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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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