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Easier then I thought. Two cabbages weighing about 5 lbs in total. 3 TBS of pickling salt, cheese cloth and a crock.... also a couple of mason jars filled with water for weight. Dice cabbage, layer with salt, mix by hand and cover ... Done. I’ve got to check on it daily and it should take about 2 weeks. Sauerkraut isn’t for everyone but I love it. Especially when it’s cooked with onions and bacon. Cheers Kerry
Group: Members
Posts: 5126
Member No.: 156
Joined: February 11, 2011
QUOTE (jmah @ Nov 27, 2019 - 04:26 pm)
awesome should get yourself a cabbage cutter. Growing up we used to make 30 to 40 gallons every fall. also good with pork hauks
Ya, a cabbage cutter might be a good call. My step mother is the inspiration behind this. Our New Years Day was smoked pork chops or pork hauks with sauerkraut. It was supposed to give you good luck in the new year.
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Chevy, that looks great I made it several times. Im not sure if you did but failed to mention it's very important to crush down the cabbage just to get the juices flowing enough to cover the cabbage. I never used cheesecloth before, but I do cover the top of the cabbage with a tea towel,oak plank and then mason jars. The best batch I ever made was by adding just a couple of shredded carrots, it gave a slight sweetness and was great on pork. The worse batch included some juniper berries and onion. Don't try that. I will also mention make sure to remove the head (cheese) as it will crust around the surface, keep it in a cool but not cold spot to assist fermenting. Sounds like your step mother already knows how it goes. Good luck and just like smoking meat keep notes.
Group: Members
Posts: 5126
Member No.: 156
Joined: February 11, 2011
QUOTE (mydogbites @ Nov 28, 2019 - 04:46 pm)
Chevy, that looks great I made it several times. Im not sure if you did but failed to mention it's very important to crush down the cabbage just to get the juices flowing enough to cover the cabbage. I never used cheesecloth before, but I do cover the top of the cabbage with a tea towel,oak plank and then mason jars. The best batch I ever made was by adding just a couple of shredded carrots, it gave a slight sweetness and was great on pork. The worse batch included some juniper berries and onion. Don't try that. I will also mention make sure to remove the head (cheese) as it will crust around the surface, keep it in a cool but not cold spot to assist fermenting. Sounds like your step mother already knows how it goes. Good luck and just like smoking meat keep notes.
As usual, thanks for the pointers. I did fail to mention crushing down the cabbage to get the juices flowing “ which I did “ I actually thought about some carrots but decided since it’s my first go I’d keep it simple. Always learning with people like you and other members on here to help point me in the right direction. Cheers
Homemade Sauerkraut, First attempt 
