Just Fired Up My Lacto-Factory - 7.5lbs Sauerkraut - In A 3 gallon Crock!

[Yooper]

Its really nice and heavy. You won't want to move it much. I like the weights and lid. I have ample space for the liquid to rise.

Really over packed my first batch and lost a lot of brine due to spill over during the ferment. This won't happen with this bad boy and I don't need to be too concerned about stuff getting in it with the air lock rim.

How long do you normally ferment yours?

I saw that they don't have the nice lid and things for the smaller fermentation crocks. I think that 3 gallon size is just a bit too big from my desire to have it sit on the counter.

I ferment mine till it's done- we're really at the mercy of mother nature. Here at my house in the UP, it's pretty darn cold (coconut oil is hard, all year 'round). In Texas, I've had it ready in less than 5 days (72-75 degrees).

I really like my kimchee tart and hot, so sometimes let that go longer than kraut. Pickles are about 10 days. I made some awesome IPA pickles, with 1/2 of a habanero in them and some garlic.

 

[Schlenkerla]

I saw that they don't have the nice lid and things for the smaller fermentation crocks. I think that 3 gallon size is just a bit too big from my desire to have it sit on the counter.

I ferment mine till it's done- we're really at the mercy of mother nature. Here at my house in the UP, it's pretty darn cold (coconut oil is hard, all year 'round). In Texas, I've had it ready in less than 5 days (72-75 degrees).

I really like my kimchee tart and hot, so sometimes let that go longer than kraut. Pickles are about 10 days. I made some awesome IPA pickles, with 1/2 of a habanero in them and some garlic.

Yeah, it's not like you can have 3 gallon crock of kraut or a carboy of home brew on the counter top. Gotta have a place to squirrel it away like we do our fermentors.

 

[lschiavo]

I got a crock for Christmas (and a lump of coal). My first batch of kraut went moldy. Maybe not enough salt? I'll have to try again soon and it's almost time for the big batch of kimchi. My mouth it's watering thinking about it.

 

[Schlenkerla]

I got a crock for Christmas (and a lump of coal). My first batch of kraut went moldy. Maybe not enough salt? I'll have to try again soon and it's almost time for the big batch of kimchi. My mouth it's watering thinking about it.

The instructions I posted call for 0.6 tablespoons per pound of cabbage.

The problem is like the same issue of priming beer with sugar. One really needs to the weight of the salt verses a volume. It's a packing density issue.

 

[Schlenkerla]

I got a crock for Christmas (and a lump of coal). My first batch of kraut went moldy. Maybe not enough salt? I'll have to try again soon and it's almost time for the big batch of kimchi. My mouth it's watering thinking about it.

My fermentation book suggests 2% (by weight) salt but I find that a bit too salty.... 1.5% was not salty enough when I tried it. Next time I guess it is 1.75%.

This is right approach here.

9.07 grams per pound is 2.00%
7.94 grams per pound is 1.75%
6.80 grams per pound is 1.50%

 

[imasickboy]

I make my own also. Buckets in the basement, for me. I use a dinner plate and a bag of brine for my weight.

Tips:

• If you have to make brine, use spring water, or distilled. Never chlorine-treated tap water.
• Keep it all submerged. Oxygen is what causes mold.
• Use canning or pickling salt. Never table salt.
• A good "starter" for your initial ferment: http://caldwellbiofermentation.com/en/starter-culture.html
• Save a bit of your leftover liquid from your ferment in a jar, and refrigerate. Use it as a starter for your next one.
• A bit of added caraway seed makes the best damn sauerkraut ever.

 

[lschiavo]

The instructions I posted call for 0.6 tablespoons per pound of cabbage.

The problem is like the same issue of priming beer with sugar. One really needs to weight of the salt verses a volume. It's a packing density issue.

I was thinking the same thing. A recipe based on weights would be better.

 

[Schlenkerla]

I was thinking the same thing. A recipe based on weights would be better.

I posted the grams above....

 

[Yooper]

I was thinking the same thing. A recipe based on weights would be better.

Erik (Tiber_Brew) always told me to do a 2 1/2% brine for the pickles, and for sauerkraut I do 2% (no brine)- that is 20 grams of salt per 1000 g cabbage.

Too much salt inhibits lacto, but not enough allows other microbes to grow. 2 1/2% is probably good for almost everything I can think of, but since I don't use brine for the cabbage, I use 2%. I pound the salt in pretty well, and then of course push it down tightly under the liquid it makes.

 

[lschiavo]

I make my own also. Buckets in the basement, for me. I use a dinner plate and a bag of brine for my weight.

Tips:

• If you have to make brine, use spring water, or distilled. Never chlorine-treated tap water.
• Keep it all submerged. Oxygen is what causes mold.
• Use canning or pickling salt. Never table salt.
• A good "starter" for your initial ferment: http://caldwellbiofermentation.com/en/starter-culture.html
• Save a bit of your leftover liquid from your ferment in a jar, and refrigerate. Use it as a starter for your next one.
• A bit of added caraway seed makes the best damn sauerkraut ever.

Good tips but caraway seed is just rediculous I like mine straight up.

 

[Yooper]

In Texas this winter, I did a Mexican slaw. I had shredded cabbage, some carrots, and some jalapenos. It was really great. I just did it in a glass jar with an airlock and then transferred it to a different container for the fridge once it got sour enough. Bob loved it on fish tacos especially!

 

[crane]

I made some awesome IPA pickles, with 1/2 of a habanero in them and some garlic.

IPA pickles? Please tell us more. Recipe?

 

[imasickboy]

IPA pickles

 

[Schlenkerla]

I saw that they don't have the nice lid and things for the smaller fermentation crocks. I think that 3 gallon size is just a bit too big from my desire to have it sit on the counter.

I ferment mine till it's done- we're really at the mercy of mother nature. Here at my house in the UP, it's pretty darn cold (coconut oil is hard, all year 'round). In Texas, I've had it ready in less than 5 days (72-75 degrees).

I really like my kimchee tart and hot, so sometimes let that go longer than kraut. Pickles are about 10 days. I made some awesome IPA pickles, with 1/2 of a habanero in them and some garlic.

I don't know I how I missed your comment about IPA pickles. Must not be able to multi task. Not able to do some drinking, horse racing and cruising HBT all at the same time.

Lost too much money to say the least. $80

 

[Schlenkerla]

Ah - Brats with home made red kraut and a beer.

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