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 Post subject: I want to make sauerkraut.
PostPosted: Sun Sep 01, 2013 6:47 pm 
Chip Strong
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I have no idea where to start, but I have like 5 beautiful heads of cabbage out there and homemade sauerkraut is SO much better than storebought. What do I do? I'm doing a Google search but figured I'd see if you folks have tips for me or could point me to good foolproof directions.

My sister-in-law knows how to do it, but she's in Africa...

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Sun Sep 01, 2013 6:54 pm 
Chip Strong
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Ugh... so far on my Google search all I have to say is, why can't they give me a X lbs cabbage to X amount salt water ratio??? Heads of cabbage vary so much in size!

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Sun Sep 01, 2013 10:25 pm 
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Well clearly they're talking about normal heads of cabbage.

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Mon Sep 02, 2013 8:37 am 
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I want to make sauerkraut too, but haven't yet. I know there are some ppkers who have done it. Hopefully they will post here soon. Otherwise, there was a "fermentation show off" thread. Maybe you can message someone who mentions sauerkraut making there.

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Mon Sep 02, 2013 1:03 pm 
Chip Strong
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I messaged my sister in law and she says 5 lbs cabbage to 3 T salt. Gave me very detailed instructions!! Woohoo! Now, I just need the crock from my MIL. We were just at their house, too, and could have gotten it, if I'd thought ahead.

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Mon Sep 02, 2013 1:38 pm 
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I tried it once - all I did was reproduce lots of fruit flies. i hope you do better than I did!! :D

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Mon Sep 02, 2013 4:55 pm 
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butterbobbin wrote:
I messaged my sister in law and she says 5 lbs cabbage to 3 T salt.


This is what I do, I use non-iodized salt. How it is cut will make a difference texture wise. My cousin uses a shredder but I do not like that fine texture. I hand cut and also have borrowed a mandolin that delivers a large shred. I shred maybe an 1/8" wide slice and wider but that is my preference. You don't have to use a crock I use mason jars, Rubbermade containers and even glass jars sold for decorative whatever the hell people do with them it just has to be food safe. Push the cabbage down so that it ends up submerged, you may have to push it down the next day. To keep it down and air out I put an oven bag on top and then add water to it so the oven bag acts as a weight and a seal. How long you need to go will depend on temperatures but generally I go six weeks.

Good luck, it's time for me to make some more myself actually.

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Mon Sep 02, 2013 7:50 pm 
Chip Strong
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Yeah, I like slightly larger shred too. I have a gallon glass jar around somewhere - I think I'll try using that! I'll report back... Thanks a lot for the input!

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Mon Sep 02, 2013 11:59 pm 
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Oooh that bag of water trick is awesome!

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Tue Sep 03, 2013 6:41 am 
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i make it too, same technique, i'm not really up on measurements, but i have a pickle pot that pushes down on the cabbage so it's basically shred til i fill it. then i take it out, mix with salt, and put it back in.
i got the technique from Wild Fermentation (Katz). it's really easy.

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Tue Sep 03, 2013 7:44 pm 
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I want to try making some too. This was the recipe I was going to use:
http://www.thekitchn.com/how-to-make-ea ... chn-193124

This is for only one head of cabbage, I think. Let us know how it turns out!


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 Post subject: Re: I want to make sauerkraut.
PostPosted: Tue Sep 03, 2013 8:42 pm 
Chip Strong
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I got it going today. 3 1/2 lbs in a glass gallon jar, with the bag full of water to seal. Here's hoping!

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 Post subject: Re: I want to make sauerkraut.
PostPosted: Tue Sep 03, 2013 11:53 pm 
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Good luck with it! Homemade sauerkraut is the best, and really simple, too.

I've run a bunch of workshops on fermentation, and made sauerkraut many times. The amount of salt you can use totally varies, I'd say it's up to what tastes good to you. I'm not really much of a measurer, personally. A good rule to remember is that more salt = slower fermentation time, (so less salt = faster fermentation time, obviously). I'm glad you found a measurement that looks good to you. Like torque said, the measurements in Wild Fermentation are pretty good.

If you ever need advice or troubleshooting stuff, please feel free to PM me! I'm so happy to share any useful knowledge I might have.

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