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Gigmaster
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Posted: Mon Jan 19th, 2009 03:36 pm |
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I've had many request for instructions on how to make sauerkraut at home. I've lived in the boonies all my life, and I keep forgetting that a lot of people don't know things that I think are common knowledge.
Sauerkraut is probably the easiest thing in the world to make. A small child can do it with a little practice (and we did...the whole time I was growing up, and my children did, and still do, as well, and the grandkids....). It is also one of the most nutritious, and healthy things you can for your family, for the small amount of effort it takes. Sauerkraut is a 'live' food, like yogurt and cottage cheese. It has living bacteria in it called Lactobacillus acidophillus, Lactobacillus casei, Lactobacillus bulgaricus, and Bifidobacterium. These are called 'probiotics' and are essential for good health. They aid in digestion, keep the digestive system clean of foreign material, and help control things like Candida infections, thrush, strep, parasites, and a whole host of other necesary functions. One reason people suffer from these conditions is from drinking chlorinated tap water. This kills the beneficial bacteria that should be in your stomach, so you eventually get heartburn, acid reflux, yeast infections, and so on....all because you do not have the necesary 'good' bacteria in your body. Eating raw sauerkraut, and partaking of it's juice replaces these beneficial organisms. (Eliminating chlorinated water from your diet goes a long way towards helping, as well). Other sources of these little guys are yogurt, cottage cheese, tofu, and whole buttermilk.
There are a few things you need to know about sauerkraut before you start.
1. It is a pickled product, so it does not have to be canned. I put mine up in zip-lock freezer bags. Just make sure it is covered with the juice, and air-tight.
2. It is best eaten raw, but can be cooked as well. The juice can be drank, and has wonderful medicinal properties.
3. Most people use too much salt. And DO NOT use table salt. DO NOT USE IODIZED SALT. This will make the kraut 'mushy', and discolored.
Use Kosher Sea Salt, or Rock Salt.
4. The correct ratio is 3 TBSP salt to every 5 lbs of cabbage (4 TBSP if you insist on 'canning').
5. Do not use metal or aluminum utensils. (except for a knife, or mixer)
All you need is a crock (or a food grade plastic bucket), salt, extra flavorings if desired, and a way to shred the cabbage. You can use red, green, or a mixture of cabbage. DO NOT try to use Bok Choy, or Naptha Cabbage (it's not really cabbage).
Start by washing the crock pot and untensils with a mild chlorox solution, and rinse thoroughly. And wash your hands, too. Cleanliness is vital to a good product.
Next, remove all the outer leaves from your heads of cabbage. This is where most of the dirt, pesticides and steroids will be. Discard them.
Now, cut the ends off of the heads, split them in half and cut out the core. Then using a chefs knife, or shredder (I use my Bosch Mixer with the shredder attachment-it makes pounds and pounds of perfectly shredded cabbage in minutes), Shred the cabbage as thin as you can get it.
Now, place a 2" or 3" layer of cabbage in the bottom of the crock, and sprinkle some of the salt on it. Mix it well, by hand. Then place another layer on top of that, and repeat until all your cabbage is in and coated. You want to use about 3-4 TBSP salt to every 5 lbs. of cabbage. If you want (and I love this), you can add your extras at this stage, such as (my favorite) caraway seeds, garlic, dill, etc... Don't fill your crock more than 3/4 of the way full. Towards the end, you should feel the cabbage getting wet from it's own juice. The salt draws out the moisture.
Now, you need a plate, or other cover that is about the same size as the crocks diameter. Set the plate on top of the cabbage, and place a weight on top of that (I use a large pickle jar filled with water), so that the cabbage gets continually compressed. Now, just cover the crock and wait. If you are having trouble finding a plate to fit, you can use a garbage bag filled with water (make sure the bag does not leak, or it will ruin the kraut). Just place it on top of the cabbage and fill with enough water to compress the cabbage. Then, seal the top of the bag very tightly.
Check it after 24 hours. If the juice has not completely covered the cabbage by now, you can add filtered, or distilled water (just enough to cover the cabbage), and replace the plate and weight. Store the crock in a dry place, out of direct sunlight, in a place that preferably maintains a temperature of between 50-70 degrees. It's OK if it is warmer, but it will effect the taste some. Sauerkraut is usually made in the winter.
