Any fellow sauerkrauters here?

[CrealCritter]

There's just a little bit of 2015 kraut left. Then I can start of 2018 kraut. 2015 was a good year, it think kraut gets better with age.

 

[NH Homesteader]

My husband just told me how much he wants to make sauerkraut... So I better start watching this!

 

[frustratedearthmother]

Oh yum! It does sound good.

 

[Lazy Gardener]

 

[FarmerJamie]

@CrealCritter get this figured out, and then we can tackle turnip kraut.

 

[FarmerJamie]

Turnip kraut? Is that a thing? Google here I come...

I wouldn't steer you astray. My grandmother made it. I remember it with Easter ham

 

[CrealCritter]

Ok, I planted 61 cabbage plants March 9, that I started from free seed I got from Baker Creek. I am reviving this thread because I want to make sauerkraut and I figured I'd best go to the master, here.

Everything I have read said that water bath and canning kills the probiotics in the sauerkraut. So my question is, can you make a batch of sauerkraut, keep some in the refrigerator (live bacteria) and can the rest, keeping the juice from the raw sauerkraut to "jump start" a jar of canned sauerkraut when you open it, to replace the good bacteria?

Can I slice it 1/8 to 1/4 inch thick? I like the look and texture of shreds.

Page one of this thread is 80 pounds of cabbage to make two 5-gallon buckets of fermenting cabbage. How many cabbages was that? @CrealCritter have you any idea what I might expect from my 61 cabbage plants? That is barring insects, varmits, hail, tornadoes and a pine tree falling on them. I also set out 60 kale plants, blue lacinato kale plants. Can I use these in the sauerkraut also? Kale is supposed to be all that, good for you and blah, blah, blah. I have no freaking idea why I planted so much kale, I don't even know if I like it or not. But I bet the sheep will! LOL

I am trying to get ahead of the 8 ball. Normally I am up to my armpits in whatever before I think, "Hey! I need to do something!" Any advice you have, I will be delighted to hear it.

61 cabbage plants and I thought I was going over board with 26 plants. I also got a free pack of cabbage seeds from BC, mine was Brunswick. I've grown Brunswick before and they get pretty big when the mature like 5 ~ 8 or 9 lbs.

After you peel off the bad outer leafs and cut out the cores your going to loose about a pound from the total head weight. The head must be firm and soild when you cut it off the plant. If you get a lot of rain around the time they mature, the heads tend to grow to fast and want to split. If this happens grab the head with both hands and turn the plants about a 1/2 turn, this will sever some of the roots and slow down the growth.

Yes absolutely you can cut into thin strips. I made it that way for several years and actually prefer over using the food processor. My wife likes it cut with the food processor, so that's the way we make it now. No matter how you slice it, you need to mash it in, a wooden baseball batt is as good as anything for this. When you bruise it by mashing it, it helps the salt draw the water out of it and gets the lacto fermentation going. Don't be afraid of mashing it to much, its going to be soft when the fermentation is completed anyways - I have complete confidence you can mash it good

Once fermentation is completed you could leave it in the bucket in a cool dark place, a basement or root cellar would be good place to store it. Then you could dip out what you need. Just make sure you keep it submerged under the brine as much as possible - air will spoil it. You might see a little scum form on top of the brine, you should scoop this off and throw it away.

The most important part however is making sure everything that comes into contact with your fresh cut cabbage is CLEAN and STERILE. You don't want to grow something else when your fermenting your cabbages. Adhere pickling salt to weighed sliced cabbage ratios and also brine. Don't use city water, it won't work for fermenting. Walmart brand spring water works and is cheap .80 a gallon.

I know you have a few questions, ask away and I'll try and answer best I can.

You and you husband are in for an amazing treat when you eat your first helping of home made kraut. It like candy to me, so good and its also good for you too.

 

[Lazy Gardener]

Wish I could develop a liking for it. I love boiled cabbage, and slaw. Love it in a stir fry or in a soup. But, can't get kraut into my mouth.

 

[CrealCritter]

@CrealCritter get this figured out, and then we can tackle turnip kraut.

Sounds easier than fermenting cabbages & pickles ---> GRANDPA LESTER'S FAMOUS TURNIP KRAUT

 

[Beekissed]

We'll likely make a bit of kraut this year too, along with the pickled corn. It's a big ol' crock~comes up to the top of my thigh~so we may not have enough corn to fill it...just have to wait and see.

We won't can it, though...ruins all the goodness when it's canned. Just eat it out of the crock all year.