Anyone Make Their Own Sauerkraut

[werner.reiche]

You've never heard of pre soaking the barrels? That's how it was made in the old days as plastic was not around back then , if smaller batches were made it was done in stone ware crocks .

That's what we did - big batches in 30 gal oak barrels, smaller batches in 8 gallon crocks. I thought the pre-soaking was to expand the wood barrels so that the would not leak if they had dried out. We never did add water to the sauerkraut.

[sawbill]

Well, I started this thread and I have to thank you guys for kicking in all the pointers--along with links. What I find surprising is how many here are into making this stuff. Its all helped and now I'm confident enough to put up my own batch next fall with I expect, few problems.

[TPM]

We make ours in a food grade 5 gallon bucket. I've got an old metal pie plate that fits inside just perfect and I weight it down with a large rock that has been thoroughly washed and placed in a plastic bag. I've never had to add water but we always use farm fresh cabbage from the local market. I've tried many different fermentation times and I find 6-8 weeks in a cool basement works best. After that we vacuum seal it and freeze it.
To the original OP, the longer you leave it the mellower it gets. If you wanted it to have some bite you left it way too long. Also, unless you have someplace cool for it to ferment I wouldn't make it in September. We typically make it in early December and package it in late January.

[jaycee]

That's what we did - big batches in 30 gal oak barrels, smaller batches in 8 gallon crocks. I thought the pre-soaking was to expand the wood barrels so that the would not leak if they had dried out. We never did add water to the sauerkraut.

Exactly , I still remember my father , tapping down the barrel bands to keep the barrel tight and then washing out with boiling water , which killed any unwanted bacteria and at the same time the wood would expand and keep the barrel water tight . He also had the smaller 30 gal. oak barrel, which my older brother wound up with , then gave it away "rrrgh] wish I had it as it was used to make kraut for over 50 years. [ just for nostalgic purposes, as I make mine in a food grade plastic barrel which should last for decades.]

[Roe+]

You've never heard of pre soaking the barrels? That's how it was made in the old days as plastic was not around back then , if smaller batches were made it was done in stone ware crocks .

Yes, but you never stated that or sterilizing them. If you want to play semantics, well there your are. Maybe you should of explained it better. You were sure quick to jump on anything I wrote.

Bottom line if it works for you go with with it. there are numerous combinations and permutations based on personal experience. Cleanliness is the big thing, so you don't have other yeasts/bacteria competing. The natural bacteria required is contained in the cabbage, I use a ceramic crock and sterilize it with the same solution I use for wine. It is also a good idea to sterilize your utensils as well.

Roe+

[jaycee]

Yes, but you never stated that or sterilizing them. If you want to play semantics, well there your are. Maybe you should of explained it better. You were sure quick to jump on anything I wrote.

Bottom line if it works for you go with with it. there are numerous combinations and permutations based on personal experience. Cleanliness is the big thing, so you don't have other yeasts/bacteria competing. The natural bacteria required is contained in the cabbage, I use a ceramic crock and sterilize it with the same solution I use for wine. It is also a good idea to sterilize your utensils as well.

Roe+

PM sent

[sawbill]

One thing I forgot to mention is that we added 3 whole heads of cabbage to the mix during fermentation to make a pile of sour cabbage rolls later on.
They're made about 1/3 the size of a regular cabbage roll but I gotta say they're very tasty. After they're made we'll put them into meal size packages for quick meals at camp.

[werner.reiche]

One thing I forgot to mention is that we added 3 whole heads of cabbage to the mix during fermentation to make a pile of sour cabbage rolls later on.
They're made about 1/3 the size of a regular cabbage roll but I gotta say they're very tasty. After they're made we'll put them into meal size packages for quick meals at camp.

My mom always did that too. They were way better than plain cabbage rolls.

[Roe+]

One thing I forgot to mention is that we added 3 whole heads of cabbage to the mix during fermentation to make a pile of sour cabbage rolls later on.
They're made about 1/3 the size of a regular cabbage roll but I gotta say they're very tasty. After they're made we'll put them into meal size packages for quick meals at camp.

That's an awesome idea.

Roe+

[johny]

One thing I forgot to mention is that we added 3 whole heads of cabbage to the mix during fermentation to make a pile of sour cabbage rolls later on.
They're made about 1/3 the size of a regular cabbage roll but I gotta say they're very tasty. After they're made we'll put them into meal size packages for quick meals at camp.

Clarify for me please.
You put entire whole heads of cabbage into a big vat of shredded salted cabbage?
No prep for the whole heads?
Maybe just peal off the outer leaves and submerge into the shredded salted mix?
Do you add extra salt to compensate for the weight of each cabbage head?

Sounds like a brilliant way to get whole fermented leaves.