Homemade Sauerkraut Pictorial Guide: Q-View

Discussion in 'Canning' started by mr t 59874, Jun 5, 2012.

  1. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Homemade Sauerkraut

    Equipment:

    Harsch crock or jars with fermentation locks, tamper, knife, cabbage cutter, large container and potato masher. 

    Ingredients:

    Cabbage, Canning Salt  (12 Lbs. of cabbage produces 7 quarts of kraut)

    Note: Never use iodized salt.

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    Retain one large leaf per container, halve cabbage and remove core.  Slice core thinly by hand, in food processor or discard.

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    Slice cabbage.

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    Cabbage sliced

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    Add canning salt - 4 Tbls. or 67g = 1.2%  non-iodized salt per 12 Lbs. cabbage and mix thoroughly.  Other spices such as Caraway seeds may be added at this time 

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    Tamp cabbage until moisture appears.

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    Cabbage after being tamped.

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    Place in fermentation container tightly to 3/4 full to allow for weight and expansion.

    [​IMG]Place one large leaf on top of cabbage.

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    Place weights on top.  

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    If using Harsch crock, place lid in mote and fill with water.  Allow to set at room temperature for two days and then move to cool area (60 degrees) for three weeks then refrigerate, if desired place in smaller containers such as quart jars and refrigerate.  The sauerkraut may be consumed at this time or ferment further for a more desirable flavor. After 90 days you will have a very desirable kraut, after one year it is unbelievable.

    Note: To keep slime from developing on top of kraut, it is important that air is not allowed to enter fermentation vessel during primary fermentation.  No peeking after day two.

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    Kraut after 3 weeks fermentation.

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    Placed in jars and ready to be refrigerated.



    Compressing cabbage in glass jars.

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    Cabbage weighted down using cheese cloth and glass marbles for weight.  Homemade air locks made with original jar lid and wine fermentation air lock.  

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    Hope this helps.  If you have questions, please ask.
     
    Last edited: Mar 23, 2013
    hoity toit likes this.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looks like you are missing some pics,  please repost when you get the chance this is a very interesting thread!
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Hit the wrong button at the wrong time.  Corrected now.

    T
     
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Repaired

    T
     
  5. thoseguys26

    thoseguys26 Master of the Pit

    Nice job. Bookmarked
     
  6. sam3

    sam3 Smoking Fanatic

    Great post!!

    My 94 year old Grandmother asked me recently if I had ever made homemade sauerkraut before. I never have. That's something I need to make she told me.

    I'm glad I came across this. Thanks for sharing!
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    love home made kraut [​IMG]
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    love home made kraut. it is a great tutorial

    [​IMG]
     
  9. sam3

    sam3 Smoking Fanatic

    One question. What size Harsch Crock are you using?
     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    10 Liter -  Any more questions?
     
  11. you make it exactly the same way as my dad taught me (nothing but cabbage and salt)  but we don't worry about air getting at the surface, we just scrape the foam off every day.

    we use a small woodent barrel that will make about a  50lb batch, put a wooden disc on top and a big rock to weigh it down. 

    Steve
     
  12. sam3

    sam3 Smoking Fanatic

    Excellent. Thank you!
     
  13. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Steve, I bet you are turning out some really great kraut.  Bet that barrel makes your mouth water just by walking by.  I sure don't miss scimming crocks, thus the air locks.

    T
     
  14. mrh

    mrh Meat Mopper

    That Harsch crock looks like a perfect way to do it!  I have been usinf a relixsh tray with a plastic bag on it for weight and airlock in a regular crock.

    Mark
     
  15. pinksalt

    pinksalt Fire Starter

    So I'm assuming those huge heads of cabbage each weigh 1.5 # a piece?
     
  16. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    MRH,  Yes the crock is hassle free other than topping off the reservoir every 3 or 4 days.

    Pinksalt, on the average, yes.
     
  17. sam3

    sam3 Smoking Fanatic

    My Harsch crock arrived yesterday via UPS. If I have time this weekend, I plan on giving this recipe a whirl. [​IMG]
     
  18. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Congratulations,[​IMG]   what size did you get?  If you have questions along the way please ask.  If no questions, let us know how it turns out.  It will get better with age.  I like to wait 90 days before consuming, but if out have to eat a little early, oh well.[​IMG]
     
  19. sam3

    sam3 Smoking Fanatic

    I bought the 10 liter one. Good to know about the 90 days too. Thanks for all your help.
     
  20. Great tutorial, as usual! Gotta try that sometime!
     

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