Guest guest Posted June 1, 2010 Report Share Posted June 1, 2010 Hi, My name is is Ruth and I have some questions. I did my first batch of kraut in my harsh crock. It had to be thrown out because it smelled and tasted funny. I cant even explain the odor and taste. I followed the directions that came with the crock. I purchased the 7.5L crock and put 10 lbs of cabbage in and 2T and 2 1/3t of celtic sea salt in. In between each layer of cabbage I put salt in the crock. I then put the weight stones in the crock. The level of water did not come up to the correct level so I added some boiling water with salt and put the cover on. The only problem I can think of is the room temp where I kept the crock got close to 70 degrees or a little above. I started hearing bubbling about the third day. I moved it to a slightly cooler spot, but I don't think it was cool enough. The booklet did not tell you had to keep the water in the groove at all times. The first 4-7 days it might have gotten slightly low. Would any of these thing have caused the kraut to go bad? Should I have put the outer cabbage leafs on top before the weight stones? How can I keep the temp down in my house? I do not have a basement and I can't afford to run my air condition all summer long for my sauerkraut. Can I purchase a small refrigerator and keep the crock in it? What do you suggest I do? what temp should it be at? Do you have a good recipe for this type of crock? I have candida and a lot of digestion problems and I really needed for my kraut to turn out, so when is the earliest time I can take some of my kraut out of the crock and let the rest keep fermenting? I thank you very much in advance for reading this very long post and look forward to your reply. Quote Link to comment Share on other sites More sharing options...
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