Can I ask how much cabbage you started out with? Since it's so cheap this year, my husband and I want to stock up and try our hands at making sauerkraut. Thanks!
I also read 2 tea spoon of salt to 1 litre of water, or 1 gallon with 3 table spoons of salt. Canning it? I read others who just leave it and let it saeur for months.
Great presentation. Short and aweet.I use a little less satt .I put the crock in my studio to ferment, sampling every day so it's about half gone before the jaring.
@MsAnna4040 I hate krout but making it yourself you can control the bitterness by processing for less time. I love cabbage so I'm hoping I can reach a happy medium. Kraut is very good for medicinal use for flu's etc.. Lots of good vitamins and minerals in krout. In a shtf situation it might just keep everyone healthy! That's why I'm putting some up.
Girl! I replayed this video several times to hear what you were adding. LOL One time you said you add so many tablespoons per head of cabbage, but you didn't say what it was you were adding! Another time you said if it did make enough water you had to make a brine by adding ? to water. I'm assuming from the comments it must be salt. It it table salt or canning salt? You we just too busy. lol
@katzcradul LOL ok add 3 tbls canning salt to each head of shredded cabbage. After pressing the cabbage to extract the juice if it doesn't cover the cabbage by 2" then make a brine. 4 1/2 tsp canning salt to 4cups of water.
@BexarPrepper Thank you for the answer to this, I always wanted to make krout, but didn't know much about it. Your so right about it being healthy, cause there are lots of vitamins and minerals in it., and adds so much more during hard times. I'm also going to dehydrate cabbage too, I just love it, and it's the perfect finishing touch to almost any soup. Bless, Sheila
@Sheila6325 If you blanch your cabbage prio to dehydrating it's not near as tough and just melts :) I use mine in those ramon noodles for lunch yummy! I also dehydrate prepackaged cole slaw and brocolli slaw to use the same way very tasty.
@BexarPrepper What a great idea! I always have those ramon noodles around for lunch too! I did know about blanching the cabbage, but never thought of the cole slaw! WOW, I love that one too. Thanks for the suggestions, those are really great! I just picked up a huge amount of brocolli to dehydrate, but now I'm going to separate them a little different this time around, so I can have some for my noodles. Bless you!
What a crock... No really its a nice crock. Great video as always. Corned beef and now kraut you got me droolin like Marmaduke over here. Also love the retreat. Have you thought of adopting? I'd volunteer. Lol
@liabatud67 I got lucky and found this one at a flea market for 35. They had the next size smaller with handles for 25 sure wish I had went ahead and gotten that one also.
Cool! We cut cabbage with a mandolin slicer directly into the crock, then mix the salt through it. We have a 2" thick wooden circle that is slightly smaller than the crock's inside diameter, wrapped thickly with cheesecloth in such a way as to create a handle to pull the circle out by. The cheesecloth takes care of most of the skimming when the circle is pulled out, and is replaced each time. For the weight, we use a heavy piece of firewood stood on end and wrapped in plastic.
I guess I'm basically a lazy person. I do sauerkraut in a jar, stick it on the shelf and leave it to ferment right in the jar. It's not as strong as fermented crock cabbage. I'm checking MsCountryWitch out though!
My mom and grandmother both canned krout and it was awesome. Most I can find on the store shelves is to sharp for my taste and nothing like I remember as a kid. But, I can now get Bavarian style krout and it is just like I remember. I don't know what the difference is I just hope they don't stop stocking it until I can store a few cases. LOL
@OkieJohn1950 I also hate krout but MsCountrywitch says to just don't ferment it as long so that's what I'm gonna do maybe I'll find I love krout. I already love cabbage.
Can I ask how much cabbage you started out with? Since it's so cheap this year, my husband and I want to stock up and try our hands at making sauerkraut. Thanks!
QponCutie 4 days ago
@QponCutie If I remember correctly I had like 10 heads of cabbage. Let me know how it goes. Blessings!
BexarPrepper 3 days ago
tablespoons of what?
MrKtrl 2 weeks ago
@MrKtrl LOL boy was I bad said hi 3 times and forgot to say Kosher Salt geez :) I hope I've gotten a little better over the last year :) Blessings!
BexarPrepper 2 weeks ago
Can you shred your cabbage? Or is chopping it into bigger pieces better?? Great vid!!
SuperBrett1984 1 month ago
@SuperBrett1984 great question either would be fine. It really depends on if you like thick or thin cabbage. Blessings!
BexarPrepper 1 month ago
I also read 2 tea spoon of salt to 1 litre of water, or 1 gallon with 3 table spoons of salt. Canning it? I read others who just leave it and let it saeur for months.
faro0485 2 months ago
@faro0485 I don't like sauerkraut so I liked the idea of being able to stop it where I would still eat it. Blessings!
BexarPrepper 1 month ago
Great presentation. Short and aweet.I use a little less satt .I put the crock in my studio to ferment, sampling every day so it's about half gone before the jaring.
TheMrpiggyboy 2 months ago
@TheMrpiggyboy lolmaybe you should do twice as.ch. Blessings!
BexarPrepper 2 months ago
didn't see any juice ! just the cabbage? how did you start this ? tks
vid009 3 months ago
@vid009 when you press the cabbage and salt it creates the juice. Blessings!
