Sauerkraut
 

Anyone make their own?

Re: Sauerkraut
 

We do occasionally. My neighbor has a crock and we spend part of a Sun every couple months making a big batch.

We inherited a bunch of big crocks and I really want to! It sounds like you need cabbage, salt, something heavy and time, right?

There's a story about my husband's cousin's FIL. I guess all of these old German guys get together every year and buy a truck full of cabbage and spend the day making kraut together.

I've quizzed my gmil and she dismissed it as something very simple and easy to do.

Re: Sauerkraut
 

There was a recipe and how-to article in Mother Earth News a year and a half or so ago. It was incredibly informative.

Re: Sauerkraut
 

I looked up some recipes... hmm it doesn't look that hard. I think I will try a small batch :)

I want to try with you! Can you link me?

Re: Sauerkraut
 

There are a lot if you just google "make your own sauerkraut" and they all seem to basically require thinly sliced cabbage, water, sea salt, and a super clean jar and lid...and a few days - this is just the link I happened to have open right now: http://www.eatingrules.com/2012/10/h...ke-sauerkraut/

Re: Sauerkraut
 

I have made many a scrumptious batch of kraut. I prefer the color of red cabbage- gorgeous on the plate, mixing green and red makes it pink. Adding shredded carrot and other veggies is fun -even dried fruit. Garlic, ginger, coriander, hot peppers, are fine options for additional flavors along with the traditional caraway. I drool over a fine old crock, but mason jars work fine for me. A beer bottle works well for the weight.

I use a Pickl-It system, which is a hermetically sealed Fido jar with an airlock. It's comparable to a crock bc it is air-tight, yet it is see-thru.

I shred my cabbage thread-fine on a mandolin and then smash it down really tightly in the Fido. Add a little water and 3 or 4 tbsp salt, put inside a dark cabinet, and in a few weeks, the crispest, tastiest, most awesome thread-texture sauerkraut you'll find!

1.5 liters of thread-fine sauerkraut in a 2%+ brine.

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