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quick and easy homemade sauerkraut |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 05 May 2011 at 14:30 |
i found this recipe in a collection of my wife's late grandmother. it looks as though she had clipped it from an old issue of the great falls tribune.
i tried this a couple-three years ago and it worked cery well. i cut the cabbage a little too thick, but other than that, it was very good. this recipe works well for small batches with a few heads of cabbage.
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Ron,
As old Germans we make a lot of sauerkraut where I am from, it is a fall tradition. If you pound the shredded cabbage, with something like a dowel rod, as you pack it into into the jar, whilst sprinkling the salt over the shredded cabbage to distribute it evenly the juice will come out of it and eventually cover the cabbage eliminating the need for adding water. You will end up with a much better kraut if you eliminate the addition of water, true kraut should be made from nothing but cabbage and salt. I also recommend using only non-iodized or sea salt when making kraut. A tip to tell when it is done is when the shredded cabbage is translucent and no longer opaque, it has then completed its transformation into sauerkraut. Good stuff! Thanks for posting. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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hey, andy - that makes perfect sense, as the pounding and the salt will bring the cabbages natural moisture out, filling the jar. i will give that a try the next time i make this!
thanks for the tips, a perfect reason why this forum works so well!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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after reading rod's outstanding post on making sauerkraut, i'd like to advise that you weigh your cabbage first, then add an amount of salt equal to 2.25% by weight to the cabbage, both for food quality and for safety.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I came across this today, and am posting it for consideration and discussion:
http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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The Ball Blue Book recipe is similar to Melissa's grandmother's, Ron.
Of course there's a difference in quantity. BBB recipes starts with 50 lbs of cabbage. Fortunately, it breaks things down into 5 pound groups. When I put mine up, this morning, that's what I worked with. This is a long-term cure, however. Full fermentation takes 5-6 weeks. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here's another take on this concept:
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Sounds interesting!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, Melissa´s grandmom´s cabbage is just up my alley .. So simple a baby can do it !! Thank you and going to work on this tomorrow .. Got to get going !! I cannot wait to submit the Trout Choucrout !!! I already spoke with Filippo about it and he shall bring down the trout on ice in an ice chest from Vizcaya !!!!!!!!!!!!!!!!!!! Cool !!! He Will do the Photographs !!! My cell does not take good fotos ( Samsung ) .. He has an I Phone .. All my best and thanks again for posting all the récipes again .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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