sauerkraut question ??

Valiantone · #1 12/08/08, 11:54 AM

Hi All,

I started some sauerkraut on 11-21 based on a recipe I found online. The recipe mentioned something about skimming "scum" off the top once a week. So far (abotu 3 weeks in) there has been no scum to scoop off.

Is this normal? I have the kraut weighted down with the plastic lid/cover from a plastic storage bowl set. Then I put a glass container of water on top to weigh it down. The glass container was sterilized in boiling water.

The process sure SMELLS like it is working

Is the fact that I am getting no scum buildup on top a problem?

Thanks for any info.

Chris E.

wwubben · #2 12/08/08, 01:05 PM

I would say do not skim,rinse or anything like that to your kraut.It should be doing fine.

tallpines · #3 12/08/08, 03:28 PM

My last batch had no scum and no odor!

It turned out to be very delicious!

I put a small plate on top of it and then on top of that I put a plastic bag filled with water.

That made a good seal that helped prevent any scum or smell.

kitaye · #4 12/08/08, 03:37 PM

I just finished a batch and there was no scum buildup until about the 6th week. Then I started getting lots of scum so I skimmed it a couple times a week. Turned out perfectly.

MariaAZ · #5 12/08/08, 03:53 PM

When I've made sauerkraut in the summer, when it's warmer, I got a lot more scum (and faster!) then when I make it when it's cooler. Don't know if there is a connection, but I suspect there is.

pickapeppa · #6 12/08/08, 04:03 PM

Mine fermented on the countertop at the end of the summer. I made it in jars, with lids and there was no scum to speak of.

Don't worry. I'm sure it will be just fine.

We love our homemade kraut. You can have so much fun with the seasonings, and it's more crisp than the processed, canned versions from the store.

Valiantone · #7 12/10/08, 08:49 AM

Thank you all. Sounds like I don't really have any problems then

Pickapeppa, How do you make it in jars? Do you mix the cabbage and salt in a larger pot and transfer it to jars afterwards?

Do you seal the lids while the fermentation is going on?

I would be very interested in trying this process as I have lots of jars and only one enamel crock. So when I am making kraut, like now, my main stock pot is indisposed!!!

Thanks for any info.

Chris

pickapeppa · #8 12/10/08, 10:53 AM

Yes. The cabbage and salt were mixed in a larger, stainless steel pot, then packed very tightly into quart jars and the juice from the salting and smashing (using a wooden spoon) covered the cabbage by about an inch or so. The lid was placed on top, not tightly, just enough so the fermenting liquid can push itself between the lid and jar rim. The jars were placed on a towel, which was changed every day until fermentation stopped - in this case was about ten days or so. Then the rims were wiped clean, lids replaced with new and we have one jar left sitting in the pantry.

We used one a couple of weeks ago, no signs of spoilage, and tastes just fine. Alternatively, the kraut can be processed in a boiling water bath. The time table for kraut you'd have to check in a book, as I've not processed any yet. So far I can say that, I prefer it unprocessed.

I believe the ratio was 5 lbs of cabbage to 3 T salt.

madness · #9 12/10/08, 11:47 AM

Hey, making it in jars sounds nice and easy! Just 10 days? I always wait at least 6 weeks before even tasting. Is it the smaller quantity that makes it ferment faster?

pickapeppa · #10 12/10/08, 12:09 PM

Quote:

Originally Posted by madness

Hey, making it in jars sounds nice and easy! Just 10 days? I always wait at least 6 weeks before even tasting. Is it the smaller quantity that makes it ferment faster?

They sat on the counter in the third week of August, when the nights are getting cool and the days below 80. I think it just fermented more quickly because it was in the house and fairly warm weather outside still. Maybe it had something to do with the smaller quantities. I couldn't say for sure.

This was my first run with sauerkraut and opted for the jar method, seeing as how I don't have a crock and everybody on here was raving about the method. Two heads of cabbage made 2 quarts and 1 pint. I don't recall if the pint jar was finished before the others. When it stopped seeping for a couple of days and the fluid level was obviously below the rim, it was done.

Kathleen in WI · #11 12/10/08, 01:58 PM

Wow, that's really cool! I had no idea that you could do that. I'll have to write this down.

pheasantplucker · #12 12/10/08, 08:37 PM

I had sauerkraut for dinner tonight...Twenty years ago, you couldn't have paid me to eat a mouthful...Now I crave it...I like mine Bavarian style.

Valiantone · #13 12/11/08, 07:53 AM

Well, I just wrote all that in my notes. Thank you! I am going to try it that way next year. Sounds like a great process.

C