.
>>>
>>> Travis, mine is crisp and crunchy. I use organic cabbage, It gives off
>>> a lot of liquid so very little brine needs to be added, that might be
>>> a factor.
>>>
>>> koko
>>
>>I would like the recipe. I made the pickles that you posted and they were
>>really good. Everyone liked them.
>>
>>Cheri
>
> I'm glad you all like the pickles. Hope the sauerkraut works for you
> too.
> If anything isn't clear, just let me know and I'll try and clarify.
>
> Because this is a natural ferment, and chock full of probiotics, I'd
> start out a little slow to prevent any stomach discomfort. I eat some
> fermented food every day for my gut health.
>
> @@@@@ Now You're Cooking! Export Format
>
> Sauerkraut basic recipe
>
> relishes/preserves, vegetables
>
> 2 1/2 pounds cabbage (organic preferred); type doesn't matter
> 2 tablespoons unrefined sea salt; i.e. Celtic salt
> you'll want the sea salt for the; minerals
>
> Fermenting time 2-30 days
> Recipe Size 2 quarts
> Containers needed that are capable of holding 2 quarts of sauerkraut
> Weight that fits inside the vessel.
> A sharp knife or mandolin
>
> Wash the cabbage, Remove at least 4 whole leaves.
> Cut the cabbage in half and remove the core.
> Shred or grate the cabbage, place the cabbage in a large bowl as you
> finish shredding or grating it.
>
> Add sea salt to the bowl as you add the layers of cabbage. The sea
> salt pulls moisture out of the cabbage, creating a natural brine that
> can be used to ferment the cabbage in.
> Some people use a kraut hammer to bruise the cabbage, I just squeeze
> and massage the heck out of it. A blunt object will get the job done
> too. Just don't completely mash it up.
>
> Cover the bowl and let it sit overnight. You can leave it at room
> temperature or it can be placed in the fridge. (I leave it sit on the
> kitchen counter)
>
> Transfer the contents of the bowl to the fermenting container. Pack
> the cabbage in as tightly as you can fit it. Leave room for the weight
> at the top of the container, and remove any air bubbles that form as
> you are packing the cabbage into the container. (Just run a table
> knife up and down inside various places in the container)
> Place the whole cabbage leaves over the shredded cabbage pushing the
> shredded cabbage down into the brine. If there isn't enough brine to
> cover the whole leaves and the weight make a 4% brine by adding 2
> tablespoons of salt to 4 cups of water and stirring the salt in until
> fully dissolved. Add enough brine to the container to cover the top of
> the weight.
>
> Some people put pie weights into a food safe plastic bag and place in
> the container over the whole cabbage leaves. Sometimes I use little
> glass mis en place, or pinch bowls, right side up as weights and pour
> the brine in over them. When you screw the cap down, sometimes the lid
> will push the weights further into the container too, so be careful
> how much extra brine you add, you don't want it flowing over.
> The point is to keep the shredded cabbage under the brine.
>
> Seal the container so it's air tight. Set the container out to ferment
> at room temperature. The ideal temperature for fermenting kraut is
> 72*F but it can be fermented at higher and lower temperatures. At
> cooler temperatures it will take longer to ferment, Don't attempt to
> ferment sauerkraut at temperatures over 85*F. If the container is
> clear and light can penetrate the container, cover with a towel.
>
> Let the kraut ferment until it has fermented to your preference.
> Sauerkraut can be fermented for anywhere from a couple of days to a
> couple of months or longer. It will start to get sour after a few days
> and it will continue to get tangier the longer it's left to ferment.
> If white "scum" appears on the surface, scrape it away and discard it.
> This is usually a harmless variety of yeast called "Kahn yeast"
>
> Taste the kraut daily after the first couple of days and move it to
> cold storage one it's ready.
>
> When I'm tasting, or checking any of my ferments. I use fresh clean
> forks and wash my hands before I get near a ferment. I guess I'm
> overly cautious, but if I have to re-seal the jar and continue the
> ferment I want to make sure no nasties get in it.
>
> Variations that can be added to the basic recipe to spruce it up
> Apple slices, beets, Brussels sprouts, caraway seed, celery seed,
> different types of leafy greens, dill seed, garlic, grated carrots,
> juniper berries,
> onions, radishes.
>
> Mix and match these items to add interesting flavors and to change up
> the look and mouthfeel of your kraut.
>
> Notes: Paleo Probiotics Fermented foods cookbook
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> Enjoy
> koko

