No, but will you post it if you find one?
Sounds yummy!
Deanna

I missed this post earlier, Melly.

Here's the "Joy of Pickling" formula for Wine Kraut.

Note: Caraway can be left out. If desired, juniper berries or garlic can be substituted, or it can be made plain.

15 pounds trimmed fresh white head cabbage
9 tablespoons pickling salt
6 teaspoons caraway seed
1 1/2 cups dry white wine

1. Working with 5 pounds of cabbage at a time, quarter and core heads. Shred cabbage very thin, about the thickness of a quarter.

2. Add 3 T. of the salt and 2 tsp. caraway seeds to the first 5 pounds of cabbage and thoroughly mix ingredients with your hands. Pack into the crock, bucket or jar. When it has softened and released some liquid (which may have happened by the time the next 5 pounds is prepped), tamp it down very firmly. Continue with the next 2 batches.

3. When all cabbage is mixed and packed, weight with a food-grade plastic bag (or more than one), filled with brine (1 1/2 T. salt/quart water). Or cover the cabbage with a pie plate or dinner plate a little smaller than the container opening and top the plate with large, clean rocks or 2 or 3 quart jars filled with water. Cover container with a towel or pillowcase. Put container in a cool place.

4. After 24 hours, remove weights and add wine. Replace weights. Check sauerkraut every day or two to see if scum has formed. If you do find scum, remove and wash plate and weights.

5. Start tasting sauerkraut after 2 weeks. Kraut will be fully fermented in 2-4 weeks at 70-75 degrees F, 5-6 weeks at 60 degrees F. It will be pale gold with a tart, full flavor. Within 2 days after fermentation is complete, little bubbles will have stopped rising to the surface.

6. When the sauerkraut is ready, either store in the refrigerator or another very cool place (about 38 degrees F) tightly covered, or can it. Place cold sauerkraut and juices into pint or quart jars, leaving 1/2 inch headspace at the top of each and close with prepared two-piece caps. BWB pints for 20 minutes, quarts or 25 minutes. (Be careful water isn't too hot when you place the jars in.)

7. Store cooled jars in a cool, dry, dark place.

Whew! That's my typing for today.

Carol

Thanks Carol!!
I think I just may have get that book. I'm getting around to canning the kraut that in the crock. My sister's visit "interfered" with canning. LOL

It's a great book, Melly. You'd love it. Kind of the Ferber equivalent of pickling.

Another really good book, second to "Joy of Pickling" is Andrea Chesman's "Pickles & Relishes: From Apples to Zucchini, 150 recipes for Preserving the Harvest".

She also has some unique recipes, like a pickled green bean with soy sauce, sherry and cayenne pepper. Lots of Asian and Middle Eastern pickles.

I've been thinking about trying some no-salt Hot Sesame Parsnips. I think parsnips are one of the great underrated winter vegetables. The recipe has onions, garlic, vinegar, sesame oil, crushed red pepper and parsnips in a tomato puree base. (Obviously this is a refrigerated pickle.) I'm thinking it would be great with Korean beef and rice or stir-fry.

Carol

Oh good--I'm so glad you posted this Carol. I came across the wine kraut recipe in Joy of Pickling this weekend and wanted to post it for Melly, but our phone line was down and I couldn't get online.

Let us know how it turns out, Melly! And thanks for posting about the Harsh crock. It's definitely on my wish list!

Leigh

What wine did you use? And has it "matured" in flavor since you did this a month ago?