Sauerkraut

Discussion in 'Veggies' started by dirtsailor2003, Sep 26, 2016.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    We make kraut a few times a year. I finally got a crock so I asked the wife to bring home 6 pounds of cabbage. After shredding there was nine pounds.

    Using Mr T's 1.2% salt to cabbage ratio I mixed and tamped the cabbage until I had adequate juice. Then I packed it into the crock, weighed it down. Put the lid on and filled the mote. It will sit at room temperature for two days then into the garage for three weeks.

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    Used the Mr T approved kraut stamper

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    More in a month!


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    Last edited: Sep 27, 2016
    disco and old bones like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice crock!

    Al
     
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  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Al! It's been a longtime a coming. Of course, while unpacking it the lid slipped from my hand and landed on the concrete floor. UGGHHHH! I will order a new one, but a bit of epoxy worked for now.

    This is the TSM 5 quart crock. Which I never put two and two together until I got the box. TSM = The Sausage Maker...
     
  4. Tried this once and realized I had a lot to learn. How cool is your garage? I see you are in Oregon so it is surely cooler there today than it is here in Houston TX.  Who is Mr T? Do you use any seasoning?  Many thanks for the photos.
     
  5. mike w

    mike w Smoking Fanatic

    Nice! I ordered some half gallon jars, a pack of fermenting lids, and a fermenting book. Kimchi, pickles, and sauerkraut is what want to make first. That's a great looking crock! I wished my wife ate sauerkraut so I could make a big batch
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    We make kraut year round. Right now it's upper 70's which is perfect for the initial fermentation. As luck would have it the temps are going to drop into the 60's in a few days. So that's perfect also. We don't turn on the heat in the house until it drops into the 40's. So plan right now is to just let it do its thing in the house. I make several batches a year. Depending on the time of year I may move it into he garage or not. Next week it's supposed to get into the 20's at night. But in the house will be the perfect temp still.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    This is worse than watching paint dry! Haven't peaked since day one. Just keep adding water to the reservoir. Its going to be a long 30 days!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Watching!

    Disco
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As am I!
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I've always wanted to try this.

    I'm in
     
  11. chestnutbloom

    chestnutbloom Smoking Fanatic

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  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Geez I may not have enough beer to complete this project...

    [​IMG][​IMG][​IMG][​IMG]
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in

    Richie
     
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DS2003, I'm also in !
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Couple more days and we should have the beginnings of kraut!

    [​IMG][​IMG][​IMG][​IMG]
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    And done!

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    [​IMG]


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  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Case wow did I see my name on 1 of them jars LOL points that is another art 

    Richie

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  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I can almost smell it from here!

    I see an interesting post of 4 coming soon!
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Richie! It's tasty right now but as it ages it gets better. I'll probably eat one jar over the next week!
     

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