Sauerkraut Recipes

[goeduck]

Duck, that is just great! :licking:

It stays good in the refrigerator for 9+ months, maybe a year. When making room for this batch in the garage fridge I found a quart from last year pushed to the far corner so I ate some of it last night. I think I was pushing the envelope at 12 months but it tasted okay... nonetheless, I will put that quart in the compost and start on the new stuff. :licking:

Really looking forward to the caraway/juniper recipe on a homemade Rueben sandwich. :licking:

 

[jjp8182]

It stays good in the refrigerator for 9+ months, maybe a year. When making room for this batch in the garage fridge I found a quart from last year pushed to the far corner so I ate some of it last night. I think I was pushing the envelope at 12 months but it tasted okay... nonetheless, I will put that quart in the compost and start on the new stuff. :licking:

Really looking forward to the caraway/juniper recipe on a homemade Rueben sandwich. :licking:

uhhhhh.... maybe it depends on how it's processed & stored, but growing up the sauerkraut we made was left sealed on a cool dark shelf for at least 3-6 months before mom would consider it worth using. Personally I've had a some quart jars get to be a few years old before I opened it. As long as it was sealed (and stored properly) and the liquid covered all the solids I can't recall any that ever went bad before they were used.

The ones that did go bad were pretty obvious as it would get discolored, have a rather unpleasant smell, and potentially be growing something. It wasn't too often that happened, but when it did it was usually because the jar hadn't fully sealed and enough of the liquid had evaporated out to expose the kraut/cabbage to air.

....miss having home-made sauerkraut (should probably start making it for myself at some point)....

 

[cqaigy2]

Yummy!

 

[goeduck]

uhhhhh.... maybe it depends on how it's processed & stored, but growing up the sauerkraut we made was left sealed on a cool dark shelf for at least 3-6 months before mom would consider it worth using. Personally I've had a some quart jars get to be a few years old before I opened it. As long as it was sealed (and stored properly) and the liquid covered all the solids I can't recall any that ever went bad before they were used.

The ones that did go bad were pretty obvious as it would get discolored, have a rather unpleasant smell, and potentially be growing something. It wasn't too often that happened, but when it did it was usually because the jar hadn't fully sealed and enough of the liquid had evaporated out to expose the kraut/cabbage to air.

....miss having home-made sauerkraut (should probably start making it for myself at some point)....

Wow, years.... uncanned and unrefrigerated... that is impressive.

With us I have a new crop of cabbage every year, so I go fresh in the fall. Pretty much a staple (raw, we never cook it) and the probiotics really help the digestion.

 

[5030]

Don't need to grow cabbage next year. One of the produce farmers I know told me I could have a full hamper of cabbage if I wanted it. All I have to do is give him 2 jars of pickled beets in exchange. Heck of a trade. A Hamper is a plastic tub 4 feet high x 4 wide x 4 deep. That is a lot of cabbage.. Couple hundred pounds.

If anyone lives close, I'll be happy to share.:thumbsup: I'm in Deerfield, Michigan about 15 miles north of Toledo.

 

[goeduck]

Yes, that is a lot of cabbage. I put up about 25 to 30 heads and like to use average sized heads. One of the local field markets had kraut heads this year, monsters. They easily were twice the weight of what I would call a large cabbage, so probably 8 to 10 lbs each. My brother bought some but with COVID visits restricted I have no idea how his tastes vs mine.

 

[Alan W.]

goeduck, what kind of cabbage do you use in you kimchi?
Most of what I have saw used chinese cabbage.

 

[goeduck]

goeduck, what kind of cabbage do you use in you kimchi?
Most of what I have saw used chinese cabbage.

I grow a red cabbage called Ruby Ball. It sits in the garden very well up here without splitting until I can get to all of it, sometimes for months. Sometimes I grow a green Charmont variety but they split easily so I have use them up quickly. For my Kimchi I buy some Napa Chinese cabbage for about a 50/50 mix. I have never tried to grow the Napa.

 

[Alan W.]

I grow a red cabbage called Ruby Ball. It sits in the garden very well up here without splitting until I can get to all of it, sometimes for months. Sometimes I grow a green Charmont variety but they split easily so I have use them up quickly. For my Kimchi I buy some Napa Chinese cabbage for about a 50/50 mix. I have never tried to grow the Napa.

I have always wanted to try kimchi. If my cabbage crop does well this year I may.
My grandmother would make crocks of sauerkraut. I miss the taste.

 

[goeduck]

I have always wanted to try kimchi. If my cabbage crop does well this year I may.
My grandmother would make crocks of sauerkraut. I miss the taste.

I use my kimchi largely as a relish. On burgers, hot dogs, brats, etc. Also to spice up some dishes if they are a little bland. My caraway recipe is for Rueben sandwiches, we will see how that goes. First time. The probiotics of raw sauerkraut (never cook it) keeps the plumbing working well.