StarTribune.com | User comments

Kraut crafting

Article by: AMY THIELEN , Special to the Star Tribune
Updated: October 6, 2010 - 2:59 PM

Have you got what it takes to make your own sauerkraut? Time, temperature, cabbage and salt will do the trick.

1
Comments

Newest first
Oldest first

1 - 1 of 1

jhilgyOct. 8, 10 9:38 PM

Amy, Enjoyed your article and would pass along a tip. I have been making kraut in a crock for 37 years. The first two I did it your way. I could not stand the putrifying yuk at the top of the crock. I called the Iowa State Extension Service. They told me to fill crock 4-5 inches from the top. Put one tall white kitchen trash bag inside another and place on top of kraut. Fill the bags with water, but not above the edge of the crock. Tie off the bags. This provides a seal at the edges and the weight to hold the kraut down. In warm weather the fermentation will really burp up the side. There is not any mold or scum, the kraut is white and clean and you can use every bit of it. I make my 500 lbs. of kraut on Labor Day and leave it sit in a machine shed for four weeks no matter what the temp. It always turns out great. Jim Hilgendorf Clear Lake, Ia