Sauerkraut - The HuntingPA.com Outdoor Community
Reply
 
LinkBack Thread Tools
post #1 of 19 (permalink) Old 12-14-2017, 06:57 PM Thread Starter
Diehard Outdoorsman
 
Join Date: Nov 2015
Location: SW PA
Posts: 3,361
Back To Top
Sauerkraut

Not really wild but darn good.

Well snowed in this morning. 6 inches so I had to do something. I have 6 gallon of Milk Chocolate Stout brewing plus 6 gallon of hard cider going so...

Sauerkraut. Real easy to make and it's good luck to eat it on New Years day. I need all the luck I can get. Made 10 pounds. Good stuff.
Laylow is offline  
Sponsored Links
Advertisement
 
post #2 of 19 (permalink) Old 12-16-2017, 05:25 PM
Hooked on HuntingPa
 
Join Date: Sep 2005
Location: Fayette county
Posts: 263
Back To Top
you sure can't beat homemade.
Freeebird is offline  
post #3 of 19 (permalink) Old 12-16-2017, 05:42 PM
The Man
 
loridr's Avatar
 
Join Date: Aug 2006
Location: Pa, Dauphin co
Posts: 6,655
Back To Top
Killed a good eatin' hog in SC this fall, 128lb sow. Gonna make wild pork and kraut for New Years.
loridr is online now  
Sponsored Links
Advertisement
 
post #4 of 19 (permalink) Old 12-17-2017, 08:33 AM
The Man
 
410-er's Avatar
 
Join Date: Oct 2000
Location: 5B/northern lanc. co.
Posts: 6,236
Back To Top
Started mine in early Oct.Should be ready next 2-3 weeks.

The answers to all of life's questions are found in the Bible!
410-er is offline  
post #5 of 19 (permalink) Old 12-17-2017, 08:58 AM
Regular Visitor
 
Join Date: Nov 2014
Location: S.W. Pa
Posts: 90
Back To Top
anyone care to share their recipes.
257bob is offline  
post #6 of 19 (permalink) Old 12-17-2017, 09:40 AM
Regular Member
 
Huntered's Avatar
 
Join Date: Oct 2009
Location: Berks Co...5B - 3D
Posts: 1,994
Back To Top
We haven't made any in years but you sure cant beat homemade.

Nature can teach us alot.
Huntered is offline  
post #7 of 19 (permalink) Old 12-17-2017, 09:40 AM
Frequent Contributor
 
Join Date: Dec 2008
Location: greenville pa NW
Posts: 785
Back To Top
We put down 75 lbs this year. Been down for a month. Very easy to make 5 lbs cabbage to 3 tbls of canning salt then stomp until juicy then repeat. cover with water filled garbage bags ( use at least three in case they leak) can be used after a month but we leave it down for two. We just made kolbossa and krout from last yeay and man is is it good. Cant walk by the crock pot with taking a bite. Youl never go back to store bought.

LP GR RCH Coal Hill's Brush Buster.2014 ARHA PA state champion LP GR CH Coal Hill's Ma Ma Cass.
caxtell is offline  
post #8 of 19 (permalink) Old 12-17-2017, 09:50 AM Thread Starter
Diehard Outdoorsman
 
Join Date: Nov 2015
Location: SW PA
Posts: 3,361
Back To Top
Quote:
Originally Posted by caxtell View Post
We put down 75 lbs this year. Been down for a month. Very easy to make 5 lbs cabbage to 3 tbls of canning salt then stomp until juicy then repeat. cover with water filled garbage bags ( use at least three in case they leak) can be used after a month but we leave it down for two. We just made kolbossa and krout from last yeay and man is is it good. Cant walk by the crock pot with taking a bite. Youl never go back to store bought.
Same way. I use 2 tablespoons pickling salt for 5 pounds. If I use jars I use the jar lid as a cookie cutter and cut a top out of a cabbage leaf to go on top. Some jars I'll mix in some caraway seeds.

Don't tighten the lids they'll blow up.
Attached Images
File Type: jpg IMG_5547.jpg (560.9 KB, 9 views)
Laylow is offline  
post #9 of 19 (permalink) Old 12-17-2017, 11:11 AM
Frequent Contributor
 
Join Date: Dec 2008
Location: greenville pa NW
Posts: 785
Back To Top
we use a big antique crock then freeze or can. Fresh krout is loaded with probiotics that are killed when heated or frozen.

LP GR RCH Coal Hill's Brush Buster.2014 ARHA PA state champion LP GR CH Coal Hill's Ma Ma Cass.
caxtell is offline  
post #10 of 19 (permalink) Old 12-17-2017, 12:39 PM
The Man
 
410-er's Avatar
 
Join Date: Oct 2000
Location: 5B/northern lanc. co.
Posts: 6,236
Back To Top
I use a 5 gal bucket.
Shred a 1/4 large head and put in bucket.Stomp down with a stomper or use your fist.Sprinkle a good amount Kosher salt ( no iodine important ).Repeat layers.Dinner plate on top held down with a gal container of water.I drape a plastic bag over top to keep dust off.
1st day should have about 2" of liquid covering cabbage.If not add water as some cabbage is dry.
I start sometimes in late Sept-mid Oct. but you can make it year round.You will get LOTS of mold on top of all colors and thats OK.
Ready about Jan 1. then can or freeze it.

The answers to all of life's questions are found in the Bible!
410-er is offline  
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the The HuntingPA.com Outdoor Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in










Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may not post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome