Homemade Sauerkraut, not fermenting?

[theck]

Just made a batch of sauerkraut for the first time, what am I looking for in fermentation? It's been 2 days and all I've gotten it a bit more liquid in there, no bubbles... is it too cold? Basement is 65ish.

 

[forstmeister]

It's not covered tightly is it! As I recall when my wife made some she just covered it with cheesecloth and put a plate in it to weigh it down.

It was delicious too

 

[theck]

It's not covered tightly is it! As I recall when my wife made some she just covered it with cheesecloth and put a plate in it to weigh it down.

It was delicious too

Weighted down in a mason jar by a small glass held with rubberbands, just foil loosely under (like a starter). I starsaned everything, habit from beer making ha... It's my first attempt so who knows ha. Might not be warm enough? Hoping to eat it in the new year.

 

[forstmeister]

Ours was not sanitized at all that I recall. Wife mixed everything and threw it in a bucket (made a couple gallons) an let it sit in the basement at close to 70 degrees for a couple weeks I think.

 

[theck]

Ours was not sanitized at all that I recall. Wife mixed everything and threw it in a bucket (made a couple gallons) an let it sit in the basement at close to 70 degrees for a couple weeks I think.

Wonder if that makes a difference? I'll keep an eye on it, not out a whole lot if it doesn't work... Cabbage is cheap. Did this one as an experiment, then might make bigger batches to can.

 

[TNGabe]

It's been a while since I made kraut, but I don't think it's supposed to bubble.

 

[forstmeister]

It does bubble a little bit. Not like beer fermenting though.

 

[TNGabe]

It does bubble a little bit. Not like beer fermenting though.

I don't think it necessarily does, depending on if the strain(s) of lacto is(are) homo- or heterofermentive. But I could be wrong.

 

[theck]

I don't think it necessarily does, depending on if the strain(s) of lacto is(are) homo- or heterofermentive. But I could be wrong.

Thanks everyone, I was reading that I might have bubbles. Just curious to know if there is a true sign it's working.

 

[TNGabe]

Thanks everyone, I was reading that I might have bubbles. Just curious to know if there is a true sign it's working.

Taste the liquid. If it's getting sour, it's working.

 

[hunter_le five]

Never made sauerkraut, but I've made kimchi which is similar. With mine, there were no real outward signs other than the smell. I never really saw any substantial bubbling.

 

[Gutpunch]

2 days isn't really enough time for cabbage fermentation to take off, but it wouldn't necessarily be actively bubbling anyway. There might be bubbles, but it's nowhere near as active as, say, homebrew primary. I don't usually see or smell any real activity in mine for a few days, and it leave it in the closet for a month total.

Also, if you add too much salt, that can retard fermentation.

FWIW, I don't sanitize for wild fermented veggie matter. Unlike in beer, the wild critters are kind of essential.

 

[Subsailor]

I use Sandor Katz "Wild Fermentation" as a guideline for many of my fermentable foods.

 

[theck]

2 days isn't really enough time for cabbage fermentation to take off, but it wouldn't necessarily be actively bubbling anyway. There might be bubbles, but it's nowhere near as active as, say, homebrew primary. I don't usually see or smell any real activity in mine for a few days, and it leave it in the closet for a month total.

Also, if you add too much salt, that can retard fermentation.

FWIW, I don't sanitize for wild fermented veggie matter. Unlike in beer, the wild critters are kind of essential.

Cool thanks! The guide I was using said you should see something after a couple days.

 

[forstmeister]

I use Sandor Katz "Wild Fermentation" as a guideline for many of my fermentable foods.

My wife has the same book. Good recipes.

 

[Homercidal]

Yep, I don't remember seeing bubbles, but you could kind of see a few resting under the shreds of cabbage here and there. Not really an "active" fermentation.

I have a head in the fridge I need to get in the crock. I wonder if I added a small amount of sourdough starter if it would kick start the process...

 

[theck]

Yep, I don't remember seeing bubbles, but you could kind of see a few resting under the shreds of cabbage here and there. Not really an "active" fermentation.

I have a head in the fridge I need to get in the crock. I wonder if I added a small amount of sourdough starter if it would kick start the process...

You ferment in the crock?

 

[TNGabe]

Yep, I don't remember seeing bubbles, but you could kind of see a few resting under the shreds of cabbage here and there. Not really an "active" fermentation.

I have a head in the fridge I need to get in the crock. I wonder if I added a small amount of sourdough starter if it would kick start the process...

That doesn't sound like a good idea to me. Sourdough is mixed culture, with yeast as a main component. The cabbage should have plenty of lactobacillus on it's own and the salt is to create an environment where only the lacto can survive.

 

[Cheesy_Goodness]

Just be patient with it. I had a few mason jars of kraut sitting on the counter for about 5-7 days before it started taking off. I woke up to a wet counter and some bubbles in the jar overnight.

 

[Homercidal]

That doesn't sound like a good idea to me. Sourdough is mixed culture, with yeast as a main component. The cabbage should have plenty of lactobacillus on it's own and the salt is to create an environment where only the lacto can survive.

Ah, yes. Probably not a good idea. It's never been a problem getting going, just takes a little too long. I was hoping maybe to get it going faster. The temps are better inside the house now that winter is here.

 

[theck]

Ah, yes. Probably not a good idea. It's never been a problem getting going, just takes a little too long. I was hoping maybe to get it going faster. The temps are better inside the house now that winter is here.

Ya that's kinda why I was wondering, my temps vary now from 60ish to 65ish in the basement. Beer does ok but first time for kraut.

 

[Tamarlane]

Ya that's kinda why I was wondering, my temps vary now from 60ish to 65ish in the basement. Beer does ok but first time for kraut.

60-65 is on the cold side. Shouldn't be a problem as long as it doesn't get infected with mold or anything else before the lacto takes over. But it may take longer than the usual 3 weeks. 75-80 is the sweet spot.