Home brewer Sauerkraut?

[StonesBally]

If you ever find you've over salted your kraut, just give it a little rinse or soak before using. I do this a lot of the time when using kraut in a dish anyway so a as not to make the resulting dish too salty.

 

[Grapesmasher]

Thanks for the input, I've rinsed before but its just not the same especially if i give it away like to my parents (my Mom doesn't like it too strong)

 

[passedpawn]

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.

I made a small batch fermentor that I use for pickling stuff like sauerkraut. I was in Target a week ago and can verify that they still have them for $19.

https://www.homebrewtalk.com/f51/2-1-2-gallon-montana-jar-fermenter-200328/

 

[corkybstewart]

How do you store the kraut once it's ready? Does it need to be water bath canned, or can it just be put in mason jars and stuck in the cabinet?

 

[passedpawn]

How do you store the kraut once it's ready? Does it need to be water bath canned, or can it just be put in mason jars and stuck in the cabinet?

I canned mine, water bath process. It might lose some of it's crunch, not sure. I like it just the same.

 

[Grapesmasher]

I kept mine in mason jars in the pantry for about six months without processing and it was fine


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[Grapesmasher]

I researched a little and found this:

"If you want to store your stuff in a pantry, you will need to heat-process the jars. This will kill the microbes in your food (making it sterile but ending any probiotic action) but preserve most of the vitamins. Look up a home pickle jarring recipe for a good heat-treating procedure."


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[passedpawn]

 

[StonesBally]

I like to keep it in the fridge after fermenting. It lasts all winter or longer if I don't use it all by then. I usually do about 20-30 pounds a year. Polish/German descent here. We'd almost eat it for dessert!

 

[NickTheGreat]

Well . . . I have 16 lbs of cabbage that I hope to be kraut in a few weeks . . .

 

[Opiate42]

You guys are all making me hungry.

Polish/German descent here. We'd almost eat it for dessert!

Ain't that the truth, same here.

Took care of the farm for the folks a few years back and dad had a stockpile of sausages from his own hogs and a mountain of the neighbours own kraut. Add some orange and yellow tomatoes from their garden and that's pretty much all I ate all week washed down with some ale. :rockin:

*runs out to buy cabbage*

 

[jsguitar]

I made a small batch fermentor that I use for pickling stuff like sauerkraut. I was in Target a week ago and can verify that they still have them for $19.

https://www.homebrewtalk.com/f51/2-1-2-gallon-montana-jar-fermenter-200328/

Hey PP,

Do you weigh your cabbage down at all? I'm doing my first batch right now. I'm using a similar container and I put a couple of leaves of cabbage on top and a small Pyrex bowl to weigh things down but there's still little pieces floating.

I also put a bag on top of the jar with rubber bands. I'm wondering if I should drill the lid for an airlock like you did instead.

 

[burninator]

I researched a little and found this:

"If you want to store your stuff in a pantry, you will need to heat-process the jars. This will kill the microbes in your food (making it sterile but ending any probiotic action) but preserve most of the vitamins. Look up a home pickle jarring recipe for a good heat-treating procedure."


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Or just remember to vent it every couple of days. It'll keep getting more sour.

 

[zamo27]

sourkarute as described in this thread is lacto fermented cabbage
very easy, normally 10% salt to cabbage weight or any other veg for instance.
different countries/ cultures have different recipes... for example korea has kimchi..yume, poland and germany sauerkraut , the french choucroute

the basics are always the same
here is a very good tasting recipe without the benefit of lacto fermentation
but its gorgeous

2 spanish onions thinly sliced
1 full head of dutch cabbage
1 garlic bulb cut in half
2 bay leaf
10 juniper berries
1 small bunch of thyme
1 tsp whole white peppercorns
1 bottle of riesling
300 ml champagne vinegar
200ml duck fat
100g alsace bacon trim
2 morteau sausages or smoked garlic sausage

sweat the onions and garlic, all the herbs, bacon and sausages in duck fat untill the onions are soft and translucent but not cookes,(5-10min) add some salt so onions stay white

in a separate pot blanch the thinly sliced cabbage for 10 seconds then drain and add to onions

add wine and vinegar

cover with a greaseproof paper and simmer gently for 45 minutes to and hour

adjust the seasoning with white pepper and maybe some more salt
lovely

 

[burninator]

Hey PP,

Do you weigh your cabbage down at all? I'm doing my first batch right now. I'm using a similar container and I put a couple of leaves of cabbage on top and a small Pyrex bowl to weigh things down but there's still little pieces floating.

