Done this a few times with my grandfather. He’s passed not but I plan on doing it again without him. I have the crock, the shredding board, the cabbage box, the stomper, and the river rock to place on top of the dinner plate and tea towels. We would usually stamp it till we were done, then tuck some of the outer leaves and tea towels over the top. Then a dinner plate with a river rock on top to compress as you said. Then just waits well done sir
I AM SUPER IMPRESSED!!! We still make sauerkraut every year! The whole family gets together on or before the 1st full moon of the harvest moon (October) and that guarantees that the kraut is ready for New Years Day.
@@PADutch101 God willing and the creek don't rise!! We still make our own scrapple too, about every other year. Lol I love what you're doing with the education on the PA Dutch my Grandpop "Schwope" would have wanted to have you over for a Genny Cream Ale. I hope and pray that we never lose these traditions in my PA Dutch family. Its a lot harder without my Grandparents here anymore.
Dude, you're my hero. I spent the better part of 30 years living in Lancaster. Moved to Texas a few years ago. I miss it and my PA dutch roots. My mother's family is from Monroe county. They've been there since the late 1600s. Family was in Germany before then.
This is pretty much the same way my neighbor makes it but he does use a wooden smasher and cuts the cabbage right into the crock then heavily salts each layer (each new head) before crushing. By time he's done there's pretty much fluid in the mix. I helped him once so got to see the whole process. When it's ready to eat he freezes, first in a plastic food container, then takes that out and vacuum packs before finally putting in freezer. He absolutely insists that you wash off the salt before cooking and then cook for at least 45 minutes to get it soft. By the way, I was in your mom's class from 1st thru 5th grade and of course graduated high school with both your mom and dad !
Doug, Near the end you mentioned using some kind of string. If I'm not mistaken you were using Binder Twine. Not sure many now know what Binder Twine is.
Doug, be sure to make a video in six weeks when you take the lid off the crock and show the folks what it looks like, and show how it turned out. Great video. Nah wonct pork and kraut, aint? Thanks!
Wow, Sauerkraut from scratch! We Germans just buy the finished product at the store. Lol. Didn't know it doesn't need vinegar to pickle/ferment--live and learn! Do you cook it once it's done?
Great video Doug! Should'nt it be mentioned that both the crock and the plate or whatever you place on top, should be cleaned with boiling water before the Kraut goes in, to kill bacteria?
Hi Douglas, this is the more commen method also used primarily in germany but we Siebenbürger Sachsen (Transylvanians) usually prepare our Sauerkraut a bit different. We use a barrel, round about 100L / 25 gallons for 20 to 25 whole heads which we put into the barrel with salted water, 30g per 1l or 113g per gallon water and if wished some spices. Afterwards it takes at least 2 months until the heads are fermented and they can sit in the barrel for over 6 month but if you have some left at this point you should can them for further storage. We used to slice the Heads into cubes as a side dish when I was a kid and I loved it, even more then the pre grinded variation, may you want to give it a try. Greetings from Germany www.roland-giesel.de/637.htm
Done this a few times with my grandfather. He’s passed not but I plan on doing it again without him. I have the crock, the shredding board, the cabbage box, the stomper, and the river rock to place on top of the dinner plate and tea towels. We would usually stamp it till we were done, then tuck some of the outer leaves and tea towels over the top. Then a dinner plate with a river rock on top to compress as you said. Then just waits well done sir
300 years later and these traditions are still there, it's amazing.
I AM SUPER IMPRESSED!!! We still make sauerkraut every year! The whole family gets together on or before the 1st full moon of the harvest moon (October) and that guarantees that the kraut is ready for New Years Day.
Keep the tradition going!
@@PADutch101 God willing and the creek don't rise!! We still make our own scrapple too, about every other year. Lol
I love what you're doing with the education on the PA Dutch my Grandpop "Schwope" would have wanted to have you over for a Genny Cream Ale. I hope and pray that we never lose these traditions in my PA Dutch family. Its a lot harder without my Grandparents here anymore.
