Speaking of cabbage...

[thistlebloom]

Have any of you grown Deadon cabbage before? I found it in High Mowings catalog. They describe it as especially cold hardy and say it can take numerous frosts and freezes. It has a long date to maturity which might be a problem here, but if it can handle freezes I think it could work, as this year we had a cold snap in September, but the fall continued to be warm and dry afterwards. Well, relatively warm and dry.

I'd like to try making sauerkraut and I also saw a variety called Kaitlin, that is supposed to an excellent kraut cabbage.

Any other recommendations?

 

[hoodat]

I prefer the small cone headed cabbages like Cour De Bue. Just right for a one person meal. You can also cut out the core and stuff the entire cabbage with a sausage and cornbread stufffing.

 

[lesa]

Shoot, I have bought cabbage seeds from them, but I can't remember which ones! You could start the plants early, inside. They are pretty good about transplanting- and buy yourself a little time. Plus, once the head forms, you can harvest anytime...even if they aren't huge. I tried sauerkraut twice- and failed. I would love to hear exactly how you succeed at it!

 

[seedcorn]

Kraut, super easy, has to be if I do it.

I bought about 1 gal. plastic square containers at Walmart with lids--3 for about $2.

Cut the core out of the cabbage, I run cabbage through the food processor to cut into strips. Place a layer of cabbage, then salt it down with non-iodine salt. Repeat until out of cabbage or out of room. Press down, liquid will cover the cabbage. Some people use a plate to keep the cabbage under the liquid, I found a plastic bag filled with water works better. Place the lid on the container, I then take it to the basement and lit it sit for at least 1 week, then enjoy. Reason I like the lid containers is that it keeps it from drying out and molding. Homemade is not as bitter or vinegary as store bought. Homemade kraut soup is real good.

You can google it as well.

 

[so lucky]

It is easy-peasy and oh, so good for you. Has lots of probiotics like yogurt does. Helps you digest your food and makes you happy. We eat ours cold, but if you want it hot, just a little gentle heating, otherwize you will kill off the good bacteria. Obviously, for the most benefit, this should not be canned. But you can make it any time of year, so no need to can up a bunch. It lasts for months and months in the fridge, for that matter. I even have my DH, aka Doubting Thomas, eating my kraut. I use a glass gallon jar; somewhere I read that glass or crockery is best, but apparently plastic works too. Last batch I made I used two medium heads of cabbage, two tablespoons of uniodized salt, and about two tablespoons of kraut juice from my previous batch, but the juice is not necessary. After smashing the kraut and salt down in the jar, making sure juice/water was covering the cabbage, I used some large cabbage leaves to completely cover the top of the shredded cabbage, then put the bag of water that Seedcorn referred to, on top of that, and put the lid to the jar on, not terribly tight, but not loose. You just need to make sure the cabbage is completely covered with liquid. I left mine in the basement for a month, then stuck it in the downstairs fridge. I just opened it a couple of days ago and put it in smaller jars. Yum! very crisp, tart and a little salty. I have found that if it is too salty, you can rinse it once, or more times, and then leave a little water in it.
Cabbage is one of the vegetables that has the appropriate bacteria (enzymes?---goodies) on its leaves, so it can start the fermentation with very little help from us. For a few days after you start a batch, the room you have it in will smell like farts. This past summer, my DH had our septic tank drained, thinking it was backed up. I kept telling him it was the kraut, but he didn't believe me. Well, it wasn't the septic tank! lol That smell doesn't last but two or three days, tho. And fermented kraut is well worth it.

 

[thistlebloom]

Oh thanks Seedcorn and So Lucky! I've never made kraut before, and you guys made it seem a lot more do-able than other stuff I have read. I was concerned about the proper type of crock, but I already have gallon glass jars, so that's what I'll use.

I had to laugh at your husband pumping out the septic tank!

 

[ninnymary]

You guys are soooo educating me! I've never had kraut and was wondering what it tasted like. Thank you so lucky for describing the taste of it. But...I really didn't need to know that the room it's in smells like farts.

Mary

 

[journey11]

I used some large cabbage leaves to completely cover the top of the shredded cabbage, then put the bag of water that Seedcorn referred to, on top of that, and put the lid to the jar on, not terribly tight, but not loose.

Well, now that's a clever idea!

I've tried making it once and failed. Maybe I left it too long, or maybe some bad mold or something got into mine. It did not look or smell right so I tossed it. I am going to try again though. I've heard that the cabbage needs to be within 48 hours of harvesting it to turn out right. Is that true? (Meaning that you couldn't use a store-bought cabbage?)

Oh guys, I tried a new cabbage recipe tonight and it was soooo good! Scalloped Cabbage. I'll put up the recipe tomorrow if anyone wants it. I was skeptical at first, but I know next time I need to double the recipe! Even my 5-year-old gobbled it right up and didn't even notice the dreaded peppers I snuck in there...haha.

 

[so lucky]

Not true about the 48 hour window. I have used cabbage from walmart that has been stored in my fridge for a week or so. No problem.

 

[digitS']

I am going to come back and say something about cabbage variety choices but . . .

in the meantime - here is a link to a University of Alaska Cooperative Extension video on making sauerkraut:

PublicResourceOrg (link)

I have also tried & failed to make sauerkraut. This lady makes it sound very possible and foolproof! About halfway thru, there is special info on using small containers.

Steve