Sauerkraut Variation??

13 years ago

I've got a question about making sauerkraut. I was talking with a friend at work about different projects we've been working on and he mentioned that he just got finished doing some sauerkraut. I didn't think of it at the time but I asked him about it again today because it didn't sound like he fermented it in the traditional method.

He said it adds salt, cabbage packed in, covers with boiling water and a lid that isn't perfectly tight on it. Then lets them sit and basically ferment in the individual jars I guess and then just tightens up and is done. The most similar thing I could find on the web to it was a recipe for German Sauerkraut listed below:

Ingredients:

* 8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage

* 10 juniper berries

* 1 tsp. caraway seeds

* 1 tsp. yellow mustard seeds

* 1-2 tsp. un-iodized or pickling salt

* 1 c. filtered water mixed with 1 tsp. salt

Preparation:

In a clean, non-metallic bowl, mix cabbage, juniper berries, caraway, mustard seeds, and salt. Stir cabbage to release juices. Let rest 10 minutes then mix again. You may let this rest longer (1-2 hours) if needed.

Sterilize jar and lid by boiling for several minutes in water and draining on a clean dishcloth.

Pack into a sterilized quart-sized, wide-mouthed jar, pushing down with a wooden mallet. Add filtered, or non-chlorinated, salty (1 teaspoon salt per cup of water) water to rim of jar and cap loosely with a sterilized canning lid. Place jar on a tray to catch overflowing juices. Keep jar between 65Â°F and 72Â°F for 2-3 weeks.

After bubbling stops, check container and top off with salty (1 teaspoon salt per cup of water, warm slightly to dissolve completely) water if level falls below rim. Skim any (harmless) white spots or film from the top, close jar tightly, wipe off outside of jar and store in the refrigerator until you use it up.

As it's been discussed many times before on here the recipe I'm sure WORKS. However, I wanted to get some input on the safety of such a method. Is it safe. And could you BWB then after the fermentation is done as you do with the traditional Ball Book method to make them shelf-stable as opposed to the fridge?

This guy is extremely intelligent and I trust him implicitly but, at the same time this was one of those from his grandfather, to father, to him kind of things and being PA German myself I know that we are stubborn enough that as long as it ONLY kills 99% of us it must be a good enough method to keep passing down. So, I thought I'd check with some experts.

Sort by:Oldest

Comments (3)

bejay9_10
13 years ago
I've made sauerkraut several times, using several methods of final processing - refrigerator storage, BWB hot pack, raw pack, and freezing. I wouldn't hesitate using the recipe myself, it appears to have all of the safety factors in its use.

I would, however, use a "brine bag" for topping the kraut during fermentation though. I'm doing a lot of mental self-search on the use of the metal lid use on top of such a strong solution for any prolonged period of time. This is purely my own present phobia tho.

Sounds like a good recipe.

Bejay
rocketjeremy
Original Author
13 years ago
Bejay...thanks for your input! So you are saying that after using a recipe like that you've tried all the different types of final processing? To hot pack did you have to empty the jars, reheat, clean and process?

I was picturing that if they were already in jars, with lids and rings, the appeal of this method would be to take the lids off, clean the rim, put fresh lids on and then BWB process which I guess would be equivalent to a raw pack kind of status since everything was "cold."

That's why I'm a little hesitant because nothing would be "hot" and they would be in the same jars they fermented in when I processed them.

I mean I just checked NCHFP and the process time on pints of raw packed is 20 minutes so I guess from what I understand that negates the need to sterilize when it's over 10 mins.

Am I following right here people?! LOL. I'm getting better at the whole process but still like to check on these little details. Thanks!
Related Discussions
Sauerkraut - glove technique?
Q
Comments (12)
or if they did, You need to have the jars where you can watch them, monitor them several times a day. And monitor the room temperature, so you can know that the gloves actually inflate and fermenting is happening. Air temps where the fermenting is taking place is very important as I mentioned above. And the quality of the gloves is also important - no leaks and a tight band on the jar as well as being food grade plastic. I have done 25 pints, 10 quart jars and three 2 gallon jars now and I have never had a glove fly off and I don't poke a pin hole either so it is easy for me to know if all is happening as it should be. 3-4 days for pints is about right for me given my room temps, 6-7 days for quarts, and 2 weeks for the 2 gallon jars. But that is on my kitchen counter where I can watch them all the time and with room temp of 74-75 degrees. There is no way I wouldn't know if one of them didn't inflate. If gloves never inflate then no fermenting is happening. That is a sign that there was not enough salt in that jar. No way to know what is happening or if they are okay without seeing the jars. I guess all you can do is taste it. Dave
...See More
Kimchi recipe?
Q
Comments (11)
The NYT recipe from readinglady's link is very close to simple homestyle kimchee. It's also copied below. My mom, an old school Korean lady who prefers to make her own kimchee than buy it (she doesn't like the msg and preservatives that prevent proper pickling), uses less fish sauce and salted shrimp, and usually not both at the same time. Fyi the shrimp is the tiny kind that comes in wet, spread-like consistency. When kept in cool temps, her kimchee matures to a clean, spicy taste with a bite. For a refreshing variation, try daikon cut in 1 inch cubes instead of the cabbage and julienned daikon. Use a little more sugar with the daikon cube version, aka coc-doo-gi. Cabbage Kim Chee (From the New York Times) 1 head won bok (Napa cabbage), about 2 pounds 5 tablespoons coarse salt 1 cup peeled and julienned daikon radish 1/2 cup minced green onion tops 4 tablespoons fish sauce 2 tablespoons peeled and minced garlic 2 tablespoons sugar 1 tablespoon peeled and minced or grated ginger 1 tablespoon or more of ground red Korean chiles 3 tablespoons salted shrimp (sold in jars at Asian stores) Place cabbage in a colander and sprinkle salt over and between the layers of leaves; set aside 2 to 3 hours. Then rinse well, especially between layers of leaves; shake dry. Combine radish, green onions, fish sauce, garlic, sugar, ginger and ground chiles. Add shrimp. Use fingers to pack whole cabbage, inside and out, with the mixture. Or cut cabbage and toss with mixture. Serve immediately or refrigerate up to a week; mixture gets spicier daily. Makes 16 small servings.
...See More
sauerkraut recipes
Q
Comments (3)
Adding sliced or shredded tart apples adds another layer of flavor, as well onion and hot pepper. I really like it with Granny Smith apples and sweet onion. I've not done it, but I've heard of adding carrot strips, shredded beets to red cabbage, spices such as juniper berries, and cumin. There are books out there on variations of sauerkraut - searching Amazon books gives an idea. I had one of these but my neighbors "borrowed" it 4 years ago......
...See More
How to make sauerkraut and dumplings
Q
Comments (15)
Lpink, this is the recipe I use for dumplings, It has egg in it. A bit more work than the Bisquick kind, But they are good! They are the only kind I've made since I first tried them Back in the early 1980's. Dumplings (From "A Texas Hill Country Cookbook") Ingredients: 1 stick margarine* 1/2 stick butter* 2 C boiling water 2 C sifted flour (AP) 1 tsp salt** 4 eggs 1/4 to 1/2 C flour*** *All butter or all margarine can be used successfully. Using all margarine may call for a little more flour. **Plain salt can be replaced with seasoned salt you like, that will compliment your finished dish. ***This is for rolling them out. Omit if you drop them from a spoon. Method: Melt margarine and butter in boiling water. Add 2 C flour and salt. Stir & cook over low heat until mixture leaves sides of pan. (This happens quickly) Cool slightly. Add eggs, one at a time, Stirring well after each addition. (I use my hand mixer to beat each egg in.) Pat dough out on floured surface, with hands & rolling pin. Cut into squares, drop into gently simmering broth. And cook until done. A very short time. This is a pretty wet and sticky dough, so I prefer to use a small cookie scoop And just drop them into the broth, rather than rolling them out. Either way, they quite literally melt in your mouth. It is good to cover the pot while they simmer. It helps them rise up higher. Enjoy! Rusty
...See More
bejay9_10
13 years ago
In other words "to sterilize jars or not to sterilize" is that your question?

OK - here goes.

If I were to use the kraut soon, wanting it to be crunchy, I would put it in the fridge with cap on - making sure the ferment process was "completely" finished. No sense having to clean the fridge resulting from incomplete fermenting of same.

Freezing - Either transfer fermented kraut into a freezer container, or leave in canning jar it fermented in - allowing expansion space in canning jar - avoid breakage.

Canning - Remove from fermenting jar, sterilize jars for BWB per NCHFP guidelines. Drain sauerkraut, bring juice to boil. At this point, I like to taste and adjust flavor - sometimes adding a bit of white vinegar (my own preference).

Pack drained kraut in jars, pour over the hot brine, allow head space, apply hot lid and cap. Process per NCHFP.

Actually, from my viewpoint - it depends a lot on processing times - depending upon what you want to use the sauerkraut for. As long as the jar seals what difference would it make. I doubt there is a real question here once most of these initial safety steps are taken. The reason for processing times length may affect the texture of the sauerkraut for the most part.

Most recipes that I use kraut for calls for baking in casseroles anyway. If one wants the crunchier kind - for sandwiches, etc., then leaving it in the refrigerator would be the method of choice.

Sorry but I can't find any other way to explain the way I'm processing it, but I'd sterilize the jars if they are to be stored without refrigeration afterward.

I re-read your post - about using jars that were not sterilized first - another thought comes to mind. When fermenting kraut (or wine), it is quite important to keep the fermenting product away from ambient air - to avoid contact with air-borne contaminants. My choice for a brine bag (or an air lock for wine), serves such a purpose. However, sometimes yeasts will form on top - some posts have related to this. The use of a brine bag will allow the natural fermentation gases to release, without letting outside contaminant air in. This might give the impression that the jars used in fermentation, then, might possibly have retained some air-borne pollutants while fermenting. It would be my choice then, to sterilize the jars prior to final processing.

Just my 2 c's.

Bejay

Sauerkraut Variation??

Comments (3)

bejay9_10

rocketjeremy
Original Author

Related Discussions

bejay9_10

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Sauerkraut Variation??

Comments (3)

bejay9_10

rocketjeremyOriginal Author

Related Discussions

bejay9_10

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

rocketjeremy
Original Author