Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Kc_Kracker on November 13, 2012, 10:30:35 PM

Title: KRACKERS KRAUT
Post by: Kc_Kracker on November 13, 2012, 10:30:35 PM: 4 heads make a half 5 gallon bucket, 8 heads do a full bucket
use a mandolin to slice THIN conformed slices so they ferment the same time span
use a food grade bucket or large bin

1----add a 1" layer to bucket and sprinkle with 1.5 TBSP of canning salt
repeat
repeat
repeat
til its all in the bucket

2---let it sit for 20 minutes...the salt will start the fermentation fast and make juice
3----keep mashing it down with your fist HARD until you have enough juice to have it all under water at least 1"
4---put a plate or something flat that's strong over it and a jug of water on top of the plate to keep it submerged

5---1-2x daily walk by and push it down til bubble stop bursting up, youll hear them. push down til they stop.
DO...NOT...EVER...DISTURB IT OR TURN IT OR MIX IT, DONT TOUCH IT or you stop all fermentation!!
when it stops giving you bubbles, its done, NOT UNTIL the bubbles stop! when you stop getting bubbles, cann it :tup:

KEEP BUCKET IN A WARM PLACE or it will slow down fermentation. you want a place with at least 65 degrees consistent, preferably around 70.
after you eat this, you'll get sick smelling the crud sold in stores :tup:
Title: Re: Kracker's canned SAUERKRAUT !!
Post by: Kc_Kracker on December 29, 2012, 09:31:19 PM: back up for those asking how to do kraut, sorry too much typing to send to everyone :hello:

also, you dont have to cann it, you can ferment it then put it in the fridge to eat in Tupperware or something so all you non-canners dont think that counts you out :tup:
Title: Re: KRACKERS KRAUT
Post by: 300rum on December 30, 2012, 08:02:24 AM: I am going to have to try this for the second time. I did it a year and a half ago and it didn't turn out well. Do you cover the liquid somehow? I have seen some recipe's where you put plastic wrap over the juice.
Title: Re: KRACKERS KRAUT
Post by: Kc_Kracker on December 30, 2012, 08:21:39 AM: no, you push the kraut down under the liquid, i used a plate
Title: Re: KRACKERS KRAUT
Post by: crnbndr on December 31, 2012, 10:19:54 AM: I am not a canner. How long can you keep it in tupperware? Can you freeze it? I am thinking, a good starter for chow-chow.
Title: Re: KRACKERS KRAUT
Post by: BOWHUNTER45 on December 31, 2012, 10:39:21 AM: Something stinks :chuckle: I will be cooking a pork roast for tomorrow in my crock pot with Kraut for about 6 hours and then layed over some mashed potateos ...YUMMY ..I can taste it now :tup:
Title: Re: KRACKERS KRAUT
Post by: Kc_Kracker on December 31, 2012, 12:17:15 PM: Quote from: crnbndr on December 31, 2012, 10:19:54 AM
I am not a canner. How long can you keep it in tupperware? Can you freeze it? I am thinking, a good starter for chow-chow.
caning is VERY easy and well worth it to learn. in tupperware in the fridge id imagine maybe a month. anything can be frozen :tup:
Title: Re: KRACKERS KRAUT
Post by: fishingfool on December 31, 2012, 12:35:01 PM: Used to make kraut every year, froze it, kept very well. ff
Title: Re: KRACKERS KRAUT
Post by: crnbndr on December 31, 2012, 01:46:29 PM: Quote from: Kc_Kracker on December 31, 2012, 12:17:15 PM
Quote from: crnbndr on December 31, 2012, 10:19:54 AM
I am not a canner. How long can you keep it in tupperware? Can you freeze it? I am thinking, a good starter for chow-chow.
caning is VERY easy and well worth it to learn. in tupperware in the fridge id imagine maybe a month. anything can be frozen :tup:

Caning may be easy to learn but I have neither the time nor money to go to China and learn! :chuckle: :chuckle: :chuckle:
Title: Re: KRACKERS KRAUT
Post by: Kc_Kracker on December 31, 2012, 01:59:10 PM: i learned on you tube in about 10 minutes, sure saves me a ton of money too, the only cost involved to start was $18 for the case of jars and canning salt and 8 heads which turned into $200 worth of kraut :tup: