Homemade Sauerkraut
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- Pilgrim
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Homemade Sauerkraut
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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- Rustler
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Re: Homemade Sauerkraut
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.
- sparetimetoys
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Re: Homemade Sauerkraut
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?
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.
- Papa Tom
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Re: Homemade Sauerkraut
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?
I'm pretty sure I can make it......
tarde venientibus ossa....
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- Pilgrim
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Re: Homemade Sauerkraut
Sure thing, y'all come on by. Just bring some ice cold Warsteiner.
- spacetrucker
- Chuck Wagon
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Re: Homemade Sauerkraut
ok guys I'll bite...
where is the How to, the recipe, and last but not least the pictures...
sounds like something I'd like to try
where is the How to, the recipe, and last but not least the pictures...
sounds like something I'd like to try
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
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Good Cue to ya..
Vernon
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Webber kettle 22"
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- Pilgrim
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Re: Homemade Sauerkraut
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.
There's nothing like homemade sauerkraut
My little kraut helper (50% German)
Polish Kraut Crock
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.
There's nothing like homemade sauerkraut
My little kraut helper (50% German)
Polish Kraut Crock
- spacetrucker
- Chuck Wagon
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Re: Homemade Sauerkraut
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?
the sausage looks great too! thanks for the post.
now does the beer go in the cabbage? or the chef?
the sausage looks great too! thanks for the post.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- mark VIII mark
- Pilgrim
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Re: Homemade Sauerkraut
I tried it for the first time last week, I only used 5 lbs of cabbage, so far so good.
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- Pilgrim
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Re: Homemade Sauerkraut
The beer is for my refreshment. I went 36 days time and the acid level was perfect. The texture was great too.
- Stan41
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Re: Homemade Sauerkraut
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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- Rustler
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Re: Homemade Sauerkraut
Stan41 wrote:There is no comparison between store bought kraut and home made.
you got that right. Any particular recipe?
- spacetrucker
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Re: Homemade Sauerkraut
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?
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?
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Stan41
- Bandolero
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- Joined: Sat Apr 07, 2007 9:01 pm
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Re: Homemade Sauerkraut
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
- spacetrucker
- Chuck Wagon
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Re: Homemade Sauerkraut
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
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
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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