Saurkraut

[dresselbrew]

2 teaspoons non iodized salt per 1 lb shredded cabbage... I used canning salt
top with 1.5 tablespoon per quart water or 1 teaspoon per cup water for the brine.... it's actually about .9 teaspoons pet cup but it's close enough... right?
Put in a crock, jars or whatever you have that's glass. I use a 1 gallon canning jar I just bought but I used 1 quart canning jars the first time with saran wrap and a rubber band.
Fill a sanitized baggie with the brine solution (just in case it breaks you aren't diluting the kraut) so it won't let oxygen in and it lets the gas out. If there is any scum on top scrape it off periodically. I didn't have that problem with enough brine and a good bit of pressure from the baggie on top but I read that tip from all the places that told me how to do it.
I let it sit for about a month around 68F. Warmer it's quicker, colder it's slower. I think the 60's worked for me but I wasn't born then and free love, dope.... wait I think I'm getting off track, never mind that thought.
This recipe can benefit from adding things like jalapeños or fennel seeds. I've even heard of people adding apples. Do what you like.

[Thirsty Boy]

Yep, I've done it more or less this way a couple of times. You need to be careful not to put in more than the recommended amount of salt, or the lactic bacteria wont go and you will end up with salted cabbage not sauerkraut.

I put in some fennel seeds, some brown mustard seeds, a few whole black peppercorns and a couple of bay leaves. Bloody delicious.

[ALEien]

Boil some Brats in beer and throw them in the 'kraut for the last little bit and you've got a sweet meal.

[DiscoFetus]

I sadly just buy the store bought stuff. Its what I do to it afterward that is filled with wonderful goodness. Enjoy!

2 bags saurkraut
1# Bacon, sliced into strips
3# pork (You can use as little or as much as you want)
2 ea apples, medium dice, skin on
1/4 c apple cider
1/4 c apple cider vinegar
8.5 oz beer of your choice (I found Victory Brewing's Festbier is great, but a good pale ale or red ale works great!)
2 T Brown sugar
S&P TT

Add saurkraut to crockpot, kettle, whatever cooking vessel you are using. Begin to heat
Render out bacon. Remove lardons, conserve fat in pan.

Sear pork in bacon fat. Add pork to saurkraut. Conserve fat and fond.
Add cider, vinegar, 7 oz of beer and brown sugar to pot.
In pan where pork was cooked, heat up fat and add apples. Deglaze with remaining beer and reduce until dry. Set aside.
Simmer for at least an hour.
Add apples and bacon lardons.
Simmer for at least another 2 hours....but 8 is a great number.

This is best served the next day when it has been allowed to cook over night. The pork just falls apart, the apples are tender but held together by the skin, and all the flavors have meshed together. This is a sweeter saurkraut and perfect for that person who says they don't like it because its sour. Enjoy and Happy New year!

[6thstreetbrewer]

This has been a family tradition of mine and I've been doing it for several years now. Glad to see other bners doing it as well. I always make it for Thanksgiving with some people demanding that I make it because they love it so much and some that would care not to be in the same house as a crockpot full of kraut. I usually throw a white wine in it, sausage, apples, pepper, garlic and shallots.

[Mylo]

The only thing better than good saurkraut on a brat, is homemade saurkraut pierogies. Flash boiled and sauteed in butter and onions.... oh, man.


Mylo

[dresselbrew]

I need to make some more kraut and when it's ready I'm going to make a bratwurst fatty stuffed with kraut. I can't wait.

[CaribouBill]

Just throwing in my .02

A German friend gave me this tip....Simmer the kraut in weizen (I use Paulaner) for a day or so...let it cool to room temp overnight.
Add about 5-10 crushed,dried juniper berries per qt. of kraut a little rosemary and some more beer....cook again for a few hours, cool and repeat the cooking one more time.

The juniper really gives it something...but if you don't know what it is you really can't identify it.

Oh well....I am going to finish preparing the traditional new years day meal....Pork shoulder cooked in the kraut mentioned above.