Home Forums Hunting & Shooting Hunter's Campfire Sauerkraut?

This job has been put off for several months,






Finally got it done yesterday.

That's ours, our daughter's is on the table, total of 82quarts, 32pints.
We made some for Mom and Dad when we did it, they did theirs before Christmas 21 quart more. So 109 quart. Plus the 2 whole heads I did.

Had a quart and a pint jar break in the canner, no idea why. It happens.

Dad picked up the cabbage at the auction 30 some cent/ head, for a watermelon box full. We sold enough of it to pay for the whole box, pretty sweet deal!

This will keep us supplied for a couple years.

That is a big kraut making operation.


It looks dark in the photo...is is just cabbage, salt, and water?

Looks good to me

It's bigos time. Yum.

Good job. We typically do it every yr, not a several yr operation. Good stuff, and again, good job.

I need to make a new batch.

Only water was a bit of brine mixed up to add to the jars.


It's the lighting, that was taken in Mom's canning kitchen in the basement.

Tastes good and good for you.

Wife just brought home some "kraut" from Trader Joe's. It's not nearly as good as what you make, probably.

Yes, its key to my little game at grocery store! I garb a can of it and walk around looking for someone who has left their cart unattended. Ideally one with can goods already in it. Then when the coast is clear, I put the can in their cart. The unsuspecting person then goes to the check out and ends up paying for a 69 cent can of kraut that they will never use! It is a awesome ruse. My little ha ha! Look out.

Where is the KIMCHI?
For those times when ya want a little kick in the KRAUT!

Isn't sauerkraut fermented? Don't you stop the fermenting and kill the bacteria when you can it. All I have ever seen made was kept in a cloth covered jar because it is still fermenting.

Not the way we can it. You let it ferment until done......varies on temperature/humidity, and even cabbage from yr to yr, but usually around 6 weeks, sometimes longer. When we can it all we are doing is hot packing it........basically put it in a pot and bring the temperature up enough that when we jar it, it seals when it cools back down. We are not water bathing or pressure canning because of the acid in the kraut we don't have to get it hot enough to kill bacteria to be safe for long term storage.

i usually make 5-6 gallons a yr, store it in the fridge... i get the cabbage free from a kraut cabbage farmer in Shiocton Wi... i wait until after a few frosts have sweetened it... cut and add 1 1/2-2% canning salt, ferment on kitchen counter... when house smells like a kraut factory, i start eating it... didn't get to it this yr... i miss it!...

My grandparents’ house always smelled of kraut during the fall/early winter. Great memories.

Let me know if you need my address for shipping!

God I love good kraut, I'd have the bubble guts for weeks if I was there to help can it and run "Quality Checks" as we went....

Looks delicious dude!

once you've had good homemade Kraut, you'll never like store bought again... night & day difference...

Some sweet peppers, a head of red cabvage and some caraway I usually add to the garstopf.

Never been in a Trader Joe's, but have bought it at Aldi.
It was as good as store bought can be.


I sold a couple heads of cabbage to a co-worker, he wanted to try making kraft.
His wife was a poor farm girl, she wasn't thrilled to relive the "Good old days".

When they made the traditional New Years pork and sauerkraut, she bought some bags at the store to compare. Even she put the home made well above the
factory stuff.


Chumlleyhunts,
Wasn't no grunting this morning!

Right, I tried it for the first time last year. Some brands are better then others.