Posted by Cal Innes on October 23, 2013 at 03:33:03 from (66.252.58.2):
In Reply to: o/t sourkruat posted by Larry@stinescorner on October 22, 2013 at 15:33:06:
Good morning Larry, I just finished making Kraut 2 days ago. I do it the way my German ancestors always made it. I still have and use my great grandfathers shredder that he brought over here from Germany in the late 1800's. It is very simple to make. Once the cabbage is shredded, A few leaves are put on the bottom of the crock, I use a 5 gallon crock. Then a small handful of salt (nothing was ever measured) then about 4 inches of shredded cabbage. This is gently pounded to compact it, hard enough to get it packed but not so hard as to break the crock!... more salt.... more cabbage.... more salt. Each time I put about 4 inches of cabbage and pound it. As you go along, Keep pounding. After a bit the cabbage begins to get juicy and if pounded adequately, you will not have to add water, I think the salt draws out the juices. Pounding crushes the cabbage and allows the juices to escape the shredded cabbage. I did not have enough cabbage this year to make a full crock so went with what I had. My family always put a wooden disk on top of the cabbage to keep it all submerged and put a rock on top to hold the entire mess down. It was my mothers job when she was small to clean the rock and skim off the mold every few days. As for me, a couple of years ago I cut a piece of slate to fit inside the crock and drilled a 1 inch hole in the center so I could get a finger in it to lift it. This eliminates the rock! In the past I have been keeping the Saurkraut in the crock but I will try freezing it this year once it is ready. Have fun with it! Making Saurkraut was a good excuse for all the family to gather each fall... they used to make a ton of it. I am now the only one left who makes any. Sort of sad for me but I carry on the tradition. Cal
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