Reviewed: Nov. 14, 2012

great recipe. just one question. how do I keep mine from going brown?

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0 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Nov. 27, 2011

I had my doubts, but it worked. The final product was relatively crisp and mild...and very salty. With a large batch it is difficult to gauge the cabbage weight, so I may have oversalted. I drained the brine and rinsed before cooking and it cut the saltiness, but diminished the taste a bit. It stinks while brewing, and the gasses produced from fermentation make the kraut volume increase a bit, so put it in a slightly larger container than you think it needs. Will stain plastic.

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8 users found this review helpful

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Heatheross

Cooking Level: Expert

Reviewed: Aug. 3, 2011

try using sea salt you must be pre-warned the flavor is awesome you will be hooked.

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21 users found this review helpful

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dlatham64

Reviewed: Feb. 22, 2011

Thank you. I will never use store bought sauerkraut again.

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11 users found this review helpful

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impellizzeri kitchen

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Ray, Michigan, USA

Reviewed: Jan. 14, 2011

Very easy, very good. I only made 25 pounds of it this year, and ran out before next cabbage season. I'll definitely make more of it next time.

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9 users found this review helpful

Reviewer:

fpu

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Reviewed: Nov. 6, 2010

So easy, so yummy! I use my food processor to do my shredding, and used a plastic container from my wine making kit(about a six gallon volume) to do the packing. A large plate was a perfect weight, topped off with a large plastic bag filled with salt water. This bag spreads out and seals the edges over the plate on the cabbage. I had absolutely no scum formation. I did use the lid that came with the plastic container, also.

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37 users found this review helpful

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camprunfarm

Cooking Level: Intermediate

Reviewed: Oct. 24, 2009

This was a first canning recipe for my husband and I. It turned out wonderful and we will make it again. Thanks for the recipe!

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19 users found this review helpful

Reviewer:

Mary

Reviewed: Oct. 14, 2009

I've been using this recipe for years and it always turns out great - except last year when I left it way too long and it got mushy :( I use kosher salt instead of canning salt, so have to use 4 Tbsp to get the right weight. I make the kraut in 5 lb. batches and mix it well in a large container as the salt needs to be evenly dispersed before packing in the buckets. I use a 5 gallon white food safe bucket (which holds up to 25 pounds of cabbage). I scrub it well, pre-rinse with a bleach/water solution and then rinse well with water. I weigh the kraut down with a glass pie plate and gallon jar with water in it. For more tart kraut, you can also add a cup apple cider vinegar.

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95 users found this review helpful

Reviewer:

Gramma_Rox

Cooking Level: Intermediate

Reviewed: Nov. 10, 2008

Super easy; my family and my church family loved this repcipe.

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23 users found this review helpful

Reviewer:

Victor

Cooking Level: Expert

Living In: Highfalls, North Carolina, USA

Reviewed: Jul. 26, 2008

Thank You! My neihbors are cabbage farmers who share thier 'spoils'. This is an excellent recipe for the cabbage that isn't used for slaw, kimchee, or other cabbage dishes! Thank You! Thank You!

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26 users found this review helpful