This years Sauerkraut project

Discussion in 'Camp Cooking' started by B.Habermehl, Dec 8, 2018.

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  1. Dec 8, 2018 #1

    B.Habermehl

    B.Habermehl

    B.Habermehl

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    This stuff has taken on a life of its own. With the help of a bunch of special needs folks and their supporters, we put up three buckets, about 85 lbs of kraut. This project will feed a bunch of folks at different events this coming year. Now I need to find time to make our own supply. BJH
     
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  2. Dec 8, 2018 #2

    azmntman

    azmntman

    azmntman

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    Mom made it, geez I miss her sometimes!
     
  3. Dec 8, 2018 #3

    B.Habermehl

    B.Habermehl

    B.Habermehl

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    It’s easy to do, just finely sliced cabbage and salt plus pressure to work up the brine. Seal from air contact and ferment for six weeks to about two months.
     
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  4. Dec 9, 2018 #4

    Kansas Jake

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    My wive has a couple of large canning jars going on the kitchen counter right now. She puts it in a 2 quart jar with a piece of cheese cloth over the top held in place by the ring for the lid. She also found a recipe for small batches that suggested putting the shredded cabbage in a big bowl and squeezing it with your hands to get the juice to come out rather than trying to compact it and mash it as it goes into the jar. That worked well. We have made several batches that way. Rather than making a huge batch which we have done, we now just do a head or two at a time. Now if we raised a big batch of cabbage in the garden we would dig out big crock.
     
  5. Mar 1, 2019 #5

    Carbon 6

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    [​IMG]
     
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  6. Mar 1, 2019 #6

    Juice Jaws

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    Not a big fan of Sauerkraut, two or three times a year is more than enough, but at least we are off of the spam.
     
  7. Mar 1, 2019 #7

    Nyckname

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    Dang...now I want a Spam and kraut sandwich .
     
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  8. Mar 1, 2019 #8

    MN284

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    My folks made it back in the 1940's-50's from the cabbage they grew. One time they forgot to put sugar in the recipe and opened the jars back up and added a tablespoon or so on top of the stuff, then resealed it.

    Said it still tasted great, you just had to set the jar in a washtub when you opened it, stand back, let if fly out then collect if from the washtub!
    (might have made good propellant for a howitzer!)

    Tom
     
  9. Mar 1, 2019 #9

    Kansas Jake

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    We have never added sugar to the cabbage when we make it. It must make a sweet form of kraut. I like the tang of it, with or without caraway seed.
     
  10. Mar 1, 2019 #10

    Carbon 6

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    I would call that pickled cabbage if sugar is added to the fermentation.
     
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  11. Mar 2, 2019 #11

    davidmc62

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    Mmmmm, Spam and Kraut on sour dough bread samich. Yum!
     
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  12. Mar 2, 2019 #12

    davidmc62

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    Ever made a Rueben samich with Spam n'stead of pastrami? It works...on some levels;)
     
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  13. Mar 2, 2019 #13

    Juice Jaws

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    I am staying with peanut butter and jam.
     
  14. Mar 2, 2019 #14

    Carbon 6

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    I'll eat one of those. :D
     
  15. Mar 2, 2019 #15

    fleener

    fleener

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    You can buy a sweeter version of sauerkraut at the store. It just has a hint of sweetness. Certainly not overly sweet.

    I was at a German restaurant in Milwaukee and they severed a sweet version with sausages. I had never had a sweet style before and it was really good.

    Fleener
    th.jpg
     
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  16. Mar 2, 2019 #16

    fleener

    fleener

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    You know what they called sauerkraut during WWII?

    Fleener
     
  17. Mar 2, 2019 #17

    Ames

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    After WW1 they changed it to Victory cabbage. Or Liberty cabbage.
     
  18. Mar 2, 2019 #18

    Nyckname

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    Sauerkraut is good on hotdogs, so why wouldn't it work on Spam®?
     
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  19. Mar 2, 2019 #19

    fleener

    fleener

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    I always liked calling it Liberty Cabbage.

    Fleener
     

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