Now, you can eat if after one week, but 2-3 weeks is better. If you see scum on top of the juice, don't worry. That is just a 'bloom', and actually adds to the character of the kraut. Just scrape it off the surface and continue the process. When it is to your liking, bag it up in Zip-Lock Freezer bags, clean jars or whatever you want to store it in. Place in the refrigerator, and use it raw (the best) or cook it with brats, smoked sausage, or whatever. And don't forget to save the extra juice as a fantastic health tonic.
You will never buy sauerkraut again. This will spoil you.
Bon apetit!
Last edited on Mon Jan 19th, 2009 03:55 pm by Gigmaster
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lovemyhome
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Posted: Thu Jan 22nd, 2009 05:01 pm |
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| I didn't have a crock, and was going to use a BB bucket, but then I saw on a site where one woman makes hers in a gallon jar. I have mine in that right now. It is neat because you can see what is going on with it.
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Gigmaster
Member
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Posted: Thu Jan 22nd, 2009 06:11 pm |
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I forgot to tell you, you can make smaller batches in a large(1 gal.+) wide-mouthed jar. Sorry.
Just don't screw the lid back on, or the jar will explode. Just put your weight on top of the kraut, then set the lid on top without screwing it down. It's also helpful when doing it this way, to put a tray, and towel under the jar, because sometimes there is a little overflow. That's why you never fill a crock, or bucket more than 3/4 of the way full.
Plastic buckets (food-grade) work fine as long as you sterilize and rinse them well.
Bon apetit
Last edited on Thu Jan 22nd, 2009 08:31 pm by Gigmaster
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lovemyhome
Member
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Posted: Thu Jan 22nd, 2009 07:53 pm |
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| The first morning I got up and there was water under the jar, so I learned that one early. Now I keep a towel under it. It is looking good!
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Gigmaster
Member
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Posted: Thu Jan 22nd, 2009 08:30 pm |
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Sorry about that. I should've warned you sooner.
For some reason, I always have it in my head that everyone knows everything I know, like it is common knowledge, when it's really not. I am just beginning to realize that I have had a very unique, and not-boring life, so far.
I don't know why I am like that. But my long-suffering wife gets on to me about it frequently.
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butterflykisses911
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| Joined: | Tue Sep 30th, 2008 |
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| Posts: | 8 |
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Posted: Thu Feb 5th, 2009 10:44 am |
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I'd like to try making sauerkraut. Could a large pickle jar be used? What would you use for a weight if you use the jar?
Thanks -
Incidentally, Gigmaster - I love your postings!
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lovemyhome
Member
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Posted: Thu Feb 5th, 2009 11:44 am |
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| That's exactly what I used. I found out how to do this by this website: http://www.thefamilyhomestead.com/homemadekraut.htm I didn't add anything to mine except salt, as she tells you you can, but she adds something else to hers as well to make it ferment in 3 days I think. I also cut mine with a knife instead of my food processor. My husbands likes the long stringy pieces so he wanted me to just cut it, which doesn't take much time at all. We ate ours last night and it was very good.
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Gigmaster
Member
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Posted: Thu Feb 5th, 2009 01:38 pm |
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When you make it in a jar, a weight may not be possible. Just make sure you check it after 24 hours and push the cabbage completly under the juice. Put the lid on loosely, and set it in a tray, because you will have some overflow. Crocks are way less messy.
I alway add caraway seeds to mine, because I like Bavarian Sauerkraut. You can add what you want, like garlic, spices, but remember, whatever you add has the chance of fermenting right along with the kraut, so you may not get the flavor you were expecting.
When your kraut is done, the first thing I recomend, is to get some corned beef, and make Ruebins on fresh, home-made whole grain marbled rye, with home-made 1000 Island dressing (I even make my own mayonaise), and a good grade of REAL swiss cheese. Food doesn't get much better than this.
BTW: Check out YouTube from time to time. I am about to post a lot of videos on whole-food cooking, and how to be semi-self-sufficient (to a degree). I'll have videos on grain processing, how to handle fresh meat and veggies from foraging, how to forage, roasting fresh green coffee beans, drying meat, makiing pasta, etc....
Last edited on Thu Feb 5th, 2009 01:39 pm by Gigmaster
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Treklady
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| Joined: | Mon Apr 28th, 2008 |
| Location: | Florida USA |
| Posts: | 7 |
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Posted: Fri May 15th, 2009 01:16 pm |
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| Another good book to read up on about fermented foods is Nourishing Traditions, by Sue Fallon. Her book is just grand.
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