Started a Batch of Sour Kruat

in homesteading •  28 days ago

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Our sour kraut supply was getting a little low. Cabbage was on sale so we decided to start a batch of kruat.
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After quartering up the cabbage we start shredding with our kruat shredder.
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After shredding all the cabbage down we salt it liberally as we stuff it in our fermenting crock.
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Pressing down the kruat helps juice it and gets the air out. I put the ceramic disc on top and we secure the lid,pouring water around the lid. This way gas can get out but oxygen can’t get in.
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Now we wait for about 3 weeks. The rewards are grand though.

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The rewards are grand though.

Love it! :D

So, that's how you make sauerkraut? I've never had it in all my life though I would like to try it some day. Not that I'll be following your technique - I don't really do much in the kitchen other than wash the dishes these days.

I do like cabbage though. And coleslaw which I imagine it tastes like a little. And it's got to be very nutritious because cabbage is a wonder-veg, isn't it!

Hope your batch is grand. :D

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Yes there is another method where you use vinegar but this is the old way. We make a big batch and can some for the food reserves

Yes! I was really excited to see this this morning. I love sour krout! We usually make it in small batches in a mason jar on the counter top.

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We like to make a big batch and can some for our food reserves

I have never tried to make sauerkraut. You have given me some motivation. We are planning on planting a bunch of cabbage this year in the garden. I will have to try it. Thanks for the info.

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The main thing is not to let the oxygen in the mix once it starts fermenting. As long as the liquid is above your mix you are good.

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Looks like I need to learn to spell LOL
A sour kruat slang for a grump German. I know a few.
Suaerkruat : fermented cabbage