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Here's one from meine Oma.

Buy the fattest pork roast in the store. Get "enough" white potatoes, peeled or not. Get a "few" sweet apples. Have plenty of homemade kraut. Get a cast iron Dutch oven. Add all the above in the covered Dutch oven and pop into the oven about 325*F for 4 hours. The kraut breaks down the pork, the potatoes soak up and mutes the kraut sharpness, the apples sweeten. Make sure the Dutch oven has been seasoned.

If your are in the Deep South add cornbread with fried cracklings.

We have rediscovered cast iron after learning about how toxic non stick pots and pans are. A superior form of cookware.
We make almost the exact same dish, but with pork ribs ion place of the roast. Slow cooker, 8-10 hours.
 

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Vance:

>> You said you were in central alabama as opposed to LA lower alabama.<<

The state is roughly about 200 miles(E/W) by 350 miles(N/S). The highest mile marker on i-65 (N/S) is 366 (TN line)and on I -20 (E/W)- 214(GA line).

I live 10 miles from the geographical center of the state. The geographical center is a cemetery that in-law type relatives are buried in.

My theory of travel. I'm retired. Travel when others aren't. Move around on late Sunday to late Thursday. Find a trail on Friday to mid Sunday. Get up and out at 5 AM before others sober up.

Try the Smokey Mountain National Park the third week of October if you like bumper to bumper at 10mph. Add more time for Elk and bear jams.
My comment about visiting Gatlinberg. Nothing like spending time with 2 million of your closest friends. <<GG>> Haven't been there in 25 years.

Glacier sounds like an August/ Sept operation.
 

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Try covered cast iron. It has a different taste. Each to there own.

My Mother used pork ribs that were roasted uncovered in a oven til the potatoes caramelized on the surface. Meine Oma used a Pork roast. I like the covered pork roast the best. The more fat the better. After I finish losing the Christmas weight I will have her make some.
 

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Vance:

>> You said you were in central alabama as opposed to LA lower alabama.<<

The state is roughly about 200 miles(E/W) by 350 miles(N/S). The highest mile marker on i-65 (N/S) is 366 (TN line)and on I -20 (E/W)- 214(GA line).

I live 10 miles from the geographical center of the state. The geographical center is a cemetery that in-law type relatives are buried in.

My theory of travel. I'm retired. Travel when others aren't. Move around on late Sunday to late Thursday. Find a trail on Friday to mid Sunday. Get up and out at 5 AM before others sober up.

Try the Smokey Mountain National Park the third week of October if you like bumper to bumper at 10mph. Add more time for Elk and bear jams.
My comment about visiting Gatlinberg. Nothing like spending time with 2 million of your closest friends. <<GG>> Haven't been there in 25 years.

Glacier sounds like an August/ Sept operation.
 

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Hey Vance,

Drove by Whole Foods today and 22 pounds of cabbage jumped into the car. It's cylindrical form was reduced to shreds. Can't believe how many pounds i have chewed through in two months.

It was 72*F saturday. Going down to 22*F in a couple days.
 

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Discussion Starter #26
Homemade kraut is good stuff and good for you. My slow ferment method is about a month from being done, but peeking can result in spoilage. As granny said, A hand in the pot spoils the lot! I bought an airlock with the intention of making a gallon fermenter that the you tube guru's swear will produce nirvana in three weeks. It is fun to play. Right now when the snow is literally three feet deep on the flats and it is up to a balmy twelve below, Shredding store bought cabbage would be a good occupation.
 

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>>>>>>>>>>>> but peeking can result in spoilage. <<<<<<<<<<<<

Three of my crocks are water moats. I will peek about once a week and check. The gas will cause the cabbage andtop caps to rise above the brine level so I pack it back down. I use leaf, top caps and stones.

My understanding is they used to ferment in open top barrels. To get some kraut for dinner you had to cut thru the 1" carpet of mold and peel it back.

My spearmint is starting to leaf out. How about kraut with spearmint for a different taste.
 

