HomeHome  CalendarCalendar  FAQFAQ  SearchSearch  RegisterRegister  MemberlistMemberlist  UsergroupsUsergroups  Log in  
Share | 
 

 Sauerkraut

View previous topic View next topic Go down 
Go to page : 1, 2  Next
AuthorMessage
Brewdude

avatar

Age : 65
Location : Near the Emerald city
Registration date : 2011-05-04

PostSubject: Sauerkraut   Mon Nov 26, 2012 10:54 pm

Short of making my own, what's the best really sour sauerkraut on the market? The usual stuff in the grocery stores is much too mild. Even the imported Bavarian Sauerkraut - Wine Kraut - seems too tame these days.

Years ago in my cheesehead days, a co-worker made his own from locally grown cabbage. That was some really powerfully strong kraut.

He fermented it in a bigass ceramic 5 gallon crock on the landing between his upstairs flat and the lower one in the heat and humidity of the late WI summers. Put a towel over it, and it reeked something fierce!

Made way great kraut though. Think he only used cabbage and salt. He canned it with whole peppercorns iirc.

Any commercial version close to this?

TIA


Cheers,

RR
Back to top Go down
View user profile http://www.fallsbrew.com
Thistleoak

avatar

Age : 35
Location : Northwest Michigan
Registration date : 2012-08-14

PostSubject: Re: Sauerkraut   Mon Nov 26, 2012 11:07 pm

Brother I married a polish girl, and I have learned this in my years with her, NO perogies or Kraut that are bought at the store can hold a candle to home made! on a side note I wouldnt recommend holding a candle or any other open flame near me after I have had home made Kraut... Try going to a farmers market you may find some there...
Back to top Go down
View user profile
Steveaux

avatar

Age : 56
Location : NW Pa.
Registration date : 2012-09-03

PostSubject: Re: Sauerkraut   Mon Nov 26, 2012 11:11 pm

Mmmmmmm .... homemade 'rogies.

Back to top Go down
View user profile
gravel

avatar

Age : 43
Location : Oregon
Registration date : 2011-12-07

PostSubject: Re: Sauerkraut   Mon Nov 26, 2012 11:14 pm

Thistleoak wrote:
Brother I married a polish girl, and I have learned this in my years with her, NO perogies or Kraut that are bought at the store can hold a candle to home made! on a side note I wouldnt recommend holding a candle or any other open flame near me after I have had home made Kraut... Try going to a farmers market you may find some there...

Mmmm sauerkraut and pierogi!

Related: mmmm pirozhki!
Back to top Go down
View user profile http://www.tobaccocellar.com/Gravel
Brewdude

avatar

Age : 65
Location : Near the Emerald city
Registration date : 2011-05-04

PostSubject: Re: Sauerkraut   Mon Nov 26, 2012 11:26 pm

Thistleoak wrote:
Brother I married a polish girl, and I have learned this in my years with her, NO perogies or Kraut that are bought at the store can hold a candle to home made! on a side note I wouldnt recommend holding a candle or any other open flame near me after I have had home made Kraut... Try going to a farmers market you may find some there...

Thistleoak

There's a little Polish guy that frequents our brewery, name of Janus ("Yanus", translated to John). He is constantly bringing in his home smoked Polish meats, salmon, cheese, etc. All are wonderful!

His church just had their annual festival, and he brought in a huge gallon jar of his home cooked cabbage and sausage. My word, it was wonderful! Just common fare to him, but it was one of the best dishes I've ever had!

Never really had Polish food before this, and while it might just be ordinary stuff to him it rocked my world!





Cheers,

RR
Back to top Go down
View user profile http://www.fallsbrew.com
Natch

avatar

Age : 66
Location : foothills of the Ozarks
Registration date : 2007-12-21

PostSubject: Re: Sauerkraut   Mon Nov 26, 2012 11:31 pm

Brewdude wrote:
Short of making my own, what's the best really sour sauerkraut on the market? The usual stuff in the grocery stores is much too mild. Even the imported Bavarian Sauerkraut - Wine Kraut - seems too tame these days.

Years ago in my cheesehead days, a co-worker made his own from locally grown cabbage. That was some really powerfully strong kraut.

He fermented it in a bigass ceramic 5 gallon crock on the landing between his upstairs flat and the lower one in the heat and humidity of the late WI summers. Put a towel over it, and it reeked something fierce!

Made way great kraut though. Think he only used cabbage and salt. He canned it with whole peppercorns iirc.

