Trial batch of Sauerkraut

[OleSmokey]

[mac21st]

I’ve never used the fermentation caps only cheese cloth and a rubber band. Let us know how they come out.

[OleSmokey]

The jar on the right I used the lid with plastic wrap over and a rubber band to hold. It is the one I tasted and will go in the fridge but is not strong enough. The two with the fermentation lids I will let ferment awhile longer. How long do you let your Kraut ferment?

[mac21st]

I will usually let it go for 2-3 weeks then start tasting weekly until it is the right sour level. With the open ferment of cheese cloth and the relative temperature in my kitchen, time will very greatly. I would say 4-6 weeks. Going to try a batch in my 2 gallon pickle crock next time.

[OleSmokey]

The crock is the the way all the old German farmers around here used to make it.

[bleathery]

I usually start mine beginning of Oct in a 6gal crock and let it go somewhere between 8-10 weeks.

[mac21st]

bleathery how often do you open the crock and skim the top scum?

[bleathery]

mac21st
I only did it once last year around day 5, then I didn’t have any issues. Some years it’s more than that. I’m not sure what changes between years, sugar or water content, but it varies. I try not to stir things up too much, because it causes more floaties & then more mold. I just put a plate on top with an 8lb chunk of limestone and then a dish towel on top of that.

[bocephus]

OleSmokey said in Trial batch of Sauerkraut:

Let us know how it turns out. I do mine in 20 liter fermenting crocks.

[RON PARRISH]

OleSmokey I started using the fermentation lids a couple of years ago and love them! I usually let mine go 6-8 weeks. I think the glass weights in the jar are the ticket. I use mine for pickles and peppers also.

[bocephus]

mac21st If you get a fermenting crock with a water lip, you don’t have to skim, let’s gas out but doesn’t let air in.

[mac21st]

bocephus yeah I should have done a little more research before I bought mine. No water trough. Oh well ,lift and skim.

[mac21st]

bleathery hmmm lime stone… interesting… the lime stone might actually help the ph to lower quicker therefor staving off other bad bugs. Just a thought but would be curious to experiment with that. I just use the split unfinished clay weight that came with my crock. Thanks! Now I have to find a chunk of lime stone and do some trials. Sucks I surrounded by granite in the "Granite State”.

[bleathery]

mac21st
You may have something there. All I know is when my Uncle taught me his process, passed down from my Grandparents, he said it had to be limestone. It could also have something to with us being in Lancaster County, PA & limestone is everywhere.

[Craig Rice]

I wonder if a fermentation bucket with an air lock used in brewing would work ?

[mac21st]

Craig Rice absolutely I don’t see why not.

[calldoctoday]

Craig Rice I would gather it could as I know that folks have said a crock with water seal would work for ciders & small batch wines like fig, etc. just as well as the wine fermentation bucket. The key is either the water seal or the airlock keeping new air out of the ferment so the right bacteria can do their job, unadulterated by the wrong wild bacteria. Either method does the same thing basically. You would need to get something to keep the cabbage below the brine though & a glass or ceramic weight would probably not work. Perhaps a large weighted plate would work for that part, something that just fits into your 5 or 6.5 gallon fermentation bucket

[Craig Rice]

calldoctoday that was my thought as it works to ferment / convert starches to sugar with yeast added sauerkraut is a fermentation like kimchee similar theory about controlling the air

[bocephus]

RON PARRISH That is how long I let mine go also, sample at 6 weeks but usually let go another week or two. Going to make a batch this fall, nearly out.