Sauerkraut 2010 w/Pics

[lcruzen]

Too cool erain! I've got to try my hand at some kraut this year.

[HawgHeaven]

Excellent E!!! Love the old school technique!!

[Whisky Fish]

Too cool erain, I'll keep my eyes open now that I know what to look for. Thanks again!

JT

[kansasplowboy]

Erain, your the man you just talk the talk you walk the walk man. Took men down memorey lane about 45to50 years ago. whenn granny & mon did it both gone now but thanks for the trip.

[grothe]

Awesome E!
Hoping I have enough cabbage this fall to give it a shot.
Thanks for the post.....

[RowdyRay]

Great Post Erain. Love the stuff, and yours is fantastic. Hope to make my own soon.

I was lucky enough to receive a quart of his kraut, folks. Very good stuff.

Still need to look in the basement of the new place. The kraut crocks are still down there. Not sure how many or how big. Don't remember any lids or koverweights, but wouldn't suprise me. Thought they used a plate or something like that. Need to ask dad.

[erain]

Great Post Erain. Love the stuff, and yours is fantastic. Hope to make my own soon.

I was lucky enough to receive a quart of his kraut, folks. Very good stuff.

Still need to look in the basement of the new place. The kraut crocks are still down there. Not sure how many or how big. Don't remember any lids or koverweights, but wouldn't suprise me. Thought they used a plate or something like that. Need to ask dad.

those koverwate thingys as wel as the plate with a brick on it are obsolete... go to the butcher shop and get some food grade bags... they call them venison bags here... makes it a no touch til done operation... glad you enjoyed it bud!!!

[RowdyRay]

those koverwate thingys as wel as the plate with a brick on it are obsolete... go to the butcher shop and get some food grade bags... they call them venison bags here... makes it a no touch til done operation... glad you enjoyed it bud!!!

Oh, don't worry. Had no intentions of doing it that way. Your method looks much better.

[sweet_magnolia]

That's a lot of work! I admire anyone these days who still does things the old way! Has it been six weeks yet?

[Uncle-Honky]

Amazing crocks 'o kraut E! I really dig on this process, every time you hook it up. I am inspired like a mo fo bro! I'm a big ole kraut fan. E, what temp are these crocks of kraut stored at. Is this something that is floor fermented and can be done in my climate?
Thanks for sharing buddy.

[Hannibal]

Awesome to see the process, thanks for sharing.

[Bbqgoddess]

My E, sorry I missed the the initial post! You must have thought I was nuts when I asked you were the Kraut post was last time we chatted. Life has gotten ahead of me... I love the kraut post, I love the history and how you embrace it. ... I can only hope to get some in the mail some day!
Muah! E, thank you for sharing your Gma's crocks and the process with us all!
XOXOX, talk to you soon!

[erain]

Amazing crocks 'o kraut E! I really dig on this process, every time you hook it up. I am inspired like a mo fo bro! I'm a big ole kraut fan. E, what temp are these crocks of kraut stored at. Is this something that is floor fermented and can be done in my climate?
Thanks for sharing buddy.

thks buddy, i keep my crocks in my garage on the cement floor and being it is isnsulated it doesnt really get that warm inside. i think the slab acts as a heat sink and does keep the temp down some. if it wasnt for the fact that soon it will be freezing up here i have to put in jars and process a bit before i can store or if i had a root cellar i would just leave in the crock and remove as i use it...
as far as your temps if you can keep it at 70 degrees or so you would be ok during fermentation..... here is some guidelines regarding that...

Fermentation will begin the day following packing. How long it takes depends on the room temperature. For best quality sauerkraut, a room temperature of 75 F. (23C) is ideal; fermentation will take about 3 weeks.

At 70F (20C), allow about 4 weeks; at 65F (18C), about 5 weeks; and 60F (15C), about 6 weeks.

Temperatures above 75F will result in premature fermentation and possible spoilage.

Mine is still in the crocks and is waiting on me to finish it up(been putting it off for a while now, but been sampling it often... good stuff), funny i was gonna jar it up after i got home from work tonite!!!

My E, sorry I missed the the initial post! You must have thought I was nuts when I asked you were the Kraut post was last time we chatted. Life has gotten ahead of me... I love the kraut post, I love the history and how you embrace it. ... I can only hope to get some in the mail some day!
Muah! E, thank you for sharing your Gma's crocks and the process with us all!
XOXOX, talk to you soon!

where you been girly.... i keep meaning to call you but our schedules dont match very well do they... ck your pm's some times... i think last time i sent you one something about being over loaded... ya gotta delete them things every now and then yano...lol ttyyl hon 2016 back atcha

[WaysideRanch]

Awesome once again!!!!

[Slanted88]

Man...Fantastic! I'm the onlyest in the house that eats it!