I am curious if anyone has any experience making sauerkraut, because
I am interested in making some. I would appreciate any advise and any
suggestions for making and pickling it. Or just making pickled
cabbage.
--


"There are idiots among us, and they all believe in a god"
~Toidi Uoy

On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
> I am curious if anyone has any experience making sauerkraut, because
> I am interested in making some. I would appreciate any advise and any
> suggestions for making and pickling it. Or just making pickled
> cabbage.
> --
>
>
> "There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

It's just cabbage and salt weighed down. But to make it, first get yourself an 8 year old kid. Make sure his feet are washed and clean. Put your cabbage into a crock along with salt. Get the kid and have him trample it down. Keep it weighted.

On Sun, 24 Nov 2019 07:43:40 -0800 (PST), A Moose in Love
> wrote:

>On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
>> I am curious if anyone has any experience making sauerkraut, because
>> I am interested in making some. I would appreciate any advise and any
>> suggestions for making and pickling it. Or just making pickled
>> cabbage.
>> --
>>
>>
>> "There are idiots among us, and they all believe in a god"
>> ~Toidi Uoy
>
>It's just cabbage and salt weighed down. But to make it, first get yourself an 8 year old kid. Make sure his feet are washed and clean. Put your cabbage into a crock along with salt. Get the kid and have him trample it down. Keep it weighted.

Yeah I am familiar with the process I have researched the ways to make
it, I was just wondering if any one had any special tips or if it is
even worth making it vs just going and buying some in the store. Is
the flavor going to be much different? Is it worth the hassle?

--

____/~~~sine qua non~~~\____

On Sunday, November 24, 2019 at 11:03:06 AM UTC-5, wrote:
> On Sun, 24 Nov 2019 07:43:40 -0800 (PST), A Moose in Love
> > wrote:
>
> >On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
> >> I am curious if anyone has any experience making sauerkraut, because
> >> I am interested in making some. I would appreciate any advise and any
> >> suggestions for making and pickling it. Or just making pickled
> >> cabbage.
> >> --
> >>
> >>
> >> "There are idiots among us, and they all believe in a god"
> >> ~Toidi Uoy
> >
> >It's just cabbage and salt weighed down. But to make it, first get yourself an 8 year old kid. Make sure his feet are washed and clean. Put your cabbage into a crock along with salt. Get the kid and have him trample it down. Keep it weighted.
>
> Yeah I am familiar with the process I have researched the ways to make
> it, I was just wondering if any one had any special tips or if it is
> even worth making it vs just going and buying some in the store. Is
> the flavor going to be much different? Is it worth the hassle?
>
> --
>
> ____/~~~sine qua non~~~\____

If you make it on your own, and don't pasteurize it, it is more nutritious than store bought, unless you can find non pasteurized in the refrigerated section.
We haven't made that stuff since the early '60's.
You probably know this, but...
https://www.makesauerkraut.com/wp-co...ping-Guide.pdf

My dad made kraut by putting shredded cabbage in a jar, putting a tsp of salt on top, pouring in cold water and putting a loose fitting lid on it.

On Sun, 24 Nov 2019 08:30:25 -0800 (PST), wrote:

>My dad made kraut by putting shredded cabbage in a jar, putting a tsp of salt on top, pouring in cold water and putting a loose fitting lid on it.

I'd be worried it wasn't fermenting but rotting.

On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
> I am curious if anyone has any experience making sauerkraut, because
> I am interested in making some. I would appreciate any advise and any
> suggestions for making and pickling it. Or just making pickled
> cabbage.
> --
>
>
> "There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

For your first experiment, it might be prudent to make a small batch
of mason jar sauerkraut:

<https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124>

Cindy Hamilton

On Sun, 24 Nov 2019 09:29:46 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
>> I am curious if anyone has any experience making sauerkraut, because
>> I am interested in making some. I would appreciate any advise and any
>> suggestions for making and pickling it. Or just making pickled
>> cabbage.
>> --
>>
>>
>> "There are idiots among us, and they all believe in a god"
>> ~Toidi Uoy
>
>For your first experiment, it might be prudent to make a small batch
>of mason jar sauerkraut:
>
><https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124>
>
>Cindy Hamilton

Yes yes I fully agree and I did do that. Although I kinda added too
much salt. I may have added approx 10x more salt than the recipe
called for. I thought it was for every 100 grams of cabbage add 10
grams of salt, but it was for every pound of cabbage add 10 grams of
salt my cabbage was a bit over 2 lbs and I added about 70 grams of
salt

Oh well it may be the death of me but hey what can ya do?

Also I am trying to speed up the fermentation process through use of
my airfryer. It takes 2 weeks to pickle cukes and I can do it in 2
days through use of the airfryer. I will try that with the kraut. I
have a jar of it in the airfryer now.

