Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 Hi, I am new here but wanted to chime in if that is okay. Sauerkraut is definitely my *thing*. I make the sauerkraut recipe in Nourishing Traditions using the quart size canning jar/3 day method. It is fabulous and everyone I know tells me it's the best sauerkraut they have ever had. It lasts a long time in the fridge and tastes perfectly fermented IMO. HTH!! Kasandra Saurkraut Question Hello everyone, I have a total of 14 pounds of Saurkraut going (in two Harsch crocks). This is my second time making the kraut - the first time I let it ferment for about 3-1/2 weeks. A friend of mine told me she knows someone that makes Saurkraut in Canning Jars. Same basic method, but she puts it in Quart sized canning jars and lets it sit on her countertop for 3 days loosely covered. Then she caps it and puts it in the refrigerator. My question is - can these 2 methods possibly compare? Doesn't the kraut need the 3 weeks or more to ferment? Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 >A friend of mine told me she knows someone that makes Saurkraut in Canning Jars. Same basic method, but she puts it in Quart sized canning jars and lets it sit on her countertop for 3 days loosely covered. Then she caps it and puts it in the refrigerator. > >My question is - can these 2 methods possibly compare? Doesn't the kraut need the 3 weeks or more to ferment? > >Janet I put mine in the fridge after a few days, and it sits for weeks or months, aging. That seems to be a pretty common method too -- there is less chance for mold and yeast and flies and all that, plus I can use my countertop for making kimchi. It continues to ferment in the fridge, but it is a different mix of bacteria at a lower temperature. I guess 50-60 degrees is the IDEAL temp for kraut, but I don't have a root cellar. An extra " warm " fridge in that range would be neat to have though -- or dig out a pit in a hill and put a waterproof container in it for " cold storage " like the old days ... -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 How long is it before you eat it and do you rinse it before eating it. I made several batches but haven't eaten it yet. Ina Hi, I am new here but wanted to chime in if that is okay. Sauerkraut is definitely my *thing*. I make the sauerkraut recipe in Nourishing Traditions using the quart size canning jar/3 day method. It is fabulous and everyone I know tells me it's the best sauerkraut they have ever had. It lasts a long time in the fridge and tastes perfectly fermented IMO. HTH!! Kasandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 Hi Ina I don't rinse it before I eat it(I do, wash the raw cabbage before I pound it and add it to the jar---and the jar is very clean). It is ready to eat techically after day 3. However, it improves with age. I have a batch that is two months old in my fridge right now and it's SO good. It's been in their since I took it off of my counter on day 3. Also wanted to add that I made a variation I found on the internet using juniper berries(very easy to obtain here in Arizona) and it was fabulous as well. Kasandra How long is it before you eat it and do you rinse it before eating it. I made several batches but haven't eaten it yet. Ina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 Tis perfectly okay to chime in Kasandra. Your method sounds a lot easier for sure, but I don't understand why when using the Harsch crocks it takes up to 4 weeks. Does it maybe have to do with this size of the batch in the jar vs. the crock? Can anyone else answer on this? I would really like to understand. Thanks, Janet Saurkraut Question Hello everyone, I have a total of 14 pounds of Saurkraut going (in two Harsch crocks). This is my second time making the kraut - the first time I let it ferment for about 3-1/2 weeks. A friend of mine told me she knows someone that makes Saurkraut in Canning Jars. Same basic method, but she puts it in Quart sized canning jars and lets it sit on her countertop for 3 days loosely covered. Then she caps it and puts it in the refrigerator. My question is - can these 2 methods possibly compare? Doesn't the kraut need the 3 weeks or more to ferment? Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 > Also wanted to add that I made a variation I found on the internet using juniper berries(very easy to obtain here in Arizona) and it was fabulous as well. Hi Kasandra, Could you post the juniper berry recipe or the link for it? Thanks Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 --- What do you serve with sauerkraut? I used to eat hot dgs with it but am trying to get away from that. Dennis In , Ina <giants@s...> wrote: > How long is it before you eat it and do you rinse it before eating it. I > made several batches but haven't eaten it yet. > Ina > > > Hi, I am new here but wanted to chime in if that is okay. Sauerkraut is > definitely my *thing*. I make the sauerkraut recipe in Nourishing > Traditions using the quart size canning jar/3 day method. It is > fabulous and everyone I know tells me it's the best sauerkraut they have > ever had. It lasts a long time in the fridge and tastes perfectly > fermented IMO. HTH!! > > Kasandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 --- What do you serve with sauerkraut? I used to eat hot dgs with it but am trying to get away from that. Dennis -------->i don't eat sauerkraut, but rather kimchi, and i eat it with *everything*! no matter what i'm eating i plunk some on my plate. my hot dog days are over too! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 > Tis perfectly okay to chime in Kasandra. Your method sounds a > lot easier for sure, but I don't understand why when using the > Harsch crocks it takes up to 4 weeks. Does it maybe have to do > with this size of the batch in the jar vs. the crock? > > Can anyone else answer on this? I would really like to > understand. I can't give you a definitive answer, but I'll take a stab at it. I betcha that three day Harsch crock kraut has achieved a similar level of fermentation as three day canning jar kraut. But, notice all the comments about how the canning jar kraut is so much better after it has aged. I think traditional sauerkraut recipes call for several weeks of fermentation because that's what it takes to really develop the best flavor. My guess is that it also takes those few weeks to fully break down the goitrogens and bring out all the health-giving benefits of the kraut. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 Thank you , that makes sense! Janet I can't give you a definitive answer, but I'll take a stab at it. I betcha that three day Harsch crock kraut has achieved a similar level of fermentation as three day canning jar kraut. But, notice all the comments about how the canning jar kraut is so much better after it has aged. I think traditional sauerkraut recipes call for several weeks of fermentation because that's what it takes to really develop the best flavor. My guess is that it also takes those few weeks to fully break down the goitrogens and bring out all the health-giving benefits of the kraut. