[Ag-eq] Sauerkraut

[Tracy Carcione]

Great to know that I can just freeze it.  Canning seems to take a lot more 
specialized equipment.
Tracy

----- Original Message ----- 
From: "James K" <jakon22 at gmail.com>
To: "Agricultural and Equestrean Division List" <ag-eq at nfbnet.org>
Sent: Friday, September 06, 2013 3:50 PM
Subject: Re: [Ag-eq] Sauerkraut


> My mom just use clean 5 gallon buckets.
> She would shred the cabbage with a food processor, add salt, and set the 
> plate and a break on top to wait it down. She would also drain off the 
> liquid. Just let it ferment for several days or however long you like 
> until it is strong enough for your taste. Then take it out and freeze it. 
> That's all there is to it.
>
> Sent from my iPhone
>
> On Sep 6, 2013, at 9:36 AM, nfoster at extremezone.com wrote:
>
>>
>> Tracy, that's how I remember my Mom making it.  I remember it sitting 
>> around in
>> the crock for a few weeks before she canned it.  I believe she used to 
>> drain
>> off any excess liquad every few days before canning.
>>
>> I keep wanting to try and make it, but never get around to it!
>>
>> Nella
>>
>> Quoting Tracy Carcione <carcione at access.net>:
>>
>>> All you guys who made sauerkraut with your moms, what equipment did you 
>>> use?
>>> I've been looking at Amazon and Gardeners Supply.  Some people use a 
>>> crock.
>>> Some seem to just use wide-mouth canning jars. It seems like people put 
>>> the
>>> cabbage and brine in a crock, leave it a while, like 2-6 weeks, and then 
>>> put
>>> it in jars.  The putting in jars bit seems like what Susan was 
>>> describing.
>>> Tracy
>>>
>>>
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>>
>>
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