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General Category => Other Fermentables => Topic started by: liquidbrewing on September 15, 2011, 07:46:28 PM

Title: Sauerkraut
Post by: liquidbrewing on September 15, 2011, 07:46:28 PM
I've been thinking about making some sauerkraut.  Have watched a lot of videos online, and wondered I could ferment it in a brewing bucket?  Closed completely with an airlock?  Anyone make sauerkraut?
Title: Re: Sauerkraut
Post by: Slowbrew on September 15, 2011, 09:01:12 PM
My folks used to.  They used a Red Wing crock and set a plate, face down, on top with a jar full of water on top to hold everything under the liquid.  I would think a brew bucket would work.

Paul
Title: Re: Sauerkraut
Post by: Jimmy K on September 15, 2011, 11:15:14 PM
I'd never use it for brewing again ...
Title: Re: Sauerkraut
Post by: The Professor on September 16, 2011, 01:53:33 AM
I'd never use it for brewing again ...

I don't know about that...if you clean it right, it should be no problem. 
I use containers that held kimchee in my brewing (I even store yeast slurries  in them) and have never had any issues with contamination or souring.   And kimchee is, after all, just Korean sauerkraut (just spicier and fishier).

It's all about how how clean such vessels for brewing use.
Title: Re: Sauerkraut
Post by: kruz805 on September 16, 2011, 03:58:59 PM
I help my parents make kraut every other year.  I would suggest using old ceramic crocks.  Use kitchen (unscented) garbage bags to seal the top of the crock.  You need to place the bottom of the bag on the kraut and fill with water and tie off.  You only need enough water to seal the kraut from the air.  End up being no more than an inch of water in the bag.
Title: Re: Sauerkraut
Post by: tschmidlin on September 16, 2011, 06:34:30 PM
That's an awesome idea, I love it.  Any other tips and tricks?
Title: Re: Sauerkraut
Post by: Jimmy K on September 16, 2011, 07:49:29 PM
I'd never use it for brewing again ...

I don't know about that...if you clean it right, it should be no problem. 
I use containers that held kimchee in my brewing (I even store yeast slurries  in them) and have never had any issues with contamination or souring.   And kimchee is, after all, just Korean sauerkraut (just spicier and fishier).

It's all about how how clean such vessels for brewing use.

Huh! I was as worried about the plastic absorbing kraut flavors as contamination. But if you can make kimchee and brew in the same bucket then I stand corrected.
Title: Re: Sauerkraut
Post by: gmac on September 17, 2011, 03:20:39 PM
Just an aside.  A friend of the family (now deceased) used to make sauerkraut in a big barrel and would put whole cabbage heads in the bottom (cut out the core I think).  They took a longer to ferment but because he'd leave it in the barrel for a long time, no problem.  Then, he'd use the whole leaves to make cabbage rolls instead of regular cabbage.  Awesome!
Title: Re: Sauerkraut
Post by: MDixon on September 19, 2011, 04:35:02 PM
Kraut is super easy. Chop (or slice or whatever) the cabbage and salt it, the water will come out. Weigh it down with a plate and a rock (the way my grandmother did/does it - she's 98 BTW). You want it all submerged for sure and it can get a bit funky at the surface of the liquid. Sandor does a great job with all wild ferments.
http://www.wildfermentation.com/resources.php?page=sauerkraut
Title: Re: Sauerkraut
Post by: hubie on September 23, 2011, 03:40:03 PM
Maybe it was the cabbage I used, but the only time I tried to make it, I didn't get nearly enough water to come out and cover the cabbage.  Is there some sort of rule-of-thumb to use with respect to how much salt you use?
Title: Re: Sauerkraut
Post by: MDixon on September 23, 2011, 04:10:05 PM
I seem to recall about a tablespoon per head, but it was a long time ago that I made it...way more kraut than I generally eat, so one and done for me...
Title: Re: Sauerkraut
Post by: tallcall on September 23, 2011, 07:54:30 PM
I used to make it with my dad we would shred a head into the crock sprinkle about 1/4 cup of salt, then pound down with the end of a clean 4x4. Keep layering cabbage and salt and pound down after each layer. Should have plenty of liquid to cover cabbage when you finish. Turn a plate upside down and weight it down with a clean rock or gallon jug of water. Store in a cool place until done.
Title: Re: Sauerkraut
Post by: bluesman on September 23, 2011, 08:53:12 PM
I've been thinking about making some sauerkraut.  Have watched a lot of videos online, and wondered I could ferment it in a brewing bucket?  Closed completely with an airlock?  Anyone make sauerkraut?

I use an old 5 gallon pickle bucket that works great. You could use a 6.5 gallon fermenter as well. I'm not sure if the residual hop aromatics would work their way into your kraut but would likely be gone after a batch.
Title: Re: Sauerkraut
Post by: kramerog on September 17, 2014, 02:21:53 PM
How did the brewing bucket work to make sauerkraut?  Did it avoid issues with mold and such? 
Title: Re: Sauerkraut
Post by: el_capitan on September 27, 2014, 02:10:26 AM
The true ratio of salt to cabbage is 3 Tbsp/ 5 lb of cabbage.  Make sure you use non-iodized salt, as that will inhibit the fermentation.  The optimum fermentation temp is 68-72 degrees, and it's recommended that you let it ferment for at least 10-12 weeks prior to eating.  I couldn't find the source of that info again, but here is an interesting chart that shows how the different bacterial strains operate in a kraut ferment:

(https://www.foodpreservationmethods.com/asset/images/sauerkraut-fermentation-graph.png)

Here is the source page (https://www.foodpreservationmethods.com/sauerkraut-kimchi-pickles-relishes/sauerkraut/fermentation) for the above graphic. 
Title: Re: Sauerkraut
Post by: klickitat jim on September 27, 2014, 02:50:47 AM
The true ratio of salt to cabbage is 3 Tbsp/ 5 lb of cabbage.  Make sure you use non-iodized salt, as that will inhibit the fermentation.  The optimum fermentation temp is 68-72 degrees, and it's recommended that you let it ferment for at least 10-12 weeks prior to eating.  I couldn't find the source of that info again, but here is an interesting chart that shows how the different bacterial strains operate in a kraut ferment:

(https://www.foodpreservationmethods.com/asset/images/sauerkraut-fermentation-graph.png)

Here is the source page (https://www.foodpreservationmethods.com/sauerkraut-kimchi-pickles-relishes/sauerkraut/fermentation) for the above graphic.

Love it. We have a sauerkraut ron Pattinson.  This forum rocks
Title: Re: Sauerkraut
Post by: 58limited on October 05, 2014, 09:17:27 PM
I don't see why a fermenting bucket with airlock wouldn't work. I've made sauerkraut several times. I'm fortunate that a college friend from Switzerland gave me a 20 liter crock to make it in. I use 20lbs cabbage blended with 2 1/2 ounces salt, 2 tsp caraway seed, and 2 tsp crushed juniper berries. When packed in the crock, it makes enough juice to cover the cabbage by 1 1/2 inches or so. Add 8 oz. cultured buttermilk on the top then cover with a large cabbage leaf or two. My crock has two half circle weight stones to hold everything down (I do heat these in the oven to sanitize before use). The lid sits in a groove that is filled with water, thereby forming the airlock. 
Title: Re: Sauerkraut
Post by: chumley on October 20, 2014, 03:28:53 PM
We just packaged 5 lbs. of sauerkraut yesterday, and sliced up the last two garden cabbages to make another 5 lbs.  The first batch we let go for three weeks at around 70°F, and it seems plenty sour enough.

After last year's attempt in a bucket got all moldy and I threw it away, we decided to buy the right tool for the job:

http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB (http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB)

I made some slovakian goulash with it, and it was a hit at hunting camp this year.

If you do go the fermenting bucket route, here is some good advice I recently learned.  For a weight, use a few gallon ziploc bags filled with water.  The bags will conform better with the bucket, creating a better anaerobic seal.
Title: Re: Sauerkraut
Post by: el_capitan on October 21, 2014, 01:03:06 AM
I would be cool with fermenting in a bucket, with a big plate as a follower to keep the cabbage under the liquid.  My wife is not down with plastic in ferments though, so we've used the 1-gallon glass jars.  I think one of the new big mouth bubblers would be perfect for a large batch, and the Ziplock bag full o' water method would work fine in that case. 

In my experience, there is a considerable volume gain when the ferment really gets going, so plan on leaving some head space in whatever container you use.  I'm thinking about fermenting a small batch in my classroom this year, up on my desk so students can watch the activity.  Then I'll gross them all out when I take a bite.    :o

The other day I told a girl that she was eating billions of living bacteria as she ate her yogurt.  She was so grossed out she threw it away!  Kids these days, sheesh...
Title: Re: Sauerkraut
Post by: jwhancher on November 19, 2014, 08:09:40 PM
Just saw this thread and thought I would chime in.