I also put a bag on top of the jar with rubber bands. I'm wondering if I should drill the lid for an airlock like you did instead.

I've had pretty good success weighing down my cabbage by putting a jar full of water on top, and then wrapping a large rubber band around the whole thing, from bottom of the fermenting vessel to top. Some little pieces occasionally float to the top, but you just pick them out every day or two and toss them. It's not a lot of loss, even in a 3 lb batch.

 

[passedpawn]

Hey PP,

Do you weigh your cabbage down at all? I'm doing my first batch right now. I'm using a similar container and I put a couple of leaves of cabbage on top and a small Pyrex bowl to weigh things down but there's still little pieces floating.

I also put a bag on top of the jar with rubber bands. I'm wondering if I should drill the lid for an airlock like you did instead.

I didn't weigh mine down. But if you want to, and maybe it's a good idea, fill a big baggie with water and just set it on top of the kraut.

I added the airlock because I like to fiddle with things. It's probably not necessary.

 

[jsguitar]

I didn't weigh mine down. But if you want to, and maybe it's a good idea, fill a big baggie with water and just set it on top of the kraut.

I added the airlock because I like to fiddle with things. It's probably not necessary.

Well I obviously needed something to do so I just went and added an airlock. I had already added some to some mason jar lids for pepper mashes that I have going. So, done deal. I had heard of the bag of water thing but I liked the airlock idea better.

I have to assume the cabbage particles floating didn't cause any problems then. Awesome. I'd love to have one of those nice crocks with weights but they're just so expensive.

ETA: I meant to say that I'd heard of people just putting the bag of water on top as a weight and to keep oxygen out.

 

[burninator]

Well I obviously needed something to do so I just went and added an airlock. I had already added some to some mason jar lids for pepper mashes that I have going. So, done deal. I had heard of the bag of water thing but I liked the airlock idea better.

I have to assume the cabbage particles floating didn't cause any problems then. Awesome. I'd love to have one of those nice crocks with weights but they're just so expensive.

ETA: I meant to say that I'd heard of people just putting the bag of water on top as a weight and to keep oxygen out.

You got a Goodwill or other thrift store nearby? You can frequently find a round crock pot in there for under $10. The ceramic crock out of that works great, and I use one for 1 gallon batches.

 

[jsguitar]

You got a Goodwill or other thrift store nearby? You can frequently find a round crock pot in there for under $10. The ceramic crock out of that works great, and I use one for 1 gallon batches.

I need another one anyway because mine just cracked. What's your procedure for weighing down and covering?

 

[burninator]

I need another one anyway because mine just cracked. What's your procedure for weighing down and covering?

I use a plate with a jar full of water on top. I have a large rubber band that I then wrap around the whole thing, for added pressure. For the first few days, I find that I still have to pack it all down daily, but after a while, the cabbage stops expanding, and it all settles down tightly, at which point the rubber band isn't really critical. I imagine I could use twine, and it might hold more tightly.

 

[jsguitar]

I use a plate with a jar full of water on top. I have a large rubber band that I then wrap around the whole thing, for added pressure. For the first few days, I find that I still have to pack it all down daily, but after a while, the cabbage stops expanding, and it all settles down tightly, at which point the rubber band isn't really critical. I imagine I could use twine, and it might hold more tightly.

Ah, a plate. I see. Do you cover the whole works with a cloth or something?

