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 Sauerkraut

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Simple Man

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Age : 56
Location : Atlanta-ish
Registration date : 2011-10-24

PostSubject: Re: Sauerkraut   Mon Dec 03, 2012 9:59 pm

DrumsAndBeer wrote:
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.

4 Tbsp = 1/4 cup. Wink Laughing
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stan41



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

PostSubject: Re: Sauerkraut   Mon Dec 03, 2012 9:59 pm

DrumsAndBeer wrote:
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.
This recipe works fine for me. I don't want to change it at all.
Stan
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Frozenthunderbolt

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Age : 30
Location : Helensville, New Zealand
Registration date : 2012-11-17

PostSubject: Re: Sauerkraut   Tue Dec 04, 2012 12:26 am

If your keen on making your own get a copy of "The art of Fermentation" by Sandor Ellix Katz.
It's fascinating and rather brilliant.
Fermented foods are meant to be brilliant for health (particularly that of the lungs!) and taste great - I figure they help cut the damage that the baccy will do AND i love eating them.
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Brewdude

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

PostSubject: Re: Sauerkraut   Tue Dec 04, 2012 8:51 pm

Speaking of sauerkraut, here's one of my all-time favorite soups. It's hearty enough to have for supper with a big wedge of crusty dense German Rye bread-



GERMAN SAUERKRAUT, POTATO, AND SMOKED SAUSAGE SOUP

1 pound cooked smoked sausage, halved lengthwise and cut into 1/2 inch slices
4 cups frozen loose-packed diced hash brown potatoes with onion and peppers
3 cups sauerkraut, rinsed and drained
3 TBL stone ground mustard
3 cans chicken broth
2 TBL garlic powder
2TBL onion powder

Combine all ingredients and cook on low for 5 hours or high for 2 hours

Voila!





Cheers,

RR
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tech2576

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Age : 61
Location : North end of GA
Registration date : 2012-01-19

PostSubject: Re: Sauerkraut   Tue Dec 04, 2012 9:26 pm

You guys are killing me. My grandma Graphenhien always had a wooden barrel in the basement full of 'kraut. I miss that stuff something fierce!
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DrumsAndBeer

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

PostSubject: Re: Sauerkraut   Tue Dec 04, 2012 10:29 pm

Brewdude wrote:
Speaking of sauerkraut, here's one of my all-time favorite soups. It's hearty enough to have for supper with a big wedge of crusty dense German Rye bread-



GERMAN SAUERKRAUT, POTATO, AND SMOKED SAUSAGE SOUP

1 pound cooked smoked sausage, halved lengthwise and cut into 1/2 inch slices
4 cups frozen loose-packed diced hash brown potatoes with onion and peppers
3 cups sauerkraut, rinsed and drained
3 TBL stone ground mustard
3 cans chicken broth
2 TBL garlic powder
2TBL onion powder

Combine all ingredients and cook on low for 5 hours or high for 2 hours

Voila!





Cheers,

RR

This sounds great!. Thanks for sharing. Very Happy


Last edited by DrumsAndBeer on Tue Dec 04, 2012 10:51 pm; edited 1 time in total
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Brewdude

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

PostSubject: Re: Sauerkraut   Tue Dec 04, 2012 10:34 pm

One can substitute other fresh cooked potato, but it should be diced up pretty well first. The idea is to keep the potato as a thickening agent and not be at the forefront if you see what I mean. Of course your tastes might dictate otherwise.

This is one of my favorite soups.



Cheers,

RR
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