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anyone make their own sauerkraut? (Original Post) onethatcares Jun 2020 OP
Does sauerkraut ever smell right? Arkansas Granny Jun 2020 #1
My grandmother told a story to me Cirque du So-What Jun 2020 #3
I used to make it. Does it smell like rotten eggs? Then it is right. niyad Jun 2020 #2
not rotten eggs onethatcares Jun 2020 #5
If it smells pretty good it's not ready yet. lagomorph777 Jun 2020 #25
It's Alive: Sauerkraut with Brad Leone fierywoman Jun 2020 #9
Never attempted saurkraut, but I do have a recipe for half-sour pickles. Budi Jun 2020 #4
I love half-sour pickles. Never made my own though. dameatball Jun 2020 #6
I'd be happy to share the recipe. Its pretty basic, but I'll have to rewrite it so its legible Budi Jun 2020 #10
Not a bad pic! Here's her recipe. PM me if you have any questions Budi Jun 2020 #13
cool. Thanks for posting. dameatball Jun 2020 #20
Good luck. ➡️ *FYI..The TBLS of pickling spice is for a gallon jar. Budi Jun 2020 #23
I looked into it until... soothsayer Jun 2020 #7
I have a simple sauerkraut recipe that's ready to serve in minutes. lapucelle Jun 2020 #8
My that sounds yummy. Like that apple is included too. Budi Jun 2020 #11
You can add some pork drippings to the sauerkraut lapucelle Jun 2020 #12
Why would they? The Velveteen Ocelot Jun 2020 #14
Because you can tinker with the flavoring. lapucelle Jun 2020 #17
It's still going to smell like farts, just with different overtones. The Velveteen Ocelot Jun 2020 #18
I've been thinking about it for years matt819 Jun 2020 #15
no, haven't tried yet onethatcares Jun 2020 #16
5 days? Let it ferment for a few weeks. Kaleva Jun 2020 #19
thank you very much onethatcares Jun 2020 #21
The first batch I made, I worried if I was doing it right. Kaleva Jun 2020 #22
could not help myself so...... onethatcares Jun 2020 #24
My grandma would use collard greens instead of cabbage liberaltrucker Jun 2020 #26
now ya did it onethatcares Jun 2020 #27
My pleasure liberaltrucker Jun 2020 #28

Cirque du So-What

(25,812 posts)
3. My grandmother told a story to me
Tue Jun 23, 2020, 11:05 AM
Jun 2020

from when she was a little girl, living in a house without indoor plumbing (first decade of 1900s). Her mother cooked cabbage for supper. When her father came home, he announced confusion over why he had to go outside for #2, but that nasty-smelling foods were cooked indoors.

niyad

(112,441 posts)
2. I used to make it. Does it smell like rotten eggs? Then it is right.
Tue Jun 23, 2020, 11:04 AM
Jun 2020

I understand from a friend who makes his own that there are a nuMber of very helpful YouTube videos.

 

Budi

(15,325 posts)
4. Never attempted saurkraut, but I do have a recipe for half-sour pickles.
Tue Jun 23, 2020, 11:06 AM
Jun 2020

One day, covered on the kitchen counter (toss it after 2 days so don't make a big batch.)

It is my grama's recipe from the days when they had big families & often fed harvest crews or neighborhood gatherings.

The cucumbers should be fresh & unwaxed. You can find them at farmers markets or certain grocers.

They are divine!

 

Budi

(15,325 posts)
10. I'd be happy to share the recipe. Its pretty basic, but I'll have to rewrite it so its legible
Tue Jun 23, 2020, 11:33 AM
Jun 2020

I could screenshot the one I have but doubt it would show up clearly. Its been used A Lot over the yrs.

You know how old recipies are. Would be nice if it was in youtube form!

 

Budi

(15,325 posts)
13. Not a bad pic! Here's her recipe. PM me if you have any questions
Tue Jun 23, 2020, 12:05 PM
Jun 2020

I make the amout of brine as listed.
This is for a gallon jar, but I use 1 or 2 sterlized quart jars since that's all we can use in a couple days.

I've tried to half the brine recipe but it never turned out so I just make the full recipe & discard any leftover brine.

*Since the brine should be used as soon it is brought to a boil, I first assemble all that goes in the jar & pack the sterilized jars while the brine is heating.

