After making the kraut, can you can it for shelf storage? And how do you go about that? I am into canning and food storage, and my family loves kraut. If we can safely can it for shelf storage, that would greatly benefit us. Any info would be appreciated. Loved the video and Thanks for your time.
hi, after you chop the vegetables, are you adding water or something else inside the pot or just the the salt with the vegetables ? and how long will this last in the jars before spoiling ? thanks, great video.
@mebeabmet I have never tried fish, but if you do, you will probably need some "Starter" from a batch of slaw or something you made prior. You would also need very FRESH fish and probably some sort of firm white meat type of fish like Cod, snapper, herring or the like. Give it a try and let me know.
@survival4christians cold smoke and then cover liberally with salt and stack in layers. It's old school preservation at its finest. However, and as you would expect, it is very salty. Sailors existed on that stuff for centuries. They got scurvy and were in poor health, but nevertheless, they survived ;)
@CHEECHAKOSMONTANA - it is about 15 - 20 grams salt to one kilo of kraut. I eyeball everything. Sometime more salt, sometimes less. This time I added carrots, cauliflower, garlic cloves, napa cabbage and regular cabbage. The key is the lactic acid that is created. That is what is the preservative, the salt is just there for the flavor and helps boost the lactic acid. Hope this helps.
@Laurie8177 - Thanks Laurie, hope your kraut works out. Let me know. In about 4 weeks you can start digging into it. But the longer you let it last, the better. ALSO. make sure you have something to put into the crock when you pull the first batch and also leave about 2-3 inches of the original juice. It will act as a starter to the new batch you put in and it will start bubbling faster that way.
great video love the pot lehmans has them. thanks
contreeman 1 month ago
After making the kraut, can you can it for shelf storage? And how do you go about that? I am into canning and food storage, and my family loves kraut. If we can safely can it for shelf storage, that would greatly benefit us. Any info would be appreciated. Loved the video and Thanks for your time.
gsbacorn 2 months ago
hi, after you chop the vegetables, are you adding water or something else inside the pot or just the the salt with the vegetables ? and how long will this last in the jars before spoiling ? thanks, great video.
vid009 3 months ago
Well nevermind....you say it's a 10 L.
howcanwestopit 4 months ago
How many liters is you crock?
howcanwestopit 4 months ago
WOW good job. I'm wantin to pickle fish any comments?
mebeabmet 7 months ago
@mebeabmet I have never tried fish, but if you do, you will probably need some "Starter" from a batch of slaw or something you made prior. You would also need very FRESH fish and probably some sort of firm white meat type of fish like Cod, snapper, herring or the like. Give it a try and let me know.
survival4christians 7 months ago
@survival4christians cold smoke and then cover liberally with salt and stack in layers. It's old school preservation at its finest. However, and as you would expect, it is very salty. Sailors existed on that stuff for centuries. They got scurvy and were in poor health, but nevertheless, they survived ;)
backyardsounds 2 months ago
I live in near Japan, I really need to make different kind of food storage.
laia911 11 months ago
okie dokie, Ray. Did you see that I talked about you on my blog? I linked this site to it also.,....
Laurie8177 1 year ago
Kraut looks delicious! Did you use a cookbook or how did you get the receipe?
CHEECHAKOSMONTANA 1 year ago
@CHEECHAKOSMONTANA - it is about 15 - 20 grams salt to one kilo of kraut. I eyeball everything. Sometime more salt, sometimes less. This time I added carrots, cauliflower, garlic cloves, napa cabbage and regular cabbage. The key is the lactic acid that is created. That is what is the preservative, the salt is just there for the flavor and helps boost the lactic acid. Hope this helps.
survival4christians 1 year ago
Ray Gano... you are my hero. LOL
Laurie8177 1 year ago
@Laurie8177 - Thanks Laurie, hope your kraut works out. Let me know. In about 4 weeks you can start digging into it. But the longer you let it last, the better. ALSO. make sure you have something to put into the crock when you pull the first batch and also leave about 2-3 inches of the original juice. It will act as a starter to the new batch you put in and it will start bubbling faster that way.
survival4christians 1 year ago