On 6/14/2014 10:25 PM, jmcquown wrote:
> On 6/14/2014 11:15 PM, koko wrote:
>>
>> My first attempt at homemade sauerkraut turned out pretty darned good.
>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>> so myself. After 2 weeks I put it in the fridge to slow the
>> fermentation, but it's still ripening, only more slowly.
>> The shredded cabbage is held under the brine with whole cabbage
>> leaves.
>> I think next time I'll let it go another week and do a comparison.
>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>
>> https://flic.kr/p/nG6WQb
>>
>> https://flic.kr/p/nWxMsL
>>
>> I found that great crock at a thrift store. Happy, happy, happy.
>>
>> koko
>>
> Looks good to me, koko, and I don't even *like* sauerkraut! I might
> like homemade... I've been told over the years pork chops slowly cooked
> with sauerkraut are delicious. The only stuff I could find was canned
> and uh... no.
>
> Good score on that pretty crock!
>
> Jill


Pork chops, browned on both sides, sauerkraut, sliced onion, sliced
apples, caraway seeds, baked in the oven until done, it tastes delicious.

Your sauerkraut looks good koko, my sister is making some right now,
with cabbages she grew in her garden. I can't wait.

Becca

On Mon, 16 Jun 2014 16:33:37 -0500, Ema Nymton >
wrote:

>On 6/14/2014 10:25 PM, jmcquown wrote:
>> On 6/14/2014 11:15 PM, koko wrote:
>>>
>>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>> so myself. After 2 weeks I put it in the fridge to slow the
>>> fermentation, but it's still ripening, only more slowly.
>>> The shredded cabbage is held under the brine with whole cabbage
>>> leaves.
>>> I think next time I'll let it go another week and do a comparison.
>>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>>
>>> https://flic.kr/p/nG6WQb
>>>
>>> https://flic.kr/p/nWxMsL
>>>
>>> I found that great crock at a thrift store. Happy, happy, happy.
>>>
>>> koko
>>>
>> Looks good to me, koko, and I don't even *like* sauerkraut! I might
>> like homemade... I've been told over the years pork chops slowly cooked
>> with sauerkraut are delicious. The only stuff I could find was canned
>> and uh... no.
>>
>> Good score on that pretty crock!
>>
>> Jill
>
>
>Pork chops, browned on both sides, sauerkraut, sliced onion, sliced
>apples, caraway seeds, baked in the oven until done, it tastes delicious.
>
>Your sauerkraut looks good koko, my sister is making some right now,
>with cabbages she grew in her garden. I can't wait.
>
>Becca

Thanks Becca. I'll bet your sister's kraut will be wonderful.

koko

On Sunday, June 15, 2014 6:07:41 PM UTC-4, koko wrote:
> Leave room for the weight at the top of the container, and remove any >air bubbles that form as you are packing the cabbage into the container.

For my weight I use a food safe plastic bag full of water. Perfect weight, won't sink and seals the container while keeping air out.

Thomas wrote:
>koko wrote:
>
>> Leave room for the weight at the top of the container, and remove any
>air bubbles that form as you are packing the cabbage into the container.
>
>For my weight I use a food safe plastic bag full of water.
>Perfect weight, won't sink and seals the container while
>keeping air out.

