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Tractor Talk Discussion Forum


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11-27-2013 10:36:01

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Mike in Mn,,,,this is what it looks like today,,,how do I know when it is done?

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Paul from MI

11-28-2013 10:32:57

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
I use an old polish recipe, never had it fail. In a large tub mix 2# of canning salt and 2/3 full of water to make a strong brine. Shred the cabbage, put it in the brine for 1 & 1/2 beers, which will wilt it a bit, then pack tightly in your crock. Keep draining the excess liquid as you pack. If you have to add more cabbage to the brine add a bit more salt. I save out some large leaves to put over the top before you add your weight and board. The last couple of years I have taken two garbage bags(one inside the other), put them in the crock and add a few inches of water. The bags seem to seal against the inside of the crock and reduce spoilage. I always let it go at least 8 weeks, a little more won't hurt anything. A few bugs and some spoilage on top is normal. I use a spaghetti lifter to remove the bad stuff around the edges without contaminating the rest of the good kraut. You can tell by the texture if you have all the spoilage removed, good kraut is firm and crunchy. I've been using this method for about 30 years and have had lots of compliments on the results. We can it in a boiling water bath and it will keep good for several years.

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Mike in Mn.

11-27-2013 20:02:24

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
When It's done bubbling and foaming it's done. Mine only took 4 weeks this year, had it sitting at about 70 deg. I don't think it's ever done, Mother used it right out of the crock till it was gone, just kept it covered, but I think it keeps getting stronger the older it gets. On mine I pulled the jug and carefully folded the towel over the plate and lifted it out careful not to loose any crud onto the kraut. There was not any spoilage at all, never wasted one shred, just wiped the scum ring out of the crock and canned it. To can bring kraut to a simmer in a pot, do not boil, I just heat it good, pack hot into jars, I use a funnel and spoon and pack with a wooden spoon to remove air, leave your 1/2 inch head space, process pints 15 min and quarts 20 min.Always save the kraut juice from the crock in case you need to add to the jars to top them. As I fill jars I sprinkle a little caraway seed over the kraut, but just a little! I like the way it tastes that way, good luck!

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Rick Kr

11-27-2013 16:35:29

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
We usually go about 8 weeks give or take.

For my buddies crock, we found an old cutting board at a garage sale 50 cents. Cut it to fit the crock. Works perfect.


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11-27-2013 14:51:57

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
put it up when yer ready,..old timers kept it in the crock in attic and opened it when they need kraut, there"s enough salt to keep it from spoiling if ya made it right...we always used 1/2 cup salt for 10 lbs. cabbage

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11-27-2013 13:52:48

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
One time out of several did we get any, always spoiled, a lot of times with bugs. But it used to be cept as long as there was any left to eat in the crocks and just used out of them and hoped you had enough to last till next harvest. Years ago cans and lids were not avaible so it was kept in the crocks.

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achin back

11-27-2013 15:27:53

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 Re: sauerkraut in reply to Leroy, 11-27-2013 13:52:48  

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Retired Farmer

11-27-2013 13:24:11

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
That looks like it could be dangerous, might want to set it outside.

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11-27-2013 12:25:37

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
Bet it's not as good a winter kimchee

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11-27-2013 11:23:12

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 Re: sauerkraut in reply to Larry@stinescorner, 11-27-2013 10:36:01  
I go about 8 weeks at regular cellar temperatures here(55-60deg F) before I can it. I forgot a crock for 10 months, and it didn't seem any different that the 2 month stuff, but I didn't have the guts to eat it.

When it stops bubbling, it is supposed to be done.

I have 20 gallons brewing at the moment, should be done just in time for Christmas presents...

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11-27-2013 17:15:13

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 Re: sauerkraut in reply to RGMartin, 11-27-2013 11:23:12  
Sauerkraut as other have stated wilol keep until next season. Old timers with big families made it by the barrel during the depression yrs. A few apples tossed in the barrel or crock was a freat during the winter. It will keep almost indefinately. My grandmother died a nd several yrs later we were cleaning the cellar and found 10 gallons salt pickles and 10 gallons sauerkraut. It was edible and we used and enjoyed it. Salt pickles were cucumbers she "laid away" in salt, later soaked to remove the salt, with a sugar-vinegar broth, sometimes with some sliced onions. She always had a gallon crock in the pantry with the best thing you ever ate. I learned how to make them and occasionally put some away in her memory

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