A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Terms | Site Map
Welcome, Guest.
Please login or register.
Random Tip: Do you know about all of these Craftster features?
Total Members: 298,238
Currently Running With Scissors:
709 Guests and 31 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop


Pages: [1]
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: Homemade sauerkraut tutorial  (Read 2247 times)
Tags for this thread: tutorial , featured_project  Add new tag
Share the love... Pin it Submit to reddit add to Wists
1+
 
RaeRaggs
RaeRaggs
Offline Offline

Posts: 663
Joined: 18-Nov-2007

http://raeraggs.blogspot.com/


View Profile WWW available for personal swaps
« on: March 30, 2012 12:25:50 PM »

Here in Chicago its almost a crime to put ketchup on a hot dog.  I'm from Wisconsin though, and there we put ketchup on almost anything...scrambled eggs, potato chips, mac 'n' cheese and of course hot dogs. Another Wisconsin practice is to put sauerkraut on hot dogs and brats.  I like so much 'kraut piled on, that you can't see the meat anymore and the bun gets soggy.  Its a shame to have a naked brat sans sauerkraut. So of course being a lover of natural foods and old world ways, I decided to ferment my own sauerkraut and here's how I did it.........



 I received a beautiful crock from my brother for Christmas.  Its a 10 liter polish fermenting crock.  There is a water channel around the lid to allow gasses out but not let oxygen in.

I used 2 organic cabbages.  When cored it came to about 3 pounds. I used about 4 tablespoons Himalayan sea salt.  I also added 2 tablespoons of whey, which is optional, but I'll explain the benefits of using it later.  To get whey, I just bought some plain yogurt, took a scoop out of the center with a tablespoon, then let it sit in the fridge for a few hours. The liquid that gathered in the hole that I made is the whey.





First, I discarded the outer leaves and washed the cabbage, then thinly sliced it with a knife and put it in a sturdy bowl. I then added salt. This is the time you would add other desired ingredients like shredded carrots, sliced onions and caraway seeds if you want.  The bowl needs to be sturdy because you will be pounding the vegetables to release the juices.  Because I had so much cabbage, I pounded about one third of it at a time, using one third of the salt, and then put it in the crock.  I used my french rolling pin to pound but tools like a potato masher or meat mallet would work as well.



Once all my cabbage was pounded and in the crock with the salt, I poured in water to cover an inch above the cabbage and added the whey.  At this point I let the cabbage settle a minute and put a weight on it to hold the vegetables below the liquid.  I didn't have a crock stone at the time so I used some heavy plates. Next time I will also save a couple whole leaves to put over it before the stone just to make sure all the little pieces stay submerged.

Then I put the lid on and poured water into the channel and waited.  Fermentation takes place at room temperature and takes at least three days.  It's said the longer you wait the better it is, so test it every few days to get the taste that you like best.  When its good, you can put it in the refrigerator to stop the fermentation.

If you don't have a crock, a gallon sized jar will also work and to hold the cabbage down, you can use a ziplock bag with water in it.  Anyone can make sauerkraut.



The optional whey (pun intended  Tongue)
You can make vegan sauerkraut without whey by adding one extra tablespoon of salt, however, the benefits of using lacto-fermentation are plentiful.  According to the book Nourishing traditions,  it helps to break down the food matter, making it more digestible, increases vitamin levels while making them more bio-available, produces helpful enzymes, antibiotic and anti-carcinogenic substances, and promotes healthy flora in the intestine, all of which make a healthier you.
« Last Edit: April 19, 2012 05:23:23 PM by TroubleT - Reason: adding picture to the Featured Projects thread. :D » THIS ROCKS   Logged

ATC personal swap? I spy quilt square swap?
Jennickell
« Reply #1 on: March 30, 2012 01:19:41 PM »

Awesome! Thank you!! My fiance loves sour kraut (I grew up in Iowa where they put kraut on everything, even pizza, but I cant stand the stuff). I wish I had seen this a day or two earlier, we are having his mom (my soon to be mother in law) over for dinner and he wants to impress her with his german cooking (she is from Germany), but we will just have to go with canned kraut (but I will be making spaeztle from scratch)
THIS ROCKS   Logged
craftylittlemonkey
"Be yourself, everyone else is already taken." Oscar Wilde
Offline Offline

