Does anyone know any good homemade saurkraut recipes? I'm trying one just where you submerge the cabbage in water and cover it for 3 days but it's just plain stinky. LOL Anyone have any ideas or help?

-- CJ (coidogg@aol.com), February 14, 2002

Answers

Response to Homemade Saurkraut ??

CJ That is what is known as Homemade Saurkraut! Actually, you have to have salt and cover it with something to keep the kraut under the water/salt solution. I use a clear plastic turkey roasting bag filled with the same solution. In case the bag springs a leak I haven't lost the kraut. The bag of water/salt solution on top has always kept bugs, dirt, air, etc out of the container of kraut. It also helps control any odor. I follow the recipe in Stocking Up and have had really good results.

-- Marie in Central WA (Mamafila@aol.com), February 14, 2002.

Response to Homemade Saurkraut ??

When I was in Croatia, I spent a day in Zagreb, the capital. They have a very large open air market just off the heart of downtown. In one area a couple of vendors were selling sauerkraut. They had pickled the entire cabbage head (probably about 8" to start out with) and then were slicing off how much their customers wanted. Wish now I would have asked for a taste. I don't know if this method is typical for Europe. Anyone have some emmigrant older folks to ask?

-- Ken S. in WC TN (scharabo@aol.com), February 14, 2002.

Response to Homemade Saurkraut ??

Here is an easy recipe

15 lbs shredded cabbage (winter cabbage works best)

9 TBS pickling salt

Mix 3 TBS salt with 5lbs shredded cabbage, let it sit a few minutes to wilt the cabbage. Pack into large crock. Repeat, salting 5lbs of cabbage at a time. Pack the cabbage tightly til the juice comes to the surface. (the salted cabbage makes it's own juice) When the crock is full, cover with a clean piece of cheesecloth or a piece of plastic wrap. Place a heavy plate on top and something to weigh it down. (a brick wrapped in foil works) You want the cabbage to be covered with the juice, and you don't want air to get to it.

This should set in a place 68-72 degrees for 4 to 6 weeks. Good Luck!!

-- cowgirlone in OK (cowgirlone47@hotmail.com), February 14, 2002.

Don't forget the salt! Otherwise, homemade sauerkraut is much better than store-bought. And I find the aroma to be not only pleasean, but a reminder of the old days - delightful! GL!

-- Brad (homefixer@SacoRiver.net), February 14, 2002.

you can do small amounts into a quart jar. pound it with a meat tenderizer to get the liquid out with the salt, and then pack it in the jars, leaving an inch of headroom. smoosh in jars so liquid covers. whey can be used as well. ferment for 3 days at room temp and put away.

for this and other simple "lacto-fementation" recipes look in the cookbook NOURISHING TRADITIONS by Sally Fallon. Also KEEPING IT FRESH is excellent on "old world" methods of preserving.

-- marcee (thathope@mwt.net), February 15, 2002.

I have since been told by a friend in Slovakia normally sauerkraut there is put up the same way as in the U.S. However, one or two whole cabbage heads are included with the sliced pieces to be used to make cabbage rolls.

-- Ken S. in WC TN (scharabo@aol.com), February 15, 2002.

Use 1/2 cup canning salt to 20 pounds shredded cabbage. Mix well. Layer in crock with fresh garlic cloves and dill. Cover with clean discarded outer cabbage leaves and place weight on top. When cured, skim scum off top and process in pressure canner. You can't buy kraut this good!

-- Rosalie Gainer (corosie@yahoo.com), April 26, 2002.