Sauerkraut Recipes

cqaigy2 · Oct 30, 2019

RobS said:
The kraut I made the other night from the recipe a few posts up. It's very mellow.

View attachment 626762

I'd dig into that.

goeduck · Oct 30, 2019

Agree, looks great!

I started another 6 quart crock of kraut last night with 3 red cabbage heads, 1 green head, apple and ginger. My first batch of the year reached 4 weeks today so tonight it will be transferred to quart refrigerator jars. That batch was 4 red cabbage heads, carrots and garlic. Cannot wait to taste it.

I read about roasting the garlic before making up the kraut, that sounds interesting.

Doofy · Oct 30, 2019

4 scrumptious meals of the Corned Beef and Cabbage for the Wife and I. Now, all this talk of sauerkraut has me craving Kraut and Kielbasa. Darn You! ...just kidding. Kraut is one of my favorite toppings and I usually fry it in a little bacon grease to evaporate the juice.

Ford850 · Oct 31, 2019

What's the temperature where you let your kraut work? I know batch size and how fine you cut the cabbage affects the process time but I think temperature would be the biggest factor.

5030 · Oct 31, 2019

Ford850 said:
What's the temperature where you let your kraut work? I know batch size and how fine you cut the cabbage affects the process time but I think temperature would be the biggest factor.

Kitchen temp or around 65 degrees. We keep our crocks in the kitchen in the corner. Keeps the kitchen smelling good...lol

goeduck · Oct 31, 2019

I keep the house at 69. We have had a few sunny days where the temp went up to 73 in the house (lots of windows) for a few hours but I doubt the kraut itself changed temperature much. First batch of the year is now in the garage refrigerator after the 4 week fermentation. There was absolutely no visible spoilage at the top of the crock (5L Harsch) but I let one of the dogs eat the top layer anyway. In the picture she is slurping up the last few bits. Tasted GOOD.

5030 · Oct 31, 2019

Nice looking red cabbage. Interesting our pup won't go near the stuff but out one cat likes it. did pickled beets last year they came out really well.

Ford850 · Nov 1, 2019

Your temps seem right in line with mine. 65-70. :thumbsup:

goeduck · Nov 1, 2019

Since Harsch quit making the air lock crocks when I went buy a couple more I ended up with a more pot belly shaped crock. Since they sit on the kitchen counter while fermenting (so I can, in part, remember keep an eye on the water level) we thought that the pot belly was more attractive and it certainly is. However, when go to fill the crock with the cabbage mix it is much harder to tamp down. With the belly shape the cabbage pushes up the opposite side of the crock. In other words, if you use your fist to pack down the left side of the crock, the cabbage comes up on the right side due to the curvature of the side walls. If you pack the front it comes up on the back, etc. I got it done but would rather have had the straight sides in hindsight. Lesson learned.