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Old 09-17-2012, 04:35 PM   #51
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Does anyone have a suggestion on what I could use in lieu of buying a weight for that express purpose? Maybe a flu tile or something?

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Old 09-17-2012, 05:29 PM   #52
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I personally use the crock from one of my crockpots with a 1 gallon ziplock bag filled with water for the weight.

Homer, do you know how warm it was when you tried it and it went bad?

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Old 09-17-2012, 06:34 PM   #53
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Quote:
Originally Posted by TheBrewinator View Post
I personally use the crock from one of my crockpots with a 1 gallon ziplock bag filled with water for the weight.

Homer, do you know how warm it was when you tried it and it went bad?
It must have been in the 80s. I started it this spring and it was a very warm spring.

FYI - I used the bag before and it worked well, but I switched to a styrofoam plate to hold the kraut down after my first gross batch. Turns out the heat was the culprit I think.
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Old 09-17-2012, 07:00 PM   #54
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Thanks for all the tips on alternative vessels and weights. The bag full of water is a great idea.

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Old 09-18-2012, 05:16 AM   #55
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You have to cover the kraut in liquid. I use winter cabbages after the 1st frost, because I can. It's a harder, denser head that slices thin.

Salt and spice in 5 lb increments. mix well. Pound ll (a base ball bat can be adapted. Wash first.)

If enough juice hasn't arisen from the salted, pounded Kraut, then it won't. Time for brine.

Memory tells net it that e brine id 6 tbs to the gallon

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Old 08-14-2014, 06:08 PM   #56
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I'm going to try this soon. I acquired a HUGE (>20 lb) cabbage.

Any reason I can't use my old Ferm Bucket? Would one of my airlocks help? Or does that defeat the purpose?

I'm just a little nervous about finding a lid to go down inside this bucket. I need to check one of our dinner plates, maybe I'll get lucky . . .

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Old 08-15-2014, 12:18 PM   #57
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I'm not sure why a plastic bucket wouldn't work. It would be worthless for anything else that wasn't pickled.

I'd love to have a real crock. The glass jar I am using has a lip to deal with. The crocks I have seen at yard sales have all been "ANTIQUE" priced. For some reason they are all really expensive at the store too. I should really sign up for pottery lessons. I could probably make a crock in the class for the same price and get lessons on turning at the same time.

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Old 08-15-2014, 01:16 PM   #58
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I use plastic buckets. Just cabbage and kosher salt. I have used garden, farmers market, and grocery store cabbage, all with good results. I don't use extra brine. Just keep packing the cabbage down until it covers itself in liquid. Leave in the basement for 2-3 weeks and you're good to go. If I pickle anything else I make a 5 % salt brine, submerge the veg and wait a few weeks. Sauerkraut is just a natural cabbage pickle. Same methods for carrots, cukes, pretty much anything.

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Old 08-15-2014, 04:56 PM   #59
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Thanks guys. I realize that would become a pickling bucket, but I haven't used it for anything except water since I got my carboys.

I have been looking for a crock over the last year or two, and realized that they are antique priced. I don't need one that badly.

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Old 08-16-2014, 01:14 AM   #60
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I made sauerkraut last year. I just used pickling salt and cabbage, with some caraway seeds for flavor. It turned out very good, but next time i might skip the caraway, and decrease the salt a bit. I love the smell of kraut which smells like vinegar but is actually an acidic smell from the bacteria that ferments it

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