Sauerkraut Questions
How many of you make sauerkraut?
I have made two batches. The first (amazingly) was really good, the second was really bad. I used whey and salt for the first batch and just salt for the second. Has that made a difference for you all?
What do you all put your cabbage in while it ferments? I just read that Sally Fallon (Nourishing Traditions) puts hers in closed top mason jars. Will the building gasses cause the jars to explode?
Thanks for all your help! Any advice is much appreciated by this sauerkraut making newbie!
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September 11th, 2009 at 9:43 am
Hi Laryssa. I’ve made saurkraut twice with salt only. Both batches turned out great. I use wide mouth quart jars with a plastic lid. I leave the lid loose for the 2 days of fermenting at room temperature, then tighten it when I move the jars to the refrigerator. No exploding jars yet.
Good luck!
September 11th, 2009 at 10:26 am
Jen,
Thanks so much for the great sauerkraut info! I’ll have to give that a try. I had used an old crock pot bottom and weighted it down with a zip top baggie. It was messy and I just don’t like keeping my food in contact with plastic, so the jar option will work great!
September 12th, 2009 at 7:25 am
I only use salt in my ferments – including sauerkraut. I use a vegetable fermenter which is a gallon-sized jar with an airlock. I’ve never had a bad batch while using that crock.
September 12th, 2009 at 8:20 am
We’ve made sauerkraut with salt only. We have a large old fashioned stone crock and use coarse salt, not table salt. I haven’t tried sea salt, would that work? We cover the cabbage with a plate that fits the crock and weigh it down with a glass jar filled with water. Since I keep it in the kitchen to ferment, I also cover it with plastic wrap, slightly vented, to keep out whatever might be floating by.
September 16th, 2009 at 8:58 am
I made quite a bit of sauerkraut last winter. I used two large mouth quart jars. I would put a ziploc baggie with saltwater on top of the kraut, pressing out all the air and making sure the water baggie had sealed around the jar edges. Then I folded the bag over the jar lip, tightened the jar and put it in my pantry for a few days. I would also leave about 1/4 of the jar on top empty to compensate for bubbling or whatever.
I used both salt & whey. The problem I have is it gets so mushy after about 3 weeks. It’s actually pretty gross and slimy though it still smells fine and tastes fine. The texture is just too gross to eat.
I read an article in Countryside that says a couple of days for fermenting is not nearly long enough to develop traditional sauerkraut flavor. This guy suggested 3-4 MONTHS of pantry fermenting, then putting in cold storage. I can’t imagine the texture of the cabbage @ the 3 month mark.
September 17th, 2009 at 10:55 am
Jenny,
I’ve been thinking about getting one of the airlocks. Since it’s worked so well for you, I may just go ahead and get one!
Marg,
Thanks for the great advice!
Paula,
I’m like you, I can’t imagine the texture of the kraut after such a long fermenting time! Wow.
September 18th, 2009 at 7:31 am
My neighbor, who has made kraut many times before, helped me with my first batch. We used salt only. I posted details here (http://the-wardhouse.blogspot.com/2009/08/sauerkraut.html).
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