Team Bettendorf in Missouri

Saurkraut

This is a favorite food here.  We eat it on bratwerst and salad and meat and oh...anything else we can think of.  My only problem is keeping us in saurkraut.  Someday I'll have one of these fermenting crocks.  And I'll make it by the 5 nd 10 liters.  Jillian is my official saurkraut helper.  It is kind of a tradition for us.  I chop the cabbage into manageable pieces and she feeds them into the machine. 

Ingredients:

One medium cabbage

1T caraway seeds

1T salt

4T whey

I used two smallish cabbages and I only like half the caraway.  The first time I made it it was too carawayish and I had no preconcieved notions because I had never had saurkraut prior.

I put the cabbage mixture in the mixing bowl of the Bosch with the whisk attachments and let it go for 5-8 minutes.  I detest the pounding the cabbage part.  It hurts my hands and makes my arms tired.  You can see the caraway (I use about half what the recipe calls for) and the salt.

After it has mixed for awhile and seems pretty wet I spoon it into jars.  The cabbage does get kinda frothy with the mixer method but if you let it sit for a minute the bubbles dissipate and it looks just like the stuff you might have pounded by hand.  Spooning into jars is really a big person job so I don't have pictures of my helper doing this.  Three jars of yummy Saurkraut.  This stuff is far better than store bought.

Untitled Comment

{ 05:04, Monday, October 22, 2007 } { Posted by mommaofmany }

Well that's a lot simpler than I thought it would be! So you use 1/2 Tbsp caraway instead of the 1 full that's listed in the ingredients? I'll be starting on a half a batch of saurkraut today or tomorrow.

Thanks for all your work!

Momma

Untitled Comment

{ 08:43, Monday, October 22, 2007 } { Posted by Diane W. }

I have seen instructions for sauerkraut before and they always say to put a plastic bag full of water over the sauerkraut to keep air out - is that step unnecessary if you use small enough jars?
Thanks, Diane W.
http://www.homeschoolblogger.com/victorious

Katie

{ 10:09, Monday, October 22, 2007 } { Posted by Chas }

Hey... I have my stuff for sauerkraut but did not get around to making it today.. I will tomorrow.. I will put it on my list! I *heart* lists... I know... weird! :)
Have a great day!!
Love,
Chas

Woohoo

{ 12:40, Tuesday, October 23, 2007 } { Posted by Chas }

Alrighty we have our sauerkraut DONE! The kids even helped me! WOOHOO!! I took a lot of pics and will post tomorrow! :)
It is beautiful and I am sure is very yummy!
I might even take some to our cookout this Saturday for the hot dogs... mmmm
Have a great day my friend!
Love,
Chas

Untitled Comment

{ 02:38, Tuesday, October 23, 2007 } { Posted by Diane W. }

I FINALLY got around to making the soaked beans and rice and posted it to my blog. I also added a tutorial on making homemade tortilla chips. Of course I know making the tortillas myself first would have been better, but I've never done that and didn't have time that day to look it up and learn how to do it.
Blessings ~ Diane W.
http://www.homeschoolblogger.com/Victorious/413633/

Kraut

{ 02:58, Tuesday, October 23, 2007 } { Posted by motherearth }

I just finished making mine a couple of days ago, I left a 1/2 head space and it still bubbled out, a little frustrating but it looks and smells great.

I don't use the caraway seed, we like it without, and we have found we enjoy it best made with whey instead of the extra salt. We just use whey from our yogurt.

This is my favorite thing to make!

Untitled Comment

{ 03:31, Tuesday, October 23, 2007 } { Posted by mommaofmany }

I am getting ready to make my kraut tomorrow, but MotherEarth's comment gave me pause. Am I supposed to leave room in the jars or fill them all the way up?

I went out and bought caraway seeds today for this project!

Momma

WHey gone wrong?

{ 08:04, Tuesday, October 23, 2007 } { Posted by Anonymous }

I tried making whey for the beans
I tried doing it the way NT says to, but the stuff on the top got moldy after 4 days, and there was no whey the way I get when I make kefir. The cream part of the milk was included in the milk I used (I did 1 qt). I put it in a mason jar and covered with a dishtowel.
What went wrong? Thanks Katie!

Question:0)

{ 11:10, Wednesday, October 24, 2007 } { Posted by Anonymous }

Hi Katie,
I made my sauerkraut yesterday, but have a question.
I hammered the cabbage and didn’t get much liquid from it at all. I also tried beating it in my kitchen aide, but that didn’t produce anymore liquid. Even with the 4 Tablespoons of whey, there isn’t much juice. Is that okay, or should I add more whey?
Thank you!
Margaret

leaky jar

{ 05:25, Monday, October 29, 2007 } { Posted by Anonymous }

I made my sauerkraut but after a couple days on the counter it started leaking out the lid. I suspect I didn't leave enough space at the top of the jar. Will it still be safe to eat?
Diane W.
http://www.homeschoolblogger.com/victorious

BTW ... thanks for the tip about the biotin. I will try that, too.