Monday, August 18, 2008

Harvest Work

There isn't much I feel like saying about how I feel about spending half a day cutting cabbage for sauerkraut than "I accepted it, it weren't that bad and heck, sauerkraut is damned good so why would I have cause to complain about it?" Besides, I had two nice people to help me and I know that when the second half of the crop comes in for cutting, they will be there to help me again.

Slideshow of what 93 pounds of cabbage looks like as it begins the journey to becoming sauerkraut. Photos were taken at Hendricks Farms and Dairy on August 8, 2008.


Chris said...

I am surprised you don't have one of these

Tags said...

Or one of these

John said...

Bob - What's your technique for making kraut from scratch? I've seen it done a few different ways, but you tend to be a pretty efficient guy, so I'm curious how you do it.

Bob del Grosso said...


In a nutshell:

1) Remove damaged outer leaves from cabbage and rinse whole heads with cold water

2) Cut cabbage in half, remove the interior of the core (stem) and save for the hogs or compost pile

3) Shred cabbage with knife, mandolin or, food processor or if you are really lucky one of these

4) Weigh the shredded cabbage periodically and add salt at a rate of 0.32 oz per pound cabbage or 2%.

5) Place the salted shredded cabbage in a ceramic crock or barrel, put a plate or some other flat thing on top and weight it so the cabbage stays depressed during fermentation.

6) Wait a day or two and if the cabbage appears dry, add cold water to cover. If you work at a place that makes cheese, and you are impatient to see the cabbage ferment, you can dump in some whey which will be loaded with lactic acid producing bacteria.

Linda said...

I use my Cuisinart for shredding the cabbage, but I also never have 93 lbs. to shred at a time. My husband just bought himself a crock at the local auction so he could make the small amounts of kraut as described in "Charcouterie."

Tedious work but I love sauerkraut! Mmmm, sauerkraut, homemade sausage, Dijon mustard, and just-baked bread.... just another bit of heaven on earth....