Kraut

[tropics]

And I thought that I was getting a deal at 18¢/lb....

What's "CC 615"?

Chefs Choice slicer Check again it is probably cheaper this week coming
Richie

 

[Gonna Smoke]

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[tropics]

Thanks, Richie. One more question, as I've never made sauerkraut, but is salt the only seasoning you use? I'd like to try this and from the recipes I've read, it seems pretty much idiot-proof which is what I need..

Home made Kraut

I was asked to post this when I did it. Started with 2 small heads of Cabbage After slicing I weighed it 4 pounds using 5 to 6 grams of sea salt per pound Mixing salt and Cabbage in layers while pounding it down.(This is known as bruising) Home made stomp per The idea of doing that is...

www.smokingmeatforums.com

There is a chart on that link that help with getting the right amount of salt.
Richie

 

[thirdeye]

When I was a little boy we had a cellar for canned goods and dry goods. The sauerkraut was made in crocks, and loaded into jars later in the process. One year something must have been different because one day I went down there for something and about half of the sauerkraut jars had burst and they were on an upper shelf. What a mess and the odor was pretty strong too.

 

[tropics]

When I was a little boy we had a cellar for canned goods and dry goods. The sauerkraut was made in crocks, and loaded into jars later in the process. One year something must have been different because one day I went down there for something and about half of the sauerkraut jars had burst and they were on an upper shelf. What a mess and the odor was pretty strong too.

Thanks I will make sure my jars are properly packed, and I'll store them in the garage for a few weeks LOL
Richie

 

[SmokinEdge]

When I was a little boy we had a cellar for canned goods and dry goods. The sauerkraut was made in crocks, and loaded into jars later in the process. One year something must have been different because one day I went down there for something and about half of the sauerkraut jars had burst and they were on an upper shelf. What a mess and the odor was pretty strong too.

Sounds like that cabbage had a high sugar content and was still fermenting.

 

[thirdeye]

Sounds like that cabbage had a high sugar content and was still fermenting.

It's been a long time but I believe there were slices of onion mixed in too.

 

[gmc2003]

Looks like it's gonna be a good batch Richie. I just bought a jar today for grilled reuben sammies. Careful storing it in the garage it's supposed to get cold around here this week.

Point for sure
Chris

 

[tropics]

Looks like it's gonna be a good batch Richie. I just bought a jar today for grilled reuben sammies. Careful storing it in the garage it's supposed to get cold around here this week.

Point for sure
Chris

Chris it won't be ready for a month. Sounds like some bought some Corned Beef or did you cure it? Thanks for the Point I appreciate it

Richie

 

[mosparky]

I gotta try this again. Last time was mid-summer and after nearly a month it tasted like old cabbage. No sour but no noticeable spoilage. I pitched it.
I read somewhere that the summer cabbage may not have had enough sugar in it to feed the Lacto. I also got almost no juice from the cabbage.
Next time I'll try an 1/8 teaspoon sugar and top the cabbage with a 2%salt solution to make up for any lack of juice.

 

[gmc2003]

Chris it won't be ready for a month. Sounds like some bought some Corned Beef or did you cure it? Thanks for the Point I appreciate it

Richie

Nothing fancy, just some deli bought pastrami. My kettles and smoker are still in hibernation.

Chris

 

[tropics]

Nothing fancy, just some deli bought pastrami. My kettles and smoker are still in hibernation.

Chris

Okay I bet it still going to be good. I picked up a point cut at Shaws their rewards program had it for 97 cents
Richie

 

[tropics]

I gotta try this again. Last time was mid-summer and after nearly a month it tasted like old cabbage. No sour but no noticeable spoilage. I pitched it.
I read somewhere that the summer cabbage may not have had enough sugar in it to feed the Lacto. I also got almost no juice from the cabbage.
Next time I'll try an 1/8 teaspoon sugar and top the cabbage with a 2%salt solution to make up for any lack of juice.

Did you bruise the cabbage and add a brine?
Richie

 

[Gonna Smoke]

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[Gonna Smoke]

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[tropics]

I would say start your own post instead of hitching a ride.
Richie

 

[Gonna Smoke]

I would say start your own post instead of hitching a ride.
Richie

Sorry, I'll figure it out..

 

[SmokinEdge]

I gotta try this again. Last time was mid-summer and after nearly a month it tasted like old cabbage. No sour but no noticeable spoilage. I pitched it.
I read somewhere that the summer cabbage may not have had enough sugar in it to feed the Lacto. I also got almost no juice from the cabbage.
Next time I'll try an 1/8 teaspoon sugar and top the cabbage with a 2%salt solution to make up for any lack of juice.

Careful with the sugar. You will make hooch if you add too much. In summer time go to a Natural Grocer or an organic grocery store. Source fresh cabbage. Adding sugar can complicate the fermentation.

 

[mosparky]

Did you bruise the cabbage and add a brine?
Richie

Oh yeah I bruised it. I shredded it added salt(2%) and began bruising it. By the time I stopped it was more like cole slaw than shredded cabbage.

 

[DRKsmoking]

When i was younger my Uncle used to make sauerkraut and he had a spot in the yard that he would bury it . My dad , his brother was always there when it was time to dig it up. This was 45 plus years ago
I am not a big fan of cooked cabbage of any kind except fresh raw. But when i do corned beef and cabbage i have to put the cabbage in so the flavor is there, i just don't eat the cabbage.
Hope it is a great batch for you.
David