I'm looking for a sauerkraut recipe. I've tried making one previously, but it didn't turn out quite right. Anyone have a foolproof or near to it recipe that they'd like to share?
I have never been able to make kraut like that. I can make it in a large crock, but every time I try the boiling water method, it just rots. I think I'm jinxed.Shred cabbage, pack half way into sterile jars, place 1 T canning salt, fill jar with cabbage, pour boiling water over and stick a knife into the jar to get out all air bubbles, add water if needed. Place rings and sterile lids on jar. Wrap in newspaper and let sit in dark place for 3-4 months. Use as needed. It is excellent tasting and easy.
Heehee, bet you got a sweet tooth don't you? The 'lacto wang' (lactic acid) of lacto fermented foods ain't for everyone; it's a shame though, they are a very nutritious probiotic food. The fermentation process actually ADDS to the nutritional value of the original in it's raw state. The best way to use them is as a condiment.I made some fermented vegetables (lettuce, carrots, zucchini) a couple of years ago and discovered I don't like the taste of fermented veggies all that much. What can I season them with to improve the flavor. Add some garlic, fer shur. What else?
Absolutely yes, kraut can be kept without pressure canning, in fact, IMO, it's an absolute shame to 'kill it' by canning it:When I was a wee lad I remember visiting a family who came from Eastern Europe and their son led me out to the workshop and they had vats of sauerkraut fermenting away. Well, maybe not vats, but big barrels of the stuff. The family always gave my family a dozen quart jars of the stuff. I can't even imagine how much they produced.
Here my recollections get hazy. I think that they only pressure canned some it and the rest they kept in the barrels and just helped themselves whenever they had a hankerin' for some good ole sauerkraut. Does that ring true? Can kraut be kept like that for months after fermentation has stopped?
Also, does anyone here have any experience in making HUGE batches of the stuff?