Crazycabbage - Stevie's Crazy Kitchen Blog at - 301889

Stevie's Crazy Kitchen

Apr. 30, 2013 11:43 pm 
Updated: May 1, 2013 8:41 pm
Well, the cabbage experiment came to an end last Friday, when I went ahead and canned it...  From about 5lbs of cabbage, I ended up with five and half pints of "green sauerkraut."  Is what I turned out better than store bought?  The jury is still out on that one...

I decided to pull the plug on the experiment as I began to tire of simply having my slow cooker crock tied up.  The cabbage sat for 7 weeks, and did some rather nasty looking things along the way.  (I took some photos, but for some reason my computer isn't recognizing "new" pics.)   It also gave off some rather unsavory odors at times, but I did discover that the towels I used to cover the crock were absorbing the smell, and by changing them every other day, that issue was dealt with.

Now, you may wonder just what recipe I followed, but truth be known, I researched many different suggestions,  and basically followed my instincts, once I had read five or more "methods" recommended by various sources.   Many agreed on certain aspects of the process, but just as many varied on other directions, which of course just made crazycook even worse than I am on even a good day!  What is one to do?

As I was scooping off the crud on the top of the brine, and then fishing out as much of the floating cabbage as I could, I did a taste test, with some hesitance.  Thankfully, I did not "lose" it later, but still I felt compelled to place the jars in the water bath, and process as my "canning" cookbook required.  It tasted very much of SALT, which is no surprise, since the brine is salt water!  It did seem to have an underlying "bite" to it, so perhaps the experiment was a success, though I will admit that I really did expect a major WOW, rather than a simple ok!

Then the question arose...  My "kraut" is green, though I've always seen white on the grocer's shelves.  Perhaps there is such a thing as "white cabbage?"  Some research will answer that question, which can wait for another time as I'm really not all that curious right now! 

So, as long as my product doesn't make us sick, I guess there was a bit of success.  Will it be good with sausage, or pork?  I imagine it will be, but the open jar in my frige (from the grocery,) tastes just as good, if not better - AND it was much more simple to come by!  Will I try this again someday?  I just might... and perhaps a second time around, the finished product may actually be that WOW I'm looking for!

Till next time, be happy, be healthy, be crazy...
May 1, 2013 3:59 am
The cabbages my garden produced last year were puny and I didn't bother with making kraut. I want to do that someday. The home made stuff is going to be saltier due to the fact that most store bought kraut isn't fermented, just like most store bought pickles aren't fermented. I'm not sure about this, but I think you need to rinse the kraut for some applications. It should be absolutely safe to eat. IF it isn't sour enough, you could have sacrificed your crock pot for another week! Thanks for sharing this!
May 1, 2013 4:11 am
Thanks for sharing your experiment sounds like it was pretty successful. My sister tried making kraut once and it was awful, its taste was nowhere close to store bought. I so understand your recipe compares. I do that all the time when trying to find the "one".
May 1, 2013 5:59 am
I remember my step father made kraut every year, he had a hole in the basement floor and a crock with a lid that fit into it perfectly. Past that I don't remember much of how he did it. Just that it took a long long time and that when it was served on the dinner table it was always good. I enjoyed following your experiment. Thanks for sharing.
May 1, 2013 7:24 am
Stevie-so much work my friend. I am glad your kraut experiment was a success! Now, my FIL always wanted me to learn how to make pickles in a crock. He had this pickle jar and always had fond memories of his mom making pickles.
May 1, 2013 9:27 am
SCC: So glad to hear you've declared the sauerkraut to be done. I was much younger, but I was once offered some fresh, homemade sauerkraut. When I was in my early 20s, I was acquainted with an older couple that regularly made sauerkraut. I wish I could remember all the details, but it's been almost 30 years. I recall that it was very different from the commercially processed product. It wasn't pale white. It did retain a bit of the green color. I remember liking it, but it did not taste exactly like the stuff from the jar. It seems like it also had more of a tooth-bite, but that may be based on the amount of time Mr. and Mrs. J liked to ferment their batch. Thanks for letting us follow your experiment.
May 1, 2013 10:50 am
Hi Stevie! I have nowhere near your patience for this type of project. Well done. I buy "boutique" kraut from the local pickle vendor at the Farmers Market. His is a mix of green and white and instructions to rinse well before using. I guess that is to remove some of the saltiness. Enjoy it!
May 1, 2013 1:43 pm
I am growing cabbage this year for the first time so not sure how it will turn out, but I plan to use it when making ham, cabbage and potatoes. we normally make that a few times a year. As a matter of fact when writing this she said Ok to pulling the ham we have in the freezer out to make it. I did look at a fermenting pot 20 Liter capacity, it was $149.
May 1, 2013 5:30 pm
Hi Stevie, your patience is awesome,i but it at the store.:O)
May 1, 2013 8:11 pm
Doc, thanks for the advice, and I agree that I "could" have gone another week or two... Figured that when I go to "cook" the kraut, I'll rinse it well... IF it's barf city, I'll let you know! lol Be well!
May 1, 2013 8:13 pm
Cat, next time I cook some pork roast, I just might add some kraut w/ caraway seed (seems ALL recipes call for that with kraut!) I'll keep you posted! Be well!
May 1, 2013 8:16 pm
Joey Joe, happy to share my endeavors into the world of "food!" As an "old un," those 7 weeks seemed to drag on forever! Thanks for sharing about your step-father! Be well!
May 1, 2013 8:19 pm
Lela, when you attempt the fermenting of pickles, please let us all know how things go! lol... Maybe you should chat with "Doc!" Or, are you going to make ME try it???? Be well!
May 1, 2013 8:24 pm
bikerfamily, thanks for sharing. One (of many) blurbs I read did state that the longer it "sits," the stronger the taste. Personally, I wish that I'd been able to assist my aunt in MI when she canned the produce that she grew! Once the "art" of a family member is gone, it's simply gone... Asked Donna last trip about her canning, but all she would say was that she's only made tomato juice for many years now.... For a city kid like me, there is the INTERNET! Be well!
May 1, 2013 8:28 pm
BigShotsMom, I'm (cabbage) green with envy that you have a wonderful farmer's market. We have a few around the valley, but at times that frankly I'm still comatose, and last time I did find one, the "pickkins" were slim. Be well, friend!
May 1, 2013 8:36 pm
King, I had checked "amazon" before I decided to use my slow cooker crock, and it's totally CRAZY the price variations! (should be right up my alley, right?) It would be less expensive to buy an extra crock pot! Enjoy your ham! Be well (take care of that back!)
May 1, 2013 8:41 pm
manella, I purchased a jar 2-3 weeks ago, as I was getting impatient, and wanted kraut! My only saving grace is that at least I know "what's in it," if I make it... though I've eaten so many frozen burritos (from the store) in the last two weeks, I should be speaking some Spanish by now! Be well!
Click to Change your Profile Picture
Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level

Quilting, Gardening, Music

Go Pro!

In Season

Let the Slow Cooker Handle It
Let the Slow Cooker Handle It

The best wintertime meals need a long, slow simmer while you're doing something else.

Get Your Money's Worth
Get Your Money's Worth

Our big collection of budget recipes will leave some jingle in your pocket.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States