Sauerkraut with SQWIB"S help

Discussion in 'Side Items' started by africanmeat, Mar 7, 2012.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    SQWIB'S gave me a recipe for sauerkraut i gave it a try 

    here it is 

    cut 5 cabbage and kosher salt

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    salt

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    A pleat with holes  and a bag of water on top as weight

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    for the cabbage not to be lonely of 6 weeks 

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    7 weeks

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    OMG it is yummy

    thanks 
     
  2. michael ark

    michael ark Master of the Pit

    So it's just salt and cabbage? Looks good.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that sure is easy. Salt an cabbage and then wait. This is starting to be a theme around here alittle work then wait. Cheese, bacons, some sausages and the now saurkraut. Go figure.
     
  4. Looks great...I'll have a pound please! And really that easy? 
     
  5. sound1

    sound1 Smoking Fanatic

    X2 on the hurry up and wait...but soooo worth it!!
     
  6. solaryellow

    solaryellow Limited Mod Group Lead

    Looks good Ahron! That reminds me, I need to sample mine.
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks .yes salt cabbage and Patience



      yup it is a lazy times[​IMG]  .


      yes it is .


     Thanks . to wait  is the big problem 


    Thanks 
     
  8. ron forst

    ron forst Fire Starter

    commonly used termonolgy around here is "once you make your own sausage you will never like store bought" This is even MORE the case when talking kraut. Every fall when cabbage goes on sale I buy 50 pounds, shred it, adding salt as I goes, usually after every 4-5 pounds about 2 tablespoons, press down into a crock, ( a plastic pail works too) shred, salt, press down, You need to have juice coming up over the kraut by the second shred, then keep going until all cabbage is shredded and in your crock, THEN, take 2 black garbage bags put them together, fill with water, tie shut securely place in crock or pail, set by a floor drain for 6 weeks, after six weeks take out bag, scrape any suspect looking stuff on the top, you will be able to tell how much as it looks nice and white and smells like kraut not sour diaper! then, stuff into your jars, screw on the lids, and process in boiling water 20 minutes and you will have the BEST mildest kraut you have ever eaten. When I make mine, its a quart of kraut, a pork hock or some other kind of pork, add a quart of water to the kettle, cook the heck out of it for about 2 hours watching it doesnt burn in, when ready to eat, and here is where some people are amazed, peel a potato, get it completely ground up in a food process or use a fine grater, add this to kraut to "thicken" it, and enjoy! if you have some good smoked sausage to combine, its a meal made in heaven
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks you gave me the solution how to can the kraut
     

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