German fermenting/kraut crock
mellyofthesouth
17 years ago
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John__ShowMe__USA
17 years agoJohn__ShowMe__USA
17 years agoRelated Discussions
Sauerkraut, Harsch crock, and peeking
Comments (8)While 'Wild Fermentation' is also taking place when using a Harsch crock, things progress a little differently. And to be totally honest there is an additional 'risk factor' if you can't avoid opening up the Harsch crock too frequently to check the contents. First point is that the Harsch crock is designed to provide an anerobic environment which favors the lactobacilli which are responsible for 'wild fermentation'. Second point is that Harsch recipes assume that this anerobic environment will be present, and therefore reduce the amount of salt to be added. High salt content also favors the lactobacilli ... but can also affect the flavor of whatever you're fermenting ... so the Harsch recipes try to strike a safe balance with reduced salt levels compared to other 'wild fermentation' recipes that can't depend on a 100% anerobic environment to make sure the lactobacilli win out over other ( potentially dangerous ) microbes. When you open the lid of the Harsch crock, X amount of oxygen will enter with the room air. This will promote the growth of other microbes. But as long as a good 'culture' of lactobacilli were present to start with, once the Harsch crock is reclosed the oxygen will be quickly consumed, the lactobacilli will again 'dominate', and everything will progress as expected. However, if the Harsch crock is opened too early before lactobacilli have become 'dominant', or too often, another ( potentially dangerous ) microbe can begin to dominate instead thus ruining your batch ( and potentially posing a food safety risk ). And the risk of this happening increases as the salt content is reduced. In my own case, when using a low salt Harsch recipe I like to add a little 'insurance'. While preparing the new batch, I also open up a pint of active culture yogurt and strain off as much liquid whey as I can from it into a side bowl. I then add this strained whey liquid along with sprinkled salt as each layer is packed in the Harsch crock. The objective of course is to add a lot of lactobacilli to the Harsch crock batch right from 'day one' to insure that they will quickly dominate the ferment....See MoreKraut question
Comments (2)I just happened to tune in, so thought I would add a tad to my previous posting. It is important to press the kraut down hard - use thumbs -because cabbage will yield quite a bit of its own juice - so pack down hard. One head of cabbage will usually fill 3 wide-mouthed, pint-sized canning jars. Also - after adding the tsp of salt to the top of the jar of shreds, pour a little hot water over the salt to dissolve it - but don't fill the jar - as it will then produce too much fluid and overflow - losing brine. Perhaps this little hint will help. Also leave enough space on top of the jar - to hold a plastic baggie full of brine water - I use 1 tsp salt per cup water to make brine for baggie. The baggie needs to completely cover the cabbage - to keep out any outside air, as it may be contaminated by unwelcome yeasts floating around outside. I like to keep my freshly made kraut in the fridge - especially if I want to make Ruben sandwiches - it stays crispy. We also eat sauerkraut casseroles a lot (at least some of us do - my son won't!). It doesn't matter if the sauerkraut is a bit softer then - so it can be either frozen or canned. I find this works well for me, because I harvest only a few cabbages at a time - (I grow in small cedar boxes - all year and yields are small). One full size cabbage will produce 3 pint jars of fermenting kraut - which if processed, will yield 2 pints. If I refrigerate the kraut after fermenting, I still have almost 3 full jars of crispy kraut. This year, I added some apples in the fermenting - (if certain cultures can make kimchi (sp), then I figured apples should make it also.) Nice variation. I can't think of anything that I might have missed earlier. Sorry, Dave that you had the explosion - it is necessary to allow the gases to escape, hence, the use of the little brine bags - allowing the gas out, keeping the ambient air from invading. If making kraut in quart-sized jars, use 1 tablespoon of salt on top. Don't know what final yield would be, haven't tried it. Just my 2 c's. Bejay...See MoreIs it safe to make Kraut in a glass container???
Comments (3)I agree with Ken that if you like kraut, you'll want more! You'll lose roughly 1/4 to 1/3 of the quantity as the cabbage softens and ferments. So if you only start with 1/2 gallon, you'll be lucky to get 3 quarts out of it. I use a 2.5-gallon Snapware plastic container for mine. Link below. I like it because I can leave the snap part loosen to let out any gasses, but still keep out dust, etc. Deanna Here is a link that might be useful: Snapware Jar...See MoreMy kraut didnt smell!!
Comments (3)I have a question. What is homemade kraut supposed to taste like? I've only had store bought kraut. Around here they sell it in bags. My kraut smells like kraut but still has a green tinge (as opposed to being all amber colored) and has more of a cabbagey flavor than the store bought. I'm just wondering if this is how it is supposed to be. It has been in the crock since July. We made a kraut/apple caserole the other day. When I dipped it out, it really didn't taste different than it did in August (when I froze a few pints). Btw, the casserole was good. But I did have to rinse the kraut. It was too salty for my taste. Does anyone have the directions for using buttermilk as a starter for kraut?...See Morejulieann_grow
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