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SAUERKRAUT
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Lark
Wisconsin zone 4/5
2280 Posts
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1
October 9, 2014 - 8:00 pm

Does anyone here make their own 'RAW' sauerkraut? I am interested in doing it.  Watching YouTube videos and reading articles. It seems very simple.  Fermentation is suppose to be outstanding for our health.

I have always eaten canned sauerkraut and like it.  But that is processed and we don't want processed anything...if at all possible. I just paid $9.99 for a pint jar.  I wanted to taste raw fermented sauerkraut...YUMMY. 

Dousman, Wisconsin, zone 5

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KeyWee54
Western Kentucky Zone 7a
616 Posts
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2
October 10, 2014 - 6:36 am

A friend of mine in Kenosha makes the BEST kraut I have ever had.  But it seems I have lost her recipe.  I just emailed her to ask for it again and when she replies, I will post it.  Of course, I love this stuff but Mark hates it ~ something new and different ~ not.

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davsher
, zone 5
284 Posts
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3
October 10, 2014 - 5:03 pm

we both like it very much but I don't think I want to pay $10 bucks for a pint. my Mom made it in a stone crock. she had the regular slide cutter. be glad to see the recipe. good to see you in print KeyWee. how's the weather? chilly up here. have a great weekend.

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Lark
Wisconsin zone 4/5
2280 Posts
(Offline)
4
October 10, 2014 - 6:59 pm

Thanks Kelly. Anxious to see the recipe. It seems quite simple to make. I understand you MUST keep the kraut submerged at all times while fermenting and leave room in the container for expansion.

David, I won't pay $10.00 again. I just wanted to see the taste compared to the canned (cheap) variety. I do think the fermented is much better.

Dousman, Wisconsin, zone 5

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Lark
Wisconsin zone 4/5
2280 Posts
(Offline)
5
October 20, 2014 - 8:40 pm

Made the sauerkraut on October 15.  I will let it ferment for at least 3 weeks, then taste and decide if it should ferment a little longer.

I went to our farmers market and bought 15 more pound of cabbage. I guess I will be busy chopping.Laugh

Dousman, Wisconsin, zone 5

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KeyWee54
Western Kentucky Zone 7a
616 Posts
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6
October 24, 2014 - 5:31 am

I had to pry the recipe out of my friend's hands and after reading it over, it's like you say ~ not so much the ingredients, but the work and the waiting.  It also involves a pressure cooker (which I don't have or want) or a hot water bath (which I hate messing with since I have a glass cook top).  So I am stalled out on this project.  Oh well ~ Mark doesn't like kraut anyway so I'd be stuck eating it all.

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davsher
, zone 5
284 Posts
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7
October 26, 2014 - 9:59 am

I have looked some of the recipes online from what I have seen there are just 3 ingredients cabbage, salt, and water. a container and a plate or something to hold the cabbage submerged. well not something I will try this year. we have canned or put up all we are going to this year. but may freeze some more apples but that is all. Lark said she bought several cabbage so a recipe should be forth coming. another great day in Iowa same for tomorrow and then back to normal temps for the rest of the week. have a great day. 

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Lark
Wisconsin zone 4/5
2280 Posts
(Offline)
8
December 1, 2014 - 9:49 am

Yes, David I am sharing the process that I used to make RAW FERMENTED SAUERKRAUT.  I wrote on my blog (HOME PAGE) the steps I took in making this YUMMY, nutrient filled food. The longer you let it ferment, the stronger the sour taste will be and the more health benefits it will have. If I can do it, so can you. 

The article is up now & pictures will be posted on the HOME PAGE  shortly, to give you a visual.

Dousman, Wisconsin, zone 5

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ladybug
19 Posts
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9
December 1, 2014 - 10:06 am

Congratulations on making your own sauerkraut! Looking forward to following your entry.

I LOVE sauerkraut!  I especially love it this time of year with onions. apples, potatoes and sausages! Serve with a mug of warm Glühwein and a gingerbread cookie for dessert.  

Harold and Marsha don't live far too from me and they make sauerkraut. 

list=UUZQ9giEvQHRDd4dqEaFmtug

They have a lot more cooking and gardening youtubes on their channel as well.  

Tis the season! ENJOY!

Zone 6/7 - Virginia

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Lark
Wisconsin zone 4/5
2280 Posts
(Offline)
10
December 1, 2014 - 10:37 am

In my opinion, this above video, is not a healthy way of making sauerkraut.  I do not promote the above method for healthy eating & living.

Sorry to say,  I do not agree with Harold & Marsha's method.  First of all DO NOT USE  A PLASTIC BUCKET. There so many chemicals in their bucket that will leach into the cabbage.  The wood tamper is kool.

DO NOT USE THOSE BLACK PLASTIC BAGS for sealing off your kraut.  Big time chemicals. I cringed when I saw that.

Processing the sauerkraut is KILLING THE GOOD BACTERIA AND NUTRIENTS.

For the most health benefits RAW FERMENTED SAUERKRAUT is the best for your body.

Dousman, Wisconsin, zone 5

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