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Anyone ever make sauerkraut? How to you go about the process and is it easy to make?

This is close to homemade that I get. This and apple sauce is your friend. Just add meat.
Frank's Sweet

Cannot stand the smell of it.
Runs me out of the house.

But.......a little on a brat/dog is pretty tasty.

Never made any, I just buy the Boar's Head brand. Try frying up some until it's a light-medium brown. Browning it changes many of the flavor profiles, just as with meat - the Maillard reaction.

I buy Franks every once in awhile. Good stuff.

We made it when I was a kid. Shred cabbage mix in salt and let it ferment . You need to put a plate with some weight on it to hold it down. We canned it. I buy aldi store brand mostly of the time. Agrosik when I find it. Frank's in a pinch.

It's easy to make. Just need cabbage, non iodized salt and time. Use 2.5% salt by weight (100 oz cabbage/2.5 oz salt). Mix well, cover with a weighted plate so it presses down on the cabbage, store in a cool, dark spot and wait a week or so. If you get a little scum on top the liquid, skim it off. Make sure to use a non-reactive vessel (glazed ceramic or glass preferably), I use the crock from our crock pot. When it's done, store in the fridge and eat it up!

Only ever had store-bought. Had some about 1/2 hour ago, with Hebrew National knockwursts. Wanted something easy and quick after a day of deer hunting with the Mrs.

A lidded 5 gallon bucket is your friend if you are making close to that much.
A good scentless plastic bag in any container works also.
You do want as little top surface as possible, don't use a bucket and only have a couple
inches in it.


As above, a weight to keep it compressed and under the juice. Cover with a
clean cloth.

70 degrees is you friend. The perfect temp for each succeeding type
of bacteria that does the work.

Taste test a 3-4 weeks, if you want more sour, wait up to 8 weeks total.
At that point, it won't work anymore.

If it gets mold, clean it all off. Anything below that level is fine to eat.

want to learn because I love it.

damn, I'm going to have to get some chili cheese dogs with Kraut now.

Made a sandwich the other day with kraut and dippy eggs. Was amazing.

We’ve tried to make it a couple times and it’s molded every damn time. Reminds me I need to try it again.

Dippy eggs and rotten cabbage?

Thoughtful guy aint ya?

Phew!

I'd have to look it up. My mom's side of the family is 100% German and my grandparents used to make their own along with a Sauerbraten recipe my great grandmother brought over from Bavaria. One of my cousins has the sauerbraten recipe and it would be neat if she had the kraut recipe. There's different ways to make German dishes depending on which region of Germany the recipe came from, aka "Regional Cooking".

Leave the sour Kraut to the old ladies at the church. Lutheran Sour Kraut is the best.

Used to make it all the time.
My granny pretty much made me help her
chop it up.
Easiest thing there is to "make "
Chop cabbage into thin ribbons.
Layer of chopped cabbage in the bottom
of the crockery butter churn.
Double handful of pickling salt on top
Layer of cabbage
Salt
Cabbage
etc.
Plate on top of that
Clean rock or brick for weight on plate

Let it work
Stir it up every now and then until it gets right
Put in jars when it's ready

I define considerate.

Started making it this Spring. Found a sauerkraut crock at the local hardware store.

Ratio is 5 pounds cabbage to 3 tablespoons non iodized pickling salt. Shred the cabbage and mix the salt in a large bowl. Let it set for a while to get thing started. Put the cabbage into the crock and tamp it down, I use a potato masher. I put in a weighted plate to hold everything down. Put on kitchen counter for 2 weeks, checking after 1 week. I put it up in mason jars and put it in the refridgerator. I canned it, but it makes it softer, so I like the "fresh" version.

https://www.youtube.com/watch?v=iP05le_c5lE&feature=emb_title

https://www.youtube.com/watch?v=p-iQFzfafGE

http://www.ohiostoneware.com/

http://www.ohiostoneware.com/recipes.html