Any kraut eaters out there?

[Brad H.]

Just canned half of my sauerkraut made from my garden grown cabbage. 16 quarts down and another 16-20 quarts in a couple weeks. Fermented in my grandmas 8 gallon crock handed down to my mother and now me. Couldn't be more proud to keep this tradition alive, and man does it taste good in a crock pot with a pork roast and homemade potato dumplings. German heritage is alive and well in my home!

[mitrapline]

We love kraut to!!! Didn't grow any cabbage this year but, hopefully get some going next season. Karma for keeping traditions alive!.

[marshall1960]

Question ... you ever do any sweet kraut?. I love that stuff!

[Deleted]

Love it! Especically with a sausage soup type dinner. Also love corned beef and cabbage

[bbaloga]

I do kraut every other year, love it its alot of work but worth it

[Brad H.]

Nov 21, 2013 5:17:45 GMT -5 marshall1960 said:

Question ... you ever do any sweet kraut?. I love that stuff!

I have never tried making the sweet kraut. Something new to try next year perhaps...

[Admin]

Love the stuff ;D

[maritimer]

Nov 21, 2013 14:17:30 GMT -5 Admin said:

Love the stuff ;D

[determinator]

Funny you should ask. I actually had some for breakfast today, no kidding. It was left over from earlier this week, when I made porksteak and dumplings. I chop up an onion and put it in on the bottom of the roaster with the kraut, and sprinkle a heaping tablespoon or so of caraway seed on top if that. The pork steak or chops get browned in the cast iron pan first, and put on top of the kraut/onions,caraway. Sprinkle on salt and pepper. I add a can of water to the roaster, than into the oven on 350 for about 45-50 minutes. After that, the dumplings go into the roaster, around the pork in the liquid. Then in the oven another 10-15 minutes until the dumplings are done. Take out of the oven, and let cool off. Eat... awesome stuff! ;D

I only had a bowl of kraut left over this morning, so I sliced up some beef hot dogs to add to it. Made a baked potato, added some butter, sour cream, and salt. Washed it down with a glass of ice-cold milk, and I was happy as a clam. ;D

I never grew cabbage, or made sauerkraut myself, though. That fermented stuff sounds pretty good! I had kimchi, the Korean cabbage dish, and that was VERY good. ;

[Brad H.]

Determinator, You make your pork steak and dumplings almost exactly how I do mine. The only thing you left out was fresh horseradish and enough gravy to clog your arteries for a month. Dammit now I'm craving it...guess I know what's for dinner tomorrow.

[townson]

I put up about 50# a season, I don't can it or freeze it, I just store it in the fridge and it keeps till the next year or is gone.

[cedar74]

I love kraut. My great grandmother used to make the best I've ever had. Anyone want to post on how to make it and preserve it. I have been thinking about doing up my own for the last couple of years but I'm not sure how?

[determinator]

Nov 21, 2013 20:45:07 GMT -5 Brad H. said:

Determinator, You make your pork steak and dumplings almost exactly how I do mine. The only thing you left out was fresh horseradish and enough gravy to clog your arteries for a month. Dammit now I'm craving it...guess I know what's for dinner tomorrow.

I like to put a little horseradish on my sliced pieces of pork steak as I eat it...that's really adds to the flavor, and cuts through the grease. I never tried the gravy with it, though. I'm curious as to how you make that. I know that there are pork gravies out there that you can purchase. Maybe mix a packet of the dry stuff into the roaster along with the rest? Or maybe, at the very end, but before the dumplings are added? Sounds like it would be a good upgrade to my current recipe. Thanks for the tip! ;D

[marshall1960]

Nov 21, 2013 11:02:53 GMT -5 Brad H. said:

Nov 21, 2013 5:17:45 GMT -5 marshall1960 said:

Question ... you ever do any sweet kraut?. I love that stuff!

I have never tried making the sweet kraut. Something new to try next year perhaps...

It is awesome! !

[Brad H.]

Determinator, for the gravy I just use the droppings off the meat. I pull the roast, dumplings, etc out and add corn starch to the drippings and simmer until it's thick enough. The packets are good too, but grandma always used the drippings so thats how I do it now.

[dellgrove]

New to the boards here. But I have made 100-200 lbs a yr for yrs and for the last few years make about 10 gallons a year. Still one of the best homemade items you can produce. Can't buy it in the store as sweet and good as homemade.
I moved away from crocks years ago and now use 5 gallon food pails I get from the bakery at the local super market. Easier to clean and makes a better product.

Dellgrove

[lookout]

200 lbs a year!!!! How do you store that much, do you can it?