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Made Reuben sandwiches tonight and it reminded me to come back to this thread. I need some homemade kraut. Getting my list in order. I am thinking my old beer making equipment will come in handy. J
 

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I know that most make sauerkraut in glazed crocks, but I don't have one. Does anyone see a problem making it in a 6gal plastic beer making bucket. Its food-safe and has an air lock. J
 

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Discussion Starter #30
I think it would work fine if you layered the slaw with some salt. Mine is fermented in a plastic bag in a five gallon bucket with another bag of water on top to air lock it and provide pressure. I can't answer if the pressure is necessary. My batch that started this thread will be done in a couple weeks. Can't wait.
 

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I have my equipment, recipe,and read here and watched a bunch of youtubes. I can't seem to find the answer to one question: How do I stop the fermentation AND store the kraut? I know that I can put it in the fridge to stop fermentation and it will be good there for a year. But I am making a big batch and can't possibly put the jars in the fridge. I assume once fermentation is stopped, they can be stored in a cool/dry place? So, how do I make a big batch, put them in 30 mason jars and have them keep?
 

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To answer my own question, I decided to "bottle" the kraut in stages and put it in the fridge, then store it in the basement. I will mark the jars with how long it fermented and next time I will have an idea on how long of a fermentation I like. After one week of fermenting in my bucket, i am going to jar some up with jalepeno peppers and finish their fermentation in the jars. J
 

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Discussion Starter #34
I guess it is full disclosure time. We had a brutally cold February and early March. My Kraut mine is in an unheated portion of our basement and I thick the little acetobacters were too darn busy shivering to do much fermenting. In addition instead of applying salt by guess and by golly as I was taught I was told about the need to have a certain percentage of salt so I measured that and put it on. This resulted in my kraut being oversalty and awfully crunchy and under fermented. Rinsing it took care of the excess salty but it was still under fermented. I cold bath canned most of it which will take care of the crunchy and a miracle may take place and move it above mediocre on the scale. But when cabbage goes on sale, I get to try again, so it is no big deal. I will have carrot and maybe corn in the next batch.
 

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Glad you fessed up Vance because I fear I may be in the same boat. I took a taste of mine yesterday and it was VERY salty even though I am (almost) positive I followed the recipes. I also see very little evidence of fermentation and moved mine to a warmer spot in the house. I did some more research and know that you want 2% min salt for it to be safely preserved. So I ordered a saltometer which I didn't even know existed and plan on testing my brine and go from there. If too salty, I will save the brine, rinse the kraut and dilute the brine to 2%. Hopefully,it is fermenting enough.
Now, have you ever made honey mustard....
 

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My brine came in at 10%!!! How in the world that happened, I don't know as I feel I followed the recipes as far as salt goes. I rinsed it, diluted the brine to about 1.7 figuring there is still salt in the cabbage. Will recheck in a few days. On a positive note, it is getting soft,so it did at least start fermenting. Not sure if this can be saved, but giving it a shot.
 

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Discussion Starter #37
I am going back to the naked guess using experience and applying less salt! My rinsed canned kraut is not the best but is eating just fine.
 

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Just following up for future kraut makers. I was able to save my too salty kraut. Today, the salt was at 3%, fermentation is taking place. Cabbage is much softer and tastes fantastic. I again rinsed the kraut, squeezed it and returned it to my fermenting bucket after diluting the brine to 1.7% again. I anticipate that the brine will get between 2 and 2.5% as more salt leaches from the cabbage. Tips if it is too salty: Use warm water to rinse the kraut. When diluting the brine, remove some brine and add warm water. The reason for this is that my house is cool and heating season is over and you need 60F min for a good fermentation. Keep the too salty brine to add if you dilute too much. Buy a refractometer for salt. Only cost me $20 on Amazon. Next batch I make, I will invest in a digital scale to weigh the salt. It appears that it is very easy to get the brine too salty and if too salty, the cabbage will not ferment and it does't taste good either!
 

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Fresh, local cabbage is here. I am now armed with a digital scale to measure the salt this time. Anyone else still in the kraut business? Last time I added carrots to some and jalapenos to some. Anyone try anything else? J
 
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