Buffaloed in Pa Posted September 13, 2014 Posted September 13, 2014 My wife and I just made 5 gallon of sauerkraut. I used cabbage from my garden. Anyone else make it ? It will be ready in 6 weeks.
The Poojer Posted September 13, 2014 Posted September 13, 2014 do you like sauerkraut? 5 gallons sounds like a whole crapload... i was actually just reading up on fermenting some peppers and was going to use some whey I took from kefir to add as a fermenting agent.
ExiledInIllinois Posted September 13, 2014 Posted September 13, 2014 I love 'kraut... Especially on a nice all beef Maxwell Street Polish with mustard mix in w/the grilled saurkraut! ...Polish style w/the caraway seeds... Now... Too bad my colon doesn't like it! LoL Keeps you runnin' and cleansed though! ;-)
Captain Caveman Posted September 13, 2014 Posted September 13, 2014 I make my own too. I add in carrots, apples and garlic, and with the sugar from the apples it's plenty done in 2-3 weeks tops.
Buffaloed in Pa Posted September 14, 2014 Author Posted September 14, 2014 I am kinda a plain jane, caveman.The wife made sweet and dill pickles also. I usually make ten gallon of kraut. The inlaws and friends love it.
Captain Caveman Posted September 14, 2014 Posted September 14, 2014 I am kinda a plain jane, caveman.The wife made sweet and dill pickles also. I usually make ten gallon of kraut. The inlaws and friends love it. I started with that, then a Russian friend at work suggested the apples, and I'm glad I tried it.
mead107 Posted September 14, 2014 Posted September 14, 2014 No need for me to make. Brother inlaw makes a ton.
Chef Jim Posted September 14, 2014 Posted September 14, 2014 My wife would kill me if I even suggested it. Besides I've got cheese and coppa aging/curing now. Need to start loading up for the holidays.
The Dean Posted September 14, 2014 Posted September 14, 2014 apple cider next Not a kraut fan. but if it's hard cider, I'm in. My wife would kill me if I even suggested it. Besides I've got cheese and coppa aging/curing now. Need to start loading up for the holidays. That's more like it. Hot coppa?
Chef Jim Posted September 14, 2014 Posted September 14, 2014 That's more like it. Hot coppa? No more sweeter with toasted fennel seeds and black pepper.
Buffaloed in Pa Posted September 14, 2014 Author Posted September 14, 2014 Just got done making a big pot of cheezy potatoe soup. Wife says It`s really good.
BuffaloBud Posted September 15, 2014 Posted September 15, 2014 Make it here. Usually towards the tail end of winter so I can put the crock in garage so the house doesn't smell. Just wrapped up making a batch of salsa fresca.
Nanker Posted September 16, 2014 Posted September 16, 2014 You guys (and gals perhaps) have to check out http://www.sausagemaker.com/ It's a Buffalo, NY company that has everything you need and then some for making sausage, kraut, pickles, and other delectable delights. I got a couple of things from them, and they work like a charm. http://www.sausagemaker.com/3101010literfermentationpot.aspx http://www.sausagemaker.com/602018electricmeatgrinder.aspx
Buffaloed in Pa Posted September 16, 2014 Author Posted September 16, 2014 Good site Nank. I have a really good 100 yr old 10 gallon crock. I wont use it though. Was told they used lead in the coating inside. I`m dumb enough.
Chef Jim Posted September 17, 2014 Posted September 17, 2014 You guys (and gals perhaps) have to check out http://www.sausagemaker.com/ It's a Buffalo, NY company that has everything you need and then some for making sausage, kraut, pickles, and other delectable delights. I got a couple of things from them, and they work like a charm. http://www.sausagemaker.com/3101010literfermentationpot.aspx http://www.sausagemaker.com/602018electricmeatgrinder.aspx That's who I buy from.
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