saurkraut

[Orfy]

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

 

[zoebisch01]

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]

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]

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]

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]

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]

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]

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]

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]

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.

 

[zoebisch01]

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.

Well that is it in a nutshell. However, imo, there comes a point of seperation between convience and cost vs. flavor and conscience. For many of us here, not only do we brew because we love it but because we know what we are putting into it, we care for it every step of the way, and in the end we produce excellent brews with a clear idea (for the most part) of what we put into it. There is a stark difference between the two ways of doing things.

You are right though, making 'kraut is hardly worth it in terms of how much it costs in the store. But there is something about growing those cabbages, and then knowing you only added salt, and then in the winter when it is -8° out and you cook some up...it is that much more satisfying. I bought some Saurkraut just the other day (didn't grow cabbage this year) and even though it was good, I couldn't but help think of the day this year hopefully when it'll be from my own produce.

 

[homebrewer_99]

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...

Sounds more like you're making Kimchee...

 

[Reverend JC]

Sounds more like you're making Kimchee...

Now, that is some nasty sh!t............

I have a korean friend that can eat the hell out of that stuff.


I just threw up a little in my mouth thinking about it.

 

[zoebisch01]

Now, that is some nasty sh!t............

I have a korean friend that can eat the hell out of that stuff.


I just threw up a little in my mouth thinking about it.

roflmao. I have a big jar of it at home. MMMMM .

 

[Reverend JC]

roflmao. I have a big jar of it at home. MMMMM .

If i had two choose between eating the corn from someones poo or eating kimchee in order to "get with" say......heidi klum...........i am not sure which i would pick, but i am leaning towards the corn.

That properly tells you my hate of that crap.

 

[homebrewer_99]

Now, that is some nasty sh!t............

I have a korean friend that can eat the hell out of that stuff.


I just threw up a little in my mouth thinking about it.

I like some kimchee too! Cabbage, cucumber... not the turnips style though...

 

[zoebisch01]

If i had two choose between eating the corn from someones poo or eating kimchee in order to "get with" say......heidi klum...........i am not sure which i would pick, but i am leaning towards the corn.

That properly tells you my hate of that crap.

I can't believe you actually drew up that analogy :cross:

 

[Reverend JC]

takes a sick mind..................i know

 

[olllllo]

If i had two choose between eating the corn from someones poo or eating kimchee in order to "get with" say......heidi klum...........i am not sure which i would pick, but i am leaning towards the corn.

That properly tells you my hate of that crap.

Thanks.

Now none of us can sleep with Heidi Klum without think about you eating corn from poo.

 

[Jim Karr]

A gentleman of Mexican descent that I worked with in Chicago (who went on to serve on the Chicago police force) used to say, "She's so pretty, I'd eat the peanuts out of her ****."

 

[Sean]

The baged stuff is good, I'm not such a fan of the can...Saurkraut not poo.

I love kimchee, but only my own. The stuff in a jar tastes like dried condiments.

 

[olllllo]

I love kimchee, but only my own. The stuff in a jar tastes like dried condiments.

Hey Sean:

You make your own kimchee? I never have, but my mom does.
Great Homebrew Talk Kimchee Swap 2007?

 

[zoebisch01]

Hey Sean:

You make your own kimchee? I never have, but my mom does.
Great Homebrew Talk Kimchee Swap 2007?

I have some 2 year old lol. It is still great.

 

[MariaAZ]

I've made sauerkraut and can attest that it is definitely better than anything in a can or bag (at least in my opinion.)

My Bavarian mother would never add sugar to her sauerkraut, but adding a shredded apple (or a bit of unsweetened apple sauce) takes quite a bit of the bite out of sharp sauerkrauts without altering the flavor significantly.

 

[Sean]

Hey Sean:

You make your own kimchee? I never have, but my mom does.
Great Homebrew Talk Kimchee Swap 2007?

Hey olllllo, this is what I make, and I guess it is not really kimchee, but it is really good, and ready in a day.

1 head Napa cabbage
1 bunch Watercress
¼ cup Sweet chili sauce
2Tablespoons Chili sauce with garlic
1 Garlic clove very finely minced
1teaspoon Cayenne
1teaspoon Chili flakes
½ c. Mushroom stock
1ea Lime juice
1Tablespoon Sugar
1Tablespoon Fish sauce

Salt to taste


Shred the cabbage and the watercress, then toss with remaining ingredients

The mushroom stock is optional, it does add a nice earthy-ness.

I would love to get you mother's recipe if you have it.

Sorry no sourkraut recipes.

 

[zoebisch01]

Just to revitalize this thread...in light of St. Patty's Green Cabbage is really cheap so now is the time to make Sauerkraut. I'm going to

 

[beergears]

Who is "Heidi Klum"...?


turnip.. truck

Hmm, lesee.. google, kick, click, click... hmm

Oh yeah... I want to make sauerkraut too. What was the consensus on the proper way to make it at home?


EDIT: Uh that's the woman who is driving me nuts on SWMBO's Project Runway show... I hate the way she says '...you're out".

 

[zoebisch01]

Oh yeah... I want to make sauerkraut too. What was the consensus on the proper way to make it at home?

Shred Green Cabbage, Salt it (sea salt, don't used Iodized salt), set it in a crock (food grade plastic pail works well fine) and weigh it down with a plate and a brick or such. Place it in a cool place (50 to 60 is good) Skim the scum off as it comes up. In about 6 weeks it's nice. You have to try it on occasion to see how it's progressing. When it is where you like it, refrigerate it or freeze it. Even if it grows some mold on the surface (usually because there isn't enough liquid..which you can add a little water in this case) just scrape off the mold part. It is fine. Yup, scary huh? But fine.

One of the things mainly different about home saurkraut is that it is a living food unlike the preservative filled stuff from the store. That is the main difference really.

 

[wihophead]

I just found this thread....all this talk about Kraut just reminded me of our Kraut festival which was canceled in 2003...

For those that don't know what I am talking about. I am talking about a festival that took place here in Franksville (Frank's Kraut) which some consider the cabbage capital of the world. It was the only Kraut festival in the country and they say had the only Kraut eating contest in the world. Man I miss it...

 

[BuffaloSabresBrewer]

Plan on making some of my own soon. Gonna have to score a free bucket from somewhere though. A farm down the road a bit grows the cabbage they use for KFC's slaw so I'm gonna have to get some from there when they are in season.
One question though.

THREAD STEALING! THREAD STEALING! THREAD STEALING!

So Im going to put a plate weighed down over the top of the cabbage in the bucket. My concern is that I have a house with enough animal to be concerned about air born nasties. I know I can use a towel but I dont really want to have to clean that everyday. What if a put a lid on the bucket with an airlock? Any problems with his idea?