 

[burninator]

Ah, a plate. I see. Do you cover the whole works with a cloth or something?

Yeah, I have a piece of fabric that fits over it pretty well, to keep flies out. I drape it over the top and put another rubber band around the rim of the crock to hold it tight.

 

[jsguitar]

Yeah, I have a piece of fabric that fits over it pretty well, to keep flies out. I drape it over the top and put another rubber band around the rim of the crock to hold it tight.

Ok, thanks for all the details!

I'm new to this food fermentation thing and have been thinking about it a lot, maybe over thinking!

I started this first batch of sauerkraut with a cloth over it and then noticed that the available fermenting crocks have a type of airlock, a water reservoir between the lid and rim to keep oxygen out. I'm guessing that the main difference between having an airlock and not is whether or not you have to skim off surface 'undesirables', but otherwise it works just fine either way.

 

[burninator]

Ok, thanks for all the details!

I'm new to this food fermentation thing and have been thinking about it a lot, maybe over thinking!

I started this first batch of sauerkraut with a cloth over it and then noticed that the available fermenting crocks have a type of airlock, a water reservoir between the lid and rim to keep oxygen out. I'm guessing that the main difference between having an airlock and not is whether or not you have to skim off surface 'undesirables', but otherwise it works just fine either way.

I know a lot of people swear by those Harsch crocks. Me? I like the ritual of the whole thing. Scraping the yeast off the top for those first couple of days (or leaving it...I can't really tell a difference). Tasting the salt cabbage whenever a piece floats up. I ferment so that I can be closer to what I eat and drink, and an hermetic seal just seems antithetical to that. Maybe I'll try one someday.

 

[jsguitar]

I know a lot of people swear by those Harsch crocks. Me? I like the ritual of the whole thing. Scraping the yeast off the top for those first couple of days (or leaving it...I can't really tell a difference). Tasting the salt cabbage whenever a piece floats up. I ferment so that I can be closer to what I eat and drink, and an hermetic seal just seems antithetical to that. Maybe I'll try one someday.

Haha! Nice. Well, I'm just glad it works either way. Thanks for your help!
Fingers crossed on my first batch.

 

[burninator]

Haha! Nice. Well, I'm just glad it works either way. Thanks for your help!
Fingers crossed on my first batch.

It'll be great. Just keep it under the brine, and the bugs do all the work.

Before you know it you'll be chopping up all manner of fruits and vegetables in your kraut.

 

[NickTheGreat]

My kraut has been in the fermentor since 8/18. It looks and smells great. But I'm scared to remove my water bag of weight!

I don't know what to do with it, and I figure I'll need to decide soon once I open it.

I should can it, but I need to get more jars!

 

[burninator]

My kraut has been in the fermentor since 8/18. It looks and smells great. But I'm scared to remove my water bag of weight!

I don't know what to do with it, and I figure I'll need to decide soon once I open it.

I should can it, but I need to get more jars!

Just start eating it. Take out the bag, pull out some kraut for a snack, then repack and cover it again.

If you want to store it, move it all to a jar and put it in the refrigerator. Fermentation will basically cease, and it'll keep that way for months.

 

[NickTheGreat]

Just start eating it. Take out the bag, pull out some kraut for a snack, then repack and cover it again.

If you want to store it, move it all to a jar and put it in the refrigerator. Fermentation will basically cease, and it'll keep that way for months.

Yeah, but I also had 17.5 lbs of cabbage to start out with! :fro:

I need to just try it, and replace the bags. There really isn't much that that can do to hurt anything.

 

[burninator]

Yeah, but I also had 17.5 lbs of cabbage to start out with! :fro:

I need to just try it, and replace the bags. There really isn't much that that can do to hurt anything.

Not at all. That's a big batch!

The stuff at the bottom will probably still be pretty crunchy, so it won't hurt to let it keep going, if you have the space.

Sauerkraut is tough, man, and with all the salt and the highly acidic environment, there's not really any infection to be concerned about, unless you let the cabbage float.