| T O P I C R E V I E W |
| wooliespinner |
Posted - Oct 02 2013 : 4:58:59 PM
I am wanting to start making Kraut since it is cooler and have read so much on the health benefits. Do any of you farmgirls have a crock that you would recommend and use?
I checked out the one in the scratch magazine and the kit is $135 dollars and was wondering if thats alot or normal? Also have any of you used a seasoning packet that has mustard seed and juniper berries in it. I had never heard of sour kraut having that in it but thats what comes in the kit. But I am just starting to research so I am sure I will be learning alot.
Thanks in advance.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| 25 L A T E S T R E P L I E S (Newest First) |
| Ninibini |
Posted - Jul 10 2014 : 5:32:06 PM
Hi Linda! I think it's really important to keep it in a cool, dark place. I couldn't find where I put my book, but I vaguely remember something about it being best to store it at a cool room temperature, but 50 degrees is best (basement cool?)... As far as the salt, if you're using 2 1/2 pounds of cabbage, I'd use 1 1/2 tbsp. salt, etc. If you half the cabbage, use half the salt. For three pounds of cabbage, that's 3/5 of the original recipe, so use 3/5 the amount of salt... At least, that's where I'd go with it! :) You can always add a little saline water later, if you need to. And you are just going to LOVE the garden cabbage kraut! We loved it SO much better than the sauerkraut we made with store bought cabbage! I'm sure Lisa would tell us that has something to do with all the good, healthy, fresh bacteria(?) or microorganisms(?) or live cultures(?) in the fresh-from-the-garden cabbage! :) You won't mess it up - it'll be wonderful! I'm watching my cabbages grow and counting the days! LOL! :)
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| wooliespinner |
Posted - Jul 10 2014 : 11:16:31 AM
I have a question about making Kraut. Is it safe to make it when its warmer in the summer? Also I know its about 3 tabl. of salt for every 5 lbs. If I have less how would I break that down? Do I just divide it by the 5 lbs or do I still need to use the same amount for say 2 to 3 lbs of Kraut. This cabbage is from my garden this time and I don't want to mess it up. Thanks.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| wooliespinner |
Posted - Nov 09 2013 : 07:05:01 AM
I only let mine ferment for 15 days. I thought it was super sour tasting so I went ahead and put the kraut in canning jars in the fridge. It tasted really good, sour and crunchy. I was afraid to let it go longer. My back room stays around 70 degrees or so. Now that cold weather is getting here it will stay cooler. I am going to start a second batch and might let it go longer.
I will never go back to storebought again. What a difference.I noticed all the brands that I looked at in the store all had preservatives added to them. There was at least 2 and sometimes more. I bought some stuff to make the kimchi and hope to do that also.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| Ninibini |
Posted - Oct 30 2013 : 09:59:46 AM
Oleta! Oh my! I have GOT to try that!! WOW!!! Thank you for sharing this with us!
Linda - I think it was Lisa who told me to store mine in a canning jar in the fridge. She said to absolutely NOT can it because all the good stuff will be killed in the process. Mine has been in the fridge since we tried it at six weeks, and it is still a little crunchy and still oh-so-delish! I didn't take it out of the crock, though, until after the six week period of fermentation. I didn't even try it sooner - I was too chicken! LOL! You're my hero!!! Gonna have to get my hands on that book! I've never had Kimchi, but like you, I'd love to try!!!
Have a wonderful day!!!
Hugs -
nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| wooliespinner |
Posted - Oct 29 2013 : 6:53:23 PM
Well its been 9 days since I put the kraut in the crock. I added a little salt water because the brine had gone down a little. It has gotten pretty krauty smelling.
Today I got the nerve to take off the baggie and check the kraut. I decided to taste it. I was really really nervous. I tasted it and it tasted pretty good. Had a kraut taste and was crunchy. I have to say I was pleasantly surprised I really was.
I just wonder do I put the kraut in jars in the fridge or should I let it go longer? Not sure when you know its really done.
I have been reading the book Wild Fermintation and the Kimchi looks kinda interesting. I may try that one next. I don't have the ingredients yet but would like to get that one started very soon. Anyone make Kimchi before and did you like it?
The hot tomato kraut sounds good too Oleta. I think when I have green tomatoes next year I may try that one too. Thanks for sharing the recipe.Does it taste good without being fried?
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| naturemaiden |
Posted - Oct 28 2013 : 04:27:37 AM
Oleta that sounds crazy good!
Connie
http://www.naturemaiden.com/ - Handcrafted Soap & Candles
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| vintage saver |
Posted - Oct 28 2013 : 03:36:55 AM
I make a version called hot tomato kraut. You chop up a large head of cabbage or as much as you want, add almost as many chopped green tomatoes and any finely chopped hot peppers to your taste. Wear rubber gloves! Mix well. I mix mine in a large roasting pan. Place in sterilized quart jars. Add 1 tablespoon of canning salt to each jar, cover with boiling water and screw lids on tight. No need to sterilize lids. In 4-6 weeks, it's ready to eat. Drain, rinse and fry in bacon grease. One large head for me made 6 quarts and a half gallon. H likes it much hotter than I do. Good with soup beans and fried potatoes. |
| Ninibini |
Posted - Oct 24 2013 : 08:37:56 AM
Linda - I'm sorry, I missed your other post somehow. Yes, when I put the salt water baggie on top, it touched the kraut directly - no plate or anything else in between. So yes, right on top of the cabbage. :) And I really hope you feel better! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| Ninibini |
Posted - Oct 24 2013 : 08:26:53 AM
Linda - I hope it's okay... Mine had a funky smell at first, but then when it was done smelled just like sauerkraut. I guess we have to remember, too, I never had that scum stuff - maybe that is what you're smelling? I experienced very little fluid coming up the side of the bags, but it did happen. I'm thinking, though, if the bag of water doesn't completely cover the kraut, it might be a good idea to try two salt water baggies side by side... Don't give up just yet! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| wooliespinner |
Posted - Oct 24 2013 : 08:13:05 AM
I put the bag of water on top of the kraut and noticed the whey coming up on the sides of the baggie. I noticed I am smelling the kraut. The first few days I thought it smelled like kruat but now it smells kinda like rotten cabbage. I am not to sure of this.I am wondering if my kraut is going bad.I have kept the brine covering it the whole time but still think it smells bad.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| Okie Farm Girl |
Posted - Oct 23 2013 : 06:16:49 AM
ha! Well, you get better and take care of yourself. Sinus infections are so miserable!!
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| wooliespinner |
Posted - Oct 22 2013 : 8:27:16 PM
I had taken the quart jar off the saucer and put in a pint jar of water yesterday. I think thats why the brine level went down. I went ahead and put the quart jar back on after typing earlier and now the level is back up. I think I didn't keep enough weight on it.
Nini when you put the bags of water in yours were they actually touching the kraut? Is that how you weighed yours down? I think in the morning when I get back from my Dr's appt.(been feeling horrible the past 2 weeks with a sinus infection) I will try the baggies. Just wasn't sure if it was suppose to actually be on top of the cabbage. Thanks for the help!
Mary Beth....its kinda fun and kinda scary ya know. I wrote down about the brine and if it goes down again I will be adding that for sure. Thankyou too for all your help.
Oh I forgot I did skim the top off. It was just a little but I did get it off. My head feels like its floating in the air. I really tried to get better without going to the doctor but it just never seems to work.I seem to get this way every spring and fall.
If my kraut was done maybe it would have cured me....lol.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| Okie Farm Girl |
Posted - Oct 22 2013 : 6:22:46 PM
Linda, when I make my kraut, about once a week, I boil some water and put 1 tsp of salt into a measuring cup. I add the boiling water and stir to dissolve the salt and then let it cool to warm. Then I add that to the kraut if there isn't at least 1/2" water over the kraut. And as for the scum, take a clean spoon (I sanitize mine in boiling water) and skim off the stuff on the top. Make sure that you are keeping the kraut between 50 and 60 degrees. Are you having fun yet? :-)
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| Ninibini |
Posted - Oct 22 2013 : 4:35:08 PM
Linda - I would try tamping it down a little more and see how much brine there is on top. Make sure it's completely covered with the fluid. If not, then you want to add a salt water solution just to make sure there's enough. I don't have the recipe I used handy, but I can find the salt to water ratio for you. And I'm thinking that maybe the saucer and cup of water on top is not enough to keep the cabbage submerged, so I would remove them; instead, fill 1 or 2 baggies with water, zip them shut and place them on top. See if that helps over the next couple of days. If you still find you're running low on liquid, then just add more. I know that the "scum" is normal, but I didn't get it on mine - I think it might have been because there was always plenty of liquid and because the baggie of water literally sealed the top so no air got through, but I'm not sure. Anyhow, sounds like you've got a really great start there! Can't wait to see how you make out! YAY!!! So exciting! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| wooliespinner |
Posted - Oct 22 2013 : 4:25:57 PM
Well this evening I noticed the brine has gone down it was at least an inch covering and now its maybe 1/2 inch and there was a slight "scum" not sure thats the right term to use. Was wondering if I should make some extra brine and add it to the crock?I started this Sunday morning and its already kinda stinky.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| wooliespinner |
Posted - Oct 21 2013 : 11:21:49 AM
Yep Connie I tamped it down so its super compressed.This morning when I checked it there was a good 1 inch of brine over the top. So I think I am good to go.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| naturemaiden |
Posted - Oct 20 2013 : 12:43:32 PM
Linda did you 'tamp it down' enough? this help release the juices. I would keep pushing down on the cabbage as well, that will help.
http://www.naturemaiden.com/ - Handcrafted Soap & Candles
http://modern-day-laura.blogspot.com/ -Filled with everything I love!
http://www.thriftyfarmgirl.com/ - FOR SALE: Vintage Sewing Machines, Parts, Crafts and more.