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 > --- What do you serve with sauerkraut? I used to eat hot dgs with it > but am trying to get away from that. Oh golly, you could have good sausages if you have access to them and wanted something traditional, any kind of meat really. Cheese, good crackers and nuts. I like my pickles with soft scrambled eggs in butter in the morning--sauerkraut or whatever I've got in the jar. I've taken to just throwing all kinds of veggies, whatever I've got, in my jars. Lately it's been a blend of cabbage, cukes and green beans with lime juice, red pepper flakes, a little fish sauce, salt and whey. Delish. Lynn S. ----- Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan The New Homemaker: http://www.newhomemaker.com/ Siprelle & Associates: http://www.siprelle.com/ People-Powered ! http://www.deanforamerica.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 --- Janet are the recipes similar? Do you use an innoculum in both methods? Dennis In , " Wayne and Janet Brunner " <wajabrun@n...> wrote: > Thank you , that makes sense! > Janet > > > I can't give you a definitive answer, but I'll take a stab at it. I > betcha that three day Harsch crock kraut has achieved a similar level > of fermentation as three day canning jar kraut. But, notice all the > comments about how the canning jar kraut is so much better after it > has aged. I think traditional sauerkraut recipes call for several > weeks of fermentation because that's what it takes to really develop > the best flavor. My guess is that it also takes those few weeks to > fully break down the goitrogens and bring out all the health-giving > benefits of the kraut. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 Dennis, I'm not sure what you mean by innoculum. I just shred the cabbage, add salt and whey and let it do it's thing in the crock. Janet --- Janet are the recipes similar? Do you use an innoculum in both methods? Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 ---Janet , Whey is the inoculant. To keep things equal you could add more whey to a larger quantity of cabbage (say if the crock holds significantly more).Dennis In , " Wayne and Janet Brunner " <wajabrun@n...> wrote: > Dennis, > I'm not sure what you mean by innoculum. I just shred the cabbage, add salt and whey and let it do it's thing in the crock. > Janet > > > --- Janet are the recipes similar? Do you use an innoculum in both > methods? Dennis > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 >Tis perfectly okay to chime in Kasandra. Your method sounds a lot easier for sure, but I don't understand why when using the Harsch crocks it takes up to 4 weeks. Does it maybe have to do with this size of the batch in the jar vs. the crock? > >Can anyone else answer on this? I would really like to understand. > >Thanks, >Janet Janet -- I use a Harsch crock, and it does say you can go for 4 weeks. A lot of it is just a matter of taste and how warm your house is. You can eat it after 3 days, but kraut made with regular cabbage tastes a little " green " until it ages. It can age in the fridge or on the counter -- each will taste slightly different. Napa cabbage kraut (kimchi) is best after 3 days, I think, though some people like it better after a week in the fridge. Personally I think it ages better in the fridge -- when I've had stuff at room temp it tends to get mushy. But my house is 74-80 degrees most of the year. I've heard people who put the crock in a bigger container of water to keep it at 68 for several weeks, which might make for better results. The aging of cabbage kraut is a little like wine -- red wine is ok when it is first bottled, then it gets better. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 I rinse it because I am on a low salt diet beside all the other things I can't have. I use sea salt from the health food store to make it and the whey like in the NT book. I have heard that juniper berries are very good for you. I am interested to look at the site that you got your recipe from. Ina Hi Ina I don't rinse it before I eat it(I do, wash the raw cabbage before I pound it and add it to the jar---and the jar is very clean). It is ready to eat techically after day 3. However, it improves with age. I have a batch that is two months old in my fridge right now and it's SO good. It's been in their since I took it off of my counter on day 3. Also wanted to add that I made a variation I found on the internet using juniper berries(very easy to obtain here in Arizona) and it was fabulous as well. Kasandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 the kids will eat kraut hidden in mashed potatoes with heaps of butter Re: Re: Saurkraut Question > > --- What do you serve with sauerkraut? I used to eat hot dgs with it > > but am trying to get away from that. > > Oh golly, you could have good sausages if you have access to them and > wanted something traditional, any kind of meat really. Cheese, good > crackers and nuts. I like my pickles with soft scrambled eggs in butter > in the morning--sauerkraut or whatever I've got in the jar. I've taken > to just throwing all kinds of veggies, whatever I've got, in my jars. > Lately it's been a blend of cabbage, cukes and green beans with lime > juice, red pepper flakes, a little fish sauce, salt and whey. Delish. > > Lynn S. > > ----- > Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan > The New Homemaker: http://www.newhomemaker.com/ > Siprelle & Associates: http://www.siprelle.com/ > People-Powered ! http://www.deanforamerica.com/ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2005 Report Share Posted May 29, 2005 >My question to the list is, is anyone using the outer dark >leaves in their kraut to pick up on this organism? Mike , have >you heard of this before? >Winnie I haven't heard of that in regard to cabbage, but I have noted a few other things: 1. In Korean stores, they include the outer leaves with the Napa cabbage, not just the inner leaves. 2. In winemaking, they used to use the " natural " yeast to make the wine (I don't know if they do these days though). I was told as a kid touring a wine factory that the white stuff on the grapes was yeast, and was what made the wine ferment. 3. In an old recipe for pickled green beans, it says not to wash the beans. Which seems a bit odd, but probably the bacteria live on the outside of the beans? Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2005 Report Share Posted May 30, 2005 Couldn't you use those dark outer leaves as a " lid " on top of the kraut? You wouldn't actually have to eat them to get the benefit of the organisms there into the ferment. Quote Link to comment Share on other sites More sharing options...
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