After ringing my German aunt she told me to pull the big bruiser now and get it jarred for Christmas.
So have just been and done so and after trimming, it went 8lb on the nose, so as its our "1st Filderkraut"
im looking forward to using her recipe and we,ll see how it comes out in 3 months................. ;)
(http://i156.photobucket.com/albums/t22/skatenchips/smallpumpkins008.jpg)
(http://i156.photobucket.com/albums/t22/skatenchips/Filderkraut002.jpg)
Gazza1960
It looks a beauty ;D
Love to know what recipe you are following?
Verbatim..................
Use large ceramic jug or traditional wooden tub.
Wash cabbage and cut lengthways.
Remove core and discard.
Shred cabbage and place in 1 inch layer in jug.
Chop apple pieces and place on layer.
sprinkle with a few Kummel seeds(mustard)
sprinkle a few wacholderbeeren(juniper berries)
sprinkle salt and add 1/2 cup water.
press layer down with heavy weight and repeat.
she wasnt too precise as to quantities as she said mother(my nanna) used to make it as per what she had
available back in East Prussia back in the 20,s,so I guess the flavour will be (on faith) rather than as per.
She did say I may get a result by Christmas,but reckons the longer you leave it 6 months at least the more the flavour sets in.
anyway,Ill see whats its like at Christmas with some saurbraten and potatoes......yum.
Gazza
Thanks for sharing Gazza :)
I've never made it before so I'll have a bit of a google and see if I can get an idea of how much salt to use.
Are they German cabbages? I tried growing them 2 years on the trot but no success. Cant just bring to mind what the seeds are called, will look next time on my allotment.
Has anyone got any ideas what I could use as a weight to hold the cabbage down with? Tried a saucer when I made rhumtopft but it just slud under.
Another FIlderkraut? ;D
Quote from: gazza1960 on October 05, 2011, 19:32:21
Verbatim..................
sprinkle with a few Kummel seeds(mustard)
Magnificent Filderkraut! Thanks for showing us the picture.
I believe Kuemmel is caraway, not mustard.
Found the following recipe for ingredients:
Für 8 kg geputzten Weißkohl: 100 g Salz, 30 g Zucker, 3 EL Wacholderbeeren.
ie
8kg prepared cabbage, 100gr salt, 30gr sugar, 3 tablespoons juniper berries.
And the writer stressed that it is necessary to press hard and pound in order to bruise the cabbage to get the juices flowing and fermentation going. And she also said that once fermentation gets going, the cabbage must be pushed down and stay below the liquid. For example covered with a clean tea towel and a wooden board (or an upturned saucer) with a heavy clean stone on top.
http://www.chefkoch.de/forum/2,1,52328/Sauerkraut.html
second post is the recipe
third post is an alternative recipe
Thanks Galina,I cant read my own writing sometimes...... ;)
yes Kummel is caraway.....sorry jayb
She didnt mention senf(mustard) but everytime ive brought sauerkraut there are always mustard seeds in the jar
so I am going to add those as per the link recipe.
I found this link to a sauerkraut recipe which has pretty much the same ingredients that my aunt in
the Black Forest uses so as I didnt really have ""Proper Quantities"" from my Aunt im going to use the link recipes amounts as a starting point.
http://germanfood.about.com/od/saladsandsides/r/Sauerkraut.htm
(http://i156.photobucket.com/albums/t22/skatenchips/sauerkrautrecipe003.jpg)
I cut the Filderkraut into manageable sections.
(http://i156.photobucket.com/albums/t22/skatenchips/sauerkrautrecipe001.jpg)
and removed any and all central hardcore..!!!!!!!!
(http://i156.photobucket.com/albums/t22/skatenchips/sauerkrautrecipe007.jpg)
I shredded the kraut into 2/3mm slices.
(http://i156.photobucket.com/albums/t22/skatenchips/sauerkrautrecipe008.jpg)
Then sliced across the length into 3 inch pieces.
(http://i156.photobucket.com/albums/t22/skatenchips/sauerkrautrecipe006.jpg)
I weighed out 2lb approx and added the ingredients as per the link.
(http://i156.photobucket.com/albums/t22/skatenchips/sauerkrautrecipe009.jpg)
I then pressed it into the Rumtopf jar and used a wooden kitchen mallet head to squeeeeze it down.
(http://i156.photobucket.com/albums/t22/skatenchips/sauerkrautrecipe010.jpg)
I covered the top with parchment paper and used a small plastic bowl that fit just within the rim and will
weight it down with 5 x 1lb fishing weights and shrinkwrap the open top.
Roll on Christmas....... :D
Gazza
Oh well done!!
I make sauerkraut regularly and have a 5l harsch crockpot. Last lot I made was from 2 big dense green cabbages plus a dense red cabbage. I quarter an apple and add it as it helps the bacteria to get going and I use a mandolin for slicing. I generally leave for 3 weeks and then transfer to kilner jars and store in a cool place. You must use non additive salt ie no iodine. I use pure sea salt and top up with a little brine to cover the stones , although bashing releases loads of liquid. It is really nice stuff and so very different from the bought jars
All that cabbage fits into the 5l pot and the mandolin slices it very thinly so more juice comes out. It takes about 15-20 minutes of pounding
My mother was Dutch and dad Polish so we grew up on sauerkraut as well as sour milk (keffir type)
gazzer, I suggest a big poly bag containing water to help keep the air out
You should have seen me this morning strawberry 1 ,I lined up the cabbage for mandolining and all I could see was slices of knuckle going in it if I wasnt carefull even with a safety guard, so I hand chopped it and was pleased with the result.
Yes,my aunt did mention adding apple at early stage but my mum has always softened sliced onions and apples in a frying pan then added the sauerkraut after,then she puts the lid on and lets it bubble away for an hour,the mixed flavours together are wonderful......but...I guess its just how your used to eating it.
but yes,I do get your point about the apple helping with the bacteria process.... ;)
I will be transferring it to 1ltr jars in due course but thought as its a 1st try id store it in the Rumtopf for now.
As we do not have a traditional cellar my next best thing will be in the cold of the shed,but not sure about the bag you mention...?? so you would just fill a plastic bag with water and place the jug inside and seal it....yes..?
Yes,Dad is German so we were also brought up to munch on sauerkraut as well.
Gazza
yes I read somewhere that a poly bag with water in it is pretty good for keeping the air out. It should spread and rest on top of the weight and around it
My hubbie is the same re my mandolin, lol, he can`t bear the idea of using it ;D.
Chatting to another plot holder today and I asked what his huge cabbages were- turns out they were Filderkraut. :D
do you only use them for sauerkrat? He didn't mention that is what he intended.
He couldn't remember the name but said they were German. I cooly asked "are they Filderkraut"? as if I knew all about it- rather than only just read about them on here!! 8) :o
THey're pretty distinctive PK, surprised he didn't remember.... what other variety of pointy cabbage hits those weights? It's not a greyhound or a Hispi, that's for sure :D
Still got one to cut, last one was 13 lb and this one is bigger ;D
p.s, we don't do sauerkraut but it's a really sweet cabbage
I use another German type Cabbage - LANGEDIJK 4 - these are Ballhead Autumn / Winter Variety and most weigh in well over 10lbs, Nothing special to get to this size all I do is the minimal which is a bit of Lime a small handful of Chicken pellets and except for keeping down the weeds I leave them to get on with it