I've done sauerkraut plenty of times before and use a food grade 2-gallon bucket with lid and airlock/bubbler. I live in PA and purchased my bucket from Keystone:

http://www.keystonehomebrew.com/shop/2-gallon-bucket-with-drilled-lid.html (ftp://www.keystonehomebrew.com/shop/2-gallon-bucket-with-drilled-lid.html)

It's cheap and works great.  Keeps the bugs & flies away in the warmer months too.

Cheers.
Title: Re: Sauerkraut
Post by: pinnah on December 11, 2014, 02:19:35 PM
we decided to buy the right tool for the job:

http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB (http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB)


Hey chumley, just wondering how much cabbage you can put in that 3 gallon crock.  I am thinking that is plenty big?
Title: How I make sauerkraut....and prevent the bird flu
Post by: dazed on December 16, 2014, 08:09:07 PM
Add 8 oz. cultured buttermilk on the top then cover with a large cabbage leaf or two.

I've never heard about using buttermilk.

I have been making sauerkraut for many years....I gave my friend a 6 gallon brew bucket with airlock, and he now makes it to...no problems....as stated just weigh it down somehow and cover with 1-2 inches of liquid above the cabbage and you will be fine. I Usually never have enough liquid so I will make up some Brine, with boiled and cooled H2O (15g Salt for 1L H2O). Make sure that no pieces of cabbage are above liquid, or stuck to side of vessel....I usually wipe insides down with clean paper towel so no bits above liquid. I also use several big cabbage leaves between weight and chopped cabbage (still under brine or liquid)

I Got a German Made Harsch 30L crock and the book says 5- 8 grams (15g max) of salt (non-iodized or Kosher) for every 1kg of cabbage. From what I've gathered... the the warmer the ferment temp the more salt you use to prevent spoilage. I typically make sauerkraut in cooler temps so I tend to use less, and prefer the taste of a less salty product.

The Harsch Booklet also says to start out fermentation in at room temp (68-71F) for 2-3 days (until fermentation starts), and then move to a cooler (59-65F) area for 4-6 weeks. After that store it between 41-59F. I usually test it at about 3-4 weeks because I like my kraut with a little more crisp in the bite texture...and I like the taste of it when its young....

I make about 5 gallons at a time to last through-out the year.
By by the time i get to the last of it, the kraut has softened and changed flavor since storing....but still good.

I have also frozen some to see how it would turn out when thawed after couple months...I didn't find any noticeable difference in the product....BYMMV.

Remember Fresh Sauerkraut (not canned or cooked) sauerkraut has all those good GUT BUGS in it that yogurt does....and those BUGS are supposed to be good for you ....even prevent the Bird Flu (Avian Flu) ...google it!
but again YMMV....
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 17, 2014, 12:47:22 AM
so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

very cool though
Title: Re: Sauerkraut
Post by: Thirsty_Monk on December 17, 2014, 04:10:46 AM

so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

very cool though
Never know until you try.
Just do it.
Title: Re: Sauerkraut
Post by: Jimmy K on December 17, 2014, 02:20:25 PM
so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

very cool though
I only made it once and it was a smaller batch on my countertop, but there was no smell and it was delicious. I made it for a homebrew club meeting at my house, so I used one head of cabbage about two weeks ahead and it was all eaten that night.
Title: Re: Sauerkraut
Post by: dazed on December 17, 2014, 07:46:11 PM
so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

Doesn't smell anymore than beer fermenting unless your doing 50 gallons or more. If your just using regular cabbage (not colored), if any issues arise...you would know. My friend is way less sanitary than I am....and its working for him....If you can make beer...kraut is no harder....in fact, way easier!

I would be more afraid of eating out and getting sick than eating my kraut...or yours...
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 17, 2014, 07:51:52 PM
good to know-thanks.
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 17, 2014, 07:53:23 PM
so i have to ask-does the whole house stink like hot cabbage or what?  love eating it but not sure id make it. id probably end up with something less than good and might even get sick ;D

Doesn't smell anymore than beer fermenting unless your doing 50 gallons or more. If your just using regular cabbage (not colored), if any issues arise...you would know. My friend is way less sanitary than I am....and its working for him....If you can make beer...kraut is no harder....in fact, way easier!