Posts: 6068
Joined: 03-Jun-2006


View Profile WWW
« Reply #2 on: March 30, 2012 04:03:46 PM »

I love kraut but haven't been successful making it in a crock and when kraut goes bad, oh my goodness, stanksville!
I use one of these http://www.perfectpickler.com/
THIS ROCKS   Logged

The bad news: There is no key to happiness.
The good news: It isn't locked.
MissingWillow
Global Moderator
Tutorial Contributor

Friend of Craftster Friend of Craftster

Offline Offline

Posts: 9474
Joined: 31-May-2010


View Profile WWW available for personal swaps
« Reply #3 on: March 31, 2012 06:12:07 AM »

Thanks so much for posting this, I want to give it a try.
THIS ROCKS   Logged

My Farm Life Blog  
I'm a shepherd and have raw fleece.  PM me if you want to swap for some.

Craftster has gone mobile!  Read all about it here
LMAshton
Kitchen Witch
Offline Offline

Posts: 419
Joined: 19-Mar-2006

Canada -> Sri Lanka -> New Zealand -> Singapore


View Profile WWW
« Reply #4 on: April 05, 2012 01:24:02 AM »

I make mine mostly the same way you do, RaeRaggs, except I don't add water. I also add cayenne pepper and perhaps a tablespoon of vinegar if I feel like it to make sure the liquid is plenty acidic. If I have the leftover liquid from a previous batch of sauerkraut, I'll add that instead of vinegar. Also, I get the husband to do the pounding for - he's good at it Cheesy - so he pounds after every inch of cabbage added.

I don't measure my salt, but I make sure the liquid tastes like a salty soup. That's good enough. Smiley I don't have a fancy crock, so I've used a round plastic food storage container that had straight sides and put a plate on top with additional weights on top of that to make sure the liquid level always remains above the cabbage. And I check on it a few times a day to make sure the liquid level remains at or above the plate.

In a tropical country, 2-3 days on the counter can be enough. It is for us. Smiley

We *love* homemade sauerkraut. And speaking of which, I need to make some... Smiley
THIS ROCKS   Logged

RaeRaggs
RaeRaggs
Offline Offline

Posts: 663
Joined: 18-Nov-2007

http://raeraggs.blogspot.com/


View Profile WWW available for personal swaps
« Reply #5 on: April 05, 2012 09:51:35 AM »

Thanks LMAshton for adding your experience.  I hope it reiterates how simple it is to make sauerkraut.  I like the idea of adding juice from the previous batch and will have to try it.  That probably gives it a good head start.
THIS ROCKS   Logged

ATC personal swap? I spy quilt square swap?
LMAshton
Kitchen Witch
Offline Offline

Posts: 419
Joined: 19-Mar-2006

Canada -> Sri Lanka -> New Zealand -> Singapore


View Profile WWW
« Reply #6 on: May 18, 2012 02:10:28 AM »

Yeah, that's the point of adding the previous sauerkraut liquid - it already has active good bacteria, so it can help the new batch along more quickly. It'll work fine enough with or without it, so it's not a big deal either way. Smiley

And if anyone is interested, there's also kimchi, which is basically Korean sauerkraut hopped up on other stuff. Kimchi is typically made with added spices, other vegetables, other seasonings. As easy as sauerkraut. Smiley
THIS ROCKS   Logged

Threads you might like:
Pages: [1] Jump to page:
  Send this topic  |  Print  |  Bookmark  
 
Jump to:  



FacebookTwitterPinterest
only results with images
include swap threads
advanced search



your ad could be here!

How-To Videos
How to Make a Woven Vase Out of a Soda Bottle
How to Make a Tissue-Box Cover
How to Make a Towel Cake
How to Make a Toga
How to Make an Elf Costume
Latest Blog Articles
October 29, 2014 Featured Projects
Craft Challenge #103, Foodie Frenzy 2 Winner
Tute Tuesday: Upcycled Car Trash Bag with Liner

Comparison Shopping




Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies
Comparison Shopping

Craftster heartily thanks the following peeps...
Moderators

Follow Craftster...






Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2014, Craftster.org an Internet Brands company.