Kraut: A Success Story

You may remember sometime ago we had some friends over who make sauerkraut all the time.  They gave us a little live in person tutorial on how to.  Of course I was so busy listening and cleaning cabbage that I forgot to snap pictures.   Everyone raves about their kraut so we were hoping for some good kraut this time around.  Here was the kraut out fermenting.

A couple weeks ago, I brought it in the house, opened it up to find…KRAUT!

I skimmed some yuck off the top and canned the rest.

From now on, this will be my kraut-making process of choice.  The kraut was tastier and we don’t have any spoiled jars.

The real test will be if hubby and I can get the salt to cabbage ratio right.  I’ll worry about that next year, for now I am just going to enjoy the sauerkraut.

8 thoughts on “Kraut: A Success Story”

  1. Glad your kraut turned out! When I make it, I use 1/3 cup salt per five gallon pail of shredded cabbage. It doesn’t taste salty, but its good! ;)

  2. We add 1 tablespoon of pickling salt per 5 pounds of kraut, plus one tablespoon extra. To weigh it, my husband stands on the scale holding the empty crock, and then again holding the full crock, and I just subtract.

  3. Linda (manybooks)

    Yum! I have never ventured to make my own, but I have had the pleasure to eat homemade kraut, and it is wonderful! Enjoy!

  4. Connie Leadbetter

    Oh does this ever bring back memories. My Mom and Dad always made their own homemade sauerkraut. It was sooo good. I would sneak down to the crock and pick a little out and eat it before it was ready to can!!!

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