Any commercial version close to this?

TIA


Cheers,

RR

Years ago I tended bar at a really great Serbian restaurant in Milwaukee, and my first night on the job, the boss told me to go down into the basement and bring up a couple cases of wine. I got about half way down the stairs, almost hurled from the smell, bolted back up, and told him that a cat or dog must have died under the steps a week earlier. He had several 55 gallon wooden barrels of fermenting cabbage to make one of their signature dishes (kind of a Serbian version of sauerkraut). All the ladies in the kitchen teased me for years over the "dead cat" in the basement. I learned to grab a big breath at the top of the stairs, bolt down into the basement, grab the cases of booze needed, and race up the stairs on one breath.

My mom made a great sauerkraut that had apples and a bit of brown sugar in it, but was still pretty pungent and could twist your tongue around a few times if eaten too quickly.

Natch
Back to top Go down
View user profile
Guest
Guest



PostSubject: Re: Sauerkraut   Mon Nov 26, 2012 11:46 pm

Quote :
Mmmm sauerkraut and pierogi!

Related: mmmm pirozhki!

With kielbassa !!!!!!!!!!!!!!

cat What a Face study
Back to top Go down
Brewdude

avatar

Age : 65
Location : Near the Emerald city
Registration date : 2011-05-04

PostSubject: Re: Sauerkraut   Tue Nov 27, 2012 12:07 am

Natch wrote:
Brewdude wrote:
Short of making my own, what's the best really sour sauerkraut on the market? The usual stuff in the grocery stores is much too mild. Even the imported Bavarian Sauerkraut - Wine Kraut - seems too tame these days.

Years ago in my cheesehead days, a co-worker made his own from locally grown cabbage. That was some really powerfully strong kraut.

He fermented it in a bigass ceramic 5 gallon crock on the landing between his upstairs flat and the lower one in the heat and humidity of the late WI summers. Put a towel over it, and it reeked something fierce!

Made way great kraut though. Think he only used cabbage and salt. He canned it with whole peppercorns iirc.

Any commercial version close to this?

TIA


Cheers,

RR

Years ago I tended bar at a really great Serbian restaurant in Milwaukee, and my first night on the job, the boss told me to go down into the basement and bring up a couple cases of wine. I got about half way down the stairs, almost hurled from the smell, bolted back up, and told him that a cat or dog must have died under the steps a week earlier. He had several 55 gallon wooden barrels of fermenting cabbage to make one of their signature dishes (kind of a Serbian version of sauerkraut). All the ladies in the kitchen teased me for years over the "dead cat" in the basement. I learned to grab a big breath at the top of the stairs, bolt down into the basement, grab the cases of booze needed, and race up the stairs on one breath.

My mom made a great sauerkraut that had apples and a bit of brown sugar in it, but was still pretty pungent and could twist your tongue around a few times if eaten too quickly.

Natch

That wouldn't be Three Brothers on the near South side, would it Dr. Jeff?

I've eaten there many times when Branco presided. He was larger than life!

Used to order the Burek as a main course. Enjoyed both the lamb and spinach/cheese version.

That was a way great place!


Cheers,

RR
Back to top Go down
View user profile http://www.fallsbrew.com
DrumsAndBeer

avatar

Age : 45
Location : Northern, CA
Registration date : 2012-04-04

PostSubject: Re: Sauerkraut   Tue Nov 27, 2012 3:17 pm

I have Harsch crock for making sauerkraut. I usually do 2 batches a year. Nothing on the market comes close in flavor. I blame Louis Pasteur.
Back to top Go down
View user profile
Thistleoak

avatar

Age : 35
Location : Northwest Michigan
Registration date : 2012-08-14

PostSubject: Re: Sauerkraut   Tue Nov 27, 2012 6:20 pm

DrumsAndBeer wrote:
I have Harsch crock for making sauerkraut. I usually do 2 batches a year. Nothing on the market comes close in flavor. I blame Louis Pasteur.

I've said the same for Guinness Beer and Louis Pasteur for years!
Back to top Go down
View user profile
Natch

avatar

Age : 66
Location : foothills of the Ozarks
Registration date : 2007-12-21

PostSubject: Re: Sauerkraut   Tue Nov 27, 2012 10:31 pm

RR,

No, it was owned by his older brother, but on a couple holidays I was their emergency barkeep and tended the bar a few times there. Old Town Serbian Gourmet House where I worked. The Three Brothers opened the restaurant you're referring to, then one brother broke out and opened his own. Loved Three Brothers as well. That great Schlitz globe on the copula outside the front door. It was a classic.



And I've known Branco as well.




Spinach Burek is one of the finest foods on earth!




Great, old story from the early 80s. I was tending bar there the night before the seventh game between the Brewers and the Cardinals (world series) and Rollie Fingers and his extended family came in for dinner, (a Brewer pitcher with a fantastic handlebar mustache, for those that don't know him).



Well, at the end of dinner I served all the man at the table a complimentary slivovitz (an Eastern European plum brandy that tastes like a cross between diesel fuel and Zippo lighter fuel) and all the ladies a Serbian pear liquor, a traditional finish to a grand meal. As he paid the bill, he stopped up at the bar, bent over, looked me right in the eye, shook my hand and thanked me, and promised he would "grind them into the dirt" (he was the starting pitcher for the final series game that year).

It didn't quite work out the way he planned, but that's life. Rolling Eyes

Sorry for hijacking this thread, but it brought back too many memories.

Natch
Back to top Go down
View user profile
Brewdude

avatar

Age : 65
Location : Near the Emerald city
Registration date : 2011-05-04

PostSubject: Re: Sauerkraut   Tue Nov 27, 2012 11:20 pm

Great story Dr. Jeff!

I was still in Milwaukee when that game was happening. Remember it well, and I'm not even a baseball fan.

When I dined at Three Brothers, Branco would circulate amongst the diners and sit down at the tables to chat. He always had interesting rambling stories, and was a happy extrovert!

Spinach Burek is awesome! Also remember their braised lamb flank. That's when mama still cooked.

geek


Cheers,

RR
Back to top Go down
View user profile http://www.fallsbrew.com
Guest
Guest



PostSubject: Re: Sauerkraut   Tue Nov 27, 2012 11:38 pm

Authentic Serbian Slibovitz is from another planet.

Home brew. Not the paint thinner they make commercially from spoiled and going-bad prunes.

A friend went there years ago with his father & grandfather to see the village where grandpa had been born. Once the locals caught wind of who they were & why they were there, they rolled out the red carpet. Capital R.

How he got it through customs I don't know, but he brought back a whole suitcase of the good stuff. All kinds of colors & aromas.

You'd do four or five shots, waiting to feel it. Nada. Then you'd try to talk and your tongue wouldn't work. But you could drive home with no problem.

cat What a Face study
Back to top Go down
DrumsAndBeer

avatar

Age : 45
Location : Northern, CA
Registration date : 2012-04-04

PostSubject: Re: Sauerkraut   Thu Nov 29, 2012 3:58 pm

Excellent story Jeff.

Speaking of hijacking and pear liquor. Not too long ago my night was highjacked by a strange Pear brandy where the maker places a bottle over the pear blossom and the pear grows inside the bottle. Once it's fully grown, the pear and bottle are plucked and eventually the bottle is filled with what I thought was an absolutely ghastly spirit. Horrible, horrible hangover from this stuff, and I don't think I drank all that much of it.

I don't know if this was the brand, frankly I don't really care because I will never drink it again, but it looked a lot like this.

Back to top Go down
View user profile
kieveryuu

avatar

Location : Greater Boston
Registration date : 2012-01-07

PostSubject: Re: Sauerkraut   Thu Nov 29, 2012 4:53 pm

I love some good sauerkraut. Simple kraut of cabbage, salt and water is a simple pleasure.

My favorite store bought brand is "Bubbies" however, I think if you want it sour, real and truly sour, you need to make it yourself. It is not hard to do and there is plenty of good and trust worthy fermenting information online.
Back to top Go down
View user profile http://type29a.com
Brewdude

avatar

Age : 65
Location : Near the Emerald city
Registration date : 2011-05-04

PostSubject: Re: Sauerkraut   Thu Nov 29, 2012 9:31 pm

kieveryuu wrote:
I love some good sauerkraut. Simple kraut of cabbage, salt and water is a simple pleasure.

My favorite store bought brand is "Bubbies" however, I think if you want it sour, real and truly sour, you need to make it yourself. It is not hard to do and there is plenty of good and trust worthy fermenting information online.

Ya, I can get Bubbies here in WA state. Forgot about that one. It's pretty good for a commercial brand and is more like what I'm looking for.

The grocery store I shop at has this in an out of the way cold case and is easy to miss. Bubbies also makes some good sour pickles.

Thanks for the reminder. And I probably should get into making this at home next.

For a real sour/funky kick I also like KimChee. We get the imported Korean versions here and the hot version is much to my liking. Sun Luck is the brand iirc.



Cheers,


RR
Back to top Go down
View user profile http://www.fallsbrew.com
DrumsAndBeer

avatar

Age : 45
Location : Northern, CA
Registration date : 2012-04-04

PostSubject: Re: Sauerkraut   Thu Nov 29, 2012 9:52 pm

Brewdude wrote:


Ya, I can get Bubbies here in WA state. Forgot about that one. It's pretty good for a commercial brand and is more like what I'm looking for.

The grocery store I shop at has this in an out of the way cold case and is easy to miss. Bubbies also makes some good sour pickles.

Thanks for the reminder. And I probably should get into making this at home next.

For a real sour/funky kick I also like KimChee. We get the imported Korean versions here and the hot version is much to my liking. Sun Luck is the brand iirc.



Cheers,


RR

Brewdude,

Also try Boar's Head. I remember their kraut being particularly tangy with a nice bit of sourness. Not a pungent as homemade though.

I do enjoy Bubbie's Bread and Butter Chips from time to time. Not a bad commercial brand at all. I think their products are made over in Stockton CA.
Back to top Go down
View user profile
Brewdude

avatar

Age : 65
Location : Near the Emerald city
Registration date : 2011-05-04

PostSubject: Re: Sauerkraut   Thu Nov 29, 2012 10:28 pm

DrumsAndBeer wrote:
Brewdude wrote:


Ya, I can get Bubbies here in WA state. Forgot about that one. It's pretty good for a commercial brand and is more like what I'm looking for.

The grocery store I shop at has this in an out of the way cold case and is easy to miss. Bubbies also makes some good sour pickles.

Thanks for the reminder. And I probably should get into making this at home next.

For a real sour/funky kick I also like KimChee. We get the imported Korean versions here and the hot version is much to my liking. Sun Luck is the brand iirc.



Cheers,


RR

Brewdude,

Also try Boar's Head. I remember their kraut being particularly tangy with a nice bit of sourness. Not a pungent as homemade though.

I do enjoy Bubbie's Bread and Butter Chips from time to time. Not a bad commercial brand at all. I think their products are made over in Stockton CA.

I'll check out Boar's Head. Thanks DAB.

I'm also familiar with Bubbies Bread and Butter Chips. Good stuff!



Cheers,

RR
Back to top Go down
View user profile http://www.fallsbrew.com
DrumsAndBeer

avatar

Age : 45
Location : Northern, CA
Registration date : 2012-04-04

PostSubject: Re: Sauerkraut   Sun Dec 02, 2012 10:44 pm

Brewdude wrote:


I'll check out Boar's Head. Thanks DAB.

I'm also familiar with Bubbies Bread and Butter Chips. Good stuff!


Cheers,

RR

You bet.

All this talk of Sauerkraut inspired me to make another batch. I was almost out anyway. Here's a pick of me making it and the crock I use. The crock has a water reservoir on top so you can create an air lock, which obviously you are quite familiar with. Wink

This time I used a little carrot. Sometimes onion and garlic are nice. But the cabbage alone turns out great on its own. The most important ingredients are very fresh cabbage and high quality non-iodine salt. Very Happy

Back to top Go down
View user profile
Thistleoak

avatar

Age : 35
Location : Northwest Michigan
Registration date : 2012-08-14

PostSubject: Re: Sauerkraut   Sun Dec 02, 2012 11:58 pm

Hooray for "Bubbles and Squeaks"!!!!!
Back to top Go down
View user profile
RonA3597

avatar

Age : 68
Location : Lawrenceville, GA
Registration date : 2008-03-15

PostSubject: Re: Sauerkraut   Mon Dec 03, 2012 6:48 pm

A 2nd for Boar's Head. My wife is Russian, says Boar's Head is not as crunchy as kavashanaya kapusta from home, but she likes it better than any other kraut she's had here.
Back to top Go down
View user profile
Brewdude

avatar

Age : 65
Location : Near the Emerald city
Registration date : 2011-05-04

PostSubject: Re: Sauerkraut   Mon Dec 03, 2012 8:47 pm

DrumsAndBeer wrote:
Brewdude wrote:


I'll check out Boar's Head. Thanks DAB.

I'm also familiar with Bubbies Bread and Butter Chips. Good stuff!


