KRAUT people - 01/20/21
Re: KRAUT people - 01/20/21
I thought this was going to be about Germans.
Re: KRAUT people - 01/20/21
I'm not one, but I like it on hot dogs, kielbasa, brats and with pork chops.
Re: KRAUT people - 01/20/21
This is by far the best store bought kraut I’ve had. Great stuff.
https://wildbrine.com/product-categories/unpasteurized-sauerkraut/
https:/
Re: KRAUT people - 01/20/21
That poor lady. . .
No, you don't add or need any water.
Just the salt and shredded cabbage.
The salt draws the moisture from the
cabbage and it'll be plenty, more than
enough
My granny used all the grandkids for
free labor, and I've had to chop miles
and miles of cabbage for kraut and
pack it in the churn
No, you don't add or need any water.
Just the salt and shredded cabbage.
The salt draws the moisture from the
cabbage and it'll be plenty, more than
enough
My granny used all the grandkids for
free labor, and I've had to chop miles
and miles of cabbage for kraut and
pack it in the churn
Re: KRAUT people - 01/20/21
Originally Posted by MadMooner
This is by far the best store bought kraut I’ve had. Great stuff.
https://wildbrine.com/product-categories/unpasteurized-sauerkraut/
https:/
good stuff.Just picked up some
Re: KRAUT people - 01/20/21
Originally Posted by MadMooner
This is by far the best store bought kraut I’ve had. Great stuff.
https://wildbrine.com/product-categories/unpasteurized-sauerkraut/
https:/
looks like I can get it here.
Re: KRAUT people - 01/20/21
The last kraut I bought was Clausen.
Re: KRAUT people - 01/20/21
Originally Posted by Jim_Conrad
The last kraut I bought was Clausen.
You named them or did you let them keep it for morale?
Re: KRAUT people - 01/20/21
I live in WI - they offer it with about everything here. I'm not a fan.
Re: KRAUT people - 01/20/21
Originally Posted by Ranger99
That poor lady. . .
No, you don't add or need any water.
Just the salt and shredded cabbage.
The salt draws the moisture from the
cabbage and it'll be plenty, more than
enough
My granny used all the grandkids for
free labor, and I've had to chop miles
and miles of cabbage for kraut and
pack it in the churn
No, you don't add or need any water.
Just the salt and shredded cabbage.
The salt draws the moisture from the
cabbage and it'll be plenty, more than
enough
My granny used all the grandkids for
free labor, and I've had to chop miles
and miles of cabbage for kraut and
pack it in the churn
My stepmother does a ten gallon crock each year. I bought her an electric slicer to alleviate the slave issue.
Re: KRAUT people - 01/20/21
Growing up it was all about Steinfeld's out of Oregon. Pickles, kraut, etc... Sometime in the early 2000's the product changed as the company was sold off. Haven't had decent store kraut since then. Maternal grandmother died in 94 but she stopped making kraut in the mid 80's. Seems like just about everything has gone to shît since the 80's.
Re: KRAUT people - 01/20/21
when i'm looking, the locally available products vary from time to time, can't tell the difference between them
Re: KRAUT people - 01/20/21
story of kraut :
Turks and Tartars traveling along the Silk Road from China introduced the process of lacto-fermentation — so named for the beneficial lactobacillus bacteria — to Russia as early as the Renaissance. From there the technique spread westward. Sauerkraut, or sour cabbage, was among the most popular ferments. From Russia, Jews brought sauerkraut with them to Germany, France, and even England, until it became one of the most important dishes in all of northern Europe. Sauerkraut required so little to make — just cabbage and salt — kept for months, and provided an important source of vitamin C. For poor people living in harsh climates, few foods were as beneficial.
https://www.myjewishlearning.com/the-nosher/how-to-make-your-own-sauerkraut/
Quote
Turks and Tartars traveling along the Silk Road from China introduced the process of lacto-fermentation — so named for the beneficial lactobacillus bacteria — to Russia as early as the Renaissance. From there the technique spread westward. Sauerkraut, or sour cabbage, was among the most popular ferments. From Russia, Jews brought sauerkraut with them to Germany, France, and even England, until it became one of the most important dishes in all of northern Europe. Sauerkraut required so little to make — just cabbage and salt — kept for months, and provided an important source of vitamin C. For poor people living in harsh climates, few foods were as beneficial.
https:/
Re: KRAUT people - 01/20/21
![[Linked Image from jokejive.com]](https://www.jokejive.com/images/jokejive/s_4a/4ad30eb98f005033909828ea11ba0137.jpeg)
Re: KRAUT people - 01/20/21
Have been wanting to try the whole head kraut, first saw
it at Potatofest, and wondered "How in thee hell".
There are video's everywhere for it now.
I think it would be cool to have leaves for Sammie.
That chick wants it in a cool place!
70 degrees is the ideal temp, cooler and it slows or stalls the process.
But then, most folks don't let it fully mature. They just want it a little
Sauer. Old folks never took it out of the crock. Just scoop out enough
for supper and recover. Skim the mold off and get what you need.
it at Potatofest, and wondered "How in thee hell".
There are video's everywhere for it now.