--

____/~~~sine qua non~~~\____

On Sunday, November 24, 2019 at 2:50:52 PM UTC-5, wrote:
> On Sun, 24 Nov 2019 09:29:46 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
> >> I am curious if anyone has any experience making sauerkraut, because
> >> I am interested in making some. I would appreciate any advise and any
> >> suggestions for making and pickling it. Or just making pickled
> >> cabbage.
> >> --
> >>
> >>
> >> "There are idiots among us, and they all believe in a god"
> >> ~Toidi Uoy
> >
> >For your first experiment, it might be prudent to make a small batch
> >of mason jar sauerkraut:
> >
> ><https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124>
> >
> >Cindy Hamilton
>
> Yes yes I fully agree and I did do that. Although I kinda added too
> much salt. I may have added approx 10x more salt than the recipe
> called for. I thought it was for every 100 grams of cabbage add 10
> grams of salt, but it was for every pound of cabbage add 10 grams of
> salt my cabbage was a bit over 2 lbs and I added about 70 grams of
> salt
>
> Oh well it may be the death of me but hey what can ya do?
>
> Also I am trying to speed up the fermentation process through use of
> my airfryer. It takes 2 weeks to pickle cukes and I can do it in 2
> days through use of the airfryer. I will try that with the kraut. I
> have a jar of it in the airfryer now.

Fermentation is different. You may have killed the bacteria with too
much salt. Too much heat might kill them, too.

Cindy Hamilton

He made pickled born the same way, the corn was cooked tho.

On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
> I am curious if anyone has any experience making sauerkraut, because
> I am interested in making some. I would appreciate any advise and any
> suggestions for making and pickling it. Or just making pickled
> cabbage.
> --
>
>
> "There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

corn

On Sunday, November 24, 2019 at 5:38:04 AM UTC-10, wrote:
> I am curious if anyone has any experience making sauerkraut, because
> I am interested in making some. I would appreciate any advise and any
> suggestions for making and pickling it. Or just making pickled
> cabbage.
> --
>
>
> "There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

I've never made sauerkraut but I do have some shredded cabbage that's been sitting around a while. It's like a science experiment to see how long it lasts. All I got to do is add some salt? Cool.

As I've said before I'm part German and I don't like kraut.

On Sunday, November 24, 2019 at 6:39:41 PM UTC-5, wrote:
> As I've said before I'm part German and I don't like kraut.

I like saurkraut. I like it as is, but it's better I find when regular shredded cabbage is cooked till soft then add the saurkraut...

Saute' onions till nice and soft. Add sweet paprika. Then add shredded cabbage and cook till soft. Then add the saurkraut.

On Sun, 24 Nov 2019 15:39:38 -0800 (PST), wrote:

>As I've said before I'm part German and I don't like kraut.

I prefer kimchi.

Am Montag, 25. November 2019 02:20:27 UTC+1 schrieb Bruce:
> On Sun, 24 Nov 2019 15:39:38 -0800 (PST), wrote:
>
> >As I've said before I'm part German and I don't like kraut.
>
> I prefer kimchi.

Excellent choice.

On Sun, 24 Nov 2019 09:37:58 -0600,
wrote:

>I am curious if anyone has any experience making sauerkraut, because
>I am interested in making some. I would appreciate any advise and any
>suggestions for making and pickling it. Or just making pickled
>cabbage.
> --
>
>
>"There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

Ok Started over with the kraut. I used the proper amount of salt this
time and did not heat it or "pasteurize" it so that it can maintain
the Lactobacillus so that all those little bugs can go live in my gut
and make digestion a better experience for me and anyone else that
decides to eat my kraut.

I have however turned my first kraut attempt into a picketed cabbage
that is actually pretty good, even though it has more salt than the
dead sea I think.

--

____/~~~sine qua non~~~\____

On Mon, 25 Nov 2019 13:59:51 -0600, Sqwertz >
wrote:

>On Sun, 24 Nov 2019 09:37:58 -0600,
wrote:
>
>> I am curious if anyone has any experience making sauerkraut, because
>> I am interested in making some. I would appreciate any advise and any
>> suggestions for making and pickling it. Or just making pickled
>> cabbage.
>
>Why? You hate our advice and tell us we're full of shit when it
>comes to pickling vegetables.
>
>-sw

The uneducated Christ hater doesn't know the difference between advise
and adise... I'm positive he has no HS diploma... at best he made it
to the 5th grade, likely not.

On Mon, 25 Nov 2019 17:25:22 -0500, wrote:

>On Mon, 25 Nov 2019 13:59:51 -0600, Sqwertz >
>wrote:
>
>>On Sun, 24 Nov 2019 09:37:58 -0600,
wrote:
>>
>>> I am curious if anyone has any experience making sauerkraut, because
>>> I am interested in making some. I would appreciate any advise and any
>>> suggestions for making and pickling it. Or just making pickled
>>> cabbage.
>>
>>Why? You hate our advice and tell us we're full of shit when it
>>comes to pickling vegetables.
>>
>>-sw
>
>The uneducated Christ hater doesn't know the difference between advise
>and adise... I'm positive he has no HS diploma... at best he made it
>to the 5th grade, likely not.

Adise?