Tuesday

Holy Kraut Lars!

We never seem to have enough Sauer Kraut to last through the year, so this year I thought I'd make an extra big batch. Manno, that's a lot of Cabbage. Half of the smallest one weighs 7 pounds/3.25 Kg., and there are 4 of them!

Wir haben nie genug Sauerkraut um durch den ganzen Jahre zu halten, also, deiese jahr entscheidete ich ein besonderes grosse Menge vorzubereiten. Manno ist das eine Haufe Kohl.
Halb des kleinste wiegt etwa 3.25 Kg. Und es gibt 4 von denen.

Mix 5 lbs shredded Cabbage with 3 1/2 Tbs. kosher salt (non-iodized).
2.25 kg zerschneidete Kohl mit 3 1/2 EL. Kosher Salz(ohne Iodine) mischen.

Tamp it down in a large bucket. I got a 7.9 gallon fermenting bucket from a beer making supply store.
In ein grosses Eimer feststampfen. Meins habe ich von ein Biermachenvorratsladen (?) 25 Liters.

It got really full. Es ist doch Voll.
So part of it went in my old container. A plate is placed on top and weighted with plastic bags of salt water to hold it down.
Also, ein Teil davon ist in mein altes Fass gelegt. Ein Teller drauf und mit Salzwasser gefüllte Plastiktüten niedergewogen.
Now it ferments for 3 to 6 weeks before being put up in jars.
Jetzt muss es 3 bis 6 Wochen gären bevor ich es einmache.

21 comments:

antiteilchen said...

Selbstgemachtes Sauerkraut! Lecker ;-)

tottinho said...

Wann lädst du uns denn zum Essen ein?

Basti said...

this reminds me to the older day, in the gdr, my grandfather use to make all this stuff by his own...

i loved his kraut, and his schnaps from cherrys....

Lars said...

Anti, das Zeug das man ins Laden kauft schmeckt gar nicht so lecker.

Totti, letztes Mal Du eingeladet war hast Du ein Falsches Biege bei Chicago gemacht und ginge verloren. Dies Mal kannt Du hoffentlich mein Haus finden.

Basti, komm mit Totti, der Schnapps aber muss ich leider kaufen.

Günter said...

Den Schnaps den nehme ich schon mit

Monokel said...

Sauerkraut with Knödel! Hmmm...

chiefjudy.com said...

YUMMY!!! :))

Orinoko said...

This looks very appeticing, i don´t understand whats wrong with the iodine, or was it just decided to be unkosher?
It´s good for the thyroid gland :-)

Lily said...

@ Orinoko: Das ist nicht immer so- bei manchen Schilddrüsenkrankheiten darf man kein Jodsalz benutzen.

LG
Lily

Lorelei said...

Wow, that's amazing! And this works? I mean it doesn't go bad standing there for a couple weeks?

Lars said...

Orinoko, the Iodine can stop the fermentation process.

Lily, das wusste ich nicht, also auch eine Rasion keine Jodsalz zu benutzen.

Lorelei, just like with beer and wine, it needs to sit out for a few weeks to ferment.

Orinoko said...

These are two good arguments i didn´t knew before.
But furthermore i´m surprised about foods which are kosher and those which are trefe.
I looked it up in wikipedia :-)

Lars said...

I could never be a Kosher eater, I like all the unkosher foods too much;D

Lily said...

Bacon. And bacon, and, probably, bacon?
With a side of bacon, I presume.
Hmmmm...

Bacon and kraut. Yum. Did you try it with mashed potatoes, onion rings and Mettwurst, Lars?

:-)
Lily

Lily said...

Wortbestätigung hier:

Fat taxi. Indeed.

Lars said...

Bacon, kraut,mashed potatoes and onions! Sabber, sabber. Bin mir nicht sicher was genau Mettwurst ist aber das Wort Wurst steht dadrin, also, lecker.

fat Taxi? a taxi for people of girth? (one has to be politically correct)

Lily said...

No- the taxi itself is fat. Kind of a hummer, I think. Yellow. *hallucinating*

Mettwurst is a wurst, chopped pork
and bacon, almost like a smaller kind of salami. Rather fat, I think, and smoked.
If you ever happen to visit the Ruhr Area, be sure to stop at my place- I'll get you some.

Lars said...

Mettwurst is hallucinogenic? ;P

There are 2 German butcher shops in Portland, Baumgartners and Edelweiss, I'll have to ask about Mettwurst, if its Pork and Bacon I'm sure to like it. I think Edelweiss has a larger selection of Deli type sausages, I've never been there though.

Lily said...

Well- I just learnt from the forum on leo.org, that Mettwurst in the southern parts of Germany means something rather soft and spreadable- whereas it's definitely something salami-like around here.

L

Pathologe said...

Lily, "Mettwurst" in northern Germany is like Salami, I learned from my grandma. In southern Germany it is the same as they call it "Teewurst" in northern Germany. If it is the fine one (fully ground). But you can get it rough ground as well. Both are nice indeed. And not available in this country. :-(

Lars, the catchpa is "lock we", how come? You don't want to lock me, do you?

Lars said...

Quite the contrary Pathaloge, you're always welcome here.
If I go out grocery shopping this afternoon I'll stop by Gartner's and see what they have to offer as Mettwurst. They have the best chipped beef in town and I haven't made biscuits and gravy for sunday breakfast in a long time.