The Old German Art Of Making Saurkraut

I made a video like this last year, now with better video equipment I can throw this out for all of you. Doing this to keep the old ways alive, it is a lot of work but tastes better than what you'd buy in the store. Again, use about 1 cup of non-iodized salt per 20 lbs of cabbage.

Category:

Howto & Style

Tags:

• making
• kraut

[yesterdayswine]

Since my father died we haven't done very much of anything in making sauerkraut. We'll get back into it.

[yesterdayswine]

I learnt that trick at Springs PA at their Folk Festival and found it works a lot better. Just be sure to double-bag and to make sure you get a good seal. As with everything, it isn't perfect all of the time but works better than a round board and a rock lol.

[yesterdayswine]

The finished product depends on taste more than sight... if I could show taste then I'd be more than willing to do so.

[yesterdayswine]

I used an industrial grade. You can use regular clear plastic garbage bags as well. Be sure to double bag. You don't want any air in the bag so you're best off putting it over the rim, filling it, then pulling it and tying it that way. You want to create a good seal and definately your selection of bag and your ability to avoid getting air in your bag your sealing it with makes a difference.

[babadeedee214]

Also wanted to say the bag idea is awesome!

Do u plan on making video on other German cooking, or ways to use the kraut? I would love it! Thanks again to your Mom, that's a lot of work!

[babadeedee214]

Thanks for posting this. My family is German & I remember my grandparents making this. Always kept it on the back porch cause it was stinky... But delicious!

[vnvmicky]

Das ist kein Deutsches Sauerkraut!!!

[wood079]

I make kraut and kimchee all the time and as far as salt goes use three tablespoons to five pounds of cabage. And in order for it to work you need to press down on the salted cabbage in order for the juice to come out.

[numbsock]

Plastic? Seriously?

[edhunley]

I do it this way as well . Just a tip, not a criticism, I put salt water in the bag just in case it ever leaks you won't dillute your brine. Great video. Thanks to you and Mom.

[markpianoman]

Let me give you a little hint about an easier way to take the core out the cabbage -- cut the whole head in quarters, and then just cut off the core from each of the quarters. Good video, and now after watching several videos and living 1/2 of my life in Germany, I'm going to make my own Saurkraut here in Honolulu.