I decided to make a batch of kraut.
I washed and cored the cabbage....
Cut the cabbage into shreds and ended up with 10lbs.
I divided the cabbage in half and worked 1/4 cup of pickling salt into 5 lbs of the cabbage.....
Then let the cabbage sit for an hour.
After an hour, the cabbage is slightly wilted and brine forms in the bottom of the bowl...
I fill clean sterilized jars with the kraut (2 inches from the top of the jar) then fill the jars with the brine leaving 1/2 inch of headspace.
If there is not enough brine....add cool water to 1/2 from the top of the jar.
Wipe the rims and place clean lids on top.
The jars will ferment for 6 weeks.
If needed, make a brine from 1 1/2 TBS pickling salt mixed with 1 quart of water. Add this to each jar to keep the cabbage submerged.
The jars will bubble and overflow, so I store them inside of a pan to catch any juice.
They will be ready to can in a few weeks!
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16 comments:
Hi Cowgirl J !
Good article, as usual. Here's an idea that you might want to try sometime, I just canned a bunch like this recently. In a batch of 25 lbs of cabbage, I used one large RED head of cabbage and mixed the shredded cabbage together well. The color is amazing, and it turned out really good.
See a pic of it here:
http://picasaweb.google.com/lh/photo/Pck6U0j4FvUck6p8CebxLw?feat=directlink
The small jar next to it is pickled habaneros, just for contrast.
See ya!
Marty
http://junkerjunk.blogspot.com
Looking forward to see what recipes these jars of goodness will become. You must have a nice underground cellar. Great job, Jeanie.
Thanks Marty, I like the looks of your red cabbage mixed in. Makes it a lot prettier!!
Looks like you have been busy too! :)
Thank you Ken, I'm thinking up all sorts of recipes to use with this kraut. :)
Hope you are doing well. Still sending thoughts and prayers your way.
You always have an outstanding way of making things look amazing! Even something as NASTY as sauerkraut!! lol
MrD
lol Mr D! You are too kind! lol
hey Jeanie!that will be good on some beer brats...mmmm. anyway just droppin by to say hello. hope all is well in OK! :)
Mike (NYC)
Hi Mike! How have you been? :)
I was thinking the same thing... beer brats and kraut. I can't wait. lol
Hope all is well in NY. :)
You are just hell bent on convincing me to start canning next year, aren't you? :)
lol Chris, it's my new goal in life! lol
So that's how it is made, thats kinda interesting Jeanie. I had a little of that myself yesterday and today. Mine was store bought though, and not the best I ever had, but it was good for a change I guess.
Hi Mark! Hope all is well in Canada. Looks like you are still getting cold damp weather.
Kraut is easy to make, waiting for it to ferment in the hardest part. :)
Maybe when you get settled in you can make your own too!
Can't believe how easy you make this look,,, You have an incredible looking site
Thank you so much A Year on the Grill! I like your site too. Great looking apple pie. :)
jeanie
Love your site, inspires ideas!!! There is a great, simple, general recipe for live-quick kraut in the book "Wild Fermentation." This recipe will work for many vegetables, kimchi, kraut... It's also posted on the web here:
http://www.wildfermentation.com/resources.php?page=sauerkraut
Maybe this can inspire some ideas for you???
I'm not trying to sell the book or anything, just trying to return the favor of inspiration...
Peace...
Anonymous thank you so much! I appreciate you stopping by and appreciate the link! I will check it out.
Hope you have a great week. :)
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