>
 

Comments On - Finally Trying Sauerkraut


Good to know
a', Houston, TX
Posted: 11/28/2013 2:51:12 AM
Wow, gang! Thanks for the helpful kraut-icism! Tomorrow night I'm goin' in... stay tuned.
Judy, South Salem, NY
Posted: 11/7/2011 5:34:41 PM
I've been making kraut for the past several years, only I do it in a food grade plastic bucket and usually 15 pounds of cabbage at a time. Jar fermenting can go wrong very quickly, so be prepared in case that happens. In keeping with my family heritage, I make only straight kraut; additions come later during cooking. If you're going to get into it and go with larger batches, a Boerner or similar V-slicer is a great tool to have.

I'd be worried about the parsley on top. Part of the reason why sauerkraut works is because the juice covers the cabbage, keeping it from being invaded by bacteria. That's why most recipes call for a weight of some type to keep the cabbage submerged.
Mike, Fairfax, VA
Posted: 10/29/2011 7:18:10 AM
You've inspired me to try making this! My husband requested sauerkraut earlier this week, and all we had on hand was kohlrabi (I made it work... as per my recent blog post on Alt-Mama.com). But now I'm gonna go for it. Or, I will once your 15 days are up and you share the results!
Taylor Alt-Mama, Austin, TX
Posted: 10/28/2011 7:50:55 PM
Well, Susan & David, one batch at least is "cooking." I just burbed it today and got a good fizzle from the apple combo.
Judy, South Salem, NY
Posted: 10/28/2011 10:06:11 AM
I am truly looking forward to your kraut experiment! I tried making sauerkraut while stationed in AK. We grew four HUGE heads of cabbage and I love sauerkraut, just like Grandpa made. Got his recipe from my Mom and made a bunch of it. Used a 5 gal commercial frosting bucket instead of a crock, but mistakenly stored it in our arctic entry way (so to not have fermenting smells in the house) and I think it never got warm enough to ferment--just had salty cabbage after over a month. Keep the FB updates coming!
Susan, Spokane, WA
Posted: 10/27/2011 11:27:33 AM
Judy, sauerkraut is OK but not one of those foods that I would eat on a regular basis. I remember grandma making kraut but Mom didn't. I guess she didn't like it. Neither did I when I was a kid. I didn't like anything with cabbage in it. Now I like just about any thing. Tastes do change as we grow older. I can hardly believe that I didn't like carrots, tomatoes, cabbage, or just about anything outside of meat, potatoes, and corn. It was typical midwestern farm food. Now I like it all. Have a great kraut making day.
David, Omaha, NE
Posted: 10/26/2011 7:56:00 AM

Related Articles

Advertisements

Top Products
d
Gold Standard

*Content generated by our loyal visitors, which includes comments and club postings, is free of constraints from our editors’ red pens, and therefore not governed by I-5 Publishing, LLC’s Gold Standard Quality Content, but instead allowed to follow the free form expression necessary for quick, inspired and spontaneous communication.