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Farm Kitchen:  Kraut Crocks.... Any suggestions on which one?  |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
 Posted - Oct 02 2013 : 4:58:59 PM
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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 |
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nubidane
True Blue Farmgirl
2969 Posts
Lisa
Georgetown
OH
2969 Posts |
Posted - Oct 02 2013 : 5:20:22 PM
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Hey Linda!!!
Can't call you right now (as has been the case most of this week; Jim is and has been on the phone with family issues all week, all month sigh), but go to "Nifty Thrifty", "How did you save money today", and on page 4 I think, I have a big post about kraut (among other things) & the crock I got. I have a batch going right now. It has only been in there about 2 weeks, and I keep sneaking bites!
Anyway, talk to you soon!
I will get my feed from Hannah on Friday hopefully, & your soap SOUNDS HEAVENLY!! I will be sure to get some for my mom!
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
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gramadinah
True Blue Farmgirl
3557 Posts
Diana
Orofino
ID
USA
3557 Posts |
Posted - Oct 02 2013 : 5:39:57 PM
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A very large cabbage will not fill a 3 quart crock after you shred and salt it down. I would have no idea how many cabbage you would have to have to use one of those things that are 2 feet deep. I have used my stone ware cookie jar it is about 2.5 quarts after it is all done It will fill up 2 quart jars and I just keep it in the fridge and not can in water bath.
Diana
Farmgirl Sister #273 |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 03 2013 : 11:39:59 AM
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I wonder if it would be safe to use one of those large glass jars? I am not sure I want to spend that much money yet on a crock. I am still looking at different crocks on different sites. I am nervous about getting one and than picking the wrong one and being sorry.Thats why I was wondering what everyone else was using to make theirs.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
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gramadinah
True Blue Farmgirl
3557 Posts
Diana
Orofino
ID
USA
3557 Posts |
Posted - Oct 03 2013 : 2:43:55 PM
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shred it in to a large bowl salt as directed when you start getting juice then pack it into quart jars and close them up with lids and set on counter for a week or until you find it taste good then store it in your fridge.
Diana
Farmgirl Sister #273 |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 03 2013 : 4:43:42 PM
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Thanks so much Diana. I need to find a recipe now on how to make this stuff haven't had much time to research anymore. I have been outside all day with hubby trying to set up a 10x14 high barn today. We live on hillsides so its been a challenge. We hope to get it all squared away this weekend. Still have much work to do.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
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nubidane
True Blue Farmgirl
2969 Posts
Lisa
Georgetown
OH
2969 Posts |
Posted - Oct 04 2013 : 07:39:12 AM
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Linda
Kraut is hard to mess up unless you use way too much salt. You can even make without salt & use whey (google fermenting without salt) Just cut your cabbage, put some in a bowl add a teaspoon or so of salt, add more cabbage, a bit more salt etc. When you are done, massage the cabbage until you get some decent brine. Then add to canning jars like Diana suggested, or a crock with some weight. Taste in a few days.
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 09 2013 : 07:44:07 AM
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Thanks Connie for the links! I will be checking them out for sure. Thanks Lisa and Diana for the info too. I need to go and get the stuff to get started on the kraut now thats its cooler in the back of the house. I still think I might buy a crock but not sure which one to get yet. Thanks everyone so much.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 09 2013 : 07:53:27 AM
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Connie did you get the wooden cover for your crock or the ceremic ones? Also did you buy the weights or are you using something else? Those crocks are very reasonably priced. Thanks.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
Posted - Oct 09 2013 : 08:14:52 AM
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Linda I did not buy the wooden cover but I did buy the weights. I didn't think i needed the wooden cover. Instead, after adding the weights inside the crock, I put a towel over the crock (to keep air out) and secured it with a long tie. The more important thing to have are the weights to keep the cabbage under the brine (salt & juices) or else it will spoil. In the beginning I used a plate that I inverted and then I weighed the plate down with a sterilized mason jar filled with water.
http://www.naturemaiden.com/ - Handcrafted Soap & Candles
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Edited by - naturemaiden on Oct 09 2013 08:15:51 AM |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
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AFinkberry
True Blue Farmgirl
310 Posts
Ally
Kalama
Washington
310 Posts |
Posted - Oct 14 2013 : 01:02:32 AM
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$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 |
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DeeDee
True Blue Farmgirl
162 Posts
Denise
Wyoming
162 Posts |
Posted - Oct 14 2013 : 4:58:28 PM
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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.” |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 14 2013 : 6:30:37 PM
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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 |
Edited by - wooliespinner on Oct 15 2013 07:29:30 AM |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Oct 15 2013 : 08:01:22 AM
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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
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 15 2013 : 1:52:41 PM
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Nini I found it and responded. Thanks for all your help.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 20 2013 : 09:06:40 AM
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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 |
Edited by - wooliespinner on Oct 20 2013 09:06:57 AM |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 20 2013 : 11:00:41 AM
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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 |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 21 2013 : 11:21:49 AM
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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 |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 22 2013 : 4:25:57 PM
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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 |
Edited by - wooliespinner on Oct 22 2013 4:27:28 PM |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Oct 22 2013 : 4:35:08 PM
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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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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Oct 22 2013 : 6:22:46 PM
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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 |
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wooliespinner
True Blue Farmgirl
1311 Posts
Linda
Manchester
Ohio
1311 Posts |
Posted - Oct 22 2013 : 8:27:16 PM
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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 |
Edited by - wooliespinner on Oct 22 2013 8:30:56 PM |
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Farm Kitchen: Kraut Crocks.... Any suggestions on which one? |
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Kraut Crocks.... Any suggestions on which one?
