sauerkraut

[Gardening with Rabbits]

I found this online and might give it a try as I am the only on that will eat sauerkraut here. How to make sauerkraut in a mason jar!
http://www.thekitchn.com/how-to-mak...on-jar-cooking-lessons-from-the-kitchn-193124

I did this. It worked, but I lost a lot of the juice. This is the way I am doing it the next time. http://www.phoenixhelix.com/2013/05/08/no-fail-no-pound-sauerkraut/

 

[the1honeycomb]

Love kraut!!! The recipe says red cabbage is fine
I will be making it this year !

 

[happy acres]

Yes, you can use red cabbage if you want. As for the food grade plastic, yes you can use it, just be careful not to get scratches in it, they'd be next to impossible to clean properly. And you can use pickling salt, it's the iodized type that you can't use. The carraway seed is optional as well.

 

[baymule]

@baymule, I suppose you could slip your bucket into a black trash bag to keep it dark...?

Haha! Another use for the infamous black plastic trash bag!

 

[happy acres]

Put my kraut in the fridge today. There was a little mold, I scraped it off.

 

[Carol Dee]

@thistlebloom let me know if you try this and if it turns out good.

 

[thistlebloom]

@Carol Dee, okay!

 

[so lucky]

I have never gotten the cabbage to make enough liquid to cover it, even after pounding it unmercifully. I always have to add salt water.
You can buy a glass gallon jar at big mart. I think I would be afraid to use plastic.

 

[happy acres]

It seemed to lose quite a bit of liquid in the crock. I'll add salt water next time. The taste is not as sour as the store bought type. And it's crunchier. I don't mind the crunchy part, but shouldn't it have a more sour taste?

 

[seedcorn]

If you are losing water, fermentation is stopped. Why it's crunchy and not tart. Something is wrong with jar or you are not getting it covered well enough.