Cabbage head...
Aug 26, 2020 22:51:18 #
Are any of you folk into sauerkraut.
Well being the temps hit the mid 90's with heat indices over 100, we felt it would be a good day to slice up the 3 heads we grew this year and get to fermenting the 13 pounds of shredded cabbage. It turned out great and now it starts fermenting. It doesn't look like a whole lot in a 6 gallon crock but will be tasty on those fresh cooked brats and in those reubens plus as a side for a lot of other things.
Well being the temps hit the mid 90's with heat indices over 100, we felt it would be a good day to slice up the 3 heads we grew this year and get to fermenting the 13 pounds of shredded cabbage. It turned out great and now it starts fermenting. It doesn't look like a whole lot in a 6 gallon crock but will be tasty on those fresh cooked brats and in those reubens plus as a side for a lot of other things.
Aug 26, 2020 23:02:42 #
I've made small batches in quart jars, but never a large amount like that. Mrs and I love the stuff. Home made and there's some pretty good brands out there too if you seek em out. I learned that to get the best results on a small batch like I make, you need to salt the cabbage with kosher salt, then put it in a salad spinner to get the water out, then just go through your regular process - the result is a lot crisper when you do that.
Aug 26, 2020 23:21:48 #
Aug 27, 2020 01:30:54 #
Looks good. I love that stuff. Can eat it with anything. My mom was 100% German and dad half. Guess I got the sauerkraut gene.Never had it homemade though. I'm envious.
Aug 27, 2020 01:36:08 #
Aug 27, 2020 07:48:07 #
Aug 27, 2020 08:43:52 #
Looks great! Never had homemade, always my highlight of going to the Amana Colonies is the kraft. 😋😋
Aug 27, 2020 09:04:01 #
Iowa Farmer wrote:
Looks great! Never had homemade, always my highlight of going to the Amana Colonies is the kraft. 😋😋
We used to really enjoy the corn relish they used to serve at the Amana's with the family style served meals but they quit doing that several years ago, so we located the same recipe for corn relish in the Ball Bluebook and have made it the past several years. It also goes great with a lot of meals especially smoked pork chops like we buy at the Amana smokehouse. Makes me want to make a trip there soon. Maybe for thier Octoberfest, that is a fun party.lol
Aug 27, 2020 09:29:07 #
MAS fish wrote:
We used to really enjoy the corn relish they used to serve at the Amana's with the family style served meals but they quit doing that several years ago, so we located the same recipe for corn relish in the Ball Bluebook and have made it the past several years. It also goes great with a lot of meals especially smoked pork chops like we buy at the Amana smokehouse. Makes me want to make a trip there soon. Maybe for thier Octoberfest, that is a fun party.lol
They are advertising Wurst Fest August 29th. I think it was postponed from June.
Aug 27, 2020 10:26:10 #
Iowa Farmer wrote:
They are advertising Wurst Fest August 29th. I think it was postponed from June.
That would be a fun time. Lots of fresh beer from Millstream Brewery and wines from the winery's going out of there plus all of the foods and crafts. I would love to be up there for it but the kids are finishing up brushing in thier blind for early goose season and they want a fishfry after they get done. That's up to me and the wife. There will probably be about 25 all together.
On another note, it is great to see your posts so soon after your surgery. Keep doing what you are to do and our prayers are still with you!!
I am headed for my annual physical now and got released from my shoulder surgeon last week after 5 months, so it is all good.
Aug 27, 2020 10:41:35 #
threeCs
Loc: Allen Texas
My wife as a young girl had the task of stomping the cabbage in the barrel, that was after her Mother washed the wife’s feet first. Spent four years in Germany and love sauerkraut
Aug 27, 2020 12:38:01 #
If anyone is interested in making a quart or so pm me and i’ll help you out.
Aug 27, 2020 15:06:27 #
Aug 27, 2020 15:26:50 #
I went to Germany once and the sauerkraut over there was much better than what we have over here. It was a light brownish color and had small black berries in it. They said they were "krautberren" or something like that. They served it at food vending trailers called an "imbus". Served it with various sausages and "grilled hockse", a grilled ham hock. Also served with "Eisbein". Do you know what the small berries were? They were a bit smaller than a peppercorn.
Aug 27, 2020 19:33:06 #
threeCs
Loc: Allen Texas
wd4ity wrote:
I went to Germany once and the sauerkraut over the... (show quote)
I was in southern Germany and there the added ingredient was caraway seeds Wife doesn’t know what they were but could have been juniper berries (wacholderbeere) because they do use them in some dishes.
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