I think it would be cool to have leaves for Sammie.
That chick wants it in a cool place!
70 degrees is the ideal temp, cooler and it slows or stalls the process.
But then, most folks don't let it fully mature. They just want it a little
Sauer. Old folks never took it out of the crock. Just scoop out enough
for supper and recover. Skim the mold off and get what you need.
Re: KRAUT people - 01/21/21
Originally Posted by Ranger99
That poor lady. . .
No, you don't add or need any water.
Just the salt and shredded cabbage.
The salt draws the moisture from the
cabbage and it'll be plenty, more than
enough
My granny used all the grandkids for
free labor, and I've had to chop miles
and miles of cabbage for kraut and
pack it in the churn
No, you don't add or need any water.
Just the salt and shredded cabbage.
The salt draws the moisture from the
cabbage and it'll be plenty, more than
enough
My granny used all the grandkids for
free labor, and I've had to chop miles
and miles of cabbage for kraut and
pack it in the churn
IF.....you have decent cabbage. All of mine has to come up from wherever it's season, ride for days in the hold of a slow freight boat from Seattle and looks pretty sick by the time it arrives. I usually have to add about a quart of brine from the Ball Blue Book to ensure it's covered. If I could get it fresher, adding brine wouldn't be necessary.
I make mine in a 3gal European-style crock with a water lock.
Re: KRAUT people - 01/21/21
Originally Posted by BillyGoatGruff
Originally Posted by Jim_Conrad
The last kraut I bought was Clausen.
You named them or did you let them keep it for morale?
Bitte mien schatz!
Re: KRAUT people - 01/21/21
Re: KRAUT people - 01/21/21
Originally Posted by MadMooner
This is by far the best store bought kraut I’ve had. Great stuff.
https://wildbrine.com/product-categories/unpasteurized-sauerkraut/
https:/
That’s great stuff and the only Kraut I buy now. I have wondered how it compares to homemade?
Re: KRAUT people - 01/21/21
Originally Posted by AcesNeights
Originally Posted by MadMooner
This is by far the best store bought kraut I’ve had. Great stuff.
https://wildbrine.com/product-categories/unpasteurized-sauerkraut/
https:/
That’s great stuff and the only Kraut I buy now. I have wondered how it compares to homemade?
That is the gayest looking schit I have ever seen.
Re: KRAUT people - 01/21/21
My Grandfather would put sour kraut juice in his beer on hot days, ya know a 1920's Gatoraid.
Re: KRAUT people - 01/21/21
I do love a good Reuben sandwich.
Re: KRAUT people - 01/21/21
Growing up it a 10 gallon crock was on the go every fall. Good Stuff.. My elderly mother quit making it sometime ago, Homemade is the best
Re: KRAUT people - 01/22/21
Grow your own!
Alaska grows some fantastic cabbage.
Your weather is different than on ours, obviously,
But my Granpap always planted his cabbage seeds on
St Patrick's Day. I'm not much on signs and all that crap. But,
If you know where bare ground is simply scattering the seeds in our
snow above it will have cabbage growing when it warms up.
Carefully dig them up and transplant them.
Works here. Seed can't be more than a couple dollars!
Alaska grows some fantastic cabbage.
Your weather is different than on ours, obviously,
But my Granpap always planted his cabbage seeds on
St Patrick's Day. I'm not much on signs and all that crap. But,
If you know where bare ground is simply scattering the seeds in our
snow above it will have cabbage growing when it warms up.
Carefully dig them up and transplant them.
Works here. Seed can't be more than a couple dollars!
Re: KRAUT people - 01/22/21
i didn't watch it. kraut is one of the easiest and cheapest things to make
3 TB canning salt to 5 lb shredded cabbage. hand mix in 5 lb increments and pack into a crock. probably won't need water because the salt draws water out. cover with a linen cloth and keep in a cool place. really don't even have to can it. you can just eat it out of the crock. deeper you dig, the crunchier it is. i have never had any commercial kraut that matched homemade. but be warned, your house will smell like ass 24x7 after a couple weeks. best to have a root cellar for it.
3 TB canning salt to 5 lb shredded cabbage. hand mix in 5 lb increments and pack into a crock. probably won't need water because the salt draws water out. cover with a linen cloth and keep in a cool place. really don't even have to can it. you can just eat it out of the crock. deeper you dig, the crunchier it is. i have never had any commercial kraut that matched homemade. but be warned, your house will smell like ass 24x7 after a couple weeks. best to have a root cellar for it.
Re: KRAUT people - 01/22/21
Originally Posted by Dillonbuck
Have been wanting to try the whole head kraut, first saw
it at Potatofest, and wondered "How in thee hell".
There are video's everywhere for it now.
I think it would be cool to have leaves for Sammie.
That chick wants it in a cool place!
70 degrees is the ideal temp, cooler and it slows or stalls the process.
But then, most folks don't let it fully mature. They just want it a little
Sauer. Old folks never took it out of the crock. Just scoop out enough
for supper and recover. Skim the mold off and get what you need.
it at Potatofest, and wondered "How in thee hell".
There are video's everywhere for it now.
I think it would be cool to have leaves for Sammie.
