Guest guest Posted March 30, 2010 Report Share Posted March 30, 2010 My kraut jar lid was making noise so I took a larger round rubber grip pad to loosen the lid and it popped and the flat lid piece took off from under the screw on piece. Most of the lids were covered with the rubber grip and no one got hurt. I'm just glad the glass didn't break in an explosion. Now what do I do? Should I put the white lid on the jar so gas can escape? I think I had too much liquid in the jar. It was a blessing that the lid wasn't fitting properly or the jar probably would've burst. I inadvertently put 2 of the flat parts of the lid (they stuck together) on the lid. This allowed the juice to escape. That oversight was a blessing! Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2010 Report Share Posted March 30, 2010 I don't use metal lids on the jar, for that reason. Use the plastic ones. Even after the kraut is " done " it can make more gas. When you buy kimchi, the jars are often leaking a bit: this is normal. So when I ferment them, they are in a pan. And then in the fridge, they don't usually leak. This is one reason why kraut you buy is usually pasteurized. Live bacteria are hard to bottle up! Glad no one got hurt though. In the past people have had some rather messy results, but so far no schrapnel injuries. On Tue, Mar 30, 2010 at 9:33 AM, Kathleen <kathleencsa@...> wrote: > My kraut jar lid was making noise so I took a larger round rubber grip pad to loosen the lid and it popped and the flat lid piece took off from under the screw on piece. Most of the lids were covered with the rubber grip and no one got hurt. I'm just glad the glass didn't break in an explosion. Now what do I do? Should I put the white lid on the jar so gas can escape? I think I had too much liquid in the jar. It was a blessing that the lid wasn't fitting properly or the jar probably would've burst. I inadvertently put 2 of the flat parts of the lid (they stuck together) on the lid. This allowed the juice to escape. That oversight was a blessing! > > Kathleen > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2010 Report Share Posted March 30, 2010 Thanks for your feedback, . Do you tighten your lid? I'm not really worried about anything getting in the jar since cabbage is naturally resistant to bad bugs, plus the salt and ACV. That makes sense about store bought kraut being pasteurized. They might otherwise be exploding on the store shelves. Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2010 Report Share Posted March 30, 2010 I don't tighten the lids much. The point of the lid is just to keep flies out. Gas MUST escape, and if it gets in it's no problem. Kraut was traditionally fermented in open crocks, or crocks with a really loose lid. No one had invented tight lids yet. Actually what happens is that the ferment builds up a layer of CO2, which prevents mold from growing (mold needs oxygen). CO2 is heavier than air, so it sits in a layer as long as it isn't disturbed. So open-crock ferments usually work ok. Except that flies like to get in, which is gross. On Tue, Mar 30, 2010 at 10:04 AM, Kathleen <kathleencsa@...> wrote: > Thanks for your feedback, . Do you tighten your lid? I'm not really worried about anything getting in the jar since cabbage is naturally resistant to bad bugs, plus the salt and ACV. That makes sense about store bought kraut being pasteurized. They might otherwise be exploding on the store shelves. > > Kathleen > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2010 Report Share Posted March 31, 2010 I got my cultures in January. I have backups in the freezer. The ones I have used work just fine. Sometimes it takes two turns before it is back to being its best. I am interested in seeing how they will work like in the summer. I have used pima with regular whole pasteurized milk. It may love cream, but it worked ok without it. I do have a raw goat milk source locally but it is not available right now. I am not even using organic right now. Going through so much it is just too costly. I figure culturing the company milk helps. I ate some of my kraut this evening. Slowly eating more every time. It makes me a little nervous. I have 2 kraut jars. I added ¼ cup of Marsala wine to one jar. It is a sweet wine. Shari Use it up, wear it out make it do or do without Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2010 Report Share Posted March 31, 2010 Shari, Is the whole milk pima fattening? I tend to think that culturing milk products makes it more usable and less fattening. I would think that culturing pasturized milk would kind of make it raw-like again. Any thoughts on this? How do you use Pima milk? What consistency does it end of being? Pima cream is very thick - it's so delicious. What do you have in the freezer, kefir grains? How did you freeze them, in liquid? Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: Shari <havfaith@...> nutrition Sent: Wed, March 31, 2010 6:32:33 PM Subject: Re: The top blew off! I got my cultures in January. I have backups in the freezer. The ones I have used work just fine. Sometimes it takes two turns before it is back to being its best. I am interested in seeing how they will work like in the summer. I have used pima with regular whole pasteurized milk. It may love cream, but it worked ok without it. I do have a raw goat milk source locally but it is not available right now. I am not even using organic right now. Going through so much it is just too costly. I figure culturing the company milk helps. I ate some of my kraut this evening. Slowly eating more every time. It makes me a little nervous. I have 2 kraut jars. I added ¼ cup of Marsala wine to one jar. It is a sweet wine. Shari Quote Link to comment Share on other sites More sharing options...
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