My comments - the bubbles are the fermenting in progress. In my experience, I have never had mold form with the method I use, because my kraut is capped tightly, so that outside air/organisms are less apt to enter.

All of my sauerkraut is fermented in regular pint and quart canning jars that have lids and rings used to cover -though not seal while fermenting. I do use a plastic bag between the top of the jar and the lid, however.

I would use a plastic brine-filled bag on top of the crock, to try to seal out the air while the cabbage is fermenting. It would be better to try to avoid the formation of yeast that way. Also, if the brine in the bag is the same as the brine on the cabbage, it would not be of concern if the bag were to leak.

I can't comment on the amount of salt to lbs. as I use the tsp per pint, tbs for quart method, then fill jar with hot water to start ferment, cover, and use 70 to 75 degree temps for best fermentation heat.

The time for fermentation will probably vary, depending on both temperature and volume. Making in small batches, reduces the time considerably.

I'd go by the taste method to determine when it is finished. If it tastes like kraut, it must be kraut is my moto.

Overprocessed kraut can become soft, pink kraut is spoiled.

I processed my last batch just recently. The first batch, I tried the hot pack method. Drain the kraut, bring brine to boil, add kraut and bring to simmer. Pack in hot jars and process 15 minutes - BWB. I thought the finished product a bit softer.

On the next batch, I drained the kraut, raw packed it in the sterile jars, then added hot brine - processing 20 minutes in a BWB to seal. This batch seemed to come out a bit more crisp - better for my use in casseroles, etc.

Just my 2 c's.

Bejay

That yeast mold is different and needs air to grow. The bubbles are CO2. I don't want to see it period! Skim it off as even though harmless, it tastes bad. Is it possibly just foam that you see & not mold?

Thanks guys for the advice..one day I'll get it right and that'll be the day I forget to write down my info for future use..lol
Merry Christmas to you all!
Jim

It has been hashed aroung this site a lot but as I recall the one big rule (or one of many) is to water process the kraut at 180 degrees to 200 degrees (less than boiling 212 degrees F). Need a thermometer for that one. Jim in So. Calif.

jimnginger -

Hmmm - I don't recall seeing any posts that mention processing sauerkraut at 180 degrees. I doubt if you could get a safe seal of the lids and cap at that temperature.

According to all of the information that I have - boiling water bath is 212 degrees - and that is the temperature that foods are safely canned with - all that CAN be processed with boiling water - that is, those with enough acid.

I've never heard of using a pressure canner to seal sauerkraut with. But the 180 degree temperature is noted as a good water temperature for PRESSURE canning - to put the filled jars into - so as not to cause thermal shock.

It is not necessary to can sauerkraut with a PRESSURE canner method - I would think it would continue to cook at such an intense pressure, and be less palatable.

Perhaps I missed something - but I would hesitate to process my sauerkraut at less than boiling water in a BWB type canner.

However, I do prefer the cold pack method rather than hot pack - as the kraut is a bit more firm when finished.

Just my 2 c's.

Bejay

Perhaps the 180-200 refers to the hot pack? Only saying that because I know a hot sauce mfgr that keeps his already boiled sauce at a minimum of 185 when hot packing before BWB processing.

Just a guess.

Hmmm. I've always canned my sauerkraut in a boiling water bath and also have no idea what that 180-200 degrees refers to.

Annie

canning sauerkraut would defeat the purpose of eating it for health reasons. raw sauerkraut can keep in mason jars in the fridge for months when the kraut is kept in the brine.

i use 2 tablespoons of salt for filling a 7.5 liter Harsch fermenting crock of cabbage (about 5-7 lbs of cabbage?)

