Anyone ever make sauerkraut at home before?

[coonazz]

This is my first ever go at it.



Sent from my PC36100 using Tapatalk

[huntresss]

Yep, I make a fresh batch every year or two.

It helps control the fermentation process if you can keep it cool, and also, put a weight on top of the cabbage. The worst part is having to explain to guests what that smell is when they first walk in the house! You're sure in for a treat. You can't beat homemade kraut!

-Cheryl

[Fishndude]

Yum yum. I never tried it but that sounds great. Deer liver and kraut are hard to beat.

[Old Goat1]

Only remember Dad making it a long time ago, in a five gallon crock pot. Covered it with cheese cloth to let it ferment and put half cut apples in it. I love cold sauerkraut but the apples were the absolutely delicious.

[White Falcon]

Yes, and it's good!

[mjhaverkamp]

We used to make it all the time in Muenster ( imagine that ), my FIL had a couple of big crocks, he would use a baseball bat to stomp/churn the cabbage every 4 inches or so as we filled and salted the cabbage, was the best craut I have ever ate and I have had my share. We put it in the garage with cheese cloth over the top with a weighted plate on top of that, the crock was in a wash tub because when the cabbage fermented the juice would run over the top.