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Country Discussion Topics
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How to make saurkraut?
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Juliana    Posted 07-03-2003 at 19:29:22       [Reply]  [Send Email]
My neighbor gave me a big beautiful head of cabbage. We don't eat it boiled, etc. just as saurkraut. How can I make some for canning?


DL    Posted 07-04-2003 at 09:39:41       [Reply]  [Send Email]
Historicaly saurkraut is a way to preserve vegetables for the harsh cold winter in the northern climate. Together with potato, carrots, turnips and beets stored in the cold celler help people through the winter. Pumpkins can also be stored 2 to 3 months. Saurkraut is easy to make. Place one layer of cabbage (cut in quarters)in the crock. Spread some salt and add another layer of cabbage and so on. At the end place a big piece of rock on top of the cabbage. Add water just bellow the top level of cabbage. It may take several weeks to ferment. There should be no unpleasent smell at all. Otherwise it's rotten. It's usually made in the late autumn when outside temperature goes bellow freezing point in the night. If you live in the south and make it in the summer, it's hard to say how will it turn out.


Tom A    Posted 07-04-2003 at 03:55:38       [Reply]  [No Email]
We make ours every year now in a 3 gallon crock just like DeadCarp described below. Got the "recipe" out of the Ball Blue Book. They recommend 3 tablespoons of salt for every 5 lbs of cabbage (and yes, pickling salt is the right one...no iodine added) and stomp it good. Cover with a weighted-down plate to keep the cabbage underneath the brine that forms. Takes about 3 weeks in my basement, but tastes better than any store-bought.

We found about 6 heads will fill our crock...looking for a bigger crock!!
Tom


Lenore    Posted 07-03-2003 at 19:39:18       [Reply]  [No Email]
I found this in "The Kitchen" section of this board.

Looks good.

Easy Sauerkraut
Ingredients:
Cabbage (the amount depends upon how much kraut you want to make)
Canning Salt
Sugar
Directions:
This is an easy way to make sauerkraut, in my opinion, right in the jar it will be processed in. I've done it and it turns out great;

Shred cabbage and pack tightly into quart jars up to 1/2 inch from the top.

Add 1 teaspoon canning salt and 1 teaspoon sugar to the top of each quart.

Pour boiling water into each jar up to the top of the kraut. Use a knife gently inserted into the jar to remove any bubbles.

Put on canning lids and screw on cap loosely, not tight. Put the jars in a sink or pan so that any bubbling water won't make a mess.

Let ferment for 24 hours.

Remove the caps, remove any scum if necessary and refil with boiling water as needed. Seal as tightly as you can with your hand.

Let ferment for 3 days. It does smell a bit, so you might want to do it in a basement, garage or spare room where it isn't too cold.

Now it's ready to process! Process the quarts for 20 minutes in a boiling water bath Store for a minimum of three weeks before eating.

Submitted By: Kim from WA on 1999-12-19



lisa    Posted 02-17-2004 at 16:09:25       [Reply]  [Send Email]
I was wondering if you can use a pressure canner instead ofboiling water bath?, and how long to process


Juliana    Posted 07-03-2003 at 20:01:50       [Reply]  [No Email]
Thanks, Lenore, that does sound easy. Canning salt...is that the same kind used for pickling cucumbers? The name I have heard used is pickling salt.


DeadCarp    Posted 07-03-2003 at 19:49:33       [Reply]  [No Email]
Jeez that sounds easy alright - we used to make it in a crock in the basement: we shredded about a foot of cabbage and put maybe a cup of salt on top, then used a poplar stomper (looked like a ball bat) and stomped it until the juice covered the kraut, then added a layer of sliced carrots, cucumbers, rutagabas, cauliflower or whatever was extra and another foot of cabbage, more salt and stomped it again. Repeat the process until the crock is full and covered with the brine, then we covered it loosely with a board for use over winter. It gets ready in about 2 weeks. NOTE: You don't need to add any water, it makes its own brine.




buck    Posted 07-03-2003 at 19:49:09       [Reply]  [No Email]

Mom kept her recipe of kraut in a crock covered with cheesecloth. Just dipped out some when it was part of a meal. sure hated it wen I was a kid but sure do love it now.


Clod    Posted 07-03-2003 at 20:25:25       [Reply]  [No Email]
Well..we were Rednecks.I dont know how it was made but we ate all we could get ahold of.


Clod    Posted 07-03-2003 at 20:27:38       [Reply]  [No Email]
I just read up there that it made out of cabbage?


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