Anyone make sauerkraut? - Page 3

**Tamarlane** · 01-09-2012, 12:24 AM

Making sauerkraut is easy and cheap, you do not need to invest in an expensive crock or anything, I make mine a 2 gallon glass jar I got from Wally World for like $4.

If you don't eat a lot it is no sweat, the stuff lasts for ages in the fridge.

Wild Fermentations is the bible as far as this stuff goes, got into making kraut, kimchi, yogurt, pickled peppers, fermented hot sauce, etc - Just don't read his chapters on brewing or you may toss the book in the trash

**bottlebomber** · 01-09-2012, 02:11 AM

I made a 15 lb batch in a brewing bucket, it worked great.

Lucky137 · 02-08-2012, 03:28 PM

I have had sauerkraut a few times (with brawts - delish!), and would certainly be interested in trying to make it myself. Would it be possible/reasonable to try out a nano-batch of this, perhaps in a wide-mouthed, 1qt mason jar? If so, what would you guys recommend as a weight for this vessel?

Thanks!

**Lunchtime** · 02-08-2012, 03:31 PM

I tried one time and it spoiled...I was very sad.

**Homercidal** · 02-08-2012, 04:30 PM

I made it once in a 1 gallon glass cookie jar from Wally world and it worked great. I also made 1 quart versions in some mason jars with the leftover cabbage. They all worked fine.

The plan is the same. Just make sure to use Kosher (non-Iodized) salt.

Lucky137 · 02-08-2012, 04:44 PM

Quote:

Originally Posted by Homercidal

I made it once in a 1 gallon glass cookie jar from Wally world and it worked great. I also made 1 quart versions in some mason jars with the leftover cabbage. They all worked fine.

The plan is the same. Just make sure to use Kosher (non-Iodized) salt.

Excellent, thank you! I've seen a few recipes with a quart jar where you don't use a weight, but rather just constantly push down the cabbage so it's submerged. This is an OK strategy? Or would you recommend using a smaller weight for it?

**bottlebomber** · 02-08-2012, 05:22 PM

You could probably put a baby food jar full of water on top or basically anything like that. It really is just to keep the cabbage from surfacing so that it doesn't come into contact with air.

**Homercidal** · 02-08-2012, 06:58 PM

My method was to put a bit of water in a small ziplock and jam the bag on top. The weight of the water pushes the Kraut down. Sometimes it works good, but I wonder if it can also help prevent the formation of the kraut. The last batch wasn't as krauty as I expected after so many weeks.

I'd prefer a crock with a neck as wide as the sides, but the 1 gallon jar from Wally world has been working pretty good for something like $5...

**Tamarlane** · 02-08-2012, 11:14 PM

Quote:

Originally Posted by Homercidal

My method was to put a bit of water in a small ziplock and jam the bag on top. The weight of the water pushes the Kraut down. Sometimes it works good, but I wonder if it can also help prevent the formation of the kraut. The last batch wasn't as krauty as I expected after so many weeks.

I'd prefer a crock with a neck as wide as the sides, but the 1 gallon jar from Wally world has been working pretty good for something like $5...

I use a plastic disposable plate that I cut to the size of the jar and then just force it in and put a jar full of water on top of it.

If your kraut is not as "krauty" as the last batch it is more than likely either (a) the temperature or (b) the amount of salt used. Higher temp (up to 80'F) / less salt = more sour. Lower temp (down to 65'F)/more salt = less sour.

**Homercidal** · 02-09-2012, 01:00 PM

This last time I went with the amount of salt recommended by a website. I want to think it was 4% by weight in ounces. Funny thing is that it didn't seem that salty either!

I'll have to try a plastic plate or something similar. The bag works, but it can seal up against the sides pretty good.