Fermenting

[seedcorn]

i have done saur kraut the old fashioned way. In looking at internet, I see different ways to do it in wide mouth jars. Do any of you do this? If so, what do I need to use. See quite a few different ways to seal. Do I need the glass weights? One looks like a glass weight/lid combo? Fill me in.

 

[valley ranch]

It is good to have weights~ glass or stone``` You know those smooth flat river rocks they're great~ Plastic hold downs~ I think is Nope```

 

[flowerbug]

never made saurkraut, but love it,
have friend who does and we trade.
*heart friends*

i think the basic process is about the same,
a weak brine and time to ferment, keeping
the surface layer of shredded cabbage down
in the brine instead of exposed to the air
is the idea.

sterile isn't as critical because the cabbage
itself has all the lactobacilli to start the
culture. of course, if you have the wrong
bacteria dominate the process you can get
a bad batch. never seen it myself.

weak brine should be defined by a recipe
which i don't have other than "sprinkle
some kosher salt on it and stir it around a
bit before adding water to the top then
weight it down and let it sit for a while
until it's done how you want, then process
it to seal it up like any other thing you've
canned that is high acid"...

 

[seedcorn]

Did a bad job of asking question. I see different types of breather lids to fit on quart jars. Has anyone used them? Are there ones to avoid?

 

[majorcatfish]

nope you asked right....the right answer is do it the old fashion way in a stoneware crock with a earthenware kraut weight that fits the crock...

and that's directly from the dw ........

 

[baymule]

Well there's your answer......you need to get crocked.

 

[majorcatfish]

Well there's your answer......you need to get crocked.

he is.....probably out in the barn jugging up that corn liquor........he has always been the black sheep of the family....

 

[digitS']

I have failed in making sauerkraut in a crock. After I learned that some people make it in jars, I did a little reading. The extension home economist I read made it sound like I might have more problems with spoilage with the jars ..!

That wasn't the fix for the spoiled sauerkraut I had with the crock!

So, I did some more research and this is what I came up with for small containers. It isn't really sauerkraut, not fermented. It's a pickled salad. I liked it!

Pickled Freezer Cabbage
from: The Joy of Pickling, Linda Ziedrich

2 pounds shredded green cabbage
1 cup shredded green bell peppers
1 cup shredded onions
1 cup shredded carrots
1 tbsp pickling salt
2 cups sugar
1 1/2 cups cider vinegar

1. In a bowl, toss the shredded vegetables with the salt and let stand 2 to 3 hours.
2. Drain the vegetables, pressing out excess liquid. Combine the sugar and vinegar, stirring to dissolve the sugar. Pour the syrup over the drained vegetables and mix well.
3. Pack the vegetables and syrup in freezer containers and freeze.
4. Thaw for about 8 hours in refrigerator before serving.
5. Steve

 

[seedcorn]

he is.....probably out in the barn jugging up that corn liquor........he has always been the black sheep of the family....

& you promised not to tell family secrets. Mom always said never tell you anything that I didn’t want rest of world to know.

 

[seedcorn]

So am I to understand none of you have tryed those quart jar fermentation lids?