Comments on: Sauerkraut Questions http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/ Tue, 21 Jun 2011 00:45:40 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Annette http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/comment-page-1/#comment-24339 Annette Fri, 18 Sep 2009 13:31:05 +0000 http://www.heaveninthehome.com/?p=1895#comment-24339 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). I just discovered and have fallen in love with your blog! 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).

I just discovered and have fallen in love with your blog!

]]> By: Laryssa http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/comment-page-1/#comment-24322 Laryssa Thu, 17 Sep 2009 16:55:56 +0000 http://www.heaveninthehome.com/?p=1895#comment-24322 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. 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.

]]> By: Paula http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/comment-page-1/#comment-24305 Paula Wed, 16 Sep 2009 14:58:26 +0000 http://www.heaveninthehome.com/?p=1895#comment-24305 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. 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.

]]> By: Marg http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/comment-page-1/#comment-24247 Marg Sat, 12 Sep 2009 14:20:11 +0000 http://www.heaveninthehome.com/?p=1895#comment-24247 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. 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.

]]> By: Jenny @ Nourished Kitchen http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/comment-page-1/#comment-24246 Jenny @ Nourished Kitchen Sat, 12 Sep 2009 13:25:15 +0000 http://www.heaveninthehome.com/?p=1895#comment-24246 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. 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.

]]> By: Laryssa http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/comment-page-1/#comment-24235 Laryssa Fri, 11 Sep 2009 16:26:16 +0000 http://www.heaveninthehome.com/?p=1895#comment-24235 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! 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!

]]> By: Jen http://www.heaveninthehome.com/2009/09/10/sauerkraut-questions/comment-page-1/#comment-24234 Jen Fri, 11 Sep 2009 15:43:17 +0000 http://www.heaveninthehome.com/?p=1895#comment-24234 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! 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!

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