sauerkraut

[58limited]

Marka,

To make sauerkraut, you first need a fermenting crock:

www.canningpantry.com/sauerkraut-crocks.html

Then you need a slicer: www.creativecookware.com/cabbage_slicer.htm (look on ebay - they are cheaper) or you can cut it with a knife like I do. I'm thinking of getting a slicer for uniformity in size of the cut cabbage, and because the thinner slices are easier to pack into the crock.

The crock I was given is a 7.5 liter crock. Here is the recipe for this size of crock:

20 lb cabbage
2 1/2 oz. salt
2 tsp. crushed juniper berries - I have to order online
2 tsp. caraway seeds
8 oz. buttermilk

Clean cabbages and keep a couple of full leaves. Chop cabbages into 4 pieces and then into fine slices. In a large stock pot, mix the cabbage, salt, caraway seeds, and juniper berries. Put into crock, pressing each layer tightly ( I set the crock on the floor and press with both of my fists - using my body weight. I wear a sweat band so sweat doesn't drip into the crock) until the crock is 4/5 full. The packing will probably chaff your fists due to the salt. Pour buttermilk over top and place the saved whole leaves over all. Put the weight stones on top. The stones should be covered with the cabbage juice, add lightly salted water to cover if not.

Fill water groove in crock (the water seal or air lock) and put lid on.

For mild sauerkraut, leave at room temp for 4-5 days. For stronger, leave at room temp for 1-2 weeks.

Move to a cool place for another 4-5 weeks and it will be ready (I basically set the crock in the coolest room of my house for the entire process, for about 5 weeks). Check the water level in the seal periodically. Makes about 6-7 quarts. I can mine in Mason jars.

[cinnabar]

I tried to add some pics to the vegetable thread and there was no "reply" tab for it. There were on some of the other food threads so...... 
Posting pics here instead. Yummmmm

[cinnabar]

5 lbs shredded cabbage
3 Tablespoons salt.
optional
juniper berries
caraway seed
onions, carrot ....
Mix cabbage and salt and extras in crock and pack down well. Put a plate or disk just smaller than the crock and weigh it down with a jug or jar of water,(my dad used to use a brick) Place the crock in a 60to 70 degree room, it will smell so be ready for it.
Be sure to keep the liquid over the cabbage, it will take a day or so, check every couple of days and skim off nastay foam for the next two weeks.
Let stand for a month. Pack and freeze or can in the canner.
I will post more pics as it ferments.

[chipperhiker]

Here is my "little" kraut experiment (sorry the pics are so big), 100 pounds of cabbage in a 15 gallon crock, same cabbage to salt proportions that Cinnabar mentioned, started 8/21/2014:

As for the smell, honestly I haven't found it to be a big deal at all. I've got the crocks in my craft room, and I really only smelled anything for about a day and a half, when the fermentation first started, and that was very mild. Since then… really nothing. Keeping a good deep layer of brine seems to be key for odor control.

Picture on day one, freshly packed, covered with large leaves, waiting for a large platter and weights, and then to be covered loosely with a cloth:



This is what it looks like today, 2 weeks later. I've skimmed the brine most days and the kraut has stopped bubbling and the brine has cleared. We usually wait a full 6 weeks before we do any sampling.



We also started a 30 pound batch in a 5 gallon crock to whack we added about 5 pounds of carrots. It looks much the same, except the brine is a bit orange.

[chipperhiker]

And here was why I made so much 'kraut! The garden went crazy and some of my cabbages went up to 11 pounds each.

[karitx]

That's a lotta cabbage, Jenn! How do the air compressor and reciprocating saw figure into the process?

[cinnabar]

I think you use the saw to quarter all the cabbages ,,,,yup

[chipperhiker]

Well, the tools just like to hang out in my kitchen because I have no secure place outside to store them, but Cinn's right - they do provide interesting options in the food prep department.


Here's a question, though. I've noticed a strange, almost medicinal smell from the larger crock over the last few days. While skimming, I tested a small piece of cabbage from this crack and it tastes just like it smells - odd. The smaller crock of kraut (with carrots) smells normal. Brine looks clear and calm in both crocks, no signs of any mold growing in either one. I've been skimming and checking on them almost daily. Of course it has the be the big one that seems odd, right?? The one with the most work involved.

I am hoping that it is a bit like beer or wine fermentation, where off flavors tend to disappear as the fermentation goes to completion and ages a bit. These crocks have only been going just over 2 weeks now.

I will say that this is a new-to-me vintage crock that appears to have a nice thick and intact glaze inside. The smaller crock was purchased new in the last 5 years, or so.

Any thoughts?

[cinnabar]

When I made my first batch solo I too thought the smell was not right, but I let it go and canned it up. It got better with age and we made sure to rinse it before use. This is only my second try, but I helped my parents make it growing up so not totally new to me.
cinn

[chipperhiker]

This is only my third time making kraut, too, but I make it with my Mom, who, in turn, used to make it with her own parents. Beyond the larger crock, and using homegrown cabbage for the first time, we did everything the same as in previous years.

It just seems a bit different this time, but I do have to admit that for the last 2 years the crocks weren't actually in my house, so I probably didn't scrutinize them as much. Once the main burst of early fermentation quieted down, I just left them alone, beyond checking the brine level every few days. I should probably just chill out and do the same now!