Making Sauerkraut

rkunsaw

rkunsaw

Well-known Member
Location
Clarksville, Arkansas,USA
I shredded some cabbage and started a crock of kraut yesterday. Will be eating some sausage and kraut around the end of August.

Anyone else make kraut?
 

Pleasantly surprised to find someone making "Sauerkraut".
It's been such a long time since I've helped making it, rkunsaw, that I don't know if I correctly remember the method: Finely slice cabbage; alternate layer of cabbage with layer of salt, until heavy, large, brown pot (crock pot?) has been filled to the very top.
Can't remember if we covered pot with a heavy lid or not, but definitely no "vinegar" ever!!
It takes a while for the cabbage and salt to ferment. When ready (after a number of months), wash brine off fermented cabbage, cook with onion, pigs knuckles or spareribs, serve with homemade noodles or Spaetzle--delicious! :cheers:
 
I would love to try making my own kraut. I grew up on it.. but no one every made it from scratch. It's also VERY healthy as it is filled with probiotics for digestive health.
 

It's easy to make. QuickSilver, also very economical, but it's most important to put shredded cabbage in a very heavy earthenware pot and if available, allow it to ferment in a dark, cool cellar. (Don't remember adding water, but maybe a heavy object on top!)
You can also save fresh eggs for at least 6 months by placing them in heavy earthenware, covered entirely with salt water (also in cool cellar-if available.)
As you can imagine these tips are from the days when refrigeration was still unheard of (1937/38).
 
I don't care for it, but my husband eats it once in awhile with frankfurters. Here's a video on how to for anyone interested. Health benefits here.

 
I love sauerkraut but feel no compulsion to make it as I can get it here for super cheap, with no preservatives and its delicious. Its actually cheaper to buy the already prepared stuff than the cost of cabbage.

I eat it raw on sandwiches or bake it with onions, very very tasty and healthy too.
 
I made sauerkraut years ago. I had a big crock that I used. We had a very small house back then and I let it ferment under my daughters crib. After the fermenting process I canned it.
 
My grandma used to make sauerkraut in big crocks in the basement. She'd put the ingredients in the crock, put a plate that was slightly smaller than the crock on the cabbage and weigh it down with a large rock. It would "bubble" over and run across the floor if not checked on. I can remember her whole house smelling like sauerkraut, which I hated back then. Now, I'd give anything to get some of her 'kraut.
 
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