This is something I've wanted to do for years, finally did it. Sliced up 5-10lb heads of local grown cabbage, on my antique Berkel slicer, stomped it and salted it.....now she's fermenting in buckets ... Anyone else make kraut? I did mine at a 2 1/2lbs shredded cabbage to 1 1/2 tablespoons canning salt ratio. Does that sound right?
I've been making "home-grown" and "home-made" horseradish for years now!!!! Not to brag, but some folks say I'm famous for what I make!!! Not from my avatar either........
Agreed.................it takes a "hard cord" SMF to do what I do 2 times each year!!!! I make both a Spring and a Fall batch of horseradish!!
This is the one I made this year. http://www.thekitchn.com/how-to-mak...on-jar-cooking-lessons-from-the-kitchn-193124 My buddy makes it the same way...salt & cabbage. If I would have known how easy it was to make, then I would have done this years ago.
I went full-bore in my attempt, taking advice from a guy I work with that makes delicious kraut, I used clean 5 gallon wine juice buckets, putting the 2 1/2lbs cabbage to 1 1/2 tablespoons canning salt in layers in the bucket, tamping and mixing up each layer as I went. Filled the bucket up 2/3rds to the top, inserted a clean garbage bag on top of the tamped down kraut, and put two inches of water in the bag, working it around the edges of the bucket as to "seal" it. He said that at a temp of 68-72°, the kraut should be ready in 4-5 weeks.....I can't wait to try it!!
Trust me i know that..... On a side note, it's only been working 2 days and I went out a while ago to vent out some gasses from the buckets and.....well.....let's just say it's "working"
I can see it now at your local gourmet store........................ "SCOTTY'S ATOMIC KRAUT BOMB" Bon Apetit, I'll bring the Brats when she's ready !!!!!!!!!
Wow, that freaked me out for a minute! I wasn't sure what thread I was in, but I didn't want to hear about anyone's mom making it in what I assumed was footwear.
Sound right for your mixture Clean the mold off the top weekly, keep the cabbage covered with juice . We use a glass dinner plate & a rock on top & cover it with an old towel. keep in a cool dry spot. (taste sample often )
