I know that making Sauerkraut is basically putting layers of cabbage and salt in a jar and then filling with water. However, I have been told that doing this at home can allow generation of good bacteria (probiotics) in the sauerkraut. How can I promote this growth while keeping the sauerkraut edible and tasty?
I usually leave fermenting vegetables out for about a week. Some variables in the final product are crunchiness and sourness, which I believe depend on time, temperature and the amount of salt used. You should taste your kraut a few times over the first few days to see how you like it, and when you think it's done then cover and put in the fridge to stop the fermentation.
By the way, you want your vegetables completely submerged to get the anaerobic effect, and you may see some foamy scum on the water surface which is harmless. You can skim and throw it away if you like, or just stir it down into the mix.
The ingredients of sauerkraut are very basic--its basically just cabbage and salt (the water is drawn out of the cabbage). Given this, you will produce the most nutritious kraut using high-quality cabbage and salt with natural minerals. A high quality sea salt will contain additional minerals that processed kosher and table salts lack (also, it is typically advised not to use salt with iodine--as it apparently prevents the growth of the desired bacteria). Additional ingredients such as spices will add their relative nutritional value to the mix.
Obviously this doesn't necessary maximize or preserve any "probiotic" aspect in particular, but as commenters have mentioned these claims are dubious as best.
Also, by the way, you only need to add water if the cabbage fails to produce enough brine to cover it after being salted. If you do add water you'll want to add additional salt so as to preserve the salinity--typically I've used 1Tbsp of salt per quart of water.
I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time. I am a bit confused. Should I check on the progress after a few days, or not?
I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs of cabbage but I only had 2.5lbs. What, if anything, can I do to salvage the sauerkraut? Because of the way it's made, I wasn't sure that just adding the missing cabbage is a viable solution and part of me wonders if the salt is just part of the food now.
Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's Kosher salt as opposed to sea salt, and fermentation was started in a large bowl as opposed to a crock. Today I received a new crock, and transferred the batch from the bowl into the crock. The sauerkraut is about 72 hours old, and seems to be progresssing and expected--however as I transferred the kraut I noticed that the brine appeared slimy as it dripped. Aside from it's appearance when
The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. The only change that I have made to the recipe is to add 3 med tomatoes along with 4 lbs of cucumbers. The pickles do seem to have more surface mold than sauerkraut... the stone weight on top of the pickles, would simultaneously mix both mold and air in. I would prefer to skip skimming every day, and the shape of my crock makes it somewhat awkward to do: the crock
I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. The first one turned out very good, but I had to throw away that last of what was in the crock as it had mold on top. I am using a Harsch Crock.
I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim off any mold that might form. They forgot about it, and when I returned I found the brine level was down to the weights (but not exposing the cabbage) and that there was a full cover of dark greenish... leaning towards it being ok, and might try small samples in cooked dishes--is this reasonable, or should I just toss it and start a fresh batch to play it safe?
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