Tell me more ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.
up vote 12 down vote favorite
3

I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time. I am a bit confused. Should I check on the progress after a few days, or not?

share|improve this question

2 Answers

up vote 8 down vote accepted

Don't check on it.

When I lived in Virginia I used to drive up to Pennsylvania every year to this little Amish farm to buy a gallon of the best sauerkraut I've ever tasted. They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months.

share|improve this answer
1  
I am using a harsch crock, and sterilized it prior to putting the salted cabbage in. I think I will resist opening it as long at least for 4 - 6 weeks. – mamadalgas Sep 15 '10 at 0:18
up vote 0 down vote

I allow mine to ferment at 65-70 deg. F for 7 weeks.

share|improve this answer
1  
Do you want to add more detail to your process, e.g. quantities of salt, how you maintain liquid levels, and whether you seal the kraut or just cover? – mfg Mar 22 '12 at 19:33

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.