wilkes

Of course, when its ready, you have to can it. Forgot that detail

I bought my crock at Wilkes Hardware. When I made my kraut (from my grannys "old timey" recipe, you have to pack it in the crock (in layers)....
cabbage, salt, cabbage, salt, etc. , keep pushing on the cabbage to get the liquid from the cabbage to rise.. at the end, lay grape leaves (washed really well) in a single layer over the kraut then lay a plate, rock and tie the cheesecloth around the top of the crock. Let it set for several weeks. You can check on it periodically. The grape leaves keeps it crunchy. The best kraut ever!!! Make sure the sign in the Almanac is right. I never understood my Granny having to look at the Almanac for stuff like that but now I know.

My mother makes very good kraut, I think. She goes by the signs on the calendar. I know she won't make it if the sign is in the bowels but I'm not sure about the other signs. We chop our cabbage and pack it pretty tight in to quart jars, then add a tablespoon of pickling salt to it. Have water boiling on the stove and pour in into the jars of cabbage and pickling salt. Make sure the water covers the top of the cabbage. Boil your seals in hot water, then put them and the lids on the jar and in a few minutes you will hear your seals popping where they are sealing. Then we take it to a cool, dark place (usually our basement ) and cover it with black trash bags to make it even darker. Hardly ever does her kraut turn out bad. It is usually just as pretty and white as it can be. I like her kraut better than any I have ever tasted. It's so,so good and sour !!

If you are in Wilkes County, crocks can be found at Robbys on D Street or
Wilkes Hardware on 10th Street (at least they both used to carry them, but
it's been a few years since I have been in either). There used to be a recipe going around for refrigerator kraut....anybody know that one?

Spring water is not necessary.

Crocks can be purchased at various potteries at Seagrove, NC. Owens, Seagrove pottery, etc. There are around 20 there, at least.

thank-you

Normally I wait a month to six weeks. I can't answer that question with an exact time. I guess I just wait until I get in the mood. sorry, but that's the best answer I can give you.

how soon till you can eat it?

thanks granny...i will use it...i love the old recipes.

Just put raw, chopped cabbage into jars and fill with the mixture I posted below. then put in lids on. I put mine in the basement but any cool, dark place will work. I made 12 quarts this year and put them in a plastic bin in case any of them worked out of the jars and made a mess. that way it would be easier to clean up. we have eaten two quarts so far and yes, it's very crisp. I have used this recipe for years and my mother and grandmother before me. So far, I have never had a jar that was bad.

well granny that is her recipe too with the red pepper that made it really good. will it turn out as crunchy kraut because that was what made it so good to me. it was not soggy or limp. and you just use regular canning jars for it?

Grimey, I don't make mine in a crock. I make it in quart jars.

where can you find the larger crocks to make it? i had it at a home health patient's house and his mom made it so good. i always carried leftovers home with me for later.

HAVE TO USE SPRING WATER , ANY KIND OF WATER THATS BEEN TREATED WON'T "KRAUT"

One important thing is to know what sign we are in. This is very important!!!!If the signs are in the bowels or the feet do not attempt to make kraut...it will spoil!!! Put the chopped cabbage in cheescloth and then into the brine mixture. tie it up and like say cheese said go get a kraut rock from creek....boil the kraut rock for awhile and then place on top of the cabbage....the cabbage in the cheescloth will be submerged easier in the brine ....remember to check the signs....

I made it once with my Grandmother...she sent me to the creek for a large flat clean rock to place on the plate that covered the kraut....to weight it down.

I forgot to add to use canning salt. i also add about 1/8 teaspoon of crushed red pepper per jar. red pepper is not necessary but we just like it.

KRAUT

1 cup white vinegar do not heat this mixture
4 quarts of water
2/3 cup salt

Mix and pour over chopped cabbage in jars. Put lid on and place in cool dark place for about 2 months. I put mine in a plastic bin so if a mess occurs, it would be easy to clean up.

do you use hot or cold water?

I am looking for a recipe for making home made kraut. I use to be able to make it and it would be crispy when its threw working off. Now for some reason its not working. Any suggestions