Making Sauerkraut

[Okie4570]

Anyone here make their own? My mom's side of the family is/was Czech...............I've seen my great grandma and grandma make a ton of it as a kid. Stinky stuff before and after eating, but great food! Tired of store bought, planning my first batch soon.

 

[cjjtulsa]

Been wanting to try that myself, but just haven't done it yet. I need to get on it.

 

[Old Fart]

Good luck and let us know how it turns out. Oh and stock up on TP just in case.

 

[Okie4570]

Good luck and let us know how it turns out. Oh and stock up on TP just in case.

I think the Czech in me converts all that solid to gas, so no worries

 

[Old Fart]

I think the Czech in me converts all that solid to gas, so no worries

You'll understand in a few more years old man....

 

[rhodesbe]

I think the Czech in me converts all that solid to gas, so no worries

You're gambling against some steep odds here.

 

[scube]

I've made a few batches. Extremely easy. Cabbage, salt and water. You need the freshest you can find so it has the highest water content. I use organic from Sprouts or Whole Foods. You can look at amazon for all the fancy crocks and everything but you can manage just fine without. I use a 10 dollar 2 gallon glass cookie jar type thing from walmart. Plenty of YouTube videos on how to do it. After you make some The store bought stuff will repulse you.

 

[cjjtulsa]

I think the Czech in me converts all that solid to gas, so no worries

Damn - that's what it is? Czech from my Mom's side as well - but I've always blamed the German from my Dad's side for the wind.

 

[clock152]

Yup.. its easy... figure about 3 table spoons of salt ( I use canning salt ) per 5 lbs of cabbage.
I need to get busy making some myself. Getting that time of the year we need the juice for immune boosting.

 

[BadgeBunny]

Make damned sure ALL the cabbage is under brine ... use weights to keep the cover compressed ...