BexarPrepper 3 months ago
@BexarPrepper thank you very much !
vid009 3 months ago
@perther3 Glad I could make you laugh. Blessings!
BexarPrepper 4 months ago
Great looking Kraut!
astrialkil 10 months ago
Hi!
astrialkil 10 months ago
I love kraut, but everyone else in my family hates it. They scream if i even open a jar..so i dont get to eat it very often. :-(
MsAnna4040 10 months ago
@MsAnna4040 I hate krout but making it yourself you can control the bitterness by processing for less time. I love cabbage so I'm hoping I can reach a happy medium. Kraut is very good for medicinal use for flu's etc.. Lots of good vitamins and minerals in krout. In a shtf situation it might just keep everyone healthy! That's why I'm putting some up.
BexarPrepper 10 months ago
Girl! I replayed this video several times to hear what you were adding. LOL One time you said you add so many tablespoons per head of cabbage, but you didn't say what it was you were adding! Another time you said if it did make enough water you had to make a brine by adding ? to water. I'm assuming from the comments it must be salt. It it table salt or canning salt? You we just too busy. lol
katzcradul 10 months ago
@katzcradul LOL ok add 3 tbls canning salt to each head of shredded cabbage. After pressing the cabbage to extract the juice if it doesn't cover the cabbage by 2" then make a brine. 4 1/2 tsp canning salt to 4cups of water.
BexarPrepper 10 months ago
@BexarPrepper Thank you for the answer to this, I always wanted to make krout, but didn't know much about it. Your so right about it being healthy, cause there are lots of vitamins and minerals in it., and adds so much more during hard times. I'm also going to dehydrate cabbage too, I just love it, and it's the perfect finishing touch to almost any soup. Bless, Sheila
Sheila6325 10 months ago
@Sheila6325 If you blanch your cabbage prio to dehydrating it's not near as tough and just melts :) I use mine in those ramon noodles for lunch yummy! I also dehydrate prepackaged cole slaw and brocolli slaw to use the same way very tasty.
BexarPrepper 10 months ago
@BexarPrepper What a great idea! I always have those ramon noodles around for lunch too! I did know about blanching the cabbage, but never thought of the cole slaw! WOW, I love that one too. Thanks for the suggestions, those are really great! I just picked up a huge amount of brocolli to dehydrate, but now I'm going to separate them a little different this time around, so I can have some for my noodles. Bless you!
Sheila6325 10 months ago
What a crock... No really its a nice crock. Great video as always. Corned beef and now kraut you got me droolin like Marmaduke over here. Also love the retreat. Have you thought of adopting? I'd volunteer. Lol
thump186 10 months ago
@thump186 Lets see adoption, marriage proposals amazing what youtube brings you :)
BexarPrepper 10 months ago
I'd still like to have the 40 and 50 gallon crocks that my grandmother and mother had. IDK where any of them are anymore.
liabatud67 10 months ago
@liabatud67 I got lucky and found this one at a flea market for 35. They had the next size smaller with handles for 25 sure wish I had went ahead and gotten that one also.
BexarPrepper 10 months ago
oooooo.... so glad you are doing this... i have wanted to do this!... lol on the start...:-)
i had a mustard canning disaster... :-o seems it expands... guess i should have cooked it a bit first or something... but not giving up yet... :-)
skybirdbird 10 months ago
@skybirdbird what a bummer. You'll have to tell me what works when you figure it out
BexarPrepper 10 months ago
@BexarPrepper yep... will do a vid on it... even if i don't figure it out.... :-)
skybirdbird 10 months ago
Cool! We cut cabbage with a mandolin slicer directly into the crock, then mix the salt through it. We have a 2" thick wooden circle that is slightly smaller than the crock's inside diameter, wrapped thickly with cheesecloth in such a way as to create a handle to pull the circle out by. The cheesecloth takes care of most of the skimming when the circle is pulled out, and is replaced each time. For the weight, we use a heavy piece of firewood stood on end and wrapped in plastic.
grayv111 10 months ago
@grayv111 Ok I'm switching to my cutting board like I did with the corned beef and I'm gonna try the cheese cloth Thanks!
BexarPrepper 10 months ago
I guess I'm basically a lazy person. I do sauerkraut in a jar, stick it on the shelf and leave it to ferment right in the jar. It's not as strong as fermented crock cabbage. I'm checking MsCountryWitch out though!
Rhiahl 10 months ago
My mom and grandmother both canned krout and it was awesome. Most I can find on the store shelves is to sharp for my taste and nothing like I remember as a kid. But, I can now get Bavarian style krout and it is just like I remember. I don't know what the difference is I just hope they don't stop stocking it until I can store a few cases. LOL
OkieJohn1950 10 months ago
@OkieJohn1950 I also hate krout but MsCountrywitch says to just don't ferment it as long so that's what I'm gonna do maybe I'll find I love krout. I already love cabbage.
BexarPrepper 10 months ago
@OkieJohn1950 I love the Bavarian Kraut too. It's a little sweeter and I love the caraway seeds in it.
katzcradul 10 months ago
@bexarprepper Nice crock! I am planning on trying some of this myself this summer. Gotta love Rea's recipes. Thanks for sharing your progress!
minbound 10 months ago