I would be more afraid of eating out and getting sick than eating my kraut...or yours...

oh, and beer fermenting smells? -blasphemy  ;D
Title: Re: Sauerkraut
Post by: pinnah on December 18, 2014, 02:32:14 PM
Thanks for the informative post dazed.  I am getting excited to try it; crock is in the mail.  8)

To store it do you have to pressure can it to seal the top?
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 18, 2014, 02:36:47 PM
so what's the recipe for kraut? just adding water and pickling salt or what?
Title: Re: Sauerkraut
Post by: dazed on December 19, 2014, 12:56:43 AM
To store it do you have to pressure can it to seal the top?

I just stick in 1/2 gallon mason jars with the lid on it in the fridge....not to tight. I don't process them with heat...otherwise you would kill off the good stuff.
Title: Re: Sauerkraut
Post by: dazed on December 19, 2014, 12:59:26 AM
so what's the recipe for kraut? just adding water and pickling salt or what?

EXACTLY...though you might chop or shred it first.... Then just layer and salt by weight.

Refer to my earlier post for weights.
Title: Re: Sauerkraut
Post by: dazed on December 19, 2014, 01:21:55 AM
I stumbled across this cool blog the other day and she has some recipes, and has well documented her
sauerkraut making experience.... I thought I would share http://feedyourskull.com/category/ferments/
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 19, 2014, 03:02:29 AM
Ok I'm sold. Something else to try and confuse everyone what it is I'm doing now.


Sent from my iPad using Tapatalk
Title: Re: Sauerkraut
Post by: pinnah on December 19, 2014, 01:30:31 PM
I stumbled across this cool blog the other day and she has some recipes, and has well documented her
sauerkraut making experience.... I thought I would share http://feedyourskull.com/category/ferments/

Excellent; good read on the process.  Thanks.
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 19, 2014, 02:22:29 PM
so what's the recipe for kraut? just adding water and pickling salt or what?

EXACTLY...though you might chop or shred it first.... Then just layer and salt by weight.

Refer to my earlier post for weights.

yeah figured a shred on it. i usually add some garlic to my kraut-might add that during fermentation and see.
Title: Re: Sauerkraut
Post by: reverseapachemaster on December 19, 2014, 04:26:53 PM
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 19, 2014, 04:29:46 PM
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.
Title: Re: Sauerkraut
Post by: HoosierBrew on December 19, 2014, 04:30:18 PM
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !
Title: Re: Sauerkraut
Post by: Wort-H.O.G. on December 19, 2014, 04:35:56 PM
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !

one of those love it or hate things ive found. one of my bud's wife was korean and she used to make it along with bulgogi....mmmmm good!
Title: Re: Sauerkraut
Post by: HoosierBrew on December 19, 2014, 05:32:29 PM
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

kimchi-takes me back to my army days.

Love kimchi !

one of those love it or hate things ive found. one of my bud's wife was korean and she used to make it along with bulgogi....mmmmm good!

Oh man, should've thrown the bulgogi in there, too. That's a great combo.
Title: Re: Sauerkraut
Post by: pinnah on January 13, 2015, 01:16:59 PM
Sweet...I have another fermentation lock burbling in the house...can't wait to try it!

That three gallon is a monster crock, but glad I got a big one. I bet I could stuff 30 pounds of cabbage in there at once.
Title: Re: Sauerkraut
Post by: dazed on January 13, 2015, 04:44:01 PM
Welcome to another Great Hobby pinnah!

You will suddenly be more familiar with current rates of cabbage in your area with a big crock!
I got an 8 Gallon capacity and have done 30lbs....fills it about halfway

Don't forget to sample along the way...and let us know how it turns out.
Title: Re: Sauerkraut
Post by: chumley on January 15, 2015, 04:36:19 PM
we decided to buy the right tool for the job:

http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB (http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB)

Hey chumley, just wondering how much cabbage you can put in that 3 gallon crock.  I am thinking that is plenty big?

Just saw this...I would say maybe 3 gallons of sliced cabbage? ;D  We were slicing up two monster cabbages from the garden, and that only filled the crock only halfway.

The second batch I let go a bit longer...3 weeks....and it came out just fine.  No mold or nothing. 