I would use saline filled breast implants

On Saturday, June 14, 2014 9:15:38 PM UTC-6, koko wrote:
> My first attempt at homemade sauerkraut turned out pretty darned good.
>
> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>
> so myself. After 2 weeks I put it in the fridge to slow the
>
> fermentation, but it's still ripening, only more slowly.
>
> The shredded cabbage is held under the brine with whole cabbage
>
> leaves.
>
> I think next time I'll let it go another week and do a comparison.
>
> Right now it's tangy enough, but I'm curious as to how it will be in 3
>
> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>
>
>
> https://flic.kr/p/nG6WQb
>
>
>
> https://flic.kr/p/nWxMsL
>
>
>
> I found that great crock at a thrift store. Happy, happy, happy.
>
>
>
> koko

When I was young my best friend's Mother made sauerkraut every year. Our cabbages are not on until later, so it would be later in the year. She had a couple of large crocks that she did. She put them in the cellar to ferment. Oh my god, did it smell good when you opened one of those crocks!!! Hers was not too sour, and was so good on pork or sausages. Brings back memories of 50 years ago.

DaleP

On Tue, 17 Jun 2014 18:16:10 -0700 (PDT), dalep
> wrote:

>On Saturday, June 14, 2014 9:15:38 PM UTC-6, koko wrote:
>> My first attempt at homemade sauerkraut turned out pretty darned good.
>>
>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>
>> so myself. After 2 weeks I put it in the fridge to slow the
>>
>> fermentation, but it's still ripening, only more slowly.
>>
>> The shredded cabbage is held under the brine with whole cabbage
>>
>> leaves.
>>
>> I think next time I'll let it go another week and do a comparison.
>>
>> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>
>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>
>>
>>
>> https://flic.kr/p/nG6WQb
>>
>>
>>
>> https://flic.kr/p/nWxMsL
>>
>>
>>
>> I found that great crock at a thrift store. Happy, happy, happy.
>>
>>
>>
>> koko
>
>When I was young my best friend's Mother made sauerkraut every year. Our cabbages are not on until later, so it would be later in the year. She had a couple of large crocks that she did. She put them in the cellar to ferment. Oh my god, did it smell good when you opened one of those crocks!!! Hers was not too sour, and was so good on pork or sausages. Brings back memories of 50 years ago.
>
>DaleP

Well DaleP
It can be made in canning jars too. Perhaps you should consider trying
your had at making some. You'll probably be happy you did.

koko

On Tuesday, June 17, 2014 10:59:38 PM UTC-6, koko wrote:
> On Tue, 17 Jun 2014 18:16:10 -0700 (PDT), dalep
>
> > wrote:
>
>
>
> >On Saturday, June 14, 2014 9:15:38 PM UTC-6, koko wrote:
>
> >> My first attempt at homemade sauerkraut turned out pretty darned good.
>
> >>
>
> >> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>
> >>
>
> >> so myself. After 2 weeks I put it in the fridge to slow the
>
> >>
>
> >> fermentation, but it's still ripening, only more slowly.
>
> >>
>
> >> The shredded cabbage is held under the brine with whole cabbage
>
> >>
>
> >> leaves.
>
> >>
>
> >> I think next time I'll let it go another week and do a comparison.
>
> >>
>
> >> Right now it's tangy enough, but I'm curious as to how it will be in 3
>
> >>
>
> >> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>
> >>
>
> >>
>
> >>
>
> >> https://flic.kr/p/nG6WQb
>
> >>
>
> >>
>
> >>
>
> >> https://flic.kr/p/nWxMsL
>
> >>
>
> >>
>
> >>
>
> >> I found that great crock at a thrift store. Happy, happy, happy.
>
> >>
>
> >>
>
> >>
>
> >> koko
>
> >
>
> >When I was young my best friend's Mother made sauerkraut every year. Our cabbages are not on until later, so it would be later in the year. She had a couple of large crocks that she did. She put them in the cellar to ferment. Oh my god, did it smell good when you opened one of those crocks!!! Hers was not too sour, and was so good on pork or sausages. Brings back memories of 50 years ago.
>
> >
>
> >DaleP
>
>
>
> Well DaleP
>
> It can be made in canning jars too. Perhaps you should consider trying
>
> your had at making some. You'll probably be happy you did.
>
>
>
> koko

I see on the net that people are making it in glass jars also. I just may do this!