@@tammydise2340 I would walk a good distance for a Genny Cream Ale! That would have been a good time for sure!
@@PADutch101 😂😂😂 that made me laugh out loud.
Dude, you're my hero. I spent the better part of 30 years living in Lancaster. Moved to Texas a few years ago. I miss it and my PA dutch roots. My mother's family is from Monroe county. They've been there since the late 1600s. Family was in Germany before then.
Glad you found my channel. It's got tons of great content.....all PA Dutch related. Enjoy!
Lots of folks with Germanic roots settled in Texas. You're always welcome to come back home. 👍🇺🇸
This is pretty much the same way my neighbor makes it but he does use a wooden smasher and cuts the cabbage right into the crock then heavily salts each layer (each new head) before crushing. By time he's done there's pretty much fluid in the mix. I helped him once so got to see the whole process. When it's ready to eat he freezes, first in a plastic food container, then takes that out and vacuum packs before finally putting in freezer. He absolutely insists that you wash off the salt before cooking and then cook for at least 45 minutes to get it soft. By the way, I was in your mom's class from 1st thru 5th grade and of course graduated high school with both your mom and dad !
I use a 1 gal zip-lock bag filled with water instead of a plate and brick for the weight, it also keeps the smell down.
Iam German but I didn't know how to make sauerkraut. Thanks and greetings from Hamburg.
I kept waiting for the vinegar. Gotta admit I was thrilled to see it made without it !! I gotta give this a go !
Dankyaa!!
Doug, Near the end you mentioned using some kind of string. If I'm not mistaken you were using Binder Twine. Not sure many now know what Binder Twine is.
Farm boys would!
Excellent video, thanks so much.
Doug, be sure to make a video in six weeks when you take the lid off the crock and show the folks what it looks like, and show how it turned out. Great video. Nah wonct pork and kraut, aint? Thanks!
That looks easy, will have to give it a try. Looking forward to other cooking videos. Thanks for sharing!
Wow, Sauerkraut from scratch! We Germans just buy the finished product at the store. Lol.
Didn't know it doesn't need vinegar to pickle/ferment--live and learn!
Do you cook it once it's done?
Of course, to eat it, it will need to be heated. But it is completely safe to eat "raw" from the crock once it is fermented and ready.
We always scald the crock first to kill fungi or bacteria that can turn the kraut bad.
Ours has been fermenting 4 weeks. Nothing better than homemade.
Great video Doug! Should'nt it be mentioned that both the crock and the plate or whatever you place on top, should be cleaned with boiling water before the Kraut goes in, to kill bacteria?
I thought I had mentioned that at the beginning of the video. Yes, all parts must be properly sanitized!
Servus Doug, Grüße aus de Palz.
Gruß Panzermuckel
When my mom made sauerkraut, the whole house would smell like it for a few weeks. Kinda miss that.
Hi Douglas, this is the more commen method also used primarily in germany but we Siebenbürger Sachsen (Transylvanians) usually prepare our Sauerkraut a bit different. We use a barrel, round about 100L / 25 gallons for 20 to 25 whole heads which we put into the barrel with salted water, 30g per 1l or 113g per gallon water and if wished some spices. Afterwards it takes at least 2 months until the heads are fermented and they can sit in the barrel for over 6 month but if you have some left at this point you should can them for further storage. We used to slice the Heads into cubes as a side dish when I was a kid and I loved it, even more then the pre grinded variation, may you want to give it a try.
Greetings from Germany
www.roland-giesel.de/637.htm
Gute chob! Kannsht du vidda mache, ava, ganz Deitsch?
hi do you have to boil it before canning.? thanks
No. Once in the jars, I do a short hot water bath so that the jars seal.
What is the name of the tool you used to shred the cabbage?
In PA Dutch we call it a Grauthowwel.
I'm gonna tell ya if you're doing it right!!! Lol
Gut boova
Sour krot. With a crock. While wearing Crocks. Hah sorry. Just thought it be funny
Dude that made me crack up laughing.