RICLARK
Well-Known Member
Does anyone on here Make there own Sauer Kraut? If so how do you do it?
Jim Karr said:Making kraut is extremely easy.
Cut your cabbage heads up into quarters. Either use a food processor or an old-fashioned kraut cutter (check out antique stores, they are very common and plentiful) to shred the cabbage into very finely shredded form.
For every four- to five-cup quantity of shredded cabbage, mix in about 1/4 to 1/2 cup of kosher salt. (You may want to play with this ratio. Too salty a kraut will make you extremely thirsty after eating it. That's what beer is for.)
Place the mixture into the bottom of a ceramic crock, or a plastic bucket suitable for brewing. Pack down firmly. I use a pint canning jar to depress it.
When you have the crock filled, place a dinner plate face down on the top surface, and weigh it down with a gallon jug filled with water or sand.
Cover the entire crock and jug with a garbage bag, and find a large rubber band to hold the bag in place. Set crock in a fairly constant temperature of about 70F.
After about 3 weeks, you may want to check the condition of the kraut.
The top will definitely be spoiled/rotten and very smelly.
Carefully dip the rotten stuff off, and dip out the good stuff in layers. I usually put it into quart jars, cap it and throw it into the fridge.
Enjoy!
Jim Karr said:And hey, fellow Michibrewer RICLARK, I'd like to try your Oberon clone too!
Jim Karr said:While it's working, keep the crock at about 70F. After it's cured and in jars, you can either can it in a hot bath, or keep the jars in the fridge.
When I asked about the Oberon, I meant DRINK one of yours. Can you PM me a bottle?:cross:
Jim Karr said:The top will definitely be spoiled/rotten and very smelly.
Carefully dip the rotten stuff off, and dip out the good stuff in layers. I usually put it into quart jars, cap it and throw it into the fridge.
Enjoy!
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