saurkraut

**Orfy** · 02-02-2007, 11:52 AM

Any one got a good recipe and advice for a saurkraut virgin?

zoebisch01 · 02-02-2007, 12:30 PM

It is so easy. You just add roughly any where from 0.5 Tbs to a little under 1 Tbs sea salt to each lb. the finely shredded green cabbage and let it sit , traditionally in a crock (You be the judge on the salt). First it will exude the water, forming a brine. If the cabbage isn't covered by the brine that forms, you can weight it down with a plate. Place it in a cool place (about 60-65 F is good, but do not go above 75 F as it can spoil, even cooler would probably be ok...it'll just take longer), with a loose covering. It will ferment, as it does, scrape off an scum that forms. In about 3-6 weeks it should be just ready @ 60 F. You can sample every few days to get an idea of the strength. Some folks add Juniper berries and/or Caraway seeds for a different flavor.

Gee, I think I am going to make some this weekend now hehe.

homebrewer_99 · 02-02-2007, 01:44 PM

Are you talking homemade sauerkraut (German for "pickled cabbage") like the above post or can/bag from the supermarket?

This subject came up about a year ago...my comment then was that a lot of Americans don't know how to properly prepare it.

If market purchased you'll need to place it in a colandar under cold runnig water to remove all the salt. Place it in a pan with some water, enough to basically steam/boil it, not much. Depending on the serving/preparing size, add light brown sugar to sweeten a bit and get it hot. Then add a couple of pinches of fennel (optional). Serve.

**Reverend JC** · 02-05-2007, 04:58 PM

NO WAY!

I can not do sweet sauerkraut.

Slap that crap on some rye bread with swiss and corned beer, toss in the oven at 275 for 15 min or so and you sir will have one hell of ruben sandwich!

homebrewer_99 · 02-05-2007, 05:00 PM

Quote:

Originally Posted by Reverend JC

NO WAY!

I can not do sweet sauerkraut.

Slap that crap on some rye bread with swiss and corned beer, toss in the oven at 275 for 15 min or so and you sir will have one hell of ruben sandwich!

Well, that's how they do it in Bavaria...

...and what goes well with beer and bratwurst? Kraut!

**Reverend JC** · 02-05-2007, 05:28 PM

actually, i could eat it cold right out of the can i love it so much. the wife dosent like how the kraut effects my emissions

zoebisch01 · 02-05-2007, 05:29 PM

Quote:

Originally Posted by Reverend JC

NO WAY!

I can not do sweet sauerkraut.

Slap that crap on some rye bread with swiss and corned beer, toss in the oven at 275 for 15 min or so and you sir will have one hell of ruben sandwich!

Thank God you didn't say Turkey on Wheat and then dare to call it a Reuben! (One of my personal pet peeves...if I order a Reuben I expect a Reuben). Anyways where can I get some corned beer?

(Just bustin your chops)

**Reverend JC** · 02-05-2007, 05:46 PM

lol, yeah, thats pretty funny. I suppose i prefer my ruben to have corned beef rather than corned beer. I suppose corned beer is coors though.

homebrewer_99 · 02-06-2007, 12:58 AM

Quote:

Originally Posted by Reverend JC

lol, yeah, thats pretty funny. I suppose i prefer my ruben to have corned beef rather than corned beer. I suppose corned beer is coors though.

No, corned beer would be Miller...

McCall St. Brewer · 02-06-2007, 01:14 AM

My grandparents used to make it. As I recall, it's pretty much as zoebisch01 described it. Get a couple of big crocks from like a flea market or somewhere. Shred a sh*tload of cabbage and put it in the crocks with salt. How much salt? You be the judge, I guess. Weigh it down with a plate on top with a heavy tin of something and put it in a the cellar or somewhere cool and let it work. When it looks and smells like kraut it's done.

I don't know about where you live, but here in Wisconsin it's so cheap to buy in the stores, both fresh and canned, that it really doesn't make sense to make it yourself unless you grow your own cabbage and can't think of any other way to get rid of it all.