re: How can I make sauerkraut with plenty of liquid but without mold?

April 29, 2005

Hi Nenah--

1) Make sure you've got good fresh cabbage.

2) Make sure you use enough salt.

3) Pound it! I use the end of a dowel-style rolling pin. I pound it

with the salt in the mixing bowl and then I pound it into the jar I

use, a gallon glass jar. I put a gallon freezer bag in the top of the

jar, fill it with brine and let everything sit. The brine-filled bag

acts as a press and I always have plenty of cabbage juice.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.knitting911.net

April 29, 2005

> 1) Make sure you've got good fresh cabbage.

>

> 2) Make sure you use enough salt.

>

> 3) Pound it!

4) Add some distilled water if you don't get enough juice from the cabbage.

I usually add water because I like my mix to be fairly liquidy.

Bruce

April 29, 2005

I second pounding. I have to pound mine a lot. Usually, after shredding

mine, I mix it with salt and let it sit out for a while, covered with clean

cloths. I like to think this helps it soften a little and release some

juices, but i still have to pound the hell out of it. It's good exercise! I

use the end of a meat pounder in an up and down motion in the crock.

Elaine

> From: " Bruce Stordock " <stordock@...>

> Reply-

> Date: Fri, 29 Apr 2005 14:34:40 -0600

> < >

> Subject: Re: How can I make sauerkraut with plenty of liquid but without

> mold?

>

>> 1) Make sure you've got good fresh cabbage.

>>

>> 2) Make sure you use enough salt.

>>

>> 3) Pound it!

>

> 4) Add some distilled water if you don't get enough juice from the cabbage.

>

> I usually add water because I like my mix to be fairly liquidy.

>

> Bruce

>

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April 29, 2005

Hi Neneh,

> Our first batch was so-so, and the second was inedible.

>

It sounds like you made your first batch with old cabbage. I've had the

same thing happen to me -- very little water coming off of it despite

thorough pounding and proper salting. When you use fresh cabbage and pound

it properly you will definitely get water rising as you compress it with

your stones in the container.

I'm not sure about the second batch. I've always seen it recommended that

if you must add additional water you need to first boil it for 20 minutes to

ensure sterility and you must also salt it properly. If you don't add salt

it will dilute the total salt content of the mixture and make it more likely

that bad organisms can take hold before the good ones get going.

If it were me I would sterilize the containers that you used by completely

filling them with boiling water just off of the stove and letting them sit

for 20 minutes before making another batch. This will ensure that whatever

bugs caused your second batch to go bad are gone.

Good luck!

Ron

April 30, 2005

> So we could really use some help. I thought that sauerkraut would be

> easy to

> make, but am finding out otherwise. Can anyone help out?

>

> Many thanks,

> Nenah

> http://www.nenahsylver.com

>

Well, there's what I do:

Fill a quart jar with cabbage, pound in down so it's tight, but you

don't have to make juice.

Add 1 tsp of salt and 1/2 tsp honey to the top.

Pour boiling water over to the top, stick a lid on, wait a month.

You would think the boiling water would kill the good stuff, but

evidently not. I suspect the honey feeds the good stuff and kills the

bad stuff, or it might just be for taste. I've used this recipe for

years. It produces good-tasting mild kraut.

www.users.en.com/jaquick

Evolution's a real bitch...and she's back in heat.

--Mike Schneider

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