Sauerkraut

[jerrybell]

We had a busy afternoon canning sauerkraut today. Glad to have this done. I think the food storage room will be smelling a lot better now too.

[Mark V]

You won't be sorry you did it!

[Jfrosty27]

Dude that’s a lot of Ruebens! 😳🤣

[jerrybell]

We use 2 quarts when we make pork roast and sauerkraut. We'll often have roast and potatoes left but the kraut will be gone.

[Jfrosty27]

Mmmm. Roast pork with kraut is a fav. 😋

[CaptainMike]

Do you have to pressure can that, or just a water bath?

[jerrybell]

Just water bath. There's plenty of salt in there.

[CaptainMike]

Kind of thought so, thanks. Enjoy your bounty!!

[58limited]

That's a lot of kraut! I put mine in jars right out of the crock, no heat. Then into the fridge. Lasts for over a year and gets better as time passes.

[mcook2201]

My better half makes kraut this way as well. Once you have kraut homemade it is nearly impossible to get the store bought anymore.

[jerrybell]

I agree about homemade. When I was in college I found some in the refrigerator section of the store that was just okay. My kids are kraut snobs. They'll only eat homemade. That's partially why we make some much. I'm supplying three households.

[smokin fool]

All you need now is some brats soaked in a red beer, oktoberfest mustard and some poppy seed rolls.

[jerrybell]

That sounds good. Do you cook in beer or just soak before cooking. I've cooked in beer and didn't like the taste.

[smokin fool]

@ jerrybell I use both methods but prefer soaking. Also depends on the sausage, Oktoberfest sausage really takes in a red beer that's why I mentioned red beer.
Kilkenny is another beer I like to soak in. Plain ales and lagers just don't cut it like you say.

[barelfly]

Now that’s some Kraut!!!!

What was your process with this? I also just go crock to jar then fridge. I think I ferment for 2 weeks or so, base on temps?

also, do you add any spices? I know what I’m doing tomorrow. Need to get some going before it gets too cool for fermenting.

[jerrybell]

I ferment 3 to 4 weeks in a basement room that isn't heated. Other than the salt, I only add a couple bay leaves to each layer of kraut I pack into the crock. I make a large batch, about 7 gallons, and have always canned it. I guess I just do what my parents and their parents always did. They harvested their garden cabbage and turned it all into kraut. I don't grow my own cabbage but I'm just used to making one large batch that lasts awhile.

[58limited]

barelfly Here is my recipe: https://pitmaster.amazingribs.com/fo...ted-sauerkraut

I don't can it with heat. Sauerkraut and other fermented veggies are probiotics that promote GI health. The heat kills the beneficial bacteria.

[glitchy]

I used to love sauerkraut. My son and I both got food poisoning from a can of it and I’ve had one rueben in the many years since. I miss it but struggle to eat it from the horrible memories of being sick for 2 days straight. Wish I could get past that.

[Ronaldf123]

I tried to make it once following a recipe online. I think that when I did it the outside temps were too warm. Had to throw it all away. Molded. What temps do you ferment at and how steady do they need to be?

[jerrybell]

I haven't checked the temperature in that room. We keep our house at 68 so I would guess it's about 65 in that room. I'm not certain how temperature fluctuations might affect it. I just know at warmer temperatures it will ferment faster. I think it's generally assumed that fermentation is 3 to 6 weeks depending on temperature. Some mold on the surface of the brine is normal. It starts as a film or scum but will develop into thicker clusters if you go a few days without removing the film.

[ItsAllGoneToTheDogs]

I'm gonna be doing another smoked batch attempt in a few weeks. Last batch I just cold smoked the cabbage... this time I think I'm gonna smoke the brining water too.