SAUERKRAUT...200 pounds of it!

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SAUERKRAUT...200 pounds of it!

Postby Hengy » Tue Nov 12, 2013 10:58 am

Went with my Uncle Jim last night and learned how to make Sauerkraut. All in all, we put up about 195# of the stuff. Use the old family shredder after UJ cut the heads in half. Shredded nicely into strings. 3tbsp of salt to 5 pounds of cabbage. Placed in crocks and now it is up to mother nature and the molds in the air to do the fermentation. In about 2 months, we'll have plenty of sauerkraut to share.

Was a great time bonding with my Uncle and learning how they did this when he was a kid. He's a tough old bird, and I love every minute spent with him!!!
Mike (Happy as a Lark in Allison Park, PA)
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Re: SAUERKRAUT...200 pounds of it!

Postby Bob McCarty » Tue Nov 12, 2013 11:34 am

Mike, How big are the crocks (or how many did it take to hold it all)? I guess I always thought there was a "vinegar" component to kraut.

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Re: SAUERKRAUT...200 pounds of it!

Postby Don McCombs » Tue Nov 12, 2013 11:39 am

Just cabbage, salt and time, Bob. :D
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Re: SAUERKRAUT...200 pounds of it!

Postby Hengy » Tue Nov 12, 2013 1:31 pm

Yup, Don's got it right. The salt kills all of the "bad bugs" that are in the cabbage and only allows the proper yeasts and molds to grow and ferment the sugars in the cabbage. You are left with yummy salty, tangy goodness that is KRAUT. There is nothing like "raw" kraut right out of the crock...better than any store-bought product you could ever get. The process is labor intensive, but very rewarding!

To do the 200# of cabbage, we used a 12 gallon crock, 8 gallon crock and 1 and 1/2 five gallon buckets. Unfortunately, we filled the 12 gallon crock first and found that it had gotten a crack in it since last year... we had to offload all of the pounded kraut into two more buckets to transfer later on down the line. That 12 gallon pot has been in the family for at least 80 years, and it is sad to see it go. Part of the tradition of Kraut-making.
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Re: SAUERKRAUT...200 pounds of it!

Postby ToddW » Tue Nov 12, 2013 4:11 pm

Hengy wrote:Yup, Don's got it right. The salt kills all of the "bad bugs" that are in the cabbage and only allows the proper yeasts and molds to grow and ferment the sugars in the cabbage. You are left with yummy salty, tangy goodness that is KRAUT. There is nothing like "raw" kraut right out of the crock...better than any store-bought product you could ever get. The process is labor intensive, but very rewarding!

To do the 200# of cabbage, we used a 12 gallon crock, 8 gallon crock and 1 and 1/2 five gallon buckets. Unfortunately, we filled the 12 gallon crock first and found that it had gotten a crack in it since last year... we had to offload all of the pounded kraut into two more buckets to transfer later on down the line. That 12 gallon pot has been in the family for at least 80 years, and it is sad to see it go. Part of the tradition of Kraut-making.



Mmmmm!! Kraut on a grilled brat (turkey brats now for me :wink: ) Delicious!
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Re: SAUERKRAUT...200 pounds of it!

Postby Eugene » Tue Nov 12, 2013 5:11 pm

http://www.thekitchn.com/how-to-make-ca ... chn-189390

Waste of good cabbage. Should have use 1/2 the cabbage to make kimchi.
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Re: SAUERKRAUT...200 pounds of it!

Postby SONNY » Tue Nov 12, 2013 5:50 pm

We do a tad bit every couple years or so,---But get it before it gets too strong in the fermenter!---dont like the strong stuff! thanks; sonny
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Re: SAUERKRAUT...200 pounds of it!

Postby daddydip » Sat Dec 07, 2013 12:02 am

Eugene thank you very much for the Kimchi recipe, I have my 15 liter crock full of kraut and a 4 liter ferment-er full of beets 2- 1 1/2 liter fermenter full of peppers and one of those nice radishes and carrots, so now I am going to take the 4 large radishes my Thanksgiving guest brought me from nEW yORK sTATE AND MAKE ME A 5 LITER BATCH OF tHAT THERE kIMCHI. My only question is to where can the Korean red pepper flakes, guess I will do a search. 8)
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Re: SAUERKRAUT...200 pounds of it!

Postby torchred89 » Mon Dec 09, 2013 6:46 am

A friend of mine made three different kinds. One crock with regular kraut. One crock with wine kraut and one crock with kraut with green tomatoes in it. I still liked the regular better with a pork roast.
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Re: SAUERKRAUT...200 pounds of it!

Postby 1541 » Tue Dec 10, 2013 8:17 pm

I have the crock that my grandmother used to make kraut. The crock sat in the basement and she used a slate with a brick on top of it to press it. Eating kraut straight out of the crock is one of my fondest memories. Back around 2007 I rode with a friend to Bass Ford between Elyria & Lorain, Ohio to pick up a new truck for the Village. On the way home we drove over to Norwalk to visit his cousins farm. They were in the middle of the cabbage harvest for SnowFloss. I had never seen semi loads of cabbage before. His cousin gave us each 3 enormous heads of cabbage to take home. These things were the size of basketballs.

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