Using outer cabbage leaves to cover cabbage?

[Guest guest]

I just made my first batch of Sauerkraut yesterday using my Harsch

Crock. I used a food processor to chop the cabbage (couldn't find

organic). The cabbage seemed to be really fresh...got tons of liquid

from it. My questions is this. I rinsed the outer leaves of cabbe

under the faucet and got rid of the dirt I could see. i then let them

dry. After I mashed all the cut kraut and was going to put the stones

on top of it.....I took three of the outer leaves which I rinsed off

earlier and used them to cover the shredded salted cabbage before I

put the stones on all of it. I did this so that I wouldn't get and

kraut rising to the top over the stones. Is this OK....was I not

supposed to do this if I have the stones? I didn't salt the leaves

before I put it on top since the mix seemed really salty...is this OK?

Will the outer leaves cause the other stuff to spoil if I didn't

rinse it well enough? Also...I don't have to worry about the mold

forming with the Harsch Crock...is that right? I thought I heard

someone mentioning that they still get mold that they have to scrape

off with their Harsch Crock. If so, when should I check? The

directions say not to open the crock until atleast 2 weeks....is that

too long if mold is already forming.....will it ruin the whole batch?

Look forward to hearing from some of you experienced fermenters. I'm

sure you've been through all this before and have some advice.

Thanks,

Craig

[Guest guest]

Craig,

I am no expert. I do have some experience in making my own sauerkraut.

I first used the outer leaves as you have just related. I had difficulty in

finding appropriate weighing objects to keep the cabbage submerged.

After many experiments using a large wide mouth glass jar/lid that I bought

at Target (one and half gallon ?), I am achieving good success with a steamer

basket in leu of the large leaves. My steamer basket is one of the cheap

stainless ones available at most outlets you shop for food/wares. In particular,

the

one I use is the rotating/expandable type. You turn it and it expands as it

radiates in diameter, hugging the sides of the jar. I insert it upside down,

expand it and push down, packing the cabbage towards the bottom of the jar. I

then jiggle it downwards daily to let the forming gases escape which also

'churns' the whey. I also sneak a big pinch every day to experience the progress

of

the process.

One thing I must emphasize, and this is important. The stainless steel

expandable steamer baskets that are readily available in Wal-Mart, Target, and

your

favorite food store probably has aluminum spacers attached to serve as spacers

(feet) between the steamer and the bottom of a steamer pan. These ALUMINUM

spacers must be removed, they will oxidize and dissolve into the kraut. Just

take a pair of wire cutters and pinch them off. That will leave only the

stainless steel submerged into your culture.

Now, one method that has proven successful for me in minimizing the white

mold that forms on top is to always include a couple of cloves of garlic into

the

shredded cabbage. I am not disinclined to add one smaller crushed clove along

with the two uncrushed cloves. This seems to minimize the white mold

formation. Let me know of your progress.

Best of Luck. C Raicker

In a message dated 1/30/2006 1:59:28 PM Central Standard Time,

craig@... writes:

> I just made my first batch of Sauerkraut yesterday using my Harsch

> Crock. I used a food processor to chop the cabbage (couldn't find

> organic). The cabbage seemed to be really fresh...got tons of liquid

> from it. My questions is this. I rinsed the outer leaves of cabbe

> under the faucet and got rid of the dirt I could see. i then let them

> dry. After I mashed all the cut kraut and was going to put the stones

> on top of it.....I took three of the outer leaves which I rinsed off

> earlier and used them to cover the shredded salted cabbage before I

> put the stones on all of it. I did this so that I wouldn't get and

> kraut rising to the top over the stones. Is this OK....was I not

> supposed to do this if I have the stones? I didn't salt the leaves

> before I put it on top since the mix seemed really salty...is this OK?

> Will the outer leaves cause the other stuff to spoil if I didn't

> rinse it well enough? Also...I don't have to worry about the mold

> forming with the Harsch Crock...is that right? I thought I heard

> someone mentioning that they still get mold that they have to scrape

> off with their Harsch Crock. If so, when should I check? The

> directions say not to open the crock until atleast 2 weeks....is that

> too long if mold is already forming.....will it ruin the whole batch?

>

> Look forward to hearing from some of you experienced fermenters. I'm

> sure you've been through all this before and have some advice.

>

> Thanks,

> Craig