gave the sauerkraut a try

larry@stinescorner · Oct 29, 2013

Made it this afternoon,followed the directions Mike in Mn. offerd here on the site.

5 lbs at a time,3 tbls salt to each 5 lbs I had the shredder,bought it at a garage sale many years ago,but never used it till today

kept packing it in the crock with a stick

Bruce from Can. · Oct 29, 2013

As I look at this, my wife is in the kitchen working with cabbage as well. Cabbage rolls... Yum Yum! Bruce

FLOLDFORD · Oct 29, 2013

I never met any cabbage I didn't like. Looks good

Paul from MI · Oct 29, 2013

We're canning ours Monday. I followed a buddy's directions this time, salted it in the crock. I have always wilted the cabbage in brine, then packed it in the crock. We'll see how this turns out. Gotta have kraut and pork on New Years Day for good luck, old German thing.

Tom in Mo. · Oct 29, 2013

We did saurkraut this year as well in a 2 gallon crock and it turned out great. The only part alittle dicey was lifting out the "bloom".

Murray2 · Oct 29, 2013

Hi Larry, couple of questions, did you mix the salt in with each 5 lbs or sprinkle on top? What type of knife do tyou have on your shredder. I have a shredder identical to your's that was my late FIL's. It's minus the knife. Cheers Murray

larry@stinescorner · Oct 29, 2013

Imixed the salt ,3 tbls with each 5 lbs and pack it in the crock,and repeat the process,there is 3 blades on the cutter

larry@stinescorner · Oct 29, 2013

Murray.,there is a picture of the cutter in a post above..If you need more pictures showing the bladesI will take some for you,,,Larry

TimV · Oct 29, 2013

I think you'll like it, Larry! One suggestion--if you don't want to mess with the "plate and rock" method of covering the crock, just put a garbage bag on top and fill it with enough water to get to the top of the crock, then tie it off. It will act as both a weight and a seal. Every couple of days, stick a finger down the side between the crock wall and the bag to "burp" it, and you'll have very little waste or bloom.

Murray2 · Oct 30, 2013

Hi Larry, would appreciate if you could send a picture of the blades. cheers, Murray

Mike (WA) · Oct 30, 2013

So, once its done, then what? Can you freeze it in bags, or maybe can it in a water bath? Or will it just keep in the crock, in a cool place?

gave the sauerkraut a try

larry@stinescorner

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Bruce from Can.

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FLOLDFORD

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Paul from MI

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Tom in Mo.

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Murray2

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larry@stinescorner

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larry@stinescorner

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TimV

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Murray2

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Mike (WA)

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