Real salt question and sauerkraut problems

[Guest guest]

Hi Jasmin,

First, about Real salt: this is a very fine product that is not refined and

full of minerals not found in store bought regular salt or sea salt if it has

been refined (what is called sea salt has often been refined and thus lost all

its mineral-richness advantage). I have been using Real salt for at least 3

years to make Kim chi and sauerkraut without any problems. For more info on Real

salt, check http://www.realsalt.com/. So, for fermenting sauerkraut, unrefined

sea salt (celtic salt, for example), Real salt and other mined salts works well.

Cabbage leaves have all the organisms necessary for optimum fermentation of

the sauerkraut, and there is absolutely no need for starters. What determines

the success or failure of sauerkraut is mainly contact with oxygen during

fermentation. Mold will grow if oxygen is present. You really need to pack your

cabbage very tightly after shredding to push out any oxygen, and create the

anaerobic conditions necessary for optimum fermentation.

Salt will inhibit bacterial activity, and thus pathogenic bacteria (lactic

bacteria adapt quickly to higher salt conditions and will colonize the cabbage

fairly fast. Too much salt will significantly slow the fermentation process, but

will insure long-term storage of the food, which will be basically inedible,

unless going through a lengthy soaky process in fresh water (for some pickles,

for example) before being consumable.

There is a book that describes making sauerkraut and sour pickles in detail,

and also many other pickles (both fermented and in vinegar) with an in depth

troubleshooting section for both the the sauerkraut and the sour pickles. It is

called " Joy of Pickling " by Ziedrich, is well researched, it gives

historical background on many recipes, and is fun to read! You can find more

info at

http://www.amazon.com/gp/product/1558321330/qid=1134823845/sr=8-1/ref=pd_bbs_1/1\

03-2069254-8091857?n=507846 & s=books & v=glance

I hope that this answer some of your question. By the way, how long salt is on

a shelf in a store will not have any impact whatsoever on your fermentation.

Salt is a mineral, so " freshness " is not an issue.

Jerome

Harpazo Hope <harpazo_hope@...> wrote:

When I first started making sauerkraut I did not use recipes and it turned out

fine. Then I tried the Nourishing Traditions recipes and they have been a little

yucky. At first I thought it was the whey but I omitted the why and it still

tasted off. Now I'm thinking it's all the salt. I never put that much salt in

before. But I don't want to have mold problems again. It's so disappointing

watching your hard work being thrown out. So now I'm wondering if it is the type

of salt I'm using. I buy Real Salt which is a local product. Does anyone else

on the list use this? Could I be right in suspecting this as the culprit in

making my ferments taste funny? Maybe it's less than fresh produce. You never

really know how long it's been sitting at the grocery I guess.

Jasmin

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