from Jamey W. Bennett
to Daniel Larkin
So my sauerkraut was a hit at my wedding this past weekend, even among the non-kraut-enthusiasts. I used a combination of my priest’s “50 lbs. every autumn” recipe with some techniques I found online. Basically, I used an empty sanitized brew bucket, a growler filled with water (for weight), a small plate, a knife, a kitchen scale, a rolling pin (to smash the cabbage), about 20 lbs. of cabbage, and lots of salt.
Simply put: I’d slice the cabbage (getting rid of the core) into pretty thin strips. Using my kitchen scale, I’d slice and slice until I had 3-1/2 lbs. I’d throw that into the bucket with 1 tbs. non-iodized salt. I kept this up until I chopped it all up. Every now and then, I’d stir the mix and smash it together. My arms were pretty tired by the end. I had some serious juice-age in the bucket, too.
I put the plate on top of the cabbage and pushed down until all of the cabbage was submerged in the brine, and I set the growler on top of the plate to hold it down. I dropped the bucket off in my basement and covered it with a towel. I checked it every day for a little over two weeks, and skimmed any film off the top that developed. Next time I do it, I’m going to give it another week.
The caterer cooked it, and served it up with pieces of kielbasa. It was awesome.
How’d you do your kraut? I saw you linked this about it, but I was wondering how closely you followed it.
from Daniel Larkin
to Jamey W. Bennett
I followed that recipe to a T, and it turned out amazing! I undershot my cabbage weight a little, though, so my spices were a bit more than they were supposed to be. But that was fine, since the caraway seed, mustard seed, and juniper are all spices that go well with kraut-esque food anyway.
The only thing I’ll do differently is that when I periodically top off the cans to replenish evaporated water, I won’t used salt water. I realized that the water may be evaporating, but the salt was being left behind, so I was really just salting the hell out of an already salty foodstuff.
But again, the recipe was bangin! I have to make a bunch this week for our Oktoberfest party in a few weeks.