My grandmother made several 5 gal crocks of kraut every year. YES, it is quite salty, and the first thing she did before using it was to give the needed portion a quick rinse to wash off the xs salt. Then anything cooked with the kraut was only salted to taste during cooking. Of course back in those days, we all worked hard on the farm all day, and used more salt than we should today. Even used to take salt tablets with lunch during the summer, to avoid muscle cramps. Today it's the opposite: Hi blood pressure, less exercise, and a low sodium diet :-) DickT marlo wrote: > My parents made kraut when I was small and they made it by > the barrel. Wonderful taste. I > do not remember them adding more brine after it was layered with salt. > Perhaps you can rinse > the kraut with water and some > of the salt will wash off so you > can use it. I know if you are on a > low salt diet any that you eat will taste too salty. Good luck and enjoy, > nothing better than home made. > Margaret > > > ----- Original Message ----- > From: "Cheryl Gentsy-Penkrot" <[email protected]> > To: <[email protected]> > Sent: Friday, November 14, 2008 2:09 PM > Subject: Re: [HUNGARY] Sauerkraut ??s > > > Hi Andy, > > We have made kraut several times over the years, family recipe...all we did > was to shred the cabbage, layer with salt, add more shredded cabbage more > salt repeating the process over and over, placed a board or plate over kraut > and periodically checked on it. It never seemed to be too salty or not. Did > you use canning salt? Then after six weeks we took it out of the crock or > barrel placed in freezer bags and froze it. It was and is quite good...We > never added any additional brine as the cabbage/salt mixture made its own. I > don't know how to make adjustments to yours other than to take out the > additional brine. Good Luck! > Will anxiously await to hear how it went. Hope all works out. > Cheri Gentsy-Penkrot > > > --- On Tue, 11/11/08, ANDREW CHARLENE DANIELS <ardr[email protected]> wrote: > > From: ANDREW CHARLENE DANIELS <[email protected]> > Subject: [HUNGARY] Sauerkraut ??s > To: "HUNGARY" <[email protected]> > Date: Tuesday, November 11, 2008, 6:59 PM > > Hi to all: I'm making my first attempt at home made sauerkraut. Following > the recipes I received from this e-mail list, I bought a 5 gallon crock > being > very careful to keep everything spick & span, wash everything in boiling > water that has come in contact with the kraut during the past 4 weeks !! My > question is I added about a pint of brine after 2 weeks of fermenting to > keep > the kraut covered with brine does this in any way effect the out come. > Being > the first time I only made three 5 pound layers of cabbage. The color is > good, > the bubbles have stopped, the order is pleasant, but the taste is quite > salty ,I > don't remember this from when my Mother made kraut. Dose not filling the > crock with more cabbage have any effect? Also I never did get any succumb > when I > cleaned & changed the towel & pour boiling water over the plate to keep > everything clean. Any advise will be welcome. Thanks Andy Daniels > (Zaleczky) > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message > > > -------------------------------------------------------------------------------- > > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.9.3/1787 - Release Date: 11/14/2008 > 8:32 AM > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > >