I made a big batch last year and have enough left so that I don't have to do any this year. Yea!!!!!

Just remember how much you will enjoy it.....

Nancy

Oh I forgot all about sauerkraut !!!!! I need to make some, only one jar left.

I'm off to the market for red peppers in the morning so I may as well get cabbage while I'm there.

Then again if I'm getting cabbage I should also think cabbage rolls and if I'm getting the stuff for cabbage rolls, and I have peppers , then maybe I should also do stuffed peppers....so I better get extra peppers!

This time of year makes me nuts but I love it!

Sharon did you ever read if you give a mouse a cookie? LOL.

And I can send you some cabbage if you need it - grin.

My four remaining heads doesn't include the one from the CSA destined for cabbage rolls for the freezer...

I also have Nancy'c chunky peach preserves in the last step before canning...I will join you in the "nuts" state, OK?

My big regret is not getting cukes to do your dills. Will won't let me live it down. :-(

They are just ready during the summer when he's home and I can't find time to think about these things!!!!!!!!!

Next year he will be helping me make them.

There.

Stacy

Well, I've already done the dills, and I added jalapenos to some for Elery. I have 35 pounds of cabbage fermenting for sauerkraut, I started mine last weekend.

Peach jam......hmmmm.....

Annie

Dills are done. I'm good on the kraut this year, but still need to make salsa, applesauce and can some carrots. These are 'MUSTS'.
Anything else I get done is 'gravy'.

A friend is promising LOTS of grapes (red, seeded)...suggestions welcome (new thread, I don't want to steal stacy's).

Deanna

Could you guys post the skinny on how to this or point me to the correct thread? The only sauerkraut I've ever liked was homemade and if I can make it in a bucket I'd like to give it a go.

jim, it's easy and I make mine in a 5 gallon plastic bucket with a lid that I got from the local yogurt factory.

The only things you need are cabbage, salt and someplace to keep it for about a month at 70F or less. I know some people even "pack" it into quart jars and let it ferment that way, if they don't have room for a bucket or a crock.

Here are the (very simple) directions from Michigan State University, it's the procedure and amounts I always use.

25 lb. cabbage
3/4 cup canning or pickling salt

QUALITY: For the best sauerkraut, use firm heads of
fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.

YIELD: About 9 quarts

PROCEDURE: Work with about 5 pounds of cabbage at a
time. Discard outer leaves. Rinse heads under cold running
water and drain. Cut heads in quarters and remove cores.
Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure the container is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water). Add plate and weights, cover container with a clean bath towel. Store at 70 to 75 degrees Fahrenheit while fermenting. At temperatures between 70 and 75 degrees Fahrenheit, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65 degrees Fahrenheit, fermentation may take 5 to 6 weeks. At temperatures lower than 60 degrees Fahrenheit kraut may not ferment. Above 75 degrees Fahrenheit, kraut may become soft. If you weigh the cabbage down with a brine-filled bag (6 tablespoons salt to 1 gallon of water), do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months, frozen or it may be canned as follows:

Hot pack--Bring kraut and liquid slowly to a boil in a
large kettle, stirring frequently. Remove from heat and
fill hot jars rather firmly with kraut and juices, leaving
1/2- inch headspace.

Raw pack--Fill jars firmly with kraut, and cover with
juices, leaving 1/2-inch headspace.

Adjust lids and process 15 minutes for pints and 20 minutes for quarts with a hot pack, or add 5 minutes for a raw pack product.

Go for it, it's easy and it's good.

Annie

Jim, if dealing with that much cabbage your first time out seems daunting, or if you would rather keep it fresh in the fridge rather than can it (I prefer to make it twice a year and store it in the fridge, as it stays more crisp), the ratio of salt to cabbage is 3 T pickling salt to 5 lbs cabbage.

If you ferment it in a bucket, don't make the same mistake I made the first time...be sure your bucket is food grade plastic. Most Chinese or Japanese restaurants get their soy sauce in buckets, and generally have more of them around than they know what to do with. It takes a bit of soaking with baking soda water to get rid of the soy smell, but they're a great size for making kraut.

I agree, start small. The Michigan State University directions do include the ratio of 5 lbs of cabbage to 3 tbls salt. My cabbage heads were just about 5 lbs. each after removing the core and outside leaves, so it was perfect.

Last year it got too hot and for the first time ever in my life my sauerkraut got moldy. since I've been helping grandpa "pack kraut" since I was tiny, I figure it's about 45 years, and my first ruined batch was last year. Sigh.

This year, I'm trying to keep it cooler, if it gets in the 80s this weekend, as projected, I'm packing the blasted bucket in ice!

As for buckets, the food grade buckets can also be gotten from your local Subway, they get pickles and such in them and now my niece tells me she'll get me all I want. Now she tells me, sheesh, after driving all the way to the yogurt factory! I'm told you can also get them from your local grocery store deli or the bakery. Icing comes in those buckets and they might save them for you if you ask.

Annie

Thanks guys. I'm going to try it when it cools off.

I crockpotted some pork chops and the last of last years sauerkraut last weekend.

OH MY! SO GOOD!

Anyway, it's still a bit warm here (going up to the 80s this week) to make sauerkraut, I'm afraid.

Annie, I've thought about keeping the kraut cool if it gets too warm...

I'm wondering if you could wrap the bucket in burlap or another coarse cloth and set it in a large pan partially filled with water.

Evaporation might keep it cool enough that it wouldn't be a problem.

A fan could be used to increase the evaporation, and thus cooling, rate.

Michael, what a good idea. It's 80 now and going to be again tomorrow, then into the 60s next week. I'm going out to put a fan on it right now!

Annie

I may run a couple of experiments on this in my basement this week.