Oooh, I'm very excited! I just checked my sauerkraut, and it's just starting to sour up. I mixed a head of red cabbage in with the green, and it's all a very pretty pink color now. Last year, I tried to make some, and the edges turned an odd color and I didn't dare eat it. I think it was because I'd used a plastic bucket that I don't think was food grade (I didn't know there was a difference). So this year I got a soy sauce bucket from my favorite local Chinese restaurant. I've promised a jar to the owner if it comes out good...he's never had sauerkraut, but the Chinese make all sorts of pickles of their own, so I'm sure he'll like it.
My only worry is that I don't think I made enough! Gosh cabbage shrinks down once the water brines out! I figure if this batch turns out well, I'll just have to start another right away. :D

YAYYYY!! My sauerkraut is sour, crunchy, and a beautiful pink color because of the red cabbage! I ended up with 5 quart jars, which I will keep in the fridge instead of trying to can, because I love the crunchy texture and don't want to mess with it.

One jar goes to Johnny, the man who owns the Chinese restaurant I spoke of, but that leaves 4 jars for my husband and me to get us through until I can make another batch. I will make a bigger one this time, now that I know how to succeed, as I have a list of friends who would love a jar, I'm sure.

The only drawback to the gorgeous pink color is that when I put the red cabbage in, I didn't stop to think about how a Polish sausage in a bun will look with [i]pink[i/] stuff all over it! Not to mention the casserole my husband remembers from his youth that I have promised to try and recreate...he remembers sauerkraut, sausage, and potatoes, possibly with either cream or cheese. A pink casserole? LOL:D

I like the red cabbage and keep refrigerated too.

The 1/12th tsp carraway seed is correct. Does't take much for only 2 quarts.

Makes a great burrito too. Start with a layer of kraut. Split the Polish sausage in two lengthwise. Add chopped sweet onion, hot peppers and a row of cheddar cheese.

jt

jt or Anyone with Answer. Does anyone have a gram measure for 1/24 of a teaspoon of Caraway Seed to add to each quart of Kraut. Not sure how to measure out 1/24 of a teaspoon and it would be much easier on a gram scale since such a small amount is apparently used. Thanks to anyone who can help. Jim in So. Calif.

Jim,

What I do is use a 1/4th tsp measuring spoon & then eyeball into 3 different piles. Close enough for me.

jt

Thas a bit fussy as to a tiny measurement. Because the seeds do contain a trace of moisture, they can vary in weight. Unless your putting up tiny 4 ounce jars of it, a light sprinkle is only needed. If you like the taste of carraway, you could add a bit more. Measure out a 1/4 teaspoon and then seperate it into 6 smaller portions and you would probably have maybe 10 seeds in each portion.

Thanks Ken. You are the answer man! A more general question about all the thing you can add to kraut such as dried cranberries (think that was you). Do you have a list or link of things and quantities of the things, that can be added to quarts of kraut before processing them. I would have ruined the kraut by adding too much caraway seed. How many dried cranberry (unless they are fresh) do you add to a quart of kraut. What other things can be added to modify flavor? Thanks - JIm in So. Calif.

The addition of a cranberry or caraway seed is purely to your taste. I have seen mostly fresh crans added to kraut, maybe about 20 or so per quart. With caraway, you can add some whole, as well as coursly ground. Again, its to your taste. I have been using some Russian black caraway seeds here to add to some sour rye bread, as well as regular caraway seed. They have different and distict 'old world' flavor, found in bagels. About all I can suggest is you mix a few seeds into a small amount of the kraut and taste it. If its too strong and overwhelms the cabbage flavor, use a bit less. Like anything else home made, its going to be worth your while to taste it while seasoning. I have also seen some shreaded carrots added to kraut. Eaten cold or hot, the flavors are even differnet.

Last night, I made another big batch of hot and sour soup, but used some 4 year old frozen chicken broth. Didn't taste it until was in the final steps, and noticed it lacked some of the flavors I had in previous batches. These flavors were bay leaf, garlic, celery, and onion, all boiled with the chicken parts that are not edible. They make for really tasty broth, but because this one was so old, it ws just plain chicken broth. I had to pump up the flavor with some more heat, sesame seed oil, and a few other flavors.

