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Old 01-23-2013, 07:56 PM   #1
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Sauerkraut

Anyone make their own?

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Old 01-23-2013, 11:59 PM   #2
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Re: Sauerkraut

We do occasionally. My neighbor has a crock and we spend part of a Sun every couple months making a big batch.
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Old 01-24-2013, 12:08 AM   #3
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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.
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Old 01-24-2013, 09:45 AM   #4
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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.
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Old 01-24-2013, 06:13 PM   #5
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Re: Sauerkraut

I looked up some recipes... hmm it doesn't look that hard. I think I will try a small batch
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Old 01-24-2013, 07:38 PM   #6
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Originally Posted by mel j
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?
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Old 01-25-2013, 09:01 AM   #7
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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/
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Old 01-28-2013, 01:22 AM   #8
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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.
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Old 02-05-2013, 06:29 PM   #9
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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!
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Old 02-09-2013, 05:22 PM   #10
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1.5 liters of thread-fine sauerkraut in a 2%+ brine.

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