I have taken to browning a couple of pork chops (dusted with paprika, salt and pepper) in the morning, carmelizing a sliced onion at the same time, then placing the pork chops, onions, and then topping with the kraut in the crockpot.  I deglaze the pork chop frying pan with a little chicken broth, pour into the crockpot, and set it on low and go to work. Come home and cook some taters or maybe just a slice of rye bread, and you are eating like a Cherman.  :)

Title: Re: Sauerkraut
Post by: pinnah on January 23, 2015, 04:55:42 PM
Welcome to another Great Hobby pinnah!

You will suddenly be more familiar with current rates of cabbage in your area with a big crock!
I got an 8 Gallon capacity and have done 30lbs....fills it about halfway

Don't forget to sample along the way...and let us know how it turns out.

Hey thanks.  Very excited.  So you can just open up the crock and sample?  I feel like a newbie again...worrying about contamination. ::)  Any tips on sampling?  Just punch it down under the brine after?

2 weeks on Sunday..been running ambient around 65-68
Title: Re: Sauerkraut
Post by: dazed on January 23, 2015, 10:51:11 PM


  So you can just open up the crock and sample?  Yes...just make sure to put it back like it was.

 Any tips on sampling?  Get enough!... I usually grab a little extra

Just punch it down under the brine after? Just like before



2 weeks on Sunday..been running ambient around 65-68 A little warm for my taste after it started (3 days)...I usualy drop to about 55-60 if i can (cold room...basement) So depending on how you like it....it could be done

Taste and decide....even at cooler temps it will keep on fermenting...less crispy over time...


Title: Re: Sauerkraut
Post by: pinnah on January 26, 2015, 01:46:24 PM
Yum.  Crunchy but just a tad rubbery still.  Pretty good taste...will try your temp schedule on next batch.  I cut it up fairly chunky and thick...do you slice everything real thin?
Thanks for the tips.

two monster cabbages from the garden

Oh yea. I can't wait for that.  Seems like I waste cabbage every year by not being able to eat it all at once.
Title: Re: Sauerkraut
Post by: dazed on January 26, 2015, 06:25:07 PM
For the most part its the size of typical sauerkraut....I've been trying different ways to make it easier. So far I tried
1) sauerkraut mandolin
http://static.horecaproducts.com/uploaded/Webshop/Producten/en/contacto/vegetable-slicer-two-blades-53x20cm-4470002.jpg
Stopped using after 2nd batch....was clumsily awkward.

2)Side shooter on a Food processor
http://img.homeportfolio.com/cms/646038/cuisinart-food-processors-lpp-200.jpg
Works great but are limited with the amount you can put down the chute.

3) Kitchen Aid grater attachment
https://hippieingeeksclothing.files.wordpress.com/2010/01/kraut-shredder.jpg
Works good too Had to modify shoot to open wider...again limited in size of pieces.

There are some real nice commercial machines (pricey)

Wile looking for images I saw this item that might work well https://ncpreppers.files.wordpress.com/2012/10/shredding-cabbage.jpg
Size of shoot looks like little smaller than palm of hand.

Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there
Title: Get Your Cabbage
Post by: dazed on March 09, 2015, 05:19:56 PM
pinnah hope everything turned out good...

I was going to make a separate post but I figured I'd keep it here ...since people that are interested, are probably following it.

This is the time of the year for Spring Cabbage Sales (other is in fall)....especially with St. Patrick's Day!
The best price around me is .14 Cents a lb at Meijer Grocery...Happy St Pats Day! :)
Title: Re: Sauerkraut
Post by: pete b on March 09, 2015, 05:34:11 PM
For the most part its the size of typical sauerkraut....I've been trying different ways to make it easier. So far I tried
1) sauerkraut mandolin
http://static.horecaproducts.com/uploaded/Webshop/Producten/en/contacto/vegetable-slicer-two-blades-53x20cm-4470002.jpg
Stopped using after 2nd batch....was clumsily awkward.

2)Side shooter on a Food processor
http://img.homeportfolio.com/cms/646038/cuisinart-food-processors-lpp-200.jpg
Works great but are limited with the amount you can put down the chute.

3) Kitchen Aid grater attachment
https://hippieingeeksclothing.files.wordpress.com/2010/01/kraut-shredder.jpg
Works good too Had to modify shoot to open wider...again limited in size of pieces.

There are some real nice commercial machines (pricey)

Wile looking for images I saw this item that might work well https://ncpreppers.files.wordpress.com/2012/10/shredding-cabbage.jpg
Size of shoot looks like little smaller than palm of hand.

Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there
I have found a regular food processor works best. Its not the typical sauerkraut shred but it creates way more liquid than shredding, making the process nearly foolproof as there is always enough liquid to cover.
Title: Re: Get Your Cabbage
Post by: pinnah on March 09, 2015, 09:38:17 PM
pinnah hope everything turned out good...

Yes, thank you!
I have a second round going now - around 15 pounds this time - and trying to keep my ferment temp 58-60 based on your recommendation.

We are on the last jar of the first batch...I freaking love it and can eat it straight from the jar.
pretty good with lots of stuff.  I just had it mixed in on some baked potato last night...

I just used a good knife again.  Takes more time, but I like the rough and crunchy texture and don't mind it being a little on the chunky side.  Seems like the food processor would make it too fine and potentially turn it to mush?  I probably just don't know how to run those things.


Cheers.
Title: Re: Get Your Cabbage
Post by: pete b on March 09, 2015, 10:57:48 PM
pinnah hope everything turned out good...

Yes, thank you!
I have a second round going now - around 15 pounds this time - and trying to keep my ferment temp 58-60 based on your recommendation.

We are on the last jar of the first batch...I freaking love it and can eat it straight from the jar.
pretty good with lots of stuff.  I just had it mixed in on some baked potato last night...

I just used a good knife again.  Takes more time, but I like the rough and crunchy texture and don't mind it being a little on the chunky side.  Seems like the food processor would make it too fine and potentially turn it to mush?  I probably just don't know how to run those things.


Cheers.
You pulse it. It stays crunchy, i'm still eating what I made from our fall harvest and its great. I've lost batches that I shredded because it doesn't always break enough cell walls to make enough juice to cover.
Title: Re: Sauerkraut
Post by: dazed on March 10, 2015, 01:36:48 AM

I've lost batches that I shredded because it doesn't always break enough cell walls to make enough juice to cover.

Look back a  page(s)...I put recipe for liquid if you didnt have enough. YES it will go bad if not under liquid, no need to turn it to mush.
Title: Re: Sauerkraut
Post by: pete b on March 10, 2015, 08:48:07 PM

I've lost batches that I shredded because it doesn't always break enough cell walls to make enough juice to cover.

Look back a  page(s)...I put recipe for liquid if you didnt have enough. YES it will go bad if not under liquid, no need to turn it to mush.
No mush. Crispy but smaller pieces, actually works better in sandwiches and other things. I'm happy with it.
Title: Re: Sauerkraut
Post by: pinnah on March 11, 2015, 06:44:42 PM
Seems like one could actually try both sizes; ie, coarse as well as a finer shred. Layer in the coarse and then top with a layer of the fine shred or vise-versa?   It might be nice to have both texture/sizes available...just package separately.

So when you both are saying food processor, are you just using like a cheese grater blade in yours or some other blade attachment?  I guess you just have to cut up the cabbages into chunks that will fit into the processor chute?


Watched this again...worth a look!
Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there

5000kg and hour!  Automation is fascinating.




So, I like it raw and plain, without anything else it it.
But, willing to try new tastes - so

What types of additives do folks enjoy?   you know..caraway seed, apples etc.
Any thoughts/experiences on that?
Title: Re: Sauerkraut
Post by: pete b on March 11, 2015, 07:22:27 PM
Seems like one could actually try both sizes; ie, coarse as well as a finer shred. Layer in the coarse and then top with a layer of the fine shred or vise-versa?   It might be nice to have both texture/sizes available...just package separately.

So when you both are saying food processor, are you just using like a cheese grater blade in yours or some other blade attachment?  I guess you just have to cut up the cabbages into chunks that will fit into the processor chute?


Watched this again...worth a look!
Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there

5000kg and hour!  Automation is fascinating.




So, I like it raw and plain, without anything else it it.
But, willing to try new tastes - so

What types of additives do folks enjoy?   you know..caraway seed, apples etc.
Any thoughts/experiences on that?
The regular blade that goes in the processor. It doesn't need to fit in the feed chute on top, just in the bowl.
I use a little caraway and salt. Sometimes a few juniper berries. I make large batches with green cabbage from the garden in the fall as well as kim chi from the napa, greens, and hot peppers I grow. I usually have a forkful or two of either one every day. Between them they last all winter and spring then I usually grow napa in the spring for more kim chi.