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| wooliespinner |
Posted - Oct 20 2013 : 11:00:41 AM
Well its only been 2 hours and the brine is just at the level of the cabbage.
Connie I added the 3 Tb. of kosher salt to 5lbs of cabbage like you suggested. The crock is a 5 quart and packed down filled it up not quite 3/4 of the way maybe a little less. Then I put a saucer on top with a quart canning jar filled with water.So I hope the brine ends up covering it all the way. I figure it will take a few more hours for that to happen. Once I know its covered well I will put a cloth towel over it and rubberband it.
This reminds me of a science experiment and I loved science class is school. I am ready to try more experiments but will have to wait for the book. This is all new to me and don't have much experience in this area. The only other thing I have done and still having going is the sourdough.
I ordered the book by Sandor Katz on Wild Fermentation from Amazon. Looking forward to reading that when it comes.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| naturemaiden |
Posted - Oct 20 2013 : 10:20:22 AM
let us know how it turns out Linda
http://www.naturemaiden.com/ - Handcrafted Soap & Candles
http://modern-day-laura.blogspot.com/ -Filled with everything I love!
http://www.thriftyfarmgirl.com/ - FOR SALE: Vintage Sewing Machines, Parts, Crafts and more.
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| wooliespinner |
Posted - Oct 20 2013 : 09:06:40 AM
Today I am making my first batch of kraut. I am using 5 lbs and I did receive my 5 quart crock this past friday evening and can't wait to see how this all works. I did not get weights but will be using the saucer and jar filled with water like many of you have suggested. I think that will work just fine.Will let you all know how it turns out....super excited.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| wooliespinner |
Posted - Oct 15 2013 : 1:52:41 PM
Nini I found it and responded. Thanks for all your help.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| Ninibini |
Posted - Oct 15 2013 : 08:01:22 AM
Linda - I'm so sorry I missed this post! Just responded to you on the "How did you save money today?" strain. Hope it helps a little! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| wooliespinner |
Posted - Oct 14 2013 : 6:30:37 PM
Yeah that is alot of money.I do want a crock but think I will start out with one more like what Connie suggested. They are very reasonable and want to kinda start off small. I have never made kraut or any fermented veggies before. So I want to take one step at a time. Thanks for the info.
Denise I was checking that website out. I have watched several of the videos on not just kraut but also kefir and such. Thanks for the link.
Mary Beth not sure where an ace hardware would be around me but I did check out their site and those are very similar to the ones Connie website was showing. Those are very very reasonable. Glad I have some inexpensive choices.When I have more time will look at them again and order one before too long.
Been so busy with family the past week this is the first time been on the computer for many days. Thanks everyone and love all the info it really helps.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| DeeDee |
Posted - Oct 14 2013 : 4:58:28 PM
I am waiting on my order from this company. Can't wait ti try kraut and kimchee
The company is Picklebiotics.com
“Some people come into our lives and quickly go. Some stay for awhile and leave footprints on our hearts. And we are never, ever the same.” |
| AFinkberry |
Posted - Oct 14 2013 : 01:02:32 AM
$135 sounds quite high unless it comes with one hell of a crock. I would not want pay over $50 for a crock <= 5 gallons. As Naturemaiden pointed out, all you need is salt and cabbage, and a container that won't leach harmful substances or impart unwanted flavors, so expensive kits are a bit suspect. I'm not cheap enough (or confident enough in plastics) to use a plastic bucket ("food safe" or not), but it is generally considered safe to do (I probably would if nothing else was available, but that is not the case).
You could just use the crock from a crock pot if you can spare it for a week or two. You can probably find a plate that will fit inside to hold the kraut under the brine, and you have a lid which won't inhibit the escape of gases from fermentation.
Half gallon jars work well also, though I haven't had a chance to taste it yet, as we just made our first batch today (have made meads, beer, pickles, sweet pickles, and other fermented products, but never got around to kraut until recently). We included carrots, garlic, and thyme, and screwed the band on the jar over a coffee filter instead of a lid to keep unwanted ingredients out of the mix, but allow it to "breath" as the fermentation proceeds.
Another benefit of the micro batch method is that you can really experiment with additional ingredients, spices, and what not, and not get stuck with 5 gallons of something eye-watering instead of the mouth-watering you hoped for.
Used this link as my starting point for the fermentation/safety part:
http://www.wildfermentation.com/making-sauerkraut-2/
Ally
"There is no need for temples, no need for complicated philosophies. My brain and my heart are my temples; my philosophy is kindness." ~His Holiness the Dalai Lama |