I had a grilled cheese & ham on rye with my pink sauerkraut yesterday. It was delicious, if a bit odd looking.

Caraway? Cranberries? Oh boy, I found myself speculatively eyeballing the cabbages at the grocery store this afternoon. I wonder how juniper berries would be? Or ginger? Shreds of horseradish root?

Hmmmmmmm.

Yes, juniper berries are also a favorite additive, but you use only a very few whole ones per quart. I would dig them out once you eat the kraut. Pink kraut, sounds like red cabbage was used.

Oh yeah, I used mostly green cabbage, but added one red as I thought it might be pretty. It is pretty, but as I said, looks a little strange in some uses.

I bit into a juniper berry by accident once...euuw, my entire face tightened...so I would definitely take it out.

I think I'm going to have to find out how many of my friends like sauerkraut, as there is only so much of it that my husband and I can eat!

Well, I made my second batch of sauerkraut. In the end, I didn't experiment with flavorings yet, as I'd only accomplished the one good batch I figured I'd do another the same way and play with spices & such next year.

I'm beginning to see that brine pickling is such a wild beast of an art! So much can change! My first batch took weeks and weeks to ferment properly, as it was a winter batch. The second batch was ready almost before I knew it, as the weather had gotten warmer. It also has a slightly different taste and texture...not bad, just different. The flavor of the first batch seemed more complex somehow.

I made this batch pink too...I've gotten used to the color and rather like it. :D

I'm "doing" sauerkraut now too - and as you mentioned, the last batch took awhile. The pantry temps are much cooler too, so that would account for it. It was beginning to stretch out long - so I put the jars under my grow lights -which warmed things a bit, speeding up the process.

I'm trying to see how long I can keep in the fridge - without process canning this batch, as I have some room for them. Also just finished making some home-made corned beef, and will "push" Ruben sandwiches this week. With a few of year 07's dill pickles as an accompaniment, should be a winner.

Bejay

Bejay, both my husband and I so enjoy the crunch of my sauerkraut, that I have no desire to can it, and lose the texture as I am sure I would. I can't imagine that spoilage will be a problem, since my last batch is still very crisp and tasty and I've discovered several friends that like sauerkraut...my last batch I used 10 pounds of cabbage...made much more sauerkraut than I and my husband will eat before Fall, and certainly takes up more room in my fridge than I'm willing to deal with.

Cabbage is cheap, now that I know how, I can always make more! :D

Now, as someone who has misty memories of my Nana buying corned beef at the local market, which had a barrel in a dark, cool corner...grey and not particularly tasty looking, but my, once it was cooked (YUM!)...learning to corn my own beef is high on my list!

The grey type corned beef is the same as the red, except it has no nitrates added. If you do cure, be careful as without the nitrates it can spoil much easier. Corned beef also gets a very good flavor from the seasoned water its cooked in. Adding many spices like bay leaf, pepper, coriander, mustard seed, allspice, clove, and I few others I forgot, which are similar to a mixed pickle spice mix will give it a very good flavor. There are posts here about curing meats, and many of these involve the proper amount of salt, sugar, and many other factors. Several links are posted in the sausage making thread.

Could you all share your recipes for sauerkraut.

Thanks,

Linda

To make sauerkraut or to cook with it?

Last year I made kraut in pint jars. My hubby and I loved it. However since then we have moved and I have misplaced my recipe. I hope someone out there can help me duplicate it. I remember it had sugar and caraway seed added. But, I can't remember the amounts or even the processing part of the recipe. PLEASE ADVISE ASAP....as my cabbage is about ready. Thank you soooo much to those who can bail me out, on this one. OH....I also remember that I had to turn my jars upside down daily. I'm a bit forgetful, so, please don't leave out any details, regarding the process. You're dealing with a complete dummy on this one.