DaleP

On Wed, 18 Jun 2014 07:07:00 -0700 (PDT), dalep
> wrote:

>On Tuesday, June 17, 2014 10:59:38 PM UTC-6, koko wrote:
>> On Tue, 17 Jun 2014 18:16:10 -0700 (PDT), dalep
>>
>> > wrote:
>>
>>
>>
>> >On Saturday, June 14, 2014 9:15:38 PM UTC-6, koko wrote:
>>
>> >> My first attempt at homemade sauerkraut turned out pretty darned good.
>>
>> >>
>>
>> >> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>
>> >>
>>
>> >> so myself. After 2 weeks I put it in the fridge to slow the
>>
>> >>
>>
>> >> fermentation, but it's still ripening, only more slowly.
>>
>> >>
>>
>> >> The shredded cabbage is held under the brine with whole cabbage
>>
>> >>
>>
>> >> leaves.
>>
>> >>
>>
>> >> I think next time I'll let it go another week and do a comparison.
>>
>> >>
>>
>> >> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>
>> >>
>>
>> >> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> https://flic.kr/p/nG6WQb
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> https://flic.kr/p/nWxMsL
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> I found that great crock at a thrift store. Happy, happy, happy.
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> koko
>>
>> >
>>
>> >When I was young my best friend's Mother made sauerkraut every year. Our cabbages are not on until later, so it would be later in the year. She had a couple of large crocks that she did. She put them in the cellar to ferment. Oh my god, did it smell good when you opened one of those crocks!!! Hers was not too sour, and was so good on pork or sausages. Brings back memories of 50 years ago.
>>
>> >
>>
>> >DaleP
>>
>>
>>
>> Well DaleP
>>
>> It can be made in canning jars too. Perhaps you should consider trying
>>
>> your had at making some. You'll probably be happy you did.
>>
>>
>>
>> koko
>
>I see on the net that people are making it in glass jars also. I just may do this!
>
>DaleP

It's not easy to locate canning jars over 2 quarts... I ferment kraut
and cukes in 1 gallon pickle jars. You don't want a tightly sealed
lid for fermenting anyway. You can buy pickles, olives, etc. in wide
mouth glass jars and save the jars or just buy new jars very
inexpensively:
http://www.specialtybottle.com/widem...etallid.as px
A better method for kraut is to ferment it in food safe contractor
buckets, then transfer to smaller glass jars that fit in the fridge.
http://shop.honeyville.com/buckets-for-storage.html
The buckets are easy to store because they nest. Some brands of dry
pet food are sold bulk size in those food safe buckets, then they are
free... I have like fifty of those in my barn, I use them for
gardening, etc. When storing large buckets be sure to lay them on
their side, so as not to trap critters.

On Wed, 18 Jun 2014 07:07:00 -0700 (PDT), dalep
> wrote:

>On Tuesday, June 17, 2014 10:59:38 PM UTC-6, koko wrote:
>> On Tue, 17 Jun 2014 18:16:10 -0700 (PDT), dalep
>>
>> > wrote:
>>
>>
>>
>> >On Saturday, June 14, 2014 9:15:38 PM UTC-6, koko wrote:
>>
>> >> My first attempt at homemade sauerkraut turned out pretty darned good.
>>
>> >>
>>
>> >> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>
>> >>
>>
>> >> so myself. After 2 weeks I put it in the fridge to slow the
>>
>> >>
>>
>> >> fermentation, but it's still ripening, only more slowly.
>>
>> >>
>>
>> >> The shredded cabbage is held under the brine with whole cabbage
>>
>> >>
>>
>> >> leaves.
>>
>> >>
>>
>> >> I think next time I'll let it go another week and do a comparison.
>>
>> >>
>>
>> >> Right now it's tangy enough, but I'm curious as to how it will be in 3
>>
>> >>
>>
>> >> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> https://flic.kr/p/nG6WQb
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> https://flic.kr/p/nWxMsL
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> I found that great crock at a thrift store. Happy, happy, happy.
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> koko
>>
>> >
>>
>> >When I was young my best friend's Mother made sauerkraut every year. Our cabbages are not on until later, so it would be later in the year. She had a couple of large crocks that she did. She put them in the cellar to ferment. Oh my god, did it smell good when you opened one of those crocks!!! Hers was not too sour, and was so good on pork or sausages. Brings back memories of 50 years ago.
>>
>> >
>>
>> >DaleP
>>
>>
>>
>> Well DaleP
>>
>> It can be made in canning jars too. Perhaps you should consider trying
>>
>> your had at making some. You'll probably be happy you did.
>>
>>
>>
>> koko
>
>I see on the net that people are making it in glass jars also. I just may do this!
>
>DaleP

If you do use glass be sure and keep it out of direct sunlight. Either
cover it with a tea towel or place in the cupboard.

Let us know how you do o.k.

koko

On Wed, 18 Jun 2014 10:35:00 -0400, Brooklyn1
> wrote:

snip
>It's not easy to locate canning jars over 2 quarts..
..snip
that's because of USDA guidelines for safe canning. I used to have
3,4 dozen 1/2 gallon jars. I gave most of them away. I'm sorry now.
That size is so useful for so many things.
Janet US

dalep > wrote in
:

> On Saturday, June 14, 2014 9:15:38 PM UTC-6, koko wrote:
>> My first attempt at homemade sauerkraut turned out pretty darned
>> good.
>>
>> After a 2 week bath in a 3% brine, it's pretty darned tasty, if I say
>>
>> so myself. After 2 weeks I put it in the fridge to slow the
>>
>> fermentation, but it's still ripening, only more slowly.
>>
>> The shredded cabbage is held under the brine with whole cabbage
>>
>> leaves.
>>
>> I think next time I'll let it go another week and do a comparison.
>>
>> Right now it's tangy enough, but I'm curious as to how it will be in
>> 3
>>
>> weeks. I don't like a real tart, sour, sauerkraut. ;-)
>>
>>
>>
>> https://flic.kr/p/nG6WQb
>>
>>
>>
>> https://flic.kr/p/nWxMsL
>>
>>
>>
>> I found that great crock at a thrift store. Happy, happy, happy.
>>
>>
>>
>> koko
>
> When I was young my best friend's Mother made sauerkraut every year.
> Our cabbages are not on until later, so it would be later in the year.
> She had a couple of large crocks that she did. She put them in the
> cellar to ferment. Oh my god, did it smell good when you opened one
> of those crocks!!! Hers was not too sour, and was so good on pork or
> sausages. Brings back memories of 50 years ago.
>
> DaleP

My grandmother did too - during the late 30s, 40s, or so. She just used
one crock IIRC. Few memories of it though, taste or smell. She made it
every year so it must have been good.

Those were the days, ice boxes and all!



--
"Things would be a lot nicer if antique people were valued
as highly as antique furniture!" Anon

A lot of recipes I use have you drain the sauerkraut to death before cooking with it. One of my favorites is an old one from Gourmet Magazine where you brown center cut pork chops after you stuff them with a fried sage, breadcrumb and garlic mixture, then put them on top of drained kraut and cover them with a pound of chopped kielbasa, then another pound of kraut and add a little white vinegar, white wine and chicken broth, then simmer it for two and a half hours. The chops are so delicious and can be cut with a fork; serve it with whipped sweet potatoes with some lemon and maple syrup in it.. Yum!

On Wed, 18 Jun 2014 13:25:09 -0700 (PDT), Terrence Crimmins
> wrote:

>A lot of recipes I use have you drain the sauerkraut to death before cooking with it. One of my favorites is an old one from Gourmet Magazine
>where you brown center cut pork chops after you stuff them with a fried sage, breadcrumb and garlic mixture, then put them on top of
>drained kraut and cover them with a pound of chopped kielbasa, then another pound of kraut and add a little white vinegar, white wine and
>chicken broth, then simmer it for two and a half hours. The chops are so delicious and can be cut with a fork; serve it with whipped sweet potatoes
>with some lemon and maple syrup in it. Yum!

That sounds wonderful. I'm putting that on my sort list of things to
make. Thanks for sharing.

koko