Pickling and Kimchi Club

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Comment by Martha Hill on November 15, 2009 at 11:06am

Hi Sheryl, Welcome to the group !! You will get a lot of ideas from this group !!! Hope you enjoy it !!

Comment by Sheryl Stewart on November 14, 2009 at 9:46pm

Hi Everyone. New to the group and I'm interested in learning different ways to preserve my next harvest. I will have a huge garden next year and have already started to order seeds (LOL).

Comment by Maggie on October 10, 2009 at 6:13pm

That sounds easy Martha.

Comment by Martha Creedon on October 10, 2009 at 6:02pm

Love the photos! My husband is the primary fermenter in our house - and he always puts the cabbage directly into quart jars, burps them for a week or so and then puts them into the basement. They seem to last pretty well, but I'm thinking it would be fun to get ahold of one of those crocks and then so some canning like you are doing.

Comment by Gail Wolf on October 10, 2009 at 5:38pm

Hello everyone. Today I opened up my crock and canned my first batch of sauerkraut! I've posted some photos, the recipe and some links on my blog.

Comment by Martha Hill on September 30, 2009 at 7:29pm

Glenn, thats how I make mine !! I sprinkle salt between layers !! Unless your layers are very thin they should be fine !! I make mine about 1 to 2 in thick in the crock !! Try after three weeks instead of three days !! It takes at least that long to ferment and convert the salt making it this way !! Make sure the cabbage stays under the brine !! Mine tastes great !!

Comment by Maxine Walker on September 30, 2009 at 7:02pm

2 kilograms of cabbage and 45 milliliters of salt should work just fine. You shouldn't have to "wait" 4 hours for the brine to rise. I use a 3/4 inch piece of dowel to pound the cabbage as I go, put it in your jar and pound a few minutes more and the juice should rise above the cabbage as long as it isn't old and withered. Put in a sealed plastic bag, with enough water in, stuffed into the jar to seal off air and then cover with a cloth - just make sure the bag doesn't leak! I like a sprinkle of caraway seeds as I go, really adds to the flavor. Keep me posted how it's going

Comment by Glenn Fletcher on September 30, 2009 at 3:09pm

Thanks Maxine.
I will just pester you some meore.
How much is "5#".
By 'risky' i assume you mean their may not be enough salt for a safe fermentation.
I have only made a small batch, which produced liquid to cover in about 4 hours so i was quite pleased.
I suppose like every novice i need more patience. I will try it again after the weekend.
Thanks again.

Comment by Maxine Walker on September 30, 2009 at 3:00pm

Also Glenn, be sure you're using sea salt.

Comment by Maxine Walker on September 30, 2009 at 2:59pm

Glenn, 3 days is not long enough for the salt taste to dissipate and turn into sourness. It should take at least a week or longer depending on the temperature. Sprinkling salt is a little too risky for me - my recipe calls for 3 tbsp salt for 5# of cabbage. The fermentation process DEPENDS on salt as a preservative until the various bacteria take over . You should never have to rinse if the sauerkraut has "worked" long enough, Go by taste - tangy to your liking with hardly any salt taste.

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