Sauerkraut with VINEGAR

metaOctober 2, 2008

Yes, I know, all a really good sauerkraut recipe really needs is cabbage and salt, and currently, I have about 45 pounds of fermenting.

But I have 2 heads left and I'll be damned if I'm going to piece together something to ferment these. Does anyone know a Kraut recipe to make the more or less store bought type using vinegar? I'm also really just want to experiment as well...

Thanks.

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kayskats

interested in something different .... such as

Pickled Freezer Cabbage

Source: Ziedrich The Joy of Pickling
#FREEZER RECIPE
Makes 2 quarts
*Freezer/Refrigerator recipe

2 pounds shredded green cabbage
1 cup shredded green bell peppers
1 cup shredded onions
1 cup shredded carrots
1 tbsp pickling salt
2 cups sugar
1 1/2 cups cider vinegar

In a bowl, toss the shredded vegetables with the salt and let stand 2 to 3 hours.
Drain the vegetables, pressing out excess liquid. Combine the sugar and vinegar, stirring to dissolve the sugar. Pour the syrup over the drained vegetables and mix well.
Pack the vegetables and syrup in freezer containers and freeze.
Thaw for about 8 hours in refrigerator before serving.

or Freezer Slaw
Source: Ball Blue Book
#FREEZER RECIPE
Yield: about 5 pints

2 lbs cabbage
1 large green bell pepper
3 large carrots
3/4 cup chopped onion
1 tsp salt
2 cups sugar
1 tsp dry mustard
1 tsp celery seeds
1 cup cider vinegar
1/2 cup water

Shred cabbage, green pepper and carrots. Add onion. Sprinkle with salt; let stand 1 hour. Drain. Combine remaining ingredients in a saucepot. Bring to a boil; boil 3 minutes. Cool. Ladle liquid over cabbage mixture; let stand 5 minutes. Stir well. Pack slaw into can-or-freeze jars or plastic freezer boxes, leaving 1/2" headspace. Seal, label and freeze.

Yes, they're sweet... that's the secret to crip pickles in the freezer

kay

    Bookmark   October 2, 2008 at 11:17AM
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meta

Thanks Kay, those look good!

Got any for canning? There's gotta be one!

    Bookmark   October 2, 2008 at 1:44PM
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kayskats

nah ... I'm the only kraut eater in the house, so I don't do it ... besides, I've reached the stage in life that looks for the easy way out .... and the freezer is the easiest.
kay

    Bookmark   October 2, 2008 at 1:56PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Rummage Relish uses up 1 head of cabbage and is canned. It's the only canned cabbage recipe I find in any of my books as cabbage tolerates freezing better than canning.

Dave

Here is a link that might be useful: NCHFP - Rummage Relish

    Bookmark   October 2, 2008 at 4:31PM
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ksrogers(EasternMass Z6)

Try apple cider vinegar if you do plan to make some.

    Bookmark   October 2, 2008 at 8:18PM
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melva02(z7 VA)

Meta, just a note, the distinctive sauerkraut flavor comes from lactic acid, the product of fermentation. So using vinegar instead will give you more of a pickled flavor and not the lactic acid flavor. Still good, but maybe not what you would call sauerkraut.

Melissa

    Bookmark   October 2, 2008 at 10:23PM
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ksrogers(EasternMass Z6)

Adding a bit of citric acid can also create a similar taste to lactic acid, but as mentioned, there is nothing like teh real thing. My half sour cukes produce the lactic acid, but just for a few days. I add a tablespoon of vinegar to the jars once placed in the fridge. If I taste them now, they seem to have a vinegar brine taste, even though they had just that litt bit of vinegar added. I make half gallon size jars.

    Bookmark   October 3, 2008 at 11:27AM
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