Recent content by escapeman

I scrape off the scum when the kraut starts to stink. I'm then good for a few days until I scrape if off again.

How long did you let it ferment?

Hi folks, I've been making kraut for several years now. A friend of mine and I make about 800lbs a year. I use only late cabbage, I seem to get a better tasting kraut. I've never had any trouble getting a lot of brine from just pounding the cabbage. I normally use a bit of extra canning salt(its...

you may hollow out a head of cabbage and put it in with your cabbage to ferment. I just bury mine in the kraut. It makes a great head of cabbage to use for Halupki (pigs in a blanket).

I will take some pics for you tonight. I know mine is molding. I have added apple slices in the past batches. They give the kraut a nice taste as does the kraut the apple also.

I normally make about 500lbs of kraut per year. I use food grade 5 gal buckets. Invest in a cabbage cutter, preferably a 3 blade cutter. It makes cutting cabbage easy and uniform. I used 3T of canning salt per 5 lbs of kraut. I also use a wooden maddocks handle for bruising the kraut each...