Primary Fermenter for Sauerkraut

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Permalink Reply by Kathryn on August 27, 2009 at 12:05am

Sauerkraut is easy to make but İ have only ever done the bucket and weight method. İt dosnt take that long to mature. İ think Roger is probably the one to ask, he seems to know a fair about sauerkraut and he made a how to video that you can access on this site.

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Permalink Reply by Carol on August 27, 2009 at 10:56am

I've read many ways to make sauerkraut but I use the "old-fashioned way" also. I have never had a problem with mold. I check it daily. You must keep the cabbage submerged (I put something heavy - a brick or stone, sterilized - on a platter). Since I don't like mine fermented to the stronger side of the process, I like that this method is slower and lets me control the process. I just put it up in jars when it gets to the point where I like it (which is a bit sweeter with more of the cabbage flavor than the more fermented types). As an aside, it is really pretty done with red cabbage.

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Permalink Reply by Sue G on August 27, 2009 at 12:26pm

Hi All - I've been making sauerkraut "by the jar" for years and it is SO easy and has never let me down. Recipe came from my sister. I use a kraut cutter to slice the cabbage thinly enough. Here's the method:
--sterilize wide-mouth pt or qt canning jars in hot water.
--slice cabbage very thin; weigh
--mix salt (use canning salt) in thoroughly with hands - 2 tsps per lb of cabbage. cabbage will start to juice up.
--pack kraut in layers, tamping down as you go until jar is full and the briny juice covers cabbage
--put on new lids and seal with a ring. no processing.
keep in cool place with some layers of newspaper under jars (they'll leak some), ready in 6-8 weeks; keeps all winter easily (and then some).
my yield has been that 2 lbs of shredded cabbage gets me about a qt of kraut.
The standard crock method sounds like more work to me - but I've never tried it - this is so quick and easy.
you'll want to rise the kraut before using it, more or less depending on how salty you like things,
best of luck!
Sue

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Permalink Reply by Maggie on August 27, 2009 at 6:24pm

Do you use plastic lids? If they are sealed, how do they leak?

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Permalink Reply by Jen Whaley on August 27, 2009 at 10:07pm

There is an airlock that lets air out but not in.

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Permalink Reply by N & K Grant on August 28, 2009 at 10:28am

Sue, I like the sound of how you do yours with no processing. You just keep it in the cupboard, or does it go in the frig?
Nancy

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Permalink Reply by Maya on September 1, 2009 at 7:03pm

Hi Sue,
How much headspace do you leave?
Thanks,
Maya

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Permalink Reply by Cindy Freeman on October 16, 2009 at 12:54pm

Is all the fluid in this recipe from the cabbage itself?

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Permalink Reply by Maxine Walker on August 27, 2009 at 6:12pm

I don't know whar a "primary" fermenter is - is that one with an airlock? There is a German sauerkraut maker that uses that method to keep the air out as in winemaking. I would think you could use your fermenters if all traces of previous batches are sterilized out. I have never had mold formation - this is the purpose of keeping the cabbage submerged in my crock and weighted down plate with a cloth over to keep out flys, etc. In my normal room temp of about 68 degrees F it has never taken longer than a week to get that mild tangy taste. HOWEVER, I always use a few tbsp whey (made by suspending live culture yoghurt for 8 hours) in my recipe of 5 pds cabbage and 3 tbsp sea salt to ensure fermentation gets going before other bacteria can multiply. Then I store in fridge.in jars. Have a crock of zucchini going right now the same way. Cabbage in large wide-mouth jars works too but I leave mine open and stuff a sealed baggie in to submerge the cabbage.,

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Permalink Reply by Jen Whaley on August 27, 2009 at 10:10pm

Yes, it has an airlock. I have a new 6 gallon bucket that I was thinking about using, but was reluctant to make a big batch at the risk of messing it up.

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Permalink Reply by Maxine Walker on August 28, 2009 at 7:33am

Faint heart ne'er won nice big sauerkraut batch....: ) It is really hard to "mess it up" > air out, none in > perfect bubbling fermentation > check after 5 days or so to see if it tastes more tangy than salty > leave until to your liking > put in jars > store in fridge (stops most further fermenting). Now to me, winemaking is scary so if you're doing that this should be a snap!

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Permalink Reply by Penelope on August 28, 2009 at 8:36am

You don't want a container with a narrow neck or you'll never get the kraut in or out. Wide mouth jars, crocks, even large glass bowls work just fine. It's important to use the correct amount of uniodized salt (iodized will turn it brown) to prevent unwanted bacteria or mold from growing.

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