Homemade Sauerkraut

Sausage making and curing meats.

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Purpahurl
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Homemade Sauerkraut

Postby Purpahurl » Wed Feb 05, 2014 12:24 am

There's nothing better than homemade kraut. I make mine in a Hirsch fermenting crock. It's almost foolproof as long as the temperature stays between 64-70 degrees. I'm not canning any this year as it takes the crunchiness out of it as well as a fair amount of the health benefit. I plan on making some brats this weekend and I can't wait to top them with this delicious sauerkraut.
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Re: Homemade Sauerkraut

Postby sancho » Wed Feb 05, 2014 2:34 am

I have 125 pound of wild hog to break down (hint hint), if you know anyone who would like to help. My sister-in-law comes in tomorrow evening.
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sparetimetoys
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Re: Homemade Sauerkraut

Postby sparetimetoys » Wed Feb 05, 2014 8:20 am

Purpahurl wrote:There's nothing better than homemade kraut. I make mine in a Hirsch fermenting crock. It's almost foolproof as long as the temperature stays between 64-70 degrees. I'm not canning any this year as it takes the crunchiness out of it as well as a fair amount of the health benefit. I plan on making some brats this weekend and I can't wait to top them with this delicious sauerkraut.



So what time do you want us to show up? :wink:
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
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Papa Tom
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Re: Homemade Sauerkraut

Postby Papa Tom » Wed Feb 05, 2014 10:02 am

sparetimetoys wrote:
Purpahurl wrote:There's nothing better than homemade kraut. I make mine in a Hirsch fermenting crock. It's almost foolproof as long as the temperature stays between 64-70 degrees. I'm not canning any this year as it takes the crunchiness out of it as well as a fair amount of the health benefit. I plan on making some brats this weekend and I can't wait to top them with this delicious sauerkraut.



So what time do you want us to show up? :wink:


I'm pretty sure I can make it...... :bounce:
tarde venientibus ossa....
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Re: Homemade Sauerkraut

Postby Purpahurl » Wed Feb 05, 2014 8:46 pm

Sure thing, y'all come on by. Just bring some ice cold Warsteiner.
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spacetrucker
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Re: Homemade Sauerkraut

Postby spacetrucker » Thu Feb 06, 2014 7:52 pm

ok guys I'll bite...
where is the How to, the recipe, and last but not least the pictures... :idea:
sounds like something I'd like to try
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Re: Homemade Sauerkraut

Postby Purpahurl » Fri Feb 07, 2014 1:11 pm

I ended up with 10.25# of fresh Polish sausage. I am getting ready to throw some on the grill as we speak. Tonight we'll have sausage and sauerkraut all homemade. My casings weren't that good this time. They were a little too fragile.

12# white cabbage (green leaves removed)
4 Tablespoons Kosher Salt

Shred cabbage with a mandoline slicer set no more than 1/8"
add salt, mix thoroughly and pack tightly in crock. lay green leaves atop packed cabbage and then put weights on top to keep cabbage submerged. Let sour for three weeks or so.

Image







There's nothing like homemade sauerkraut
Image

My little kraut helper (50% German)
Image


Polish Kraut Crock
Image
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spacetrucker
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Re: Homemade Sauerkraut

Postby spacetrucker » Sat Feb 08, 2014 11:15 am

looks great; I like the pictures and the how to; will be trying this soon:rose:
now does the beer go in the cabbage? or the chef? :mrgreen:
the sausage looks great too! thanks for the post.
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mark VIII mark
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Re: Homemade Sauerkraut

Postby mark VIII mark » Sat Feb 08, 2014 2:09 pm

I tried it for the first time last week, I only used 5 lbs of cabbage, so far so good.
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Re: Homemade Sauerkraut

Postby Purpahurl » Sat Feb 08, 2014 2:24 pm

The beer is for my refreshment. I went 36 days time and the acid level was perfect. The texture was great too.
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Stan41
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Re: Homemade Sauerkraut

Postby Stan41 » Sat Feb 08, 2014 8:03 pm

I have 22 lbs. sauerkraut fermenting as we speak. There is no comparison between store bought kraut and home made.
Diplomacy is the art of saying 'Nice doggie' until you can find a rock. - Will Rogers
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Re: Homemade Sauerkraut

Postby sancho » Sat Feb 08, 2014 9:19 pm

Stan41 wrote:There is no comparison between store bought kraut and home made.



you got that right. Any particular recipe?
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spacetrucker
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Re: Homemade Sauerkraut

Postby spacetrucker » Sun Feb 09, 2014 10:54 am

did some looking on the net will be making some soon most recipes call for caraway and dill seeds?
from what I was reading not something one would like to keep in the kitchen due to the smell? but we will be learning about it soon, like the idea of making my own, does anyone add sugar after fermentation?
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Stan41
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Re: Homemade Sauerkraut

Postby Stan41 » Sun Feb 09, 2014 11:36 am

Sauerkraut needs nothing but cabbage and salt. None of that other stuff. I keep mine in the house where the temp. doesn't get too cold. It won't ferment if it is cold. 65-70 degrees is about right. I don't mind the smell. It's not bad.
Diplomacy is the art of saying 'Nice doggie' until you can find a rock. - Will Rogers
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Re: Homemade Sauerkraut

Postby spacetrucker » Sun Feb 09, 2014 5:08 pm

OK here we go!
bought one head of cabbage sliced it up with a mandolin and added a table spoon of kosher salt,
it is beginning to produce liquid will continue to watch and taste every day or two, looking good so far. :)
thanks all :salut:
Good Cue to ya..

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