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I went to a few farmer's markets and checked Facebook market until I found a German woman with a lot of years on the planet who makes and sells kraut. $12 a jar but it's SOOOO much better than anything one can get commercially. I will eventually have to learn to make my own and can only add I prefer my kraut with caraway seeds and a little sugar to create balance.
 

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off-grid organic farmer
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In my area every summer we have a large Ag fair and in it we have various food competitions. I coordinate a pavilion known as the Outdoor Country Demonstration Kitchen.

We usually host USDA food preservation specialists that teach how to Hot-Water-Bath can as well as Pressure-cooker canning.

This year they moved the food judging from our Exhibition Hall over to my pavilion. And I had the joy of being tabulator for the judging of home-fermented foods [which included sourkraut]. It was a lot of fun :)

I highly recommend that you get into the hobby of home-fermenting foods. Check out your local Cooperative Extension Service [I serve on the board of ours] they can connect you with one of the food preservation specialists.


 

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Jackpine Savage
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I am looking to get some saurkraut {sp} for health reasons.

I am willing to make my own, would like favorite recipe advice, or buy commercially canned. any suggestions?
I prefer the saurkraut sold in bags in the refrigerated lunchmeat section of the store. If you get canned get the stuff in the glass jar and not the stuff in the tin cans. The glass jar tastes a lot better and lasts longer.
 

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reluctant sinner
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The classic Russian recipe for sauerkraut is cabbage and salt (carrot is optional). Each housewife can add her "secret ingredients" - cumin, sour (!) apples, cranberries and more. Proportions of salt to cabbage 2:100
PS. Sauerkraut should be cooked after the first frost.
The phase of the moon is also important. If the moon is growing, then the cabbage turns out to be more crispy; on the waning moon, the cabbage turns out to be softer (From a collection of recipes in 1905).
 

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Habanero pepper is my secret ingredient! 🤪

Doesn’t take much, but kicks it up!

Use a 3 piece airlock installed into the top of a 1 gallon jar (1/2 gallon works too!) for smaller batches! Clear glass marbles available in Walmart floral department inside some cheese cloth makes a very nice weight for the top of the jar!

Smaller batches are great for experimenting or when making batches no one else will eat!

SD
 

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I am looking to get some saurkraut {sp} for health reasons.

I am willing to make my own, would like favorite recipe advice, or buy commercially canned. any suggestions?
Either make or buy un-pasterized sauerkraut, you'll never want anything else. It's the best. I just use caraway seed and of course salt, classic German kraut.
Luckily I inherited a kraut barrel from mein opa, but my wife bought me a larger barrel because she loves it so much.
 

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My wife is German...she won't eat the stuff, which is fine by me, I hate it too. Though I do keep trying to develop a taste for it.

Because.....it's literally one of the best "times are tough" foods on the planet, and sometimes, on a wild and crazy fall evening when the cold is setting in and the moon is full...some brats with just a hint of sauerkraut and some good German mustard is a fine meal.

Worked with a guy that LOVED sauerkraut, but was pretty picky about it. His go-to brand went away, so he spent a few months sampling various options. Finally called the factory where his favorite had been made, and asked, and it turns out that 90% of the canned kraut in the US is made in only 3 factories. They'll do recipe X for one company and make a bazillion cans, then re-set and make recipe Y for another brand, and so on. But the guy he talked to told him that ONE brand they still made was pretty much the same recipe as the brand that was gone...so he tried it, then bought a pile of it. And no, I have no idea what it was.
 

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There is literally nothing to it, super easy to make. shred the cabbage, add a 1/2 ts. of non-iodized salt, fill a canning jar with cabbage and fresh water and let it sit for about 5 days. Natural Lactofermentation will occur. the salt just helps pull moisture out of the cabbage along with he naturally occurring bacteria that feasts on it. I just use a regular canning lid but leave the ring a little loose so the gas can escape. You will get a small ring of dead yeast on the bottom of the jar like when making homebrew beer. nothing to worry about, it's mostly B complex vitamins anyway and good for you.
 

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A couple of posts mentioned how to make sauerkraut in canning jars. If you want to make a quantity of it and homemade kraut is delicious, not to be compared in any way to canned. Use a 3 or 5 gallon crock. Shred about an inch and a half of shredded cabbage layer on the bottom of the crock, then sprinkle about a soup spoon quantity of non iodized salt on the surface of the layer of cabbage. Repeat cabbage/salt until crock is about 3/4 full. Stomp every other layer or so with a piece of clean firewood to compress.

Then put something like a dinner plate (that fits inside the crock) on top with a heavy rock (about soft ball size) to keep pressure on the mixture. Tie a couple of layers of fly proof (cheesecloth works or even a dish towel) material over the top to keep the bugs out. Set it in a cool basement spot and wait about 3 weeks. When you open it up you will likely have water and some ugly scum on top but skim it off and dig into ambrosia. It will keep a long time (most of the winter) in that fermented and cool situation (keep the flies out).

Other ingredients can be added but this is sauerkraut.
 

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You name it I got it or I can make it...
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Habanero pepper is my secret ingredient!
Try instead Scotch Bonnet peppers, slightly less heat, but far more intense delicious flavoring.

With that said , my favorite Hot sauce is Grace's Scotch Bonnet pepper sauce.

Also Sauerkraut is a probiotic which helps with the gut. Kimchi imo is even better containing more probiotics than Sauerkraut, not to mention 5 times the price $$$
 

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A couple of posts mentioned how to make sauerkraut in canning jars. If you want to make a quantity of it and homemade kraut is delicious, not to be compared in any way to canned. Use a 3 or 5 gallon crock. Shred about an inch and a half of shredded cabbage layer on the bottom of the crock, then sprinkle about a soup spoon quantity of non iodized salt on the surface of the layer of cabbage. Repeat cabbage/salt until crock is about 3/4 full. Stomp every other layer or so with a piece of clean firewood to compress.

Then put something like a dinner plate (that fits inside the crock) on top with a heavy rock (about soft ball size) to keep pressure on the mixture. Tie a couple of layers of fly proof (cheesecloth works or even a dish towel) material over the top to keep the bugs out. Set it in a cool basement spot and wait about 3 weeks. When you open it up you will likely have water and some ugly scum on top but skim it off and dig into ambrosia. It will keep a long time (most of the winter) in that fermented and cool situation (keep the flies out).

Other ingredients can be added but this is sauerkraut.
I mentioned canning jars because I get heads of cabbage sporadically for free, and I just do small batches at a time. You are 100% correct, if you do large batches, use a crock, keep the cabbage submerged under water, a wood plank or a plate with a weight does the trick. like pickles, skim off the scum.
 

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A friend of mine shared her recipe with me:

Canning/Pickling Salt (about 2 tablespoons)
Cabbage, sliced thin, about 3 heads

Layer cabbage (2”) in crock
Sprinkle with about 1/2 T salt

Mash salt into cabbage as you go, really getting it into the cabbage

Repeat until all cabbage is used up

Mash salt into cabbage really good.

Top with weights (not pictured) then cover. Open and turn/mash cabbage daily. Repeat 5-7 days and taste. If not to your liking, let go longer.

I transfer to pint jars and refrigerate when ready. I prefer to let it go a bit longer - up to 14 days.

Make sure the cabbage is submerged in liquid brine once it begins to leach out to decrease chances of mold growing.




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