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Related: Culture Forums, Support Forumsanyone make their own sauerkraut?
I'm trying it for the first time and although I'm following directions found in a cookbook I can't decide whether it smells right after 5 days.
Arkansas Granny
(31,484 posts)I don't eat foods that smell like a fart. JMHO
Cirque du So-What
(25,812 posts)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)I understand from a friend who makes his own that there are a nuMber of very helpful YouTube videos.
onethatcares
(16,133 posts)it's providing an odor of cabbage and smells pretty good to me.
lagomorph777
(30,613 posts)fierywoman
(7,641 posts)Budi
(15,325 posts)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!
dameatball
(7,380 posts)Budi
(15,325 posts)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)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!
dameatball
(7,380 posts)Budi
(15,325 posts)Adjust the pickling spice accordingly
soothsayer
(38,601 posts)... I got to the part where you scrape the mold off of it. Got scared.
lapucelle
(18,044 posts)- 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)You had me at "pork". 😄
Perfect.
I recall my mom slow-simmering pork ribs with saurkraut.
Omg...good stuff.
lapucelle
(18,044 posts)for extra yum.
The Velveteen Ocelot
(115,281 posts)lapucelle
(18,044 posts)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/
The Velveteen Ocelot
(115,281 posts)matt819
(10,749 posts)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?
onethatcares
(16,133 posts)i plan on thursday as t-day
Kaleva
(36,147 posts)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)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)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)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)It'd gag a maggot when "working off" but was
yummy when finished.
onethatcares
(16,133 posts)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