Most helpful positive review
Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore!Read More
Most helpful critical review
Easy to do and just about anyone can do itRead More
Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore!
My husband makes this recipe twice a year. This recipe is delicious. It makes great gifts. Our friends love it when we give them a jar. We seem to never have enough on hand. In Pennsylvania, using fall cabbage is best, but since we winter in Florida we make a recipe in the July, then again in October, before we go to Floida.
So easy, so yummy! I use my food processor to do my shredding, and used a plastic container from my wine making kit(about a six gallon volume) to do the packing. A large plate was a perfect weight, topped off with a large plastic bag filled with salt water. This bag spreads out and seals the edges over the plate on the cabbage. I had absolutely no scum formation. I did use the lid that came with the plastic container, also.
Thank You! My neihbors are cabbage farmers who share thier 'spoils'. This is an excellent recipe for the cabbage that isn't used for slaw, kimchee, or other cabbage dishes! Thank You! Thank You!
Best yet,better then any store bought.Very simple and well worth the time
try using sea salt you must be pre-warned the flavor is awesome you will be hooked.
Super easy; my family and my church family loved this repcipe.
This was a first canning recipe for my husband and I. It turned out wonderful and we will make it again. Thanks for the recipe!
Easy to do and just about anyone can do it
Very easy, very good. I only made 25 pounds of it this year, and ran out before next cabbage season. I'll definitely make more of it next time.
Thank you. I will never use store bought sauerkraut again.
I used a similar method as another Reviewer, "camprunfarm." Used the slicing disc on my food processor, packed in a food grade bucket (disinfected with a diluted bleach solution and rinsed really well). I used a plastic canister as a muddler to do the packing - this covered a lot of area instead of using a spoon or dowel. I always use sea salt. Topped with a heavy dinner plate and a jug of water w/lid to hold everything below the brine, and used an inverted large bowl as a lid for the bucket, then covered with a heavy bath towel to keep it dark. Checked it daily; no scum ever formed! I've packed it in individual jars before now, but with the jars you have to pack it down every day to keep it below the brine so nothing gunky will form. :-) Bucket method is awesome when processing 3 or more heads of cabbage at once, and you can get one at your local hardware store for only a few bucks.
Oh, if only my husband liked sauerkraut the way I do! I love this recipe but it makes my husband fratchety.
great recipe. just one question. how do I keep mine from going brown?
Using a postal scale, weigh the cabbage in grams. Divide by 50 for grams of salt.
I used a little less sea salt !
We didn't have luck with this at all. The smell was unbearable, had to throw it out.