Difference between revisions of "Kraut"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:German ([^cC])(.*)\]\]" to "Category:German cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| Line 1: | Line 1: | ||
{{recipesummary|Vegetable recipes|5 pints<br>(1 pound of cabbage fills 1 pint jar)|6-8 days summer<br>12 days winter|3}} | {{recipesummary|Vegetable recipes|5 pints<br>(1 pound of cabbage fills 1 pint jar)|6-8 days summer<br>12 days winter|3}} | ||
| − | | [[European cuisines|Europe]] | [[Cuisine of Germany|Cuisine of Germany]] | [[Midwestern cuisine|Midwestern cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[:Category:Fermented food | + | | [[European cuisines|Europe]] | [[Cuisine of Germany|Cuisine of Germany]] | [[Midwestern cuisine|Midwestern cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[:Category:Fermented food Recipes|Fermented Food Recipes]] |
''If you like kraut, you will like this one.'' | ''If you like kraut, you will like this one.'' | ||
| Line 35: | Line 35: | ||
[[Category:German cuisine]] | [[Category:German cuisine]] | ||
[[Category:recipes|{{PAGENAME}} Recipes]] | [[Category:recipes|{{PAGENAME}} Recipes]] | ||
| − | [[Category:Midwestern | + | [[Category:Midwestern Recipes|{{PAGENAME}}]] |
| − | [[Category:Fermented food | + | [[Category:Fermented food Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
| − | [[Category:Cabbage | + | [[Category:Cabbage Recipes|{{PAGENAME}}]] |
Revision as of 14:33, 9 May 2012
| Kraut | |
|---|---|
| Category: | Vegetable recipes |
| Servings: | 5 pints (1 pound of cabbage fills 1 pint jar) |
| Time: | 6-8 days summer 12 days winter |
| Difficulty: |  |
| Europe | Cuisine of Germany | Midwestern cuisine | Vegetarian Cuisine | Fermented Food Recipes
If you like kraut, you will like this one.
See also: sauerkraut
Ingredients
Procedure
- Clean old leaves off cabbage heads.
- Quarter heads and slice off cores.
- Shred cabbage.
- Put 5 pounds cabbage and salt in large pan and mix with hands.
- Pack into crock with potato masher. Pack gently.
- When crock is nearly full, cover with cloth, plate, and weight.
- Check daily and remove scum.
- When kraut is sour enough, you can leave it in crock, and seal it with parafin wax; or kraut can be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.
Tips, Notes, and Variations
- It takes six to eight days to ferment in summer weather.
- If it's cooler, it might take up to twelve days.
Uses
- Is there anything better on a fat sausage or even just a hot dog?
