Sauerkraut

[JLAW]

I have an over abundance of cabbage in my garden this year, and I was curious if anyone has a recipe for home canned sauerkraut.

Thanks.

[shoelady2001]

www.motherearthnews.com has a great lesson on making sauerkraut

[JLAW]

Thanks, I will try it out.

[pamgotcher]

Gonna resurrect this thread, since my question is about sauerkraut. Has anyone tried the No Fail Kraut in the recipe section? If you pack it in sterile quart jars, how long will it keep unopened? Thanx

[KarenB]

Be sure to keep the brine covering the cabbage. If you see pink get rid of it. The fermentation has gone off. If you have opened it and not using it put it in the freezer. Change container of course. You can also use it in soups.

[K. Slink]

Doesn't freezing 'kraut ruin the texture? That's what I've heard--any info or experience?

[KarenB]

Yes your right. But it can be used in soups. It weakens the flavour. Loses its sharpness.

[CM]

If you're just packing it in jars, you should refrigerate it at the end of the fermentation time. Otherwise, most newer recommendations would call for a 10 minute processing, which will end the fermentation, so be sure it's fully fermented before doing this.

[pamgotcher]

Thanks, CM. This is just the kind of info I was looking for. <G> Now, just to find a place in my fridge. I'm guessing that processing it will kill the enzymes that we eat sauerkraut to get!
Pam

[CM]

Pasteurization (processing in the boiling water bath) kills the lactic acid bacteria (lactobacillus acidophilus) which is the digestion-aiding healthful bacteria in the saeurkraut. Commercially sold saeurkraut is either refrigerated or processed (canned).

I prefer to refrigerate unprocessed kraut, or store in a cold dark cellar in canning jars in the winter months. You can also store it in the crock that it's made in for several weeks.