On the making of sauerkraut
Wednesday, March 7th, 2012 at
3:00 am
Uncle Frank shows you how to make sauerkraut at home.
Video Rating: 5 / 5
Tagged with: Making • Sauerkraut
Filed under: Organic Vegetables
Like this post? Subscribe to my RSS feed and get loads more!
We had one of those shredders on the farm in Indiana. Nice row of cabbage. I’m off to the store for some dried out cabbage and a ball bat. Seriously.
Did you leave out the salt on purpose?
You can, though the big leaves are coarse and tough- often have holes in them from insect bites (grass hoppers, etc). But they are still cabbage, if you have time enough to deal with them.
can the big leaves of the cabbage plant also be chopped and used in the Kraut mix? Seems like a waste to just leave them. I have always eaten them chopped and cooked.
Please keep posting….thx
lol
Thanks for sharing your experience and knowledge…
Good info. Thanks for taking the time to pass down this info.
love the base ball bat
We forgot to mention that it is a 5 gallon crock. Actually, a crockery butter churn. Of course you can use a smaller crock if you want to make a smaller batch. Uncle Frank’s sister.
I could almost smell the sauerkraut through the monitor….