Cheers,

RR

You bet.

All this talk of Sauerkraut inspired me to make another batch. I was almost out anyway. Here's a pick of me making it and the crock I use. The crock has a water reservoir on top so you can create an air lock, which obviously you are quite familiar with. Wink

This time I used a little carrot. Sometimes onion and garlic are nice. But the cabbage alone turns out great on its own. The most important ingredients are very fresh cabbage and high quality non-iodine salt. Very Happy


So you just slice/chop it by hand then eh? Guess I figured one needed a fancy food processor or some such. There again my old co-worker probably chopped all his up by hand. And no doubt that was how it was made way back when.

Really need to look seriously into making this at home. I can see lots of possible additions in the way of onions, garlic, habaneros, etc. Just need to find a local source for an enamel crockpot. Maybe I'll look on craigslist or something.

geek


Cheers,

RR

Back to top Go down
View user profile http://www.fallsbrew.com
stan41



Age : 76
Location : Central Texas
Registration date : 2009-02-16

PostSubject: Re: Sauerkraut   Mon Dec 03, 2012 9:26 pm

If you want really good sauerkraut, you will have to make your own.

This recipe came from an old Aunt of mine. I have used it many times:
Sauer Kraut
Makes 15 pints.

15 pounds shredded cabbage. Chop however fine you like.

3/4 cup pickling salt (or 1/4 cup salt per 5 lbs. cabbage) (16 Tablespoons are in a cup)

Mix cabbage and salt. 5 lbs. cabbage & 1/4 cup salt at a time

Mash & bruise cabbage until some juice appears.

Pack salted cabbage in 3 or 4 gallon crock or plastic bucket.

Weight down with a plate & something to hold plate down.

Cover with cloth & large rubber band.

Let it set 14 to 18 days in room 60-70 degrees. Check often to be sure cabbage is in juice.
Stir up from the bottom a few times.
Stan
Back to top Go down
View user profile
DrumsAndBeer

avatar

Age : 45
Location : Northern, CA
Registration date : 2012-04-04

PostSubject: Re: Sauerkraut   Mon Dec 03, 2012 9:45 pm

Brewdude wrote:


So you just slice/chop it by hand then eh? Guess I figured one needed a fancy food processor or some such. There again my old co-worker probably chopped all his up by hand. And no doubt that was how it was made way back when.

Really need to look seriously into making this at home. I can see lots of possible additions in the way of onions, garlic, habaneros, etc. Just need to find a local source for an enamel crockpot. Maybe I'll look on craigslist or something.

geek


Cheers,

RR


Yep. Good ol' hand slicing. 5 pounds is a pretty quick chore. Any pickling crock will do. The Harsch crocks are nice because they eliminate the babysitting and the scum-skimming. Evil or Very Mad Razz
Back to top Go down
View user profile
DrumsAndBeer

avatar

Age : 45
Location : Northern, CA
Registration date : 2012-04-04

PostSubject: Re: Sauerkraut   Mon Dec 03, 2012 9:48 pm

stan41 wrote:
If you want really good sauerkraut, you will have to make your own.

This recipe came from an old Aunt of mine. I have used it many times:
Sauer Kraut
Makes 15 pints.

15 pounds shredded cabbage. Chop however fine you like.

3/4 cup pickling salt (or 1/4 cup salt per 5 lbs. cabbage) (16 Tablespoons are in a cup)

Mix cabbage and salt. 5 lbs. cabbage & 1/4 cup salt at a time

Mash & bruise cabbage until some juice appears.

Pack salted cabbage in 3 or 4 gallon crock or plastic bucket.

Weight down with a plate & something to hold plate down.

Cover with cloth & large rubber band.

Let it set 14 to 18 days in room 60-70 degrees. Check often to be sure cabbage is in juice.
Stir up from the bottom a few times.
Stan

Stan,

I'll give this recipe a shot next time. It's interesting what changing the ratio of salt to cabbage does. 1/4 a cup a salt is pretty high compared to most recipes you run into. Typically you see 3-4 tbsp per 5 pounds of cabbage. I have never gone past that, but who knows perhaps 1/4 cup gets you into that mega-great flavor realm.
Back to top Go down
View user profile
 
Sauerkraut
View previous topic View next topic Back to top 
Page 1 of 2Go to page : 1, 2  Next

Permissions in this forum:You cannot reply to topics in this forum
Brothers of Briar :: Community :: The Round Table-
Jump to: