SewForum.com

Oh my word, my son and I made sauerkraut and it is deeeeeeeliiiiiicious !!!! We did this to control the salt.

We bought a large glass crock jar at Walmart for around $20, then 3 heads of cabbage, dill seeds, whole peppercorns and 3 T kosher salt

You cut the cabbage in half and then sliver it. On a cookie sheet you put a good portion of the cut cabbage and sprinkle it with some of the Kosher salt (about 1 T per head) then you knead the cabbage like you would bread dough, once the cabbage gets a bit soft put it in the crock and continue to do this until all 3 heads are in the crock. After you have them all in the crock you need to compact it all down with a hand potato masher or if you can just push it all down with your hand, then find a small plate or pot lid that will barely fit into the opening of the crock as you want most of the cabbage covered by this object, then cover the opening with cheesecloth. For the first 8 hours keep going back ever 2 hours and compact it. If after 24 hours there is no liquid, go ahead and add about a cup with 1 t of dissolved salt. If after 48 hours the liquid has not slightly covered the top of the cabbage, add enough salted water to bring the liquid slightly over the top of the cabbage. Let set for 14 days on your counter (it will not smell) After 7 days go in and mix everything and it already smells like sauerkraut!!!! If any mold should start on the top simply scrape it off, this does not mean it is going bad. Once you have reached the 14 days, stir well and put in mason jars and refrigerate and enjoy what you have created !!!!!

Oh yeah, we also made some homemade brat and can't wait to try them together !!!! We put the spices in the meat but instead of making the traditional tube brat we opted to make patties (shape doesn't change the taste)!!

I love sauerkraut and brat - makes my mouth water just reading this recipe!

I may have to try this recipe. Thank you so much for sharing it Jasonsmom!

_________________
Debbie in Minnesota

My son and I like having the sauerkraut and brats with mashed potatoes. Oooooooh so gooooooodd !!! The best part is, the sauerkraut is so easy to make, no cooking involved. And it doesn't smell up the house.

Jeanette

oh wow! What a find! Thank you!! Sauerkraut is super rich in probiotics, one of the best things for a healthy gut. Cuts out the frequent need for prescriptions and cuts out the side effects on many stomach meds. Start slow, about a teaspoon a day to keep from having gassy problems. We eat this stuff everyday, always a gallon in the fridge

My MIL used to make the world's best *beep*, and she told me how to make it years ago. So I followed her directions (they were different than this, and you put it in canning jars with lids). After a couple days, I checked on it and some of the liquid had bubbled up and out of the jars. I was heartsick and threw it all out (what a lot of work!).

Next time I talked to her, I told her that I had messed up my *beep* and had to throw it away. Ummm....she forgot to tell me that it was SUPPOSED to do that! That's the reason she told me to put it in the storage room! I was heartsick...and now I don't have the recipe anymore. It's funny now, but at the time...not so much!

_________________
Linda
Check at my pictures at my webshots: http://community.webshots.com/user/quiltingfrenzy

We make our own *beep* too. Have for years. The recipe has been passed down for 4 generations that I know of.
We pressure can our *beep* after we pack it into jars. Lasts us all winter and into the next canning season. That is if we can keep everyone out of it. LOL

Oh...can you tell me how to pressure can it? We always made it but didn't pressure it. Thanks.

I made some last year, and it went bad on me!! This year, I tried again, and had some with some smoked sausage last night!! Put the rest in freezer, cause I did not want to can it!!

Mighty good