Announcement

Collapse
No announcement yet.

1st time sauerkraut.

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 1st time sauerkraut.

    My first time making sauerkraut! I am worried that I made it too salty though?

    It consists of 1.5 head of white cabbage, sliced up, 2 carrots, grated, 2 tablespoons Maldon salt, 2 teaspoons carraway seed and 12 juniper berries.

    The cabbage tasted salty but nice - and it took a couple of hours for the plate to be submerged. I covered the crock with a plastic carrier bag, held in place with a large elastic band. This morning, it looks fine - more brine than there was - and smells lovely. Sort of juniper-y, and slightly sharp. Thankfully, no sign of "mould" or "bloom", which is what I was afraid of - and why there is probably too much salt.

    My question - if it IS too salt - will it still ferment? Or will I end up with brined cabbage??!

  • #2
    2 tablespoons should be fine. If there is too much salt just for out some brine and replace with water. You'd have to have WAY more salt to stop the fermentation completely.
    sigpic

    Comment


    • #3
      After a few weeks of fermentation the sourness will completely overtake the saltiness and it'll taste amazing! 2 Tbs is definitely not too much for 1.5 heads and other goodies.

      Comment


      • #4
        Originally posted by Funkadelic Flash View Post
        After a few weeks of fermentation the sourness will completely overtake the saltiness and it'll taste amazing! 2 Tbs is definitely not too much for 1.5 heads and other goodies.
        A few weeks? I wasn't sure how long it would take to be ready - I googled making sauerkraut and there were just so many variations; from three days upwards! I was planning on trying it after a week but if longer will make it better - I'll try to be patient! I'm after as much probiotic effect as I can reasonably get from it!

        Comment


        • #5
          Originally posted by breadsauce View Post
          I'm after as much probiotic effect as I can reasonably get from it!
          It depends on the temperature you're fermenting it at. If it's around 60F then I say shoot for three weeks. 70F - two weeks. I've found that after that amount of time it doesn't sour any further. That's not saying that you can't grab a few servings out before it's fully soured (I know I do ). Just make sure to be proactive in skimming off the mold (if any) that develops on the surface each day.

          FYI, all of this information is based on personal experimentation with 15+ batches and lots of research. Let me know how it goes!
          Last edited by Funkadelic Flash; 03-24-2011, 08:06 AM.

          Comment


          • #6
            Is it possible that we can have a sauerkraut thread on here and not give Rivven flak about the pork and kraut incident? I think not.
            http://www.facebook.com/daemonized

            Comment


            • #7
              Originally posted by Daemonized View Post
              Is it possible that we can have a sauerkraut thread on here and not give Rivven flak about the pork and kraut incident? I think not.
              Dammit, D! We were doing good until you showed up...

              Comment


              • #8
                Originally posted by Funkadelic Flash View Post
                It depends on the temperature you're fermenting it at. If it's around 60F then I say shoot for three weeks. 70F - two weeks. I've found that after that amount of time is doesn't sour any further. That's not saying that you can't grab a few servings out before it's fully soured (I know I do ). Just make sure to be proactive in skimming off the mold (if any) that develops on the surface each day.

                FYI, all of this information is based on personal experimentation with 15+ batches and lots of research. Let me know how it goes!
                As yet, no mould ... no floaty bits on the brine either so I might be lucky. I'll check it daily though to see that it is OK and move any if it does develop.

                I think I'll start tasting after the 1st week so I can see at what stage of sourness I like it best and then I'll know the put it in the fridge at that stage.

                I'm planning on putting it in a few small jars, and using any left over brine to start the 2cnd lot off. Thanks, Funkadelic, for your input!

                Comment


                • #9
                  Originally posted by Funkadelic Flash View Post
                  Dammit, D! We were doing good until you showed up...
                  Someone had to do it.
                  http://www.facebook.com/daemonized

                  Comment


                  • #10
                    We have little bubbles! No mould, thankfully - but a ring of little bubbles around the edge of the crock, odd little patches of bubbles and a definite aroma - not really pleasant, but not "off"! So presumably, fermentation has begun - I shall watch this with great interest!

                    Comment


                    • #11
                      Originally posted by breadsauce View Post
                      We have little bubbles! No mould, thankfully - but a ring of little bubbles around the edge of the crock, odd little patches of bubbles and a definite aroma - not really pleasant, but not "off"! So presumably, fermentation has begun - I shall watch this with great interest!
                      'Grats!

                      Comment


                      • #12
                        One of my favorite magazines has good link on this: Got Cabbage? Make Sauerkraut!
                        This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

                        Any given day you are surrounded by 10,000 idiots.
                        Lao Tsu, founder of Taoism

                        Comment


                        • #13
                          I took off the plastic bag again this morning and the smell was not so pleasant - so I have replaced the plastic bag with cheesecloth (muslin?) held in place with elastic bands. I thought perhaps the plastic wasn't letting odours out while cheesecloth would.

                          3 hours later - it smells much better - fresher and intriguing. The cabbage smell is there, also juniper - and something else which really makes my mouth water! Can't wait to try it!

                          When I make the next batch, is it OK to use the brine to "jump start" it - or does that bypass an important stage in the process?

                          Comment


                          • #14
                            Originally posted by breadsauce View Post
                            ...and something else which really makes my mouth water! Can't wait to try it!
                            Umami. Your body knows what's good.

                            When I make the next batch, is it OK to use the brine to "jump start" it - or does that bypass an important stage in the process?
                            That's just fine. Don't expect any miraculous fermentation times, but it will speed up the process by a few days.

                            Comment


                            • #15
                              5 days now - and I couldn't wait any longer - I dug some out and tried it. FANTASTIC! It was very crisp, slightly salt, slightly sour and marvellous flavour of juniper / caraway. Very hard to get the disturbed pieces of cabbage back under the plate and weight though. I ended up catching the floaters in my fingers and eating them.

                              I shall give it more time to sour up more before bottling up and putting in the fridge. And then I'll begin the next lot - this was just the BEST experiment I've done!

                              Many thanks to all who have posted about kraut in the past who gave me the impetus to start this path!

                              Comment

                              Working...
                              X