So... If anyone has ever made their own sauerkraut and could give me a few pointers, it would be much appreciated!
Recipies & Cooking
Sauerkraut
9/27/11 @ 9:59 AM
HELP!!!! I think I screwed up! I cut up 3 heads of cabbage last night, and kept adding salt as I layered it in my buckets. I wasn't seeing enough "brine" by the time I was finished. So I did as most websites mentioned and made my own brine. However, I didn't let the brine cool to room temp before adding to the crock. I think I may have somewhat cooked the cabbage when adding the boiling brine. Will that hurt me at all?
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Lazyfishr, the smell did come out, but the kraut stained the plastic. It has a reddish/pink look. I haven't tried any wine in it yet, but soon. I want to try fermented pickles one of these days. I was gifted a 15 gallon crock last winter, and that is my kraut cooker for now on. I start eating kraut after 1 week in the process. I like the different stages it goes through. Crisp and crunchy, but not so sour after the first week, and the flavor just gets better every week after... Remember to drink the juice!!!! Good for your digestion process.....( so I am told)( taste good too)
I make mine just like unreel. A couple of things different I use my fist to beat it down or to pack it brusing it adding Kosher salt. When I get it near the top of the crock 4 to 5 inches there should be foam and juice I use a 5 gallon plastic lid to cap it and put a gallon of water on top of the lid to press the kraught down and the juice will rise sealing the kraught from the air. 3 weeks and it's done.
duck dodger,follow unreals system and you won't taste better kraut.he makes his exactly as my dad and i make ours.always turns out.hit a few auctions and you might find a kraut cutter.has a small box on top of two rails with knives under the box,as you slide the box filled with cabbage chunks it cuts it to the right consistency into your crock.good luck.
Thanks for your help! Opened the batch yesterday, put some in cans and some in freezer. Does it usually stay crisp for you? Maybe I'm just used to the commercially processed stuff.
This batch turned out good, but I'm critical of my cooking so I plan to make improvements for next time. I found I didnt chop the cabbage fine enough, so there are some larger peices. Learning how makes it fun!
The ol' timer in our hunting group makes some great kraut in mason jars. I know it involves the salt, but that's about it. lol I'll be asking him in a couple weeks and will surely be going at it myself. I'll share my findings then...
Till then, I'll be watching my liquid goodies ferment.
I too tried kraut for the first time,this year. I used my 6 gallon fermentor, for making wine. We used our food processor and grated it. I used my hands to press the cabbage and salt layers. We like the idea of small pieces of krauton our hot dogs, brats... That way we don't have strings of kraut hanging from ones mouth. As it turned out, the kraut was/is awesome!! Gave a gallon to my older neighbors. And they said they'd have a hard time buying store bought kraut for now on...Happy fermentation!!!
I got a batch "cooking" until the end of the month, my first attempt. I really like the stomper idea!! Thanks! I stomped it pretty well I think.... I got an idea from a co-worker to use the discarded outer leaves from the cabbage as a top layer, then put a zip lock quart bag filled with water to hold it down. We'll see....
Well... Turns out I added too much salt! The process worked out alright. The basement smelt really bad and even started to leak upstairs too! Girlfriend didn't like that!!! But I'm going to try your method next year with the bag to seal the top! Oh well, I appreciate the help, and might take you up on your offer next year! Been a while since I've had a good reason to "bless" something!!!
DD, I am not sure what will happen to your batch. But I can be a help for the future.
I have only done it one way and that is the way my father and his buddies did it. Shave the cabbage into your crock or bucket until you get a good layer. Then I add some kosher salt. I use my hand as a measure. Cup your hand, fill with salt, then throw it on top of cabbage. THEN, stomp the cabbage with a stomper. I have 2 that are made from a cherry tree stump. Cut a cylinder about 6" to 8" about 4" around. Get rid of the bark. Drill a hole on top that will fit a broom handle. Now you have a stomper. Stomp the cabbage until it gets bruised. Then shave more cabbage, more salt, more stomping. It is the stomping that will create the brine. Keep doing this until your crock is 3/4 full or you run out of cabbage. My dad always like to bless the crock with scotch. I use crown royal. And it does NOT go into the crock.
Then you need to cover the cabbage. I learned this trick from Baggs, another lake linker.....Get 2 unscented garbage bags and double them up. Put the bag(s) in the crock and fill bags with water about maybe 3" or 4". This will seal the deal up. Then just wait 30 days. Then remove bags and toss the first inch or so of kraut. The rest goes in jars. Leave a little head room in each jar. Then put lids and bands on. Then boil in canner for 10 minutes. Take jars out and let them cool. As they are cooling the lid will seal better.
Shoot me a message if you have any other questions. I live in New Berlin and would be happy to let you use my blades and stomper. I would have to help you bless the crock though. 
The picture is of Gone Fishing, a dear friend of many lake linkers who passed away a couple years ago. RIP buddy.
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