Becker Sauerkraut

averageiowaguy

averageiowaguy

Joined
Mar 22, 2011
Messages
1,084
Maybe slightly off topic but I did use a BK-5 and some other knives to process the cabbage. If you guys like sauerkraut, check out the recipe for sauerkraut (homemade) in the Joy of Cooking. It is really simple to make. This year we grew half a dozen cabbages in the garden. When they were done I went out and harvested them.
photo1_zpsb2bae28a.jpg

There is quite a bit of cleanup and leaf cutting needed to get down to the tasty bits of the cabbage. Once that is done all you need is a crock, your cabbage and some pickling salt.
photo2_zpsbe2c03fe.jpg

You can make it in smaller batches if you don't have a crock. Some people do it in mason jars etc. Then you slice it up, pack it down and make a brine and let it sit in a crock for 3-6 weeks. You want something to weight the cabbage down. I have a special crock with weights but a lot of people will just use a ziplock bag filled with brine. The idea is that you don't let air get to the cabbage. It all has to stay submerged so that the right stuff grows in it to ferment it and make it tasty. Mine has been going for a week now.
photo4_zpscb93638c.jpg

Anyway it is an easy project to do and you have to use a knife a LOT to get the cabbage processed. I'm hoping my kraut is extra stinky and gasses everyone in the room. Right now the crock is pretty ripe, but not near stinky enough. :)
 
Mmmm...mmmmm. Stinky kraut is seriously good stuff. Hey, that's a good looking parang. ;)
 
My wife has been making kraut this way for years. Seriously yummy stuff. I thought I hated sauerkraut, based on my memories of the canned slimy stuff when I was a kid. :-D
 
that parang is beautiful.
I eat in a Ukranian kitchen every day at work... cabbage *everywhere*.
 
This thread just gave me a huge craving for sauerkraut.

Been too long since I've had it.
 
My mom is a Kraut. Not this kind, obviously, but still.....real sauerkraut is the bomb. Like the German version of Kimchi, without having to bury it in the yard for a month.
 
I just used a glass bowl and sea salt. Cooked it up while camping last year. Was a big hit. It's in an old thread.
Very good stuff!
 
Haven't made my own kraut in a couple of years.
I think you have inspired me.
Will post the results and process with suitable Becker content as I begin the process again.
Thank you!
 
Nothing like sauerkraut and stone-ground mustard on grilled brats!!! With ice cold beer and football, of course.
 
Finally got around to starting my kraut today. Decided I was gonna get a little crazy and go for a kraut/kimchee hybrid...
Used the 9 to process all the veggies:
First some red onions:

Then some carrots, garlic, and zucchini:

Next, the cabbage. The King fears NO vegetable!

I don't have a pickling crock, so I've always used 5 gallon food-grade buckets. I layered the veggies with salt, cayenne, paprika, cumin, and siracha:

I have a heavy ceramic plate that just fits the inside of the bucket. Enough room for the gasses to escape, and keeps the yumminess submerged:

I secure a bit of cloth over the top with cotton twine and a cord-lock, so it can breathe, but keeps the bad cooties/dirt/bugs out, in this case an old, (clean), tshirt:

I'll check it tomorrow to see if it's created enough brine on its own. If not, I'll make a bit of my own, enough to cover the veg, and add it into the mix.

This is a departure from traditional saurkraut for me and I'm excited to see how it turns out.
Will keep you posted.
Thanks for watching :-)
 
chili cabbage salad. mmm.

actually, i'm reminded i need to make lady cassandra lasagna

and CinCinn chili. though that takes 48 hours, according to legend...

mmm

i need to find someone to buy, freeze, and ship a couple gallons of Skyliner direct from the store. "7 way" :D
 
You must log in or register to reply here.
Back
Top