Saurkraut makers, do you use red cabbage?

[Duwop]

We have been harvesting cabbage and I was telling the wife that I need to try and make some Kraut. I'll have to look it up and see if it's difficult. What ya'all think any tips, I like the pepper idea and have some drying now.

 

[jaotguy]

dang ... now I gotta find me some and try it out .... and just when they discover dawgs can increase your cancer rate ...

 

[Redneck in training]

I have sentimental memories about sour cabbage making. When I was a kid my parents made sauerkraut every fall. We had an "industrial size" slicer with four blades that was made by Great grandpa as his journeyman graduation piece. The outer leaves of cabbage were peeled off, each head was cut in half. Then it was sliced on a clean bed sheet laid on the floor. From there a layer of sliced cabbage was put in a large wooden barrel specifically made for this purpose (open on the top), salted and crushed to some degree with wooden pounder (looking somewhat like baseball bat) to release liquid. It continued layer by layer of cabbage and salt until the barrel was almost full. Then a hole was dug in the cabbage and pile of small apples was put in and covered with cabbage. When all was done the cabbage was covered with a cloth and a round piece of wood was put on top and weighted by a large granite rock. The barrel was located in cool unheated place. After few days the top cover and rock were in few inches of brine. Foam appearing on top of the liquid was skimmed as needed. I think it took about two months before the sour cabbage was ready for eating. Sour apples were delicacy that we kids got only if we behaved. Apples, potatoes and sauerkraut were only sources of vitamins during winter and spring when I was growing up after the WW2.
Some people also added grated carrot to the mix.
The best type of cabbage for sauerkraut is late fall harvest cabbage. It usually produces large and firm heads as opposed to summer cabbage that produces smaller and softer heads.
Edit:
I just googled sauerkraut recipe and history. The sauerkraut making was introduced to Europe by Genghis Khan invaders that started making sauerkraut from local cabbage after they run out of Chinese sour cabbage which they brought with them.
Do not overdo it with salt. You will need about 1.5 oz of salt for 25 lb of cabbage. Typical spice is caraway seed, mustard seed, coriander and some people add whole peeled or chopped onion, grated horseradish and wine leaves on the bottom.

 

[motownbrowne]

I've used red cabbage plenty of times. Works just fine, but makes a red or pink kraut. Regarding the post right above mine, I use much more salt than that. It's necessary to keep the bad bacteria at bay until the necessary acidity develops. I use 1/4 cup per gallon of finished kraut, which is about 8-9lbs of cabbage. If you've never heard of him, check out Sandor Katz and his books "Wild Fermentation" and "The Art of Fermentation". Tons of good info there. Good luck.

 

[forgeblast]

http://extension.oregonstate.edu/lane/sites/default/files/documents/sp50611makingsauerkraut.pdf is what I use for my recipe.
I bought a crock from ace hardware, it was free ship to store and I had a coupon. I have a five gallon crock. I also use the brine bag technique.
That is where you fill a brine bag (have them at grocery stores) with water and salt to help hold down your cabbage. It lets gas escape but does not get moldy on top.

 

[teejk]

Well, the snarky comment was from the OP to him/herself, so...

Rule #1 never snark yourself! Sorry...I missed it

 

[oosik]

We use to make fermented cabbage - used Chinese cabbage, green cabbage and a couple heads of red cabbage. We also added apples, onions, spices, vinegar, various hot peppers and salt. We used a 25 gallon crock. Some would call it Kim Chee - others called it sauerkraut.

The problem was - continuous sampling reduced the amount of finished product. That's why we finally ended up using the 25 gallon crock.

 

[Redneck in training]

I've used red cabbage plenty of times. Works just fine, but makes a red or pink kraut. Regarding the post right above mine, I use much more salt than that. It's necessary to keep the bad bacteria at bay until the necessary acidity develops. I use 1/4 cup per gallon of finished kraut, which is about 8-9lbs of cabbage. If you've never heard of him, check out Sandor Katz and his books "Wild Fermentation" and "The Art of Fermentation". Tons of good info there. Good luck.

Another recipe I found says 15 oz for 45 lb of sliced cabbage.

 

[motownbrowne]

Another recipe I found says 15 oz for 45 lb of sliced cabbage.

So 45# of cabbage should make around 5 gallons of kraut. 15 ounces is about 1.5 cups, according to a calculator online. So, that looks about in line with 1/4 cup per gallon. Maybe a touch saltier.

 

[Larry Caldwell]

You can ferment lots of vegetables, and you don't need a crock. A glass gallon jar weighted with a ziploc full of water will make 5 lbs. of kraut, pickles or anything else. Radishes are great if you ferment them. It gives you something to do with the 50 lbs of radishes you grew in that dinky little radish plot.

You can also season kraut with onions, apples, garlic or pickling spices. I have a gallon of dill kraut going right now. For me, 5 gallons of kraut is overkill. I use a 3 gallon crock and use both a 3 gallon and 4 gallon crock for dill pickles or fermented sweet pickles.