ok since cabbage is so cheap right now.

has anyone made kraut?

My aunt made it while she was alive. I helped once but all I did was chop cabbage and watch her layer it with salt in a 5 gal. crock. After it fermented, the canned it and gave me a couple of jars. I used to use it to make Rueben sandwiches. It was so good.

I haven't made it but I know it's easy. Cabbage is 4 lbs for $1 this week so I think this will be when I make it. I want to can it, and my jars are all up in Prescott. Also my large crocs are in Prescott too, so I guess i'll have to buy stuff down in phx. We use a lot of sauerkraut here so I think it would be something fun to do.

It's a process. I didn't like spooning the "moldy" fermenting bubbly stuff off the top. Seemed really gross to me but I guess it's fairly normal, depending upon the temperature. Grandma use to keep her crocks of fermenting cabbage down in the cool "fruit cellar" but the stink still made it upstairs to the rest of the house......

But, like Norm said, it really is good tasting.

stink?? oh good heavens I already have a cat box & poopers who are paper trained.      do I need more stink nope....

ah, but the good thing is when you make sauerkraut, if you leave it in your kitchen, the stench will overcome every OTHER stink and you won't notice the other stuff....

  

  

So my sauerkraut has been fermenting for about a week. It already smells like sauerkraut and is starting to taste really good. I think I'm going to buy a few more heads and make some more. I wish I hadn't thrown out the large bottles a few weeks ago. I could really use them right now.



Right now the sauerkraut is in the brine in a large corningware pan. It is covered with large cabbage leaves, a plate and a bag of water to weigh things down. I put plastic wrap lightly on top to allow it to ferment. I will probably leave it a few more weeks before I bottle it up.