Comments on: Making Sauerkraut

By: My First 100 Posts | Once A Chef Always a Chef

My First 100 Posts | Once A Chef Always a Chef — Tue, 23 Feb 2010 19:52:28 +0000

[...] Making Sauerkraut This post came as a revelation to me. I’d had never made my own sauerkraut before and now it will be difficult to go back to the store bought stuff ever again. [...]

By: Greg

Greg — Fri, 22 Jan 2010 05:30:27 +0000

Can’t believe I missed this post!

I’ve made it this same way at work, but there are more involved methods. My step-grandmother used to make the best kraut ever, but she said she had to quit because the method was too physical for her to do at her age. The salting step involved putting the shredded cabbage and salt in a container and pounding it with the end of a baseball bat she kept just for that purpose. It’s like a more violent form of muddling.

By: Jeffrey

Jeffrey — Mon, 02 Nov 2009 21:17:40 +0000

I found this information very interesting and I am looking forward to more posts!

By: Sauerkraut Update and a Recipe | Once A Chef Always a Chef

Sauerkraut Update and a Recipe | Once A Chef Always a Chef — Mon, 26 Oct 2009 13:02:15 +0000

[...] 3 weeks ago I made my own sauerkraut for the first time. You can find the post about it here. For the last week, I have been checking and tasting it daily to see if it was ready. Today I [...]

By: Dirnov

Dirnov — Thu, 22 Oct 2009 06:12:56 +0000

Hello, Thank you! I would now go on this blog every day! Dirnov

By: Peter

Peter — Wed, 21 Oct 2009 03:37:45 +0000

Thanks Brad! I too often cook my kraut for quite awhile though I’ve never cooked it that long, but a long, slow braise with sausages and pork is definitely the best way to cook. I’ve never cooked it with mustard, usually top the sausages with mustard though while eating. I will have to try adding the mustard while cooking.

By: Brad

Brad — Wed, 21 Oct 2009 01:23:34 +0000

Thanks for the detailed instructions for making home made kraut. It’s got to be better than store bought? I’m looking forward to knowing how it turns out.

I usually cook my kraut with lots of brown sugar, mustard, caraway, pork, and an apple sliced in half (which is discarded at the end of cooking). It must be cooked low and slow for 6-8 hours so that the sugar has time to cook into the kraut.