The recipe doesn't make these steps clear, but it just works better as an FYI guide..


Let me know if you need anything!
Good luck!


 

Budi

(15,325 posts)
23. Good luck. ➡️ *FYI..The TBLS of pickling spice is for a gallon jar.
Tue Jun 23, 2020, 08:00 PM
Jun 2020

Adjust the pickling spice accordingly

lapucelle

(18,044 posts)
8. I have a simple sauerkraut recipe that's ready to serve in minutes.
Tue Jun 23, 2020, 11:25 AM
Jun 2020
Ingredients

- 3 cups of packaged coleslaw mix
- 1½ cups of apple cider or apple juice
- 1 tablespoon of apple cider vinegar
- ½ teaspoon of prepared horseradish
- 1 Granny Smith apple cored and cut into wedges
- caraway seeds

To make

1. Place cole slaw mix, apple cider/juice, vinegar, horseradish, and apple wedges in a pot

2. Bring to a boil

3. Reduce heat, cover, and simmer for 7-9 minutes

4. Remove from heat, strain, and remove the apple wedges

5. Sprinkle with caraway seeds.

If you're serving this with a pork dish, you can use the apple wedges as garnish

 

Budi

(15,325 posts)
11. My that sounds yummy. Like that apple is included too.
Tue Jun 23, 2020, 11:38 AM
Jun 2020

You had me at "pork". 😄

Perfect.
I recall my mom slow-simmering pork ribs with saurkraut.

Omg...good stuff.

lapucelle

(18,044 posts)
17. Because you can tinker with the flavoring.
Tue Jun 23, 2020, 01:52 PM
Jun 2020

There are contests in eastern France where choucroute is a regional specialty. It's a different kind of French cookery.

https://frenchculturalcenter.org/2019/09/24/blog-flavors-of-a-french-fall/

matt819

(10,749 posts)
15. I've been thinking about it for years
Tue Jun 23, 2020, 12:12 PM
Jun 2020

But haven't managed to do it. I will pickle the hell out of almost anything. I'm not ready for fermenting yet.

Actually that's not entirely accurate. I tried it last year and apparently forgot about it. So, earlier this year I was cleaning out some of the pantry shelves and found the container I was using to do the sauerkraut. At first I couldn't imagine what it was and then remembered, vaguely, the attempt from last year.

As they say, the proof of the pudding is in the eating. Have you given it a try yet?

Kaleva

(36,147 posts)
19. 5 days? Let it ferment for a few weeks.
Tue Jun 23, 2020, 03:05 PM
Jun 2020

I've been making it in food safe 5 gallon buckets for a few years now and I think it's pretty much idiot proof. The most important thing is to make sure thee is always liquid fully covering the fermenting cabbage.

I generally follow the recipe in the below link. 5 pounds of cabbage makes about 1 gallon of sauerkraut and I make 4 gallons in a 5 gallon bucket.

http://www.eatingwell.com/recipe/250931/simple-sauerkraut/

onethatcares

(16,133 posts)
21. thank you very much
Tue Jun 23, 2020, 06:01 PM
Jun 2020

after this batch I'll move up. It seemed idiot proof to me and I like store bought so ...............here I go.

Thanks.

Kaleva

(36,147 posts)
22. The first batch I made, I worried if I was doing it right.
Tue Jun 23, 2020, 06:06 PM
Jun 2020

Watch YouTube videos, read articles on line and follow the steps that work best for your situation. It will come out fine!



onethatcares

(16,133 posts)
24. could not help myself so......
Wed Jun 24, 2020, 10:27 AM
Jun 2020

this morning I opened one of the quart jars and stuck a fork into the product.

Mmmmmmmmmmmmmmmm GOOD. !!!!!!!

It was a bit strange having sauerkraut for breakfast but I'm not complaining. In fact, I'm bragging.

liberaltrucker

(9,129 posts)
26. My grandma would use collard greens instead of cabbage
Wed Jun 24, 2020, 05:50 PM
Jun 2020

It'd gag a maggot when "working off" but was
yummy when finished.

onethatcares

(16,133 posts)
27. now ya did it
Wed Jun 24, 2020, 05:53 PM
Jun 2020

I'm a collard green grower and eater. Now I'll find myself surfin the youtubes looking for that recipe to make in October.

Thanks

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