Saurkraut's ready!

[B.Habermehl]

We put up 100 lbs of cabbage this fall. Lots of slicing, saltin, and stomping. Made two full 5 gallon buckets of kraut. It's always a bit of a learning experience. We slice the cabbage, salt and stomp. Layer by layer, till the bucket is full. It now seems best to fill the buckets to the top, then stomp it down till you can just barely get the big leaves layered out on top with a dinner plate on top of it all with the lid squishing it all. Yes while fermenting it will burp some brine, but this is definitely the prettiest batch of kraut we have made. No scarey looking layer on top just pretty kraut. I couldn't resist eating some right away after opening it up. Now the wait till the pork and kraut is done cooking. Yum! Happy New Year To All!!

 

[satx78247]

Sounds YUM to me.

yours, satx

 

[Kansas Jake]

Sounds great. What time is supper?

 

[BullRunBear]

Happy new year and congrats on the kraut. I can't believe how easy, and delicious, the home made stuff is. Turns out it is incredibly healthy as well. There's always a half gallon fermenting on the counter these days and I might double that the way we're going through the kraut. Now to see if we can grow decent cabbage in our garden. Maybe as a VERY early spring crop before the heat comes along.

We made a spiral sliced ham for New Year's dinner and the kraut was a sizable side dish along with the black eyed peas. Good eating.
Jeff

 

[B.Habermehl]

Sorry we had lots of company, didn't get to check back. Supper was at 5 pm. Lots of pork and kraut left, allways better reheated. Your welcome to come up. BJH

 

[B.Habermehl]

I'm torn between two New Years traditions. Mom was from the southern end of Delaware. She always made ham and black eyed pea soup. Having moved to central Pa. My wife's family always had pork and kraut. A Pennsylvania Dutch tradition. I love them both. BJH

 

[gearheart]

That's a tough choice. :haha:

 

[BullRunBear]

Have one traditional meal for lunch and the other for supper? They both sound delicious.

Jeff

 

[Kansas Jake]

Not a tough choice, just do both and then have a bunch of great left overs.