That chick wants it in a cool place!
70 degrees is the ideal temp, cooler and it slows or stalls the process.
But then, most folks don't let it fully mature. They just want it a little
Sauer. Old folks never took it out of the crock. Just scoop out enough
for supper and recover. Skim the mold off and get what you need.
Kraut heads are amazing. They make the best cabbage rolls!
My grandmother used to do them and we’d sneak into the basement to pull the outside leaves off them and eat them as they were.
I can buy kraut heads at the local farmers market, too. Have for the last 30 years.
Re: KRAUT people - 01/22/21
Originally Posted by Jim_Conrad
Originally Posted by AcesNeights
Originally Posted by MadMooner
This is by far the best store bought kraut I’ve had. Great stuff.
https://wildbrine.com/product-categories/unpasteurized-sauerkraut/
https:/
That’s great stuff and the only Kraut I buy now. I have wondered how it compares to homemade?
That is the gayest looking schit I have ever seen.
Originally Posted by Jim_Conrad
Originally Posted by AcesNeights
Originally Posted by MadMooner
This is by far the best store bought kraut I’ve had. Great stuff.
https://wildbrine.com/product-categories/unpasteurized-sauerkraut/
https:/
That’s great stuff and the only Kraut I buy now. I have wondered how it compares to homemade?
That is the gayest looking schit I have ever seen.
You’re supposed to eat it, fella. Not stare at it.
Re: KRAUT people - 01/22/21
Lol....I didn’t know how to respond....so I didn’t. 😁 I’ve no idea what heterosexual Kraut looks like compared to the gay looking stuff we’ve been eating but I tend to be secure in my manhood ........🌈🐑🦋
Re: KRAUT people - 01/22/21
It’s FABULOUS!!!!!
Re: KRAUT people - 01/22/21
I will look for that stuff but have to say. I think I still have 3 quarts in the fridge, and cabbage growing season is only a few months away.
Next year I hope to do more than the 5 qts I did this year. Perhaps double that. And maybe try a couple of other veggies too.
Next year I hope to do more than the 5 qts I did this year. Perhaps double that. And maybe try a couple of other veggies too.
Re: KRAUT people - 01/22/21
Dont eat things that say Probiotic....organic...cage free....
Thats gayer'n aids.
Thats gayer'n aids.
Re: KRAUT people - 01/22/21
Originally Posted by Jim_Conrad
Dont eat things that say Probiotic....organic...cage free....
Thats gayer'n aids.
Thats gayer'n aids.
I just thawed a package of "uncured bacon" for use in the AM. The chickens are starting to lay again, so I'm asking your permission to have some with my eggs in the morning.
Re: KRAUT people - 01/22/21
there are two kind of people , people who love KRAUT and everybody else..
Re: KRAUT people - 01/22/21
Originally Posted by Valsdad
Originally Posted by Jim_Conrad
Dont eat things that say Probiotic....organic...cage free....
Thats gayer'n aids.
Thats gayer'n aids.
I just thawed a package of "uncured bacon" for use in the AM. The chickens are starting to lay again, so I'm asking your permission to have some with my eggs in the morning.
Is it a probiotic?
Re: KRAUT people - 01/22/21
Nah,
I have some yogurt for that.
I have some yogurt for that.
Re: KRAUT people - 01/22/21
Originally Posted by Rock Chuck
I do love a good Reuben sandwich.
Me too!
Re: KRAUT people - 01/22/21
Well, that ain't how I make it. I learned from my grandmother many years ago. I only use kraut cabbage, the heads normally weigh about 10 pounds each. Let the cabbage sit for a day in my shop to warm up and then shred it, yes I have a cabbage shredder. Add the salt with every 5 pounds and pack in a five gallon crock. When up to within an inch and a half of the top you are done. We have weights that are sat on the top. Cover with a clean dish towel and let sit on the kitchen counter until it stops fermenting, usually 60 to 90 days. Put it in jars and can it. This stuff is wonderful. Absolutely no reason to add water.
Re: KRAUT people - 01/22/21
Originally Posted by Dillonbuck
Grow your own!
Alaska grows some fantastic cabbage.
Your weather is different than on ours, obviously,
But my Granpap always planted his cabbage seeds on
St Patrick's Day. I'm not much on signs and all that crap. But,
If you know where bare ground is simply scattering the seeds in our
snow above it will have cabbage growing when it warms up.
Carefully dig them up and transplant them.
Works here. Seed can't be more than a couple dollars!
Alaska grows some fantastic cabbage.
Your weather is different than on ours, obviously,
But my Granpap always planted his cabbage seeds on
St Patrick's Day. I'm not much on signs and all that crap. But,
If you know where bare ground is simply scattering the seeds in our
snow above it will have cabbage growing when it warms up.
Carefully dig them up and transplant them.
Works here. Seed can't be more than a couple dollars!
Not much grows here in Aleutian Hell that isn't native to the area. The weather is too wet, cold and the ground is full of salt.
I have about a year to retirement and will be moving up to the interior where I can actually grow stuff.
Re: KRAUT people - 01/22/21
Originally Posted by MarineHawk
I thought this was going to be about Germans.
I think that was intentional.