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I have a good friend who told me she hates traditional sourkraut but she makes her own now and I tried it and I liked it too. However, in making the kraut, mine was dry because the only way I had to press the stuff was whacking it with a …
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I have a good friend who told me she hates traditional sourkraut but she makes her own now and I tried it and I liked it too. However, in making the kraut, mine was dry because the only way I had to press the stuff was whacking it with a meat tenderizer. I like the 2 quarts of kraut that I made, and would love to do it again, but I do NOT want to spend an hour whacking cabbage again!
I had this “crazy” idea, that is to use a cheese press. I don’t have one, but Yvonne Young Tarr has plans for a cheap one in her cheese making book, and I have that, somewhere. (Want to lose 1 book? Put it in the house of an writer, editor, or collector or bookseller [I’ve been all of those.]}
Anyone ever done this? Have any comments yea or nay? Think I’m nutz? (whatever).
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Whenever I make a quart or 2 of kraut, I use a large container to put the shredded cabbage and required amount of salt and squeeze/rub it between my hands. This creates enough juice to cover the kraut once it is packed into jars. You can use rubber gloves to this too if you prefer. Hope this helps