We fermented our kraut in a cellar for 6 weeks before we canned it. We have done it that way 2 years now and get rave reviews on the finished product.

I thought your techniques sound familiar and it is from your fermentation discussion that I linked below. ;)

Kraut in 4 to 5 days?? No experience with a picklemeister but normally kraut is fermented for weeks, not days. Per NCHFP: At temperatures between 70 and 75ºF, kraut will be fully fermented in about 3 to 4 weeks, 60º to 65ºF, fermentation may take 5 to 6 weeks, below 60 degrees it may not ferment at all. For us it is sometimes closer to 6 weeks.

Dave

I agree. That time is way too short, especially if your cooler is maintaining a colder temperature than you aimed for.

Wisconsin Extension has an excellent document on sauerkraut. As you can see, in the temperature range you mention 3-4 weeks is the least you can expect.

Carol

Another agreement, that's far too short for truly fermented sauerkraut, although I have no idea what a picklemeister is.

I use the same technique Grandpa used, which coincidentally is the same as is posted by Michigan State University at their "preserving food safely" website. They even give a time frame for fermenting, depending on temperature.

SAUERKRAUT

25 lb. cabbage
3/4 cup canning or pickling salt

QUALITY: For the best sauerkraut, use firm heads of
fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.

YIELD: About 9 quarts

PROCEDURE: Work with about 5 pounds of cabbage at a
time. Discard outer leaves. Rinse heads under cold running
water and drain. Cut heads in quarters and remove cores.
Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container (see explanation following processing times) and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure the
container is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water). Add plate and weights, cover container with a clean bath towel. Store at 70 to 75 degrees Fahrenheit while fermenting. At temperatures between 70 and 75 degrees Fahrenheit, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65 degrees Fahrenheit, fermentation may take 5 to 6 weeks. At temperatures lower than 60 degrees Fahrenheit kraut may not ferment. Above 75 degrees Fahrenheit, kraut may become soft. If you weigh the cabbage down with a brine-filled bag (6 tablespoons salt to 1 gallon of water), do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:

Hot pack--Bring kraut and liquid slowly to a boil in a
large kettle, stirring frequently. Remove from heat and
fill hot jars rather firmly with kraut and juices, leaving
1/2- inch headspace. Process pints 10 minutes, quarts 15 minutes in a boiling water bath.

Raw pack--Fill jars firmly with kraut, and cover with
juices, leaving 1/2-inch headspace. Process pints 20 minutes, quarts 25 minutes in a boiling water bath.

SUITABLE CONTAINERS, COVERS AND WEIGHTS FOR FERMENTING FOOD

A 1-gallon container is needed for each 5 pounds of fresh
vegetables. Therefore, a 5-gallon stone crock is of ideal
size for fermenting about 25 pounds of fresh cabbage or
cucumbers. Food-grade plastic and glass containers are
excellent substitutes for stone crocks. Other 1-to 3-
gallon non-food-grade plastic containers may be used if
lined inside with a clean food-grade plastic bag. CAUTION:
Be certain that foods contact only food-grade plastics. Do
not use garbage bags or trash liners. Fermenting auerkraut
in quart and half-gallon Mason jars is an acceptable
practice, but may result in more spoilage losses.

Happy canning!

Annie

I had to look up the Picklemeister to see just what it is. If you scroll down the page at the link (way down below the Harsch crocks) you'll see one.

I think there are some things you just can't speed up without a loss of quality. So while it may be true you can get some sort of sauerkraut in a few days with that device, there's just no substitute for time. For fullest development of flavor fermentation has to be much slower.

Carol

Cute. Looks like it should work well from the info available but not in the 4-5 days it promises. Still a gallon jar with a bag of brine on top will accomplish the same thing.

Dave

Thanks for the responses. I will let this batch ferment 3-4 weeks based on the temperature I am maintaining.

I used a picklemaster for my 1st batch. Leaving it for a number of weeks was fine but I had problems with evaporation of the brine. I replaced once but should have kept adding. Mine is really salty but crisp.

Just made kraut in quart jars. (actually fermented in the jars and not in crock) 4 weeks at the mid 50's was good. Then a week later it was even better at 5 weeks.

5 days must be for Kim chi, not head cabbage.

I don't can it. Just keep